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Oxidative Stability of Cashew Oils from Raw and Roasted Nuts

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Journal of the American Oil Chemists' Society


Cashew nut oils, extracted from raw and roasted whole cashew nuts, were examined for their fatty acid composition, color change and oxidative stability. Fatty acids were analyzed using gas chromatography, and a spectrophotometric method was used to determine the color changes of the resultant oils. Oxidative stability was determined under accelerated oxidation conditions by employing conjugated diene (CD) and thiobarbituric acid reactive substances (TBARS) assays. The contents of monounsaturated (MUFA), polyunsaturated (PUFA) and saturated (SAFA) fatty acids were 61, 17 and 21%, respectively. Oleic acid was the major MUFA whereas linoleic acid was the main PUFA present in cashew nut oils. Oxidative stability of the oil as determined by CD values after 72 h of storage under Schall oven condition at 60 °C was 1.08 and 0.65 for the raw and high temperature roasted cashew nut, respectively. The TBARS values, expressed as malondialdehyde equivalents decreased with increasing roasting temperature. Thus roasting of whole cashew nuts improved the oxidative stability of the resultant nut oils.

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We are grateful to Kapila Wellappuli, General Manager, Green Field Bio Plantation (Pvt.) Ltd., 49 ½, Braybrooke Street, Colombo 2, Sri Lanka for generous contribution of cashew nut samples for this study. One of us (FS) acknowledges the Natural Science and Engineering Research Council (NSERC) of Canada for financial support in the form of a Discovery Grant.

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Correspondence to Fereidoon Shahidi.

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Chandrasekara, N., Shahidi, F. Oxidative Stability of Cashew Oils from Raw and Roasted Nuts. J Am Oil Chem Soc 88, 1197–1202 (2011).

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