ArticleJournal of food science2025
Oxidative stability and affective/descriptive sensory properties of cashew nut (Anacardium occidentale L.) oil during accelerated storage conditions.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Chemical Composition, Bioactive Constituents, and Functional Value of Chinese Palm Fruit: Processing Effects, Nutritional Significance, and Industrial Prospects-A Review.Foods (Basel, Switzerland) · 2026Review
- Oxidative stability and affective/descriptive sensory properties of cashew nut (Anacardium occidentale L.) oil during accelerated storage conditions.Journal of food science · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
Abstract
Cashew nut (Anacardium occidentale L.) oil is not commonly consumed, but it has great potential to add value to broken nuts. Therefore, studies on its characteristics are important to provide a basis for encouraging consumption. This study aimed to characterize cashew nut oil's physical, chemical, and sensory composition. It also evaluated changes in the oil over 60 days of storage at 30°C, 40°C, and 50°C (accelerated storage). The results showed that cashew nut oil contains anacardic acids and phytosterols and is primarily composed of oleic acid (65.24%-66.49%). Throughout storage, subtle changes in the oxidative quality of the oil were observed, particularly at 50°C, with increases in acid value (0.74-0.96 mg KOH/g) and peroxide value (1.43-4.60 meq/kg), color differences (ΔE, 0.37-8.83), and a reduction in polyunsaturated fatty acids (16.98%-16.63%). However, the acidity and peroxide values did not exceed the limits established by the Codex Alimentarius (4.0 mg KOH/g and 15 meq/kg, respectively). Sensory acceptance decreased over time, but at the end of storage, the oil still received scores above 6 (liked slightly). Furthermore, the Check-All-That-Apply test revealed that the oil exhibited positive sensory attributes, such as yellow color, shiny, light appearance, sweet taste, neutral flavor, and cashew nut aroma. It was concluded that the oil has great potential for commercialization and consumption, both for direct use and in culinary preparations. PRACTICAL APPLICATION: Cashew nuts are widely consumed in Brazil, but their oil remains unknown to consumers. However, this product has great potential for commercialization, as it is a food with adequate nutritional, sensory, and oxidative qualities to be included in a balanced and healthy diet, with potential applications for direct consumption and in culinary preparations. It could also help strengthen the production chain for cashew nuts with lower commercial value (broken cashew nuts). The current study aims to expand knowledge about the nutritional and sensory characteristics, as well as the oxidative stability, of cashew nut oil.
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