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Impact of different kernel grades on volatile compounds profile, fatty acids and oxidative quality of cashew nut oil

2023; Elsevier BV; Volume: 165; Linguagem: Inglês

10.1016/j.foodres.2023.112526

1873-7145

Amanda Rodrigues Leal, Ana Paula Dionísio, Fernando Antônio Pinto de Abreu, Gilleno Ferreira de Oliveira, Ídila Maria da Silva Araújo, Hilton César Rodrigues Magalhães, Andressa Barbosa Leite, Emilly Kaiane Maia da Silva, Ronaldo Ferreira do Nascimento, Hélio Oliveira do Nascimento, Paulo Henrique Machado de Sousa,

Phytochemicals and Antioxidant Activities

In this study, the impact of kernel grade on the physicochemical quality, fatty acids, and volatile compounds of cashew nut oil was assessed. The oil samples were obtained from different classifications of nuts and analyzed for acid and peroxide values, color, fatty acids and volatile compounds. The broken kernel oils showed similar or superior quality to the whole kernel oil (LW3), especially samples B3 (batoque) and P3 (large piece), with acid, peroxide and color values equal to the one in LW3. The oils from less intact nuts showed high proportions of monounsaturated fatty acids (MUFA), with acid ratios higher than the ones in LW3 (64.47 to 65.28 %, while the latter displayed 63.33 %). Sample P3 showed higher proportions of volatile compounds not derived from oxidation. This study expands the possibility of valorizing lower commercial value cashew nuts by producing oil with adequate quality for consumption.