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

• 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
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf904580k

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.