ArticleFoods (Basel, Switzerland)2023
Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 12 citations in OpenAlex.
- Effects of hot air drying on fatty acid and lipid profiles in golden pomfret based on UPLC-Q-TOF-MS-based lipidomics analysis.Food chemistry: X · 2026Article
- A Comparative Analysis of Cashew Kernel Oil: Physicochemical Characteristics and Yield From Different Extraction Methods.Journal of food science · 2026Article
- Article
- Aqueous enzymatic extraction of macadamia oil: Effects on physicochemical properties, composition and antioxidant activity.Food chemistry: X · 2026Article
- Understanding the effects of pre-treatment and extraction methods on lipid fingerprint of cashew nut shell liquid (CNSL) by non-targeted lipidomics analysis.Scientific reports · 2025Article
- Oxidative stability and affective/descriptive sensory properties of cashew nut (Anacardium occidentale L.) oil during accelerated storage conditions.Journal of food science · 2025Article
- Inhibitory effects of cashew Anacardium occidentale L. kernel, apple, and shell extracts on lipid accumulation and adipogenesis in 3T3-L1 adipocytes.Scientific reports · 2025Article
- Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
Cashew nut kernel oil (CNKO) is an important oil source from tropical crops. The lipid species, composition, and relative content of CNKO were revealed using ultra high performance liquid chromatography time-of-flight tandem mass spectrometry (UPLC-TOF-MS/MS), and the physicochemical properties, functional group structure, and oxidation stability of CNKO at different pressing temperatures were characterized using a near infrared analyzer and other methods. The results showed that CNKO mainly consisted of oleic acid (60.87 ± 0.06%), linoleic acid (17.33 ± 0.28%), stearic acid (10.93 ± 0.31%), and palmitic acid (9.85 ± 0.04%), and a highly unsaturated fatty acid (78.46 ± 0.35%). In addition, 141 lipids, including 102 glycerides and 39 phospholipids, were identified in CNKO. The pressing temperature had a significant effect on the physicochemical properties of cashew kernels, such as acid value, iodine value, and peroxide value, but the change in value was small. The increase in pressing temperature did not lead to changes in the functional group structure of CNKO, but decreased the induction time of CNKO, resulting in a decrease in their oxidative stability. It provided basic data support to guide subsequent cashew kernel processing, quality evaluation, and functional studies.
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