Influence of roasting conditions on physicochemical and fatty acid profile of raw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria
This study aimed at evaluating the effect of roasting conditions on some physicochemical and nutritional properties of cashew nut lipid fractions at different temperature (100–160ᵒC) and time (20–60 min). Raw and roasted cashew nuts were also analyzed for their composition in fatty acid by GC-FID. P...
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| creator | Olatidoye, Olawale Paul Shittu, Taofik Akinyemi Awonorin, Samuel Olusegun Ajisegiri, Emmanuel Sunday |
| description | This study aimed at evaluating the effect of roasting conditions on some physicochemical and nutritional properties of cashew nut lipid fractions at different temperature (100–160ᵒC) and time (20–60 min). Raw and roasted cashew nuts were also analyzed for their composition in fatty acid by GC-FID. Physicochemical properties of the oil showed that the oil yield of roasted cashew nut oil (56.67-31.67%) was significantly higher compared to unroasted oil (47.43%). Also, cashew nut oil with mean values revealed that acid (12-0.86 mg KOH/g of oil); saponification
value (138.10-169.06 mgKOH/g of oil), iodine value (55.50-36.19 mg of I/100g of oil); TBA(0.012-0.18mg); p-anisidine value (0.55-0.66); peroxide value (7.26-3.05 meq/kg) and free fatty acid (1.07-1.50 % oleic
acid) which indicated that cashew nut oil is edible, non-drying and may
not be suitable for soap making. Results of GC-FID analysis of the ethyl esters of saturated and unsaturated fatty acid of raw and roasted cashew nut showed that unsaturated fatty acids represented 60.57% for unroasted samples with roasted samples (79.67–83.67%) while saturated fatty acids recorded (16.11–37.65%). The fatty acid composition of the oils shows the presence of four main fatty
acids: palmitic (9.25–29.50%); stearic (4.4–9.34%); oleic (34.75–65.60%); and linoleic (1.35–20.66%) with high oleic to linoleic ratio associated with high oil stability. The order of increase is oleic
> linoleic > palmitic > stearic in all the samples irrespective of roasting conditions. The result showed that minor changes occur in the fatty acids composition as the roasting temperature
and time increased. It was concluded that the heat treatment used does not significantly affect the fatty acid profile content of cashew nuts preserving its antioxidant activity along with other bioactive compounds
contained therein. |
| doi_str_mv | 10.31895/hcptbn.15.1-2.7 |
| format | Article |
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value (138.10-169.06 mgKOH/g of oil), iodine value (55.50-36.19 mg of I/100g of oil); TBA(0.012-0.18mg); p-anisidine value (0.55-0.66); peroxide value (7.26-3.05 meq/kg) and free fatty acid (1.07-1.50 % oleic
acid) which indicated that cashew nut oil is edible, non-drying and may
not be suitable for soap making. Results of GC-FID analysis of the ethyl esters of saturated and unsaturated fatty acid of raw and roasted cashew nut showed that unsaturated fatty acids represented 60.57% for unroasted samples with roasted samples (79.67–83.67%) while saturated fatty acids recorded (16.11–37.65%). The fatty acid composition of the oils shows the presence of four main fatty
acids: palmitic (9.25–29.50%); stearic (4.4–9.34%); oleic (34.75–65.60%); and linoleic (1.35–20.66%) with high oleic to linoleic ratio associated with high oil stability. The order of increase is oleic
> linoleic > palmitic > stearic in all the samples irrespective of roasting conditions. The result showed that minor changes occur in the fatty acids composition as the roasting temperature
and time increased. It was concluded that the heat treatment used does not significantly affect the fatty acid profile content of cashew nuts preserving its antioxidant activity along with other bioactive compounds
contained therein.</description><identifier>ISSN: 1847-3423</identifier><identifier>EISSN: 1847-7461</identifier><identifier>DOI: 10.31895/hcptbn.15.1-2.7</identifier><language>eng</language><publisher>Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists</publisher><subject>Bakeries ; Consumption ; Diabetes ; Dietary minerals ; Fatty acids ; Food ; Food processing ; Heat ; Nuts</subject><ispartof>Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 2020-09, Vol.15 (1-2), p.17-26</ispartof><rights>Copyright Croatian Society of Food Technologists, Biotechnologists and Nutritionists 2020</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids></links><search><creatorcontrib>Olatidoye, Olawale Paul</creatorcontrib><creatorcontrib>Shittu, Taofik Akinyemi</creatorcontrib><creatorcontrib>Awonorin, Samuel Olusegun</creatorcontrib><creatorcontrib>Ajisegiri, Emmanuel Sunday</creatorcontrib><title>Influence of roasting conditions on physicochemical and fatty acid profile of raw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria</title><title>Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam</title><description>This study aimed at evaluating the effect of roasting conditions on some physicochemical and nutritional properties of cashew nut lipid fractions at different temperature (100–160ᵒC) and time (20–60 min). Raw and roasted cashew nuts were also analyzed for their composition in fatty acid by GC-FID. Physicochemical properties of the oil showed that the oil yield of roasted cashew nut oil (56.67-31.67%) was significantly higher compared to unroasted oil (47.43%). Also, cashew nut oil with mean values revealed that acid (12-0.86 mg KOH/g of oil); saponification
value (138.10-169.06 mgKOH/g of oil), iodine value (55.50-36.19 mg of I/100g of oil); TBA(0.012-0.18mg); p-anisidine value (0.55-0.66); peroxide value (7.26-3.05 meq/kg) and free fatty acid (1.07-1.50 % oleic
acid) which indicated that cashew nut oil is edible, non-drying and may
not be suitable for soap making. Results of GC-FID analysis of the ethyl esters of saturated and unsaturated fatty acid of raw and roasted cashew nut showed that unsaturated fatty acids represented 60.57% for unroasted samples with roasted samples (79.67–83.67%) while saturated fatty acids recorded (16.11–37.65%). The fatty acid composition of the oils shows the presence of four main fatty
acids: palmitic (9.25–29.50%); stearic (4.4–9.34%); oleic (34.75–65.60%); and linoleic (1.35–20.66%) with high oleic to linoleic ratio associated with high oil stability. The order of increase is oleic
> linoleic > palmitic > stearic in all the samples irrespective of roasting conditions. The result showed that minor changes occur in the fatty acids composition as the roasting temperature
and time increased. It was concluded that the heat treatment used does not significantly affect the fatty acid profile content of cashew nuts preserving its antioxidant activity along with other bioactive compounds
contained therein.</description><subject>Bakeries</subject><subject>Consumption</subject><subject>Diabetes</subject><subject>Dietary minerals</subject><subject>Fatty acids</subject><subject>Food</subject><subject>Food processing</subject><subject>Heat</subject><subject>Nuts</subject><issn>1847-3423</issn><issn>1847-7461</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNotUE1rwzAMNWODla73HQ27bIdktmPH9rGUfRTKdtjuxnGcxl1qZ3ZK6Q_Z_11oKoQk0HtP6AFwj1FeYCHZc2v6ofI5ZjnOSM6vwAwLyjNOS3x9mQtKiluwSGmHxhBjUjoDf2vfdAfrjYWhgTHoNDi_hSb42g0u-ASDh317Ss4E09q9M7qD2tew0cNwgtq4GvYxNK6bBPTxvD0L2RoanVp7hD82etvBx6XXRsfaHfYwmJFq_aA7-wS3MRw9dB5-uK2NTt-Bm0Z3yS4ufQ6-Xl--V-_Z5vNtvVpuMoMx5lmJUEU4EoIKUyBOrZBaNrKWjSaGMFPXjI6VlhaVDIlS4sowqiWxvOKomIOHSXV84Pdg06B24RD9eFARKgQpCy7ZiEITysSQUrSN6qPb63hSGKmz-2pyX2GmsCKKF_8Kznts</recordid><startdate>20200901</startdate><enddate>20200901</enddate><creator>Olatidoye, Olawale Paul</creator><creator>Shittu, Taofik Akinyemi</creator><creator>Awonorin, Samuel Olusegun</creator><creator>Ajisegiri, Emmanuel Sunday</creator><general>Croatian Society of Food Technologists, Biotechnologists and Nutritionists</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RV</scope><scope>7X2</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ARAPS</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>BYOGL</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>KB0</scope><scope>M0K</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>P5Z</scope><scope>P62</scope><scope>PADUT</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope></search><sort><creationdate>20200901</creationdate><title>Influence of roasting conditions on physicochemical and fatty acid profile of raw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria</title><author>Olatidoye, Olawale Paul ; Shittu, Taofik Akinyemi ; Awonorin, Samuel Olusegun ; Ajisegiri, Emmanuel Sunday</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c1117-600b2708848c3074e89a9f9d9fa2c25cdd545cd46e06508691bc54a92e7b703</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Bakeries</topic><topic>Consumption</topic><topic>Diabetes</topic><topic>Dietary minerals</topic><topic>Fatty acids</topic><topic>Food</topic><topic>Food processing</topic><topic>Heat</topic><topic>Nuts</topic><toplevel>online_resources</toplevel><creatorcontrib>Olatidoye, Olawale Paul</creatorcontrib><creatorcontrib>Shittu, Taofik Akinyemi</creatorcontrib><creatorcontrib>Awonorin, Samuel Olusegun</creatorcontrib><creatorcontrib>Ajisegiri, Emmanuel Sunday</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Nursing & Allied Health Database</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Advanced Technologies & Aerospace Collection</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection (ProQuest)</collection><collection>East Europe, Central Europe Database</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Advanced Technologies & Aerospace Database</collection><collection>ProQuest Advanced Technologies & Aerospace Collection</collection><collection>Research Library China</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><jtitle>Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Olatidoye, Olawale Paul</au><au>Shittu, Taofik Akinyemi</au><au>Awonorin, Samuel Olusegun</au><au>Ajisegiri, Emmanuel Sunday</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of roasting conditions on physicochemical and fatty acid profile of raw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria</atitle><jtitle>Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam</jtitle><date>2020-09-01</date><risdate>2020</risdate><volume>15</volume><issue>1-2</issue><spage>17</spage><epage>26</epage><pages>17-26</pages><issn>1847-3423</issn><eissn>1847-7461</eissn><abstract>This study aimed at evaluating the effect of roasting conditions on some physicochemical and nutritional properties of cashew nut lipid fractions at different temperature (100–160ᵒC) and time (20–60 min). Raw and roasted cashew nuts were also analyzed for their composition in fatty acid by GC-FID. Physicochemical properties of the oil showed that the oil yield of roasted cashew nut oil (56.67-31.67%) was significantly higher compared to unroasted oil (47.43%). Also, cashew nut oil with mean values revealed that acid (12-0.86 mg KOH/g of oil); saponification
value (138.10-169.06 mgKOH/g of oil), iodine value (55.50-36.19 mg of I/100g of oil); TBA(0.012-0.18mg); p-anisidine value (0.55-0.66); peroxide value (7.26-3.05 meq/kg) and free fatty acid (1.07-1.50 % oleic
acid) which indicated that cashew nut oil is edible, non-drying and may
not be suitable for soap making. Results of GC-FID analysis of the ethyl esters of saturated and unsaturated fatty acid of raw and roasted cashew nut showed that unsaturated fatty acids represented 60.57% for unroasted samples with roasted samples (79.67–83.67%) while saturated fatty acids recorded (16.11–37.65%). The fatty acid composition of the oils shows the presence of four main fatty
acids: palmitic (9.25–29.50%); stearic (4.4–9.34%); oleic (34.75–65.60%); and linoleic (1.35–20.66%) with high oleic to linoleic ratio associated with high oil stability. The order of increase is oleic
> linoleic > palmitic > stearic in all the samples irrespective of roasting conditions. The result showed that minor changes occur in the fatty acids composition as the roasting temperature
and time increased. It was concluded that the heat treatment used does not significantly affect the fatty acid profile content of cashew nuts preserving its antioxidant activity along with other bioactive compounds
contained therein.</abstract><cop>Zagreb</cop><pub>Croatian Society of Food Technologists, Biotechnologists and Nutritionists</pub><doi>10.31895/hcptbn.15.1-2.7</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| source | EZB-FREE-00999 freely available EZB journals |
| subjects | Bakeries Consumption Diabetes Dietary minerals Fatty acids Food Food processing Heat Nuts |
| title | Influence of roasting conditions on physicochemical and fatty acid profile of raw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria |
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