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Leal AR, Dionísio AP, Abreu FAPD, Oliveira GFD, Araújo IMDS, Magalhães HCR, Leite AB, Silva EKMD, Nascimento RFD, Nascimento HOD, Sousa PHMD. Impact of different kernel grades on volatile compounds profile, fatty acids and oxidative quality of cashew nut oil. Food Res Int 2023; 165:112526. [PMID: 36869453 DOI: 10.1016/j.foodres.2023.112526] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 01/12/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
In this study, the impact of kernel grade on the physicochemical quality, fatty acids, and volatile compounds of cashew nut oil was assessed. The oil samples were obtained from different classifications of nuts and analyzed for acid and peroxide values, color, fatty acids and volatile compounds. The broken kernel oils showed similar or superior quality to the whole kernel oil (LW3), especially samples B3 (batoque) and P3 (large piece), with acid, peroxide and color values equal to the one in LW3. The oils from less intact nuts showed high proportions of monounsaturated fatty acids (MUFA), with acid ratios higher than the ones in LW3 (64.47 to 65.28 %, while the latter displayed 63.33 %). Sample P3 showed higher proportions of volatile compounds not derived from oxidation. This study expands the possibility of valorizing lower commercial value cashew nuts by producing oil with adequate quality for consumption.
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Affiliation(s)
- Amanda Rodrigues Leal
- Department of Food Engineering, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil.
| | - Ana Paula Dionísio
- Embrapa Agroindústria Tropical, Dra Sara Mesquita St., 2270, 60511-110 Fortaleza, CE, Brazil.
| | | | | | | | | | - Andressa Barbosa Leite
- Department of Food Engineering, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil.
| | | | | | | | - Paulo Henrique Machado de Sousa
- Department of Food Engineering, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil; Graduate Program in Gastronomy, Culture and Art Institute, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil.
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da Silva J, de Brito ES, Ferreira SRS. Biorefinery of Cashew By-Products: Recovery of Value-Added Compounds. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02916-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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3
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Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch. Food Chem X 2022; 15:100432. [PMID: 36211743 PMCID: PMC9532777 DOI: 10.1016/j.fochx.2022.100432] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/29/2022] [Accepted: 08/12/2022] [Indexed: 12/04/2022] Open
Abstract
Physicochemical, thermal and rheological properties of cashew nut starch (CNS) were compared to potato and corn starches. CNS showed higher gelatinization temperature than potato and maize starches, and higher viscosity than corn starch. CNS had pseudoplastic behavior and intermediate thixotropic pattern, with shear resistance between potato and corn starch. G′ and G″ modulus of CNS were the highest, indicating its good viscoelasticity and predominant elastic properties.
The study aimed to characterize physicochemical, thermal, and rheological properties of cashew nut starch (CNS) and then compare the obtained results with the properties of potato and corn starches. CNS showed higher gelatinization temperatures (112.29 °C) than those noted for potato and maize starches (78.44–94.65 °C). In addition, CNS had higher peak viscosity (19.03 mPa·s) than high amylose corn starch. The static shear rheological test indicated that the CNS followed a pseudoplastic behavior. In addition, CNS sample showed a thixotropic patter, which was less pronounced than that observed for potato starch, but higher than the value reported for high amylose corn starch. These results demonstrated that the shear resistance of CNS was lower than high amylose corn starch, but higher than potato starch. The storage and loss modulus (G' and G“, respectively) of the CNS were higher than those reported for the rest of samples. In this line, elastic properties were predominant in CNS sample. In conclusion, results from this study provided insight into physicochemical and structural properties of cashew nut starch, which could represent a preliminary step for its future application in food processing.
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Green emerging extraction technologies to obtain high-quality vegetable oils from nuts: A review. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102931] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Uaciquete A, Ferreira NA, Lehnert K, Vetter W, Sus N, Stuetz W. Effect of two postharvest technologies on the micronutrient profile of cashew kernels from Mozambique. Food Sci Nutr 2022; 10:179-190. [PMID: 35035920 PMCID: PMC8751438 DOI: 10.1002/fsn3.2658] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 07/24/2021] [Accepted: 07/25/2021] [Indexed: 11/22/2022] Open
Abstract
The economics involved in processing cashew nuts (Anacardium occidentale) might alter micronutrient profiles and concentrations. We analyzed and evaluated carotenoids, tocopherols, tocotrienols, minerals, fatty acids, and amino acids in (1) cashew kernels with testa recovered from nuts dried with and without the apple, and (2) testa-free industrial grade baby butts, splits, and white whole kernels using HPLC, ICP-OES, and GC-MS techniques. The results indicated that drying cashews with the respective apple slightly decreased the concentration of some carotenoids and total fatty and amino acids, but increased the concentration of iron, magnesium, and total tocotrienols compared with the conventionally (sun-) dried kernels. We also found high concentrations of carotenoids in the testa-containing kernels. Among the industrially processed kernel, baby butt grade was associated with lower content of β-carotene, total tocopherols, and tocotrienols, but with significantly higher concentrations in minerals, fatty acids, and amino acids than in white wholes and split grades. Conventional sun drying of cashew nuts revealed results similar to drying with apples regarding micronutrient concentrations. The high micronutrient content of industrial grade BB is reflected in widespread human consumption and better market value.
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Affiliation(s)
- Americo Uaciquete
- Instituto de Investigação Agraria de Mozambique IIAMCentro Zonal NordestePosto Agronómico de NampulaNampulaMozambique
| | - Neid Ali Ferreira
- Instituto de Investigação Agraria de Mozambique IIAMCentro Zonal NordestePosto Agronómico de NampulaNampulaMozambique
| | - Katja Lehnert
- Institute of Food ChemistryUniversity of HohenheimStuttgartGermany
| | - Walter Vetter
- Institute of Food ChemistryUniversity of HohenheimStuttgartGermany
| | - Nadine Sus
- Institute of Nutritional SciencesUniversity of HohenheimStuttgartGermany
| | - Wolfgang Stuetz
- Institute of Nutritional SciencesUniversity of HohenheimStuttgartGermany
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Suri K, Singh B, Kaur A. Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil. Food Chem 2021; 368:130777. [PMID: 34392118 DOI: 10.1016/j.foodchem.2021.130777] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 08/03/2021] [Accepted: 08/04/2021] [Indexed: 11/29/2022]
Abstract
In this study, oils extracted from nigella seeds (NS) subjected to microwave roasting at 180, 360, 540 and 720 W for 5 and 10 min were evaluated for quality and stability characteristics. The impact of microwave powers on oil yield, pigment content, Maillard reaction products (MRPs), radical scavenging activity (RSA), color, viscosity, total phenolic content (TPC), oxidative stability index (OSI) and fatty acid composition (FAC) of oil was studied. TPC, RSA, OSI, MRPs, viscosity, chlorophyll and carotenoid contents were higher in oil of NS heated at 720 W for 10 min while maximum oil yield and low acid value was observed for NS heated at 540 W for 10 min. FAC was slightly influenced by microwave roasting and FTIR spectra exhibited a minor difference in intensities of peaks at 3009, 2925, 2854, 1745 and 1161 cm-1. The results of the study indicated that microwave roasting improves NS oil quality characteristics.
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Affiliation(s)
- Kanchan Suri
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005, India
| | - Balwinder Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar, Punjab 143002, India.
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005, India.
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Sisconeto Bisinotto M, da Silva DC, de Carvalho Fino L, Moreira Simabuco F, Neves Bezerra RM, Costa Antunes AE, Bertoldo Pacheco MT. Bioaccessibility of cashew nut kernel flour compounds released after simulated in vitro human gastrointestinal digestion. Food Res Int 2021; 139:109906. [PMID: 33509474 DOI: 10.1016/j.foodres.2020.109906] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 11/02/2020] [Accepted: 11/12/2020] [Indexed: 11/28/2022]
Abstract
Cashew nuts are mainly consumed as a roasted and salted snack. Lately, the industry has gained interest in broken kernels because of their added value. In this study, defatted cashew nut flour (DCF) underwent simulated gastrointestinal digestion to obtain a soluble (CDs) and an insoluble (CDi) digested fraction. These fractions, which resulted from the digestion of a complex matrix, were evaluated for antioxidant capacity of bioaccessible compounds (present on the soluble digested fraction, CDs) and their potential prebiotic effect, considering that the insoluble digested fraction (CDi) could be fermented by the microbiota in the gut. The DCF had a high protein content (40.74%), being nutritionally characterized as a balanced source of amino acids, with a predominance of aromatic amino acids (phenylalanine and tyrosine), threonine and histidine. The digested DCF presented 76.90% of the soluble components of low molecular weight (0.1-2 kDa), which is typical of antioxidant peptides. The soluble digested fraction (CDs) significantly increased the antioxidant capacity in relation to flour in the ORAC and ABTS assays and the aqueous extract presented the highest values (526.0 and 76.64 as µmol Trolox Eq./g sample, respectively). The CDs protected 29.03% of the supercoiled DNA band and ratified the potential antioxidant capacity after GID in a physiological assay. In addition, the insoluble digested fraction showed a potential prebiotic effect for Bifdobacterium lactis BB-12. Finally, simulated gastrointestinal digestion improves the bioaccessibility of CDF antioxidant compounds as a complex matrix, containing low molecular weight peptides and phenolic compounds, which become more available to react with reactive oxygen species (ROS). In addition, the potential prebiotic effect of defatted cashew nut flour has yielded a promising solution for the total reuse of broken cashew nut kernel as a functional food ingredient.
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Affiliation(s)
- Mariana Sisconeto Bisinotto
- Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos (ITAL), Av. Brasil, 2880, Jardim Chapadão, Campinas Zip Code: 13070-178, SP, Brazil.
| | - Daniele Cristina da Silva
- Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos (ITAL), Av. Brasil, 2880, Jardim Chapadão, Campinas Zip Code: 13070-178, SP, Brazil.
| | - Luciana de Carvalho Fino
- Laboratório de Lácteos, Probióticos e Prebióticos (LLPP), Faculdade de Ciências Aplicadas (FCA), Universidade de Campinas (UNICAMP), Rua Pedro Zacarias, n. 1300, Bloco 2 dos Laboratórios, Limeira, SP Zip Code: 13070-178, Brazil
| | - Fernando Moreira Simabuco
- Laboratório Multidisciplinar em Alimentos e Saúde (LABMAS), Faculdade de Ciências Aplicadas (FCA), Universidade de Campinas (UNICAMP), Rua Pedro Zacarias, n. 1300, Bloco 2 dos Laboratórios, Limeira, SP Zip Code: 13070-178, Brazil.
| | - Rosângela Maria Neves Bezerra
- Laboratório Multidisciplinar em Alimentos e Saúde (LABMAS), Faculdade de Ciências Aplicadas (FCA), Universidade de Campinas (UNICAMP), Rua Pedro Zacarias, n. 1300, Bloco 2 dos Laboratórios, Limeira, SP Zip Code: 13070-178, Brazil.
| | - Adriane Elisabete Costa Antunes
- Laboratório de Lácteos, Probióticos e Prebióticos (LLPP), Faculdade de Ciências Aplicadas (FCA), Universidade de Campinas (UNICAMP), Rua Pedro Zacarias, n. 1300, Bloco 2 dos Laboratórios, Limeira, SP Zip Code: 13070-178, Brazil.
| | - Maria Teresa Bertoldo Pacheco
- Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos (ITAL), Av. Brasil, 2880, Jardim Chapadão, Campinas Zip Code: 13070-178, SP, Brazil.
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Wang W, Yang X, Ye Z, Li Y, Liu Y, Cao P. Extraction Technology Can Impose Influences on Peanut Oil Functional Quality: A Study to Investigate the Lipid Metabolism by Sprague-Dawley Rat Model. J Food Sci 2019; 84:911-919. [PMID: 30835849 DOI: 10.1111/1750-3841.14457] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Revised: 01/02/2019] [Accepted: 01/07/2019] [Indexed: 12/14/2022]
Abstract
In this study, peanut oil was prepared by cold pressing (temperature under 60 °C), hot pressing (temperature above 105 °C), and enzyme-assisted aqueous extraction technology. Influences of an extraction technology on the oil fatty acid composition and the content of minor bioactive compounds, including tocopherols, polyphenols, and squalene, were investigated in detail. High-fat-diet Sprague-Dawley (SD) rat model was then established to probe the impact of cold-pressed peanut oil (CPO), hot-pressed peanut oil (HPO), and enzyme-assisted aqueous-extracted peanut oil (EAO) on lipid metabolism outcomes, to explore influences of different extraction technologies on lipid functional quality. Results showed that oleic acid was the predominate fatty acid in the EAO (52.57 ± 0.11%), which was also significantly higher (P < 0.05) than CPO and HPO. The HPO showed higher total tocopherol and polyphenol contents (206.84 ± 6.93 mg/kg and 47.87 ± 6.50 mg GA/kg, respectively) than CPO and EAO (P < 0.05). However, the squalene content in CPO was 475.47 ± 12.75 mg/kg, which was the highest among the three oils (P < 0.05). The animal experiment results revealed that EAO could be more prone to induce lipid accumulation in the liver, which may likely to cause nonalcoholic fatty liver disease. However, the serum lipid profiles indicated that the CPO was more beneficial than the EAO and HPO in lowering the serum low-density lipoprotein cholesterol, alanine aminotransferase, and aspartate aminotransferase contents, and increasing the high-density lipoprotein cholesterol content. All of our efforts indicated that an extraction technology can affect the peanut oil lipid fatty acid composition, the bioactive compounds content, and, correspondingly, the lipid metabolism in SD rats.
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Affiliation(s)
- Wuliang Wang
- School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of China
| | - Xiaoyu Yang
- School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of China
| | - Zhan Ye
- School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of China
| | - Youdong Li
- School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of China.,State Key Laboratory of Food Science and Technology, Natl. Engineering Laboratory for Cereal Fermentation Technology, Natl. Engineering Research Center for Functional Food, Jiangnan Univ., 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of China
| | - Peirang Cao
- School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of China.,State Key Laboratory of Food Science and Technology, Natl. Engineering Laboratory for Cereal Fermentation Technology, Natl. Engineering Research Center for Functional Food, Jiangnan Univ., 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of China
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Abstract
Vegetable oils, which are a rich source of unsaturated fatty acids, phytosterols, vitamins and antioxidants, have a significant effect on the functioning and development of the body and contribute to health maintenance. They can be obtained from seeds, fruit stones, fruit, nuts or sprouts. This study discusses various species of plants that are sources of nut oils consumed in the daily diet and also used in the pharmaceutical and cosmetics industries.
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Affiliation(s)
- Michalak Monika
- Department of Dermatology and Cosmetology, Institute of Medical Sciences, Faculty of Medicine and Health Sciences, Jan Kochanowski University in Kielce
| | - Kiełtyka-Dadasiewicz Anna
- Department of Plant Production Technology and Commodity Science, University of Life Sciences in Lublin
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