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Sharma GM, Su M, Joshi AU, Roux KH, Sathe SK. Functional Properties of Select Edible Oilseed Proteins. J Agric Food Chem. 2010 May 12;58(9):5457-64.Trox J, Vadivel V, Vetter W, Stuetz W, Scherbaum V, Gola U, Nohr D, Biesalski HK. Bioactive Compounds in Cashew Nut (Anacardium occidentale L.) Kernels: Effect of Different Shelling Methods. J Agric Food Chem. 2010 May 12;58(9):5341-6.
In the present study, the effects of various conventional shelling methods (oil-bath roasting, direct steam roasting, drying, and open pan roasting) as well as a novel “Flores” hand-cracking method on the levels of bioactive compounds of cashew nut kernels were investigated. The raw cashew nut kernels were found to possess appreciable levels of certain bioactive compounds such as beta-carotene (9.57 microg/100 g of DM), lutein (30.29 microg/100 g of DM), zeaxanthin (0.56 microg/100 g of DM), alpha-tocopherol (0.29 mg/100 g of DM), gamma-tocopherol (1.10 mg/100 g of DM), thiamin (1.08 mg/100 g of DM), stearic acid (4.96 g/100 g of DM), oleic acid (21.87 g/100 g of DM), and linoleic acid (5.55 g/100 g of DM). All of the conventional shelling methods including oil-bath roasting, steam roasting, drying, and open pan roasting revealed a significant reduction, whereas the Flores hand-cracking method exhibited similar levels of carotenoids, thiamin, and unsaturated fatty acids in cashew nuts when compared to raw unprocessed samples.