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- Title
Impact of roasting on the changes in composition and quality of cashew nut (Anacardium occidentale) oil.
- Authors
Liaotrakoon, W.; Namhong, T.; Yu, C. -H.; Chen, H. -H.
- Abstract
Oils from cashew nut were extracted by an oil cold-extraction with petroleum ether and then, their properties were investigated as affected by roasting process at 150OC for 30 and 60 min. The oil yield of roasted cashew nut oil (30.67-31.67%) was significantly higher compared to unroasted oil (27.33%). The roasting process significantly caused a color development in the oil. The oil mainly consists of monounsaturated fatty acids (~64% of total fatty acids), followed by saturated and polyunsaturated fatty acids, respectively. The predominant monounsaturated fatty acid present in both unroasted and roasted oils was oleic acid (63.61-64.12%), whilst linoleic acid (16.19-17.19 %) was the most abundant polyunsaturated fatty acid with a lesser amount of linolenic acid. The primary saturated fatty acids identified in the oils were palmitic acid (11.68-12.27%) and stearic acid (6.15-7.38%), respectively. The crystallization and melting temperatures of all oil samples were comparable values, in relevance with their fatty acid composition. The reduction in α- tocopherol of roasted oil compared to raw oil was found. The results of the study indicated that the cashew nut kernels constitute a viable source of certain health-beneficial compounds, whereas roasting caused significant losses of bioactive compounds in cashew nut oil.
- Subjects
ROASTING (Cooking); CASHEW nuts; OIL &; fat extraction; LINOLEIC acid; BIOACTIVE compounds
- Publication
International Food Research Journal, 2016, Vol 23, Issue 3, p986
- ISSN
1985-4668
- Publication type
Article