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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical. |
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Data corrente: |
16/07/2025 |
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Data da última atualização: |
16/07/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LEAL, A. R.; OLIVEIRA, G. F. DE; SILVA, E. K. M. DA; ARAÚJO, A. J. C.; ARAÚJO, I. M. DA S.; MAGALHAES, H. C. R.; RIBEIRO, P. R. V.; SOUZA, A. C. R. de; DIONISIO, A. P.; SOUSA, P. H. M. DE. |
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Afiliação: |
AMANDA RODRIGUES LEAL, FEDERAL UNIVERSITY OF CEARA; GILLENO FERREIRA DE OLIVEIRA, FEDERAL UNIVERSITY OF CEARA; EMILLY KAIANE MAIA DA SILVA, EMBRAPA AGROINDÚSTRIA TROPICAL; ANA JADY CAVALCANTI ARAÚJO, EMBRAPA AGROINDÚSTRIA TROPICAL; IDILA MARIA DA SILVA ARAÚJO, EMBRAPA AGROINDÚSTRIA TROPICAL; HILTON CESAR RODRIGUES MAGALHAES, CNPAT; PAULO RICELI VASCONCELOS RIBEIRO, CNPAT; ARTHUR CLAUDIO RODRIGUES DE SOUZA, CNPAT; ANA PAULA DIONISIO, CNPAT; PAULO HENRIQUE MACHADO DE SOUSA, FEDERAL UNIVERSITY OF CEARA. |
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Título: |
Oxidative stability and affective/descriptive sensory properties of cashew nut (Anacardium occidentale L.) oil during accelerated storage conditions. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Journal os Food Science, 90:e70176.2025. |
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DOI: |
https://doi.org/10.1111/1750-3841.70176 |
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Idioma: |
Inglês |
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Conteúdo: |
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 stablished 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. |
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Palavras-Chave: |
Check-All-That-Apply (CATA) test; Fatty acid profile; Focus group; Grupo focal; Old-pressed oil; Óleo prensado a frio; Perfil de ácidos graxos; Teste de verificação de todos os que se aplicam (CATA). |
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Thesagro: |
Anacardium Occidentale. |
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Thesaurus Nal: |
Anacardium. |
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Categoria do assunto: |
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Marc: |
LEADER 02699naa a2200361 a 4500
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008 2025 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/1750-3841.70176$2DOI
100 1 $aLEAL, A. R.
245 $aOxidative stability and affective/descriptive sensory properties of cashew nut (Anacardium occidentale L.) oil during accelerated storage conditions.$h[electronic resource]
260 $c2025
520 $aCashew 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 stablished 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.
650 $aAnacardium
650 $aAnacardium Occidentale
653 $aCheck-All-That-Apply (CATA) test
653 $aFatty acid profile
653 $aFocus group
653 $aGrupo focal
653 $aOld-pressed oil
653 $aÓleo prensado a frio
653 $aPerfil de ácidos graxos
653 $aTeste de verificação de todos os que se aplicam (CATA)
700 1 $aOLIVEIRA, G. F. DE
700 1 $aSILVA, E. K. M. DA
700 1 $aARAÚJO, A. J. C.
700 1 $aARAÚJO, I. M. DA S.
700 1 $aMAGALHAES, H. C. R.
700 1 $aRIBEIRO, P. R. V.
700 1 $aSOUZA, A. C. R. de
700 1 $aDIONISIO, A. P.
700 1 $aSOUSA, P. H. M. DE
773 $tJournal os Food Science, 90:e70176.2025.
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Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
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