Bioactive Compounds in Cashew Nut (Anacardium occidentale L.) Kernels: Effect of Different Shelling Methods

In the present study, the effects of various conventional shelling methods (oil-bath roasting, direct steam roasting, drying, and open pan roasting) as well as a novel “Flores” hand-cracking method on the levels of bioactive compounds of cashew nut kernels were investigated. The raw cashew nut kerne...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2010-05, Vol.58 (9), p.5341-5346
Main Authors: Trox, Jennifer, Vadivel, Vellingiri, Vetter, Walter, Stuetz, Wolfgang, Scherbaum, Veronika, Gola, Ute, Nohr, Donatus, Biesalski, Hans Konrad
Format: Article
Language:English
Subjects:
Anacardium - chemistry
Anacardium occidentale
Bioactive Constituents
bioactive properties
Biological and medical sciences
cashew nuts
Chromatography, High Pressure Liquid
food analysis
food composition
Food industries
food processing quality
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Gas Chromatography-Mass Spectrometry
seeds
shelling
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Summary:In the present study, the effects of various conventional shelling methods (oil-bath roasting, direct steam roasting, drying, and open pan roasting) as well as a novel “Flores” hand-cracking method on the levels of bioactive compounds of cashew nut kernels were investigated. The raw cashew nut kernels were found to possess appreciable levels of certain bioactive compounds such as β-carotene (9.57 μg/100 g of DM), lutein (30.29 μg/100 g of DM), zeaxanthin (0.56 μg/100 g of DM), α-tocopherol (0.29 mg/100 g of DM), γ-tocopherol (1.10 mg/100 g of DM), thiamin (1.08 mg/100 g of DM), stearic acid (4.96 g/100 g of DM), oleic acid (21.87 g/100 g of DM), and linoleic acid (5.55 g/100 g of DM). All of the conventional shelling methods including oil-bath roasting, steam roasting, drying, and open pan roasting revealed a significant reduction, whereas the Flores hand-cracking method exhibited similar levels of carotenoids, thiamin, and unsaturated fatty acids in cashew nuts when compared to raw unprocessed samples.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf904580k