Antioxidant activity of cashew nut shell liquid (CNSL) derivatives on the thermal oxidation of synthetic cis-1,4-polyisoprene

Rodrigues, Francisco H. A.; Feitosa, Judith P.A.; Ricardo, Nágila Maria Pontes Silva; França, Francisco Célio F. de; Carioca, José Oswaldo B.

doi:10.1590/s0103-50532006000200008

Cited by 80 publications

(58 citation statements)

References 13 publications

(21 reference statements)

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“…Anacardic acid is readily decarboxylated at high temperatures and generates degradation products such as cardanol, cardol and 2-methil-cardol (Rodrigues, Feitosa, Ricardo, França, & Carioca, 2006;.…”

Section: Introductionmentioning

confidence: 99%

<b>Cashew nut shell liquid and formulation: toxicity during the germination of lettuce, tomato seeds and coffee senna and seedling formation

et al. 2017

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ABSTRACT. Cashew (Anacardium occidentale) nut shell liquid (CNSL) has been successfully used in trials as an Aedes aegypti larvicide, but little is known about its environmental effects. In this study, the potential effects of CNSL and a CNSL-based phyto-product formulation on the germination and growth of Lactuca sativa (lettuce), Lycopersicon esculentum (tomato) and Senna obtusifolia (coffee senna) were assessed. The pH of CNSL and the formulation were 6.4 and 6.8, respectively; the electrical conductivities were 2.89 μS cm -1 (CNSL) and 2.21 μS cm -1 (formulation), respectively, and both contained anacardic acid (53.2%) and degradation products. In bioassays for germination and growth, CNSL (25, 50, 100, 150, and 200 mg mL -1 ), the formulation (100 mg mL -1 ) and the control were used in a completely randomized design. The results demonstrated the chemical effects of CNSL, which negatively affected the germination and vigor of lettuce and tomato and the vigor of coffee senna; for growth, it negatively influenced both the root and aerial parts of lettuce and tomato, but only the roots of coffee senna. The formulation had negative effects on the vigor of coffee senna and the growth of tomato and lettuce seedlings (roots and aerial parts). The results indicate the phytotoxicity of CNSL and the formulation for the plant species tested.Keywords: Anacardiaceae, Anacardium occidentale, CNSL, anacardic acid, allelopathy.Líquido da casca da castanha de caju e formulação: toxicidade sobre sementes de alface, tomate e fedegoso e formação de plântulas RESUMO. O líquido da casca da castanha de caju (LCC) de Anacardium occidentale está sendo utilizado com sucesso em ensaios larvicidas para Aedes aegypti; porém pouco se sabe sobre seus efeitos ambientais. Neste trabalho, o objetivo foi avaliar os efeitos do LCC e de um fitoproduto a base de LCC na germinação e no crescimento de Lactuca sativa (alface), Lycopersicon esculentum (tomate) e Senna obtusifolia (fedegoso). O pH do LCC e formulação é 6,4 e 6,8, respectivamente; a condutividade elétrica 2,89 μS cm -1 (LCC) e 2,21 μS cm -1 (formulação) e ambos contêm ácido anacárdico (53,2%) e produtos de degradação. Nos bioensaios de germinação e de crescimento, utilizou-se LCC (25, 50, 100, 150 e 200 mg mL -1 ) e a formulação (100 mg mL -1 ) e controle, com delineamento inteiramente casualizado. Os resultados demonstraram efeito do LCC, afetando negativamente a germinação e vigor da alface e tomate e o vigor do fedegoso; no crescimento, influenciou negativamente o crescimento da raiz e caule de alface e tomate e no fedegoso, apenas da raiz. A formulação exerceu efeito negativo apenas para sementes de fedegoso e afetou negativamente o crescimento das plântulas de alface e tomate, raiz e parte aérea. Os resultados obtidos indicaram fitotoxicidade do LCC e da formulação para as espécies testadas.

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Section: Introductionmentioning

confidence: 99%

<b>Cashew nut shell liquid and formulation: toxicity during the germination of lettuce, tomato seeds and coffee senna and seedling formation

et al. 2017

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“…There are also reports that the cardol present in highest percentage in tCNSL, can be used as an antioxidant agent [54]. From the above discussion it may be told that there may be synergistic and/or additive effects of phenolic compounds present in the iCNSL and tCNSL [26].…”

Section: Discussionmentioning

confidence: 92%

Net effects of cashew nuts in Saccharomyces cerevisiae front to damage induced by hydrogen peroxide

Leite¹,

Gomes²,

Oliveira³

et al. 2016

Int Arch Med

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Cellular injury associated with oxidative stress has been related in the etiology and progression of many diseases, including neurodegenerative diseases and cancer. Shell of cashew nut releases the alkylphenols oil, known as cashew nut shell liquid (CNSL), which can be characterized according to the method of production such as technical (tCNSL) and in natural (iCNSL) types. This study aimed to characterize the chemical constituents in both liquids by gas chromatography coupled to mass spectrometry (GC-MS), and to evaluate the net effect of them in proficient (SODWT) and deficient (Sod1∆, Sod2∆, Cat1∆, Sod1∆Sod2∆, Sod1∆Cat1∆) Saccharomyces cerevisiae oxidative damaged induced by hydrogen peroxide (H 2 O 2 (10 mM); stressor) at concentrations of 17.37, 34.7 and 69.5 µg/ml in pre-, co-and post-treatment. Both iCNSL and tCNSL produced no oxidizing effect to the tested yeast strains, otherwise they protected against damage induced by stressor (STR). However, tCNSL was found more prominent than the iCNSL in restorative activity. In conclusion, CNSLs (iCNSL/tCNSL) exhibited excellent protective, antioxidant and repair capabilities compared to the damage induced by STR in S. cerevisiae cells, thus may be a suggestion for its biotechnological production especially for pharmaceutical account.

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“…Carnosic acid (a hydroxybenzoic acid) is an important stabilizer of oils, animal fats and various meat products [129], while ferulic acid (a hydroxycinnamic acid) is usually applied in gels and edible film products [130]. Rodrigues [109] increased the length of induction period and decreased the rate constant of thermo-oxidation of cis-1,4-polyisoprene with cashew nut shell liquid, a natural antioxidant mixture rich in anacardic acid, cardol and cardanol.…”

Section: Phenolic Acidsmentioning

confidence: 99%

Natural antioxidants as stabilizers for polymers

Kirschweng

Tátraaljai

Földes

et al. 2017

Polymer Degradation and Stability

157

126

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Antioxidant activity of cashew nut shell liquid (CNSL) derivatives on the thermal oxidation of synthetic cis-1,4-polyisoprene

Cited by 80 publications

References 13 publications

<b>Cashew nut shell liquid and formulation: toxicity during the germination of lettuce, tomato seeds and coffee senna and seedling formation

<b>Cashew nut shell liquid and formulation: toxicity during the germination of lettuce, tomato seeds and coffee senna and seedling formation

Net effects of cashew nuts in Saccharomyces cerevisiae front to damage induced by hydrogen peroxide

Natural antioxidants as stabilizers for polymers

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