Oxidative stability and affective/descriptive sensory properties of cashew nut (Anacardium occidentale L.) oil during accelerated storage conditions

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-04-09 DOI:10.1111/1750-3841.70176

Amanda Rodrigues Leal, Gilleno Ferreira de Oliveira, Emilly Kaiane Maia da Silva, Ana Jady Cavalcanti Araújo, Idila Maria da Silva Araújo, Hilton César Rodrigues Magalhães, Paulo Riceli Vasconcelos Ribeiro, Arthur Claudio Rodrigues de Souza, Ana Paula Dionísio, Paulo Henrique Machado de Sousa

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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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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.