Volatile Constituents of the Leaves, Fruits and Flowers of Cashew (Anacardium occidentale L.)

The essential oils of the leaves, fruits, and flowers of the red and yellow varieties of cashew (Anacardium occidentale L.) were obtained by hydrodistillation and analysed by GC/MS. The oil of the leaves from red cashew was dominated by (E)- β -ocimene (28.8%), α -copaene (13.6%), andδ -cadinene (9....

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Bibliographic Details
Published in:Journal of food composition and analysis 2000-06, Vol.13 (3), p.227-232
Main Authors: Maia, José Guilherme S., Andrade, Eloisa Helena A., Zoghbi, Maria das Graças B.
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
Anacardiaceae
Anacardium occidentale L
Biological and medical sciences
caju
cashew
Chemical constitution
Economic plant physiology
essential oil volatiles
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
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Summary:The essential oils of the leaves, fruits, and flowers of the red and yellow varieties of cashew (Anacardium occidentale L.) were obtained by hydrodistillation and analysed by GC/MS. The oil of the leaves from red cashew was dominated by (E)- β -ocimene (28.8%), α -copaene (13.6%), andδ -cadinene (9.1%). The major constituents of the oil from fruits of the red variety were palmitic (19.6%) and oleic (19.6%) acids, while palmitic acid (11.4%), furfural (10.0%), 4-hydroxydodecanoic acid lactone (8.2%), (E)-hex-2-enal (7.2%), (Z)-hex-3-enol (6.2%), and hexadecanol (6.2%) were the principal components identified in the oil of yellow cashew. The main constituents found in the oil of the flowers of red cashew were β -caryophyllene (26.0%), methyl salicylate (12.8%), and benzyl tiglate (11.3%).
ISSN:0889-1575
1096-0481
DOI:10.1006/jfca.2000.0894