Renewable Surfactants from Cashew Nut Shell Liquid: Synthesis, Characterization and Application

Effect of hot air circulation roasting temperature on the sensory property and odor characteristics of cashew nut (Anacardium occidentale L.)

“…Cashew ( Anacardium occidentale L.) is a tropical evergreen plant that was first discovered in Brazil about 500 years ago, and the cashew tree has been wildly cultivated in African and South and Southeast Asian countries with an annual global production of around 4 million tons, while the planting area has reached about 300,000 mu in Yunnan and Hainan provinces in China (Jennifer et al, 2010). The cashew nut, known as the kidney‐shaped fruit of the cashew tree, has received widespread attention due to its rich content of β‐sitosterol, tocopherol, lutein, xanthan gum, gallic acid (Jennifer et al, 2010), various vitamins and minerals such as V A , V B1 , and V B2 (Nguyen et al, 2023), and the trace elements such as manganese, chromium, magnesium, and selenium (Davoren & Peake, 2005), which have shown antioxidant, anti‐aging, anti‐tumor, and cardiovascular effects (Mexis & Kontominas, 2009). Moreover, the fat contained in cashew nuts is mainly composed of unsaturated fatty acids, and oleic acid accounts for 67.4% of the total fatty acids while linoleic acid accounts for 19.8% (Sajilata & Singhal, 2005), which would be a good diet for patients with hyperlipidemia and coronary heart disease.…”