Evidence map›Paper›PMID 42608743›Full record

ArticleJournal of food science2026

A Comparative Analysis of Cashew Kernel Oil: Physicochemical Characteristics and Yield From Different Extraction Methods.

Peter Sarpong, Gustav Komla Mahunu, Newlove Akowuah Afoakwah

Abstract readComparative Study
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

3 authors.

Peter SarpongDepartment of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana.ORCID https://orcid.org/0009-0002-9006-048X
Gustav Komla MahunuDepartment of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana.
Newlove Akowuah AfoakwahDepartment of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study evaluated the oil yield and physicochemical quality of cashew kernel oil (CKO) extracted using four traditional methods: direct hot-water flotation with salt (WS), without salt (WOS), fermentation with salt (FWS), and fermentation without salt (FWOS). Significant differences (p < 0.05) were found among methods. FWS yielded the highest oil content (18.84%), whereas FWOS yielded the lowest (16.23%). The WOS method produced oil with the lowest peroxide value (5.88 meq O

Indexed as

AnacardiumFood HandlingPlant OilsFermentationIodineNutsOxidation-ReductionPeroxidesIodinePeroxidesPlant Oilscashew kernel oilhierarchical clusteringoil extractionoxidative stabilityPCAtraditional methods

Identifiers

PMID42608743
PMCPMC13481881

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.