Oxidative Stability of Cashew Oils from Raw and Roasted Nuts

Abstract

Cashew nut oils, extracted from raw and roasted whole cashew nuts, were examined for their fatty acid composition, color change and oxidative stability. Fatty acids were analyzed using gas chromatography, and a spectrophotometric method was used to determine the color changes of the resultant oils. Oxidative stability was determined under accelerated oxidation conditions by employing conjugated diene (CD) and thiobarbituric acid reactive substances (TBARS) assays. The contents of monounsaturated (MUFA), polyunsaturated (PUFA) and saturated (SAFA) fatty acids were 61, 17 and 21%, respectively. Oleic acid was the major MUFA whereas linoleic acid was the main PUFA present in cashew nut oils. Oxidative stability of the oil as determined by CD values after 72 h of storage under Schall oven condition at 60°C was 1.08 and 0.65 for the raw and high temperature roasted cashew nut, respectively. The TBARS values, expressed as malondialdehyde equivalents decreased with increasing roasting temperature. Thus roasting of whole cashew nuts improved the oxidative stability of the resultant nut oils.

The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar

“…The obtained results concur with previously published results by some authors (Jau-Tien et al, 2016) who reported that the oil content increased as a result of the seed roasting process. The roasting temperatures employed in this study may cause damage to the cell membranes, leading to the high extractability of oil (Chandrasekara and Shahidi, 2011). The percentage yields of methanol, ethanol, and chloroform extracts were found to be 6.93, 5.03, and 3.06% for raw samples where as 7.02, 5.31, and 3.17% for 7.5 min roasted samples, respectively.…”

HPLC-MSn identification and quantification of phenolic compounds in hazelnut kernels, oil and bagasse pellets

“…According to Venkatachalam and Sathe (2006) nut oils are one of the richest plant oils, containing high proportions of unsaturated fatty acids, which are considered important health promoting components of the human diet. Furthermore, some studies have shown that microconstituents of tree nut oils exhibited good antioxidant activities (Chandrasekara & Shahidi, 2011;Miraliakbari & Shahidi, 2008;Veldsink et al, 1999), and their source of antioxidants is important for maintaining a healthy lifestyle. Due to many health beneficial effects, which have been highlighted in both scientific press and popular press, hazelnut oil is gaining popularity in Slovenian market in addition to kernels and in-shell nuts.…”

Replacement of Peanut by Residue from the Cashew Nut Kernel Oil Extraction to Produce a Type Paçoca Candy

“…So, the roasting time of 90 min was chosen due to less energy consuming. Usually the roasting step is used to enhance the flavor of nuts (Cadwallader et al ., ; Xiao et al ., ) but it has also effects on its nutritional properties (Lin et al ., ) and stability (Chandrasekara and Shahidi, ). Aroyeun () reported drying cashew nut kernel meal at 100C for 60 min before its use for biscuit preparation.…”

“…Commercial processing of cashew nuts involves a number of steps that yields up to 40% of broken kernels. Since lipids constitute more than 40% of cashew nut kernel composition (Chandrasekara and Shahidi, ; Lafont et al ., ; Ojeh, ), the process of oil extraction from kernels is an alternative to enhance its economic value.…”