Results
Title

Oxidative Stability of Cashew Oils from Raw and Roasted Nuts.

Authors

Chandrasekara, Neel; Shahidi, Fereidoon

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.

Subjects

CASHEW nuts; CASHEW oil; EXTRACTION (Chemistry); UNSATURATED fatty acids; SATURATED fatty acids; OXIDATION; TEMPERATURE effect; GAS chromatography

Publication

Journal of the American Oil Chemists' Society (JAOCS), 2011, Vol 88, Issue 8, p1197

ISSN

0003-021X

Publication type

Academic Journal

DOI

10.1007/s11746-011-1782-3