Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil
1
Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China
2
Key Laboratory of Tropical Crop Products Processing of the Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China
3
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
*
Author to whom correspondence should be addressed.
Foods 2023, 12(4), 693; https://doi.org/10.3390/foods12040693
Submission received: 29 December 2022
/
Revised: 28 January 2023
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Accepted: 2 February 2023
/
Published: 6 February 2023
(This article belongs to the Section Food Nutrition)
Abstract
:Cashew nut kernel oil (CNKO) is an important oil source from tropical crops. The lipid species, composition, and relative content of CNKO were revealed using ultra high performance liquid chromatography time-of-flight tandem mass spectrometry (UPLC-TOF-MS/MS), and the physicochemical properties, functional group structure, and oxidation stability of CNKO at different pressing temperatures were characterized using a near infrared analyzer and other methods. The results showed that CNKO mainly consisted of oleic acid (60.87 ± 0.06%), linoleic acid (17.33 ± 0.28%), stearic acid (10.93 ± 0.31%), and palmitic acid (9.85 ± 0.04%), and a highly unsaturated fatty acid (78.46 ± 0.35%). In addition, 141 lipids, including 102 glycerides and 39 phospholipids, were identified in CNKO. The pressing temperature had a significant effect on the physicochemical properties of cashew kernels, such as acid value, iodine value, and peroxide value, but the change in value was small. The increase in pressing temperature did not lead to changes in the functional group structure of CNKO, but decreased the induction time of CNKO, resulting in a decrease in their oxidative stability. It provided basic data support to guide subsequent cashew kernel processing, quality evaluation, and functional studies.
1. Introduction
The cashew nut is a genus of plants of the genus Dicotyledonea, order Sapotaceae, family Lacertidae, and genus Cashew [1]. Currently, the countries with relatively large cashew cultivation areas in the world include India, Brazil, Vietnam, Côte d’Ivoire, Mozambique, and Tanzania, whose total output accounts for more than 60% globally. According to the statistics of the world food and agriculture organization (FAO), it can be seen that the total global production of cashew nuts (in shell) was up to 4,093,000 tons in 2018 and 3,960,700 tons in 2019. The total cashew nut production (in 2019) in Africa, represented by Côte d’Ivoire and Mozambique, was 2,334,400 tons, accounting for 60% of the world’s total production. The total production in Asia, represented by India, was 1,474,900 tons, accounting for 37%, and the total production in the Americas, represented by Brazil, was 151,400 tons, accounting for 3%.
Cashew nut kernels (CNKs) are the kernels of shelled cashew nuts after dehulling, which are mainly composed of 47.0% fat, 21.1% protein, 4.6–11.2% starch, 2.4–8.7% sugar, and other components, as well as a variety of amino acids, vitamins, and trace elements, such as phosphorus, iron, and calcium [1]. CNK processing mainly produces primary products, and deep processing products are less common, such as charbroiled cashew nuts, seaweed cashew nuts, salt-baked cashew nuts, cashew oil microcapsules [2], defatted cashew nut flour [3], and probiotic drinks [4]. In addition, Sravani et al. [5] added crushed CNKs to the feed of lambs to improve weight gain, feed efficiency, and economic meat production in male lambs. Morgane et al. [6] fed C. gariepinus with CNKO instead of fish oil and palm oil to achieve an increased net profit value (NPV) (23.15$) from a low investment. The results of Emelike et al. [7] showed that CNKO was effective in reducing serum cholesterol and triglyceride levels in rats.
CNKO is a very important nutritional component of CNKs, accounting for approximately 47% [8]. CNKO contains 11 saturated fatty acids, accounting for 25.37% of the total content, with palmitic acid (12.20%), stearic acid (11.30%), arachidic acid (1.07%), and behenic acid (0.22%). It also contains seven unsaturated fatty acids, accounting for 71.98% of the total content, with oleic acid (51.47%), linoleic acid (19.66%), palmitoleic acid (0.36%), and eicosanoic acid (0.34%) [9].
The aqueous extraction method, squeezing extraction, supercritical carbon dioxide extraction, and solvent extraction method were common extraction methods for oils. Phuong et al. [10] used enzyme-assisted aqueous extraction for cashew nut oil recovery of 86.28% with lower peroxide and free fatty acid values than those obtained by Soxhlet extraction. Li et al. [11] determined the optimal processing conditions for CNKO extraction using the aqueous extraction method: the temperature was set to 80 °C, the material–liquid ratio was 1:3, the centrifugal force was 6000 r/min, and the oil yield was 34.86%.
CNKs are rich in protein and tightly combined with oil, and the aqueous extraction method easily produced the serious emulsification phenomenon, which affects the extraction of oil. The supercritical carbon dioxide extraction method involves a large equipment cost investment, while the pressing method is a simple and low-cost process. However, there are few reports on the lipid composition of CNKO and the effect of pressing temperature on the physicochemical properties, functional group composition, and oxidative stability of CNKO. Therefore, in this study, the lipid species, composition, and relative content were revealed in CNKO using high performance liquid chromatography time-of-flight tandem mass spectrometry, and the physicochemical properties, functional group structure, and oxidation stability of CNKO at different pressing temperatures were characterized using a near infrared analyzer and other methods. This study will provide basic data for the processing and product development of CNKO.
2. Materials and Methods
2.1. Preparation of Cashew Nut Kernel Oil
Cashew nut kernels (W240) were purchased from Chang-da-Chang Super Shopping Supermarket, Zhanjiang, China. The temperature of the press was adjusted, and then the cashew kernels were placed in the press (LTP200, Dongguan Minjian Electric Industrial Co., Zhanjiang, China) for extraction, and the crude oil was collected and centrifuged at 20 °C and 5000 rpm for 10 min, and the upper oil layer was collected and stored at 4 °C for use.
2.2. Physicochemical Analysis of Cashew Nut Kernel Oil
The determination of acid values was made with reference to GB5009.229-2016 [12], and the determination of iodine values was made with reference to GBT5532-2008 [13].
The peroxide value was determined by referring to the method of Akbar et al. [14] with appropriate modifications. A total of 0.02 mg of oil (m) was dissolved in 2 mL of chloroform/methanol (7:3), 0.05 mL of ammonium thiocyanate (0.3 g/mL) was added as sample solution 1, and the absorbance of sample solution 1 at 501 nm was E0. A total of 0.05 mL of ferrous chloride was added to sample solution 1, and the reaction was left for 5 min after vortex shaking to obtain sample solution 2, and the absorbance of sample solution 2 was at 501 nm. The absorbance of sample solution 2 at 501 nm was E2. Without adding oil, the absorbance at 501 nm was E1, and the peroxide value (POV) = (E2 − (E0 + E1))/(55.82 × m).
The specific extinction coefficient was determined by referring to the method of HST57-2017 and Yakindra et al. [15] with appropriate modifications. A total of 0.25 g of oil sample was put into a test tube, dissolved by adding 5 mL of isooctane, and then diluted to 25 mL by adding isooctane. The concentration of the sample solution was ω (g/100 mL), and the oil sample was placed in the automatic refractometer (XFZGY-3000, Xiamen Xiongfa Instrument Co., Xiamen, China) for measurement. Using isooctane as the reference, the absorbance of the sample solution at 232 nm was A232, and the corresponding specific extinction coefficient K232 = A232/ω. The absorbance of the sample solution at 270 nm was A270, and the corresponding specific extinction coefficient K270 = A270/ω.
2.3. Determination of Fatty Acid Composition of Cashew Nut Kernel Oil
The fatty acid composition in cashew nut kernel oil was determined by gas chromatography (GC-MS) (LC-30A, Shimadzu, Kyoto, Japan) coupled with the potassium hydroxide methylation method. The relevant parameters were referred to in Liu et al. [16].
2.4. Determination of Lipids of Cashew Nut Kernel Oil
The lipid composition in CNKO oil was performed by a Shimadzu UPLC LC-30A system (LC-30A liquid chromatograph, Shimadzu Corporation, Kyoto, Japan) equipped with a Phenomenex Kinete C18 column (100 × 2.1 mm, 2.6 µm), and the relevant parameters were referred to in Liu et al. [16].
2.5. Determination of Fourier Transform Infrared Spectroscopy of Cashew Nut Kernel Oil
Referring to the method of Yakindra et al. [15] with some modifications, oil droplets were placed on the plane sensitive surface of the crystal and then placed in an infrared spectrometer (Thermo Nicolet iN10, ThermoFisher Scientific, Greenville, SC, USA) for measurement. The infrared spectra were collected in the range of 500–4000 cm−1 with a resolution of 4 cm−1 and 64 scans, and the infrared spectral data were collected with the OMSNIC software (Thermo Nicolet iN10, ThermoFisher Scientific, Greenville, SC, USA) with an average of 3 parallel acquisitions per sample. The average spectrum was used as the sample spectrum, and the infrared spectral curve was plotted using Origin software (2021, OriginLab Corporation, Northampton, UK).
2.6. Determination of Oxidative Stability of Cashew Nut Kernel Oil
The oxidative stability of the oil was determined by referring to the method of Xia et al. [17] with some modifications. A 3.5 g oil sample was weighed into a test tube, which was placed in an oil oxidation stability tester (Rancimat743, Swiss Aptar China Ltd., Hong Kong, China) at 110 °C with an air flow rate of 20 L/h. The induction time was recorded from the inflection point of the conductivity curve and the results were recorded in hours.
2.7. Data Processing and Analysis
All samples were measured 3 times in parallel. LipidView software (v2.0, ABSciex, Concord, ON, Canada) was used to undertake qualitative analysis of shotgun-MS data. In the process of data analysis, the relevant parameters of the software were set as follows: the mass tolerance was 0.5, the minimum% intensity was 1, the minimum signal-to-noise ratio was 10, the average flow injection spectrum from the top was 30% TIC, and the total double bond was ≤12. OriginPro (2021, OriginLab Corporation, Northampton, UK), SIMCA (14.1, Sartorius Lab Instruments GmbH & Co. KG, Goettingen, Germany), and Photoshop (2022, Adobe Systems Incorporated, San Jose, CA, USA) were used for plotting, data processing, and statistical analysis.
3. Results and Analysis
3.1. Analysis of Fatty Acid and Lipid Composition of Cashew Nut Kernel Oil
The fatty acids of CNKO were palmitic acid (9.85 ± 0.04%), palmitoleic acid (0.26 ± 0.01%), stearic acid (10.93 ± 0.31%), oleic acid (60.87 ± 0.06%), linoleic acid (17.33 ± 0.28%), and arachidonic acid (0.76 ± 0.02%). The content of saturated fatty acids was approximately (21.54 ± 0.37%) and unsaturated fatty acids was approximately (78.46 ± 0.35%), including (61.13 ± 0.07%) of monounsaturated fatty acids.
The lipid composition of CNKO was comprehensively profiled using UPLC-TOF-MS/MS, and information on the precise relative molecular masses of lipids, isotopic distribution, and secondary mass spectrometry cleavage fragments were obtained in composite scanning mode. The lipids of CNKO were identified as shown in Table 1 and Table 2 and Figure 1. As shown in Figure 1A,B, 141 lipids, composed of 102 glycerides, and 39 phospholipids, were identified in CNKO. The 102 glycerides mainly included 8 diacylglycerol (DG), 3 ether-linked diacylglycerol (EtherDG), 1 diacylglyceryl-3-O-carboxyhydroxy methylcholine (DGCC), 2 diacylglyceryl glucuronide (DGGA), 73 triglycerides (TG), 4 ether-linked triacylglycerol (EtherTG), and 11 oxidized triglycerides (OxTG). A total of 39 phospholipids mainly included 4 lysophophatidylcholine (LPC), 3 lysophosphatidylethanolamine (LPE), 2 lysophosphatidylinositol (LPI), 7 phosphatidylcholine (PC), 2 ether-linked phosphatidylcholine (EtherPC), 8 phosphatidylethanolamine (PE), 1 ether-linked phosphatidylethanolamine (EtherPE), 5 phosphatidylglycerol (PG), 6 phosphatidylinositol (PI), and 1 ether-linked phosphatidylinositol (EtherPI).
As shown in Table 1, the total number of carbon atoms in the fatty acid side chains of lipids in CNKO was 16–32, and the double bond number was 0–7. DG in glyceride has 32–38 carbon atoms and 0–4 double bonds and the side chains were mainly composed of C16, C18, and C20. EtherDG had 34–36 carbon atoms, with a double bond number of 2–4 and the side chains were mainly composed of C15, C17, and C19. DGCC had 36 carbon atoms, with a double bond number of 2. DGGA had 34–36 carbon atoms, with a double bond number of 1–2 and the side chains were mainly composed of C16 and C18. TG had 34–36 carbon atoms, with a double bond number of 0–7 and the side chains were mainly composed of C8, C10, C12, C14, C15, C16, C17, C18, C20, C21, C22, C23, C24, C25, and C26. EtherTG had 53–55 carbon atoms, with a double bond number of 2–5 and the side chains were mainly composed of C16, C17, C18, and C19. OxTG had 50–56 carbon atoms, with a double bond number of 2–6 and the side chains were mainly composed of C16, C18, and C20. As shown in Table 2, LPC and LPE in phospholipids had 16–18 carbon atoms, with a double bond number of 0–2. LPI had 16–18 carbon atoms, with a double bond number of 0–1. PC had 32–36 carbon atoms, with a double bond number of 0–4, and the side chains were mainly composed of C16 and C18. EtherPC had 34–37 carbon atoms, with a double bond number of 1, and the side chains were mainly composed of C16, C17, and C21. PE had 32–36 carbon atoms, with a double bond number of 0–4, and the side chains were mainly composed of C16 and C18. EtherPE had 40 carbon atoms, with a double bond number of 5, and the side chains were mainly composed of C18 and C22. PG had 32–36 carbon atoms, with a double bond number of 0–2, and the side chains were mainly composed of C16 and C18. PI had 34–36 carbon atoms, with a double bond number of 1–2, and the side chains were mainly composed of C16 and C18. EtherPI had 18 carbon atoms, with a double bond number of 0.
As shown in Figure 1C, it could be seen that the content of each glyceride in CNKO was ranked as TG > DG > EtherTG > OxTG > DGCC > EtherDG > DGGA, where TG had (617.97 ± 60.02) mg/g and DG had (7.82 ± 1.28) mg/g. As shown in Figure 1D, it could be seen that the content of each phosphate ester in CNKO was ranked as PC> PI > PE > EtherPC > LPC > PG > LPE > LPI > EtherPE > EtherPI, where PC had (8.32 ± 0.41) μg/g and PI had (5.28 ± 0.29) μg/g.
3.2. Physicochemical Properties of Cashew Nut Kernel Oil
The CNKO obtained at different pressing temperatures was slightly yellow in color, without obvious precipitation, with a slight aroma of cashew nut kernel, and its physicochemical properties are shown in Table 3. As can be seen from Table 3, the acid value of cashew nut oil was (0.41–0.53) mg/g < 4 mg/g as national standard and the peroxide value was (0.036–0.118) g/100 g < 0.25 g/100 g as national standard, all of which satisfied GB 2716–2018 “National Standard for Food Safety Vegetable Oil” [18]. The specific extinction coefficient at 232 nm was related to the primary and secondary stages of oil oxidation, while the specific extinction coefficient at 270 nm was related to the secondary stages of oil oxidation [19,20]. The K232 and K270 of CNKO were (1.0–1.2) and (0.05–0.12), respectively, indicating that the cashew nut kernel oil obtained using the pressing method contains only a very small amount of hydroperoxides and was not easily acidified.
The results of the significance analysis showed that there were different degrees of influence of pressing temperature on acid value, iodine value, peroxide value, refractive index, and specific extinction coefficient. The differences in acid value were not significant at temperatures greater than 100 °C. The differences in peroxide value were not significant at 140 °C and 160 °C, and significant at other temperatures (100 °C, 120 °C, 160 °C, 180 °C). The differences in iodine value were not significant at 120 and 140 °C, and significant at other temperatures. The differences in the refractive index were not significant at 160°C and 180 °C, and the differences in the refractive index were not significant at 100 °C, 120 °C, 140 °C, and 200 °C, and significant between the two groups. Although the results of the significance analysis showed that the relevant indexes of the oils obtained at different temperatures were affected, the value fluctuated less, indicating that the physicochemical properties of CNKO were relatively stable.
3.3. Near-Infrared Spectral Characteristics of Cashew Nut Kernel Oil
The Fourier NIR spectra of CNKO are shown in Figure 2. Figure 2A represents the NIR spectra of cashew nut kernel oil at different pressing temperatures, and Figure 2B represents the NIR spectra of different types of oils.
As shown in Figure 2A, it can be seen that the peak at 3005.43 cm−1 corresponds to the -CH3 antisymmetric stretching vibration, at 2930.41 cm−1 corresponds to the -CH2 antisymmetric stretching vibration, at 2855.40 cm−1 corresponds to the -CH2 symmetric stretching vibration, and at 1744.57 cm−1 corresponds to the C=O stretching vibration. This could be used to identify ketones, aldehydes, acids, esters, and anhydrides. The possibility that CNKO had an anhydride structure was ruled out because the anhydride would have a double peak due to vibrational coupling. Although 1658.01 cm−1 corresponded to the C=C stretching vibration, 2–4 peaks due to benzene ring skeleton vibration were not found near 1600 cm−1 and 1500 cm−1, so the possibility of the presence of an aromatic ring structure in CNKO was excluded. The peak at 1461.81 cm−1 corresponded to the -CH3 asymmetric deformation vibration and at 1375.25 cm−1 corresponded to the -CH3 symmetric deformation vibration. Although it corresponded to the C-C stretching vibration at 1233.88 cm−1, the position of this absorption band changed with the structure of the compound molecule due to the vibrational coupling effect and weak intensity, so it was not meaningful in the structure identification. The peak at 1164.63 cm−1 corresponded to the C-O stretching vibration in alcohols, which could be used to distinguish between primary, secondary, and tertiary alcohols, and CNKO might be the C-O stretching vibration of tertiary alcohols. The peak at 720.30 cm−1 corresponded to a swinging vibration in the -CH2 plane and had more than four methylene-linked structures. As shown in Figure 2B, it can be seen that the NIR spectra of camellia seed oil, macadamia nut oil, pitaya seed oil, and cashew nut kernel oil had similar peak shapes, peak positions, and number of characteristic peaks, indicating that the functional groups of the oils had similar structures. However, the peak signal intensities of different oils and fats were different, probably due to differences in the number of functional groups, such as differences in the composition of the oils [21].
3.4. Analysis of Oxidative Stability of Cashew Nut Kernel Oil
Oxidative stability could be a good predictor of the oxidation reaction of oils. The auto-oxidation of oils was divided into the induction phase as well as the oxidation phase, and the length of time required from the induction phase to the oxidation phase could reflect the ability of oils to resist auto-oxidation, which was the oxidation stability of oils [22,23]. The induction time could indirectly reflect the size of the oxidative stability of oils. The longer the induction period was extended, the better the oxidative stability of oils, and vice versa, the worse their oxidative stability.
As shown in Figure 3, the oxidative stability indices of CNKO at different pressing temperatures were in the interval of 9.3–10.2 h with an error of no more than 1 h. Meanwhile, the oxidative stability indices began to show a decreasing trend when the pressing temperature was greater than 120 °C. The results of the significance analysis showed that the induction time of CNKO was not significant between 100 °C and 120 °C, and between 140 °C, 160 °C, and 180 °C. The difference between 200 °C and other temperatures was significant. It could be inferred that the oxidation rate of CNKO accelerated, and the induction time decreased as the extraction temperature increased, and the oxidative stability decreased.
4. Discussion
Cashew nut kernel oil accounted for approximately 47% of the cashew nut kernel content, which was higher than the oil content of avocado (8–29%) [24,25], olive (18–24%) [26], and camellia seed (14–27%) [27], etc., and lower than the oil content of macadamia nut (70–79%) [28]. It had a higher iodine value compared to macadamia nut oil and camellia seed oil. CNKO was typically characterized by a high oleic acid content of 60%, while camellia seed oil was high in α -linolenic acid and macadamia nut oil contained lauric and myristic acids [29]. Similar to olive oil, macadamia nut oil, and dragon fruit seed oil, the lipid composition in cashew nut kernel oil also consisted mainly of glycerides and phospholipids, but cashew nut kernel oil was rich in 39 phospholipid components, which was higher than the 16 reported for pitaya seed oil [16] and much less than the 172 reported for soybean, 109 for peanut, and 351 for sesame [30]. This stems from the fact these studies analyzed all phospholipid species in the fruit, whereas the present study analyzed the lipids in the oil.
Phospholipids are the main components of the cell membranes of animal and plant cells and play an important role in maintaining the physiological activity of biological membranes and the normal metabolism of the organism. They have important functions in antioxidation and delaying aging [31], regulating blood lipids and protecting the liver [32,33], and in enhancing the immunity of the organism [34,35], making them an excellent functional lipid.
Physicochemical properties and oxidative stability were important indicators of the quality of oils [22,24]. The iodine value of CNKO was (75–80) g/100 g, indicating that CNKO is a non-drying oil. The acid value was (0.41–0.53) mg/g, indicating that the content of free fatty acids in CNKO is low. The peroxide value was (0.036–0.118) g/100 g, indicating that there are less oxidation products in the oil, and the results of NIR (near-infrared) analysis indicated that the pressing temperature had no effect on the functional group structure of the oil. The above results indicate that different pressing has less effect on the quality of CNKO. In contrast, Li et al. [36] reported that there was a difference in the conclusion that the pressing process had a significant effect on the acid value and peroxide value of sesame, linseed, and perilla violet oils, and the reason for the difference might be due to the fact that the cashew nut kernels used in this study were directly pressed without roasting, which produced less antioxidant substances, such as nigrosine-like substances, due to the Merad reaction.
In addition, Michae et al. [37] showed that the oxidative stability of canola oil, olive oil, corn oil, soybean oil, sunflower oil, and flaxseed oil were 14.4 h, 19.9 h, 12.8 h, 10.9 h, 7.9 h, and 1 h, respectively, indicating that the oxidative stability of CNKO was worse than that of canola oil, olive oil, and corn oil, comparable to that of soybean oil, and better than that of sunflower oil and flaxseed oil. The oil had a high unsaturated fatty acid content and a fast oxidation rate, [38] while CNKO had an unsaturated fatty acid content up to 78%,; therefore, the oxidation of CNKO should be avoided during processing, storage, and transportation.
5. Conclusions
In this study, 141 lipids, including 102 glycerides and 39 phospholipids, were isolated and identified from cashew nut kernel oil using high performance liquid chromatography time-of-flight tandem mass spectrometry. Cashew nut kernel oil was a high oleic acid oil. The glycerol esters were mainly composed of DG, EtherDG, DGCC, DGGA, TG, EtherTG, and OxTG, and the phospholipids were mainly composed of LPC, LPE, LPI, PC, EtherPC, PE, EtherPE, PG, PI, and EtherPI. The total number of carbon atoms in the side chains of fatty acids in cashew nut kernel oil mass was 16–62, with a double bond number of 0–7. With the increase in pressing temperature, the functional group structure of cashew nut kernel oil was not changed, although the iodine valence, peroxide value, and the specific racemization coefficient increased, decreasing the induction time and reducing the oxidative stability of the cashew nut kernel oil.
Author Contributions
Conceptualization, Y.L. and L.L. (Lijing Lin); methodology, Y.L. and Q.X.; software, L.L. (Leshi Li); formal analysis, Y.L., L.L. (Leshi Li) and L.L. (Lijing Lin); investigation, Y.L. and L.L. (Leshi Li); resources, L.L. (Lijing Lin); writing—original draft preparation, Y.L. and L.L. (Lijing Lin); writing—review and editing, L.L. (Lijing Lin) and Q.X.; supervision, L.L. (Lijing Lin); project administration, Y.L.; funding acquisition, Y.L. All authors have read and agreed to the published version of the manuscript.
Funding
This research was funded by the Hainan Provincial Natural Science Foundation of China grant number [320QN326] and [320QN327], the 2021 Guangdong Science and Technology Innovation Strategy Special Fund [2021A101] and [2021A05217], and the Basic and Applied Basic Research Foundation of Guangdong Province of China [2021A1515010538], and the Guangdong Provincial Agricultural Science and Technology Innovation and Extension Project in 2022 (2022KJ116).
Data Availability Statement
Data is contained within the article.
Conflicts of Interest
The authors declare that they have no known competing financial interest or personal relationships that could have appeared to influence the work reported in this paper.
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Figure 1.
(A,B) represents the number and content of different phospholipids, (C,D) represents the number and content of different glycerides, respectively.
Figure 1.
(A,B) represents the number and content of different phospholipids, (C,D) represents the number and content of different glycerides, respectively.
Figure 2.
NIR spectral characteristics of cashew nut kernel oil. (A) represents the NIR spectral characteristics of CNKO at different pressing temperatures; (B) represents the NIR characteristics of CNKO compared with other oils.
Figure 2.
NIR spectral characteristics of cashew nut kernel oil. (A) represents the NIR spectral characteristics of CNKO at different pressing temperatures; (B) represents the NIR characteristics of CNKO compared with other oils.
Figure 3.
Induction time of cashew nut kernel oil obtained from different pressing temperatures. Note: Different letters a, b and c represented significant differences.
Figure 3.
Induction time of cashew nut kernel oil obtained from different pressing temperatures. Note: Different letters a, b and c represented significant differences.
Table 1.
Composition of the 102 glycerides in cashew nut kernel oil.
| No. | Average Rt (min) | Average Mz | Lipid Name | Adduct Type | Formula | Ontology | Content (μg/g) |
|---|---|---|---|---|---|---|---|
| 1 | 6.007 | 586.53 | DG 32:0|DG 16:0_16:0 | [M+NH4]+ | C35H68O5 | DG | 43.81 ± 7.84 |
| 2 | 6.562 | 614.562 | DG 34:0|DG 16:0_18:0 | [M+NH4]+ | C37H72O5 | DG | 48.39 ± 6.18 |
| 3 | 6.069 | 612.548 | DG 34:1|DG 16:0_18:1 | [M+NH4]+ | C37H70O5 | DG | 900.65 ± 178.65 |
| 4 | 6.627 | 640.5787 | DG 36:1|DG 18:0_18:1 | [M+NH4]+ | C39H74O5 | DG | 632.07 ± 114.33 |
| 5 | 6.154 | 638.5631 | DG 36:2|DG 18:1_18:1 | [M+NH4]+ | C39H72O5 | DG | 3291.57 ± 497.25 |
| 6 | 5.732 | 636.5476 | DG 36:3|DG 18:1_18:2 | [M+NH4]+ | C39H70O5 | DG | 2286.09 ± 346.24 |
| 7 | 5.351 | 634.5338 | DG 36:4|DG 18:2_18:2 | [M+NH4]+ | C39H68O5 | DG | 529.40 ± 122.34 |
| 8 | 7.188 | 668.6134 | DG 38:1|DG 20:0_18:1 | [M+NH4]+ | C41H78O5 | DG | 88.25 ± 12.06 |
| 9 | 7.175 | 596.5529 | DG O-34:2|DG O-19:1_15:1 | [M+NH4]+ | C37H70O4 | EtherDG | 48.04 ± 4.95 |
| 10 | 7.241 | 622.5684 | DG O-36:3|DG O-19:1_17:2 | [M+NH4]+ | C39H72O4 | EtherDG | 282.66 ± 26.48 |
| 11 | 6.786 | 620.5507 | DG O-36:4|DG O-19:2_17:2 | [M+NH4]+ | C39H70O4 | EtherDG | 85.64 ± 7.88 |
| 12 | 5.612 | 780.6304 | DGCC 36:2 | [M+H]+ | C46H85NO8 | DGCC | 935.46 ± 116.33 |
| 13 | 3.89 | 788.5853 | DGGA 34:1|DGGA 16:0_18:1 | [M+NH4]+ | C43H78O11 | DGGA | 67.60 ± 9.66 |
| 14 | 3.924 | 814.6013 | DGGA 36:2|DGGA 18:1_18:1 | [M+NH4]+ | C45H80O11 | DGGA | 329.67 ± 40.97 |
| 15 | 6.381 | 628.5412 | TG 34:0|TG 8:0_10:0_16:0 | [M+NH4]+ | C37H70O6 | TG | 34.85 ± 1.66 |
| 16 | 6.943 | 656.5758 | TG 36:0|TG 10:0_12:0_14:0 | [M+NH4]+ | C39H74O6 | TG | 40.62 ± 1.74 |
| 17 | 6.51 | 654.5604 | TG 36:1|TG 8:0_10:0_18:1 | [M+NH4]+ | C39H72O6 | TG | 38.25 ± 4.56 |
| 18 | 7.482 | 684.6063 | TG 38:0|TG 10:0_12:0_16:0 | [M+NH4]+ | C41H78O6 | TG | 32.71 ± 1.81 |
| 19 | 7.08 | 682.5913 | TG 38:1|TG 10:0_10:0_18:1 | [M+NH4]+ | C41H76O6 | TG | 47.68 ± 5.67 |
| 20 | 8.019 | 712.6378 | TG 40:0|TG 10:0_14:0_16:0 | [M+NH4]+ | C43H82O6 | TG | 27.08 ± 0.39 |
| 21 | 7.578 | 710.6234 | TG 40:1|TG 10:0_12:0_18:1 | [M+NH4]+ | C43H80O6 | TG | 23.59 ± 2.48 |
| 22 | 8.527 | 740.6711 | TG 42:0|TG 10:0_16:0_16:0 | [M+NH4]+ | C45H86O6 | TG | 25.50 ± 1.40 |
| 23 | 8.098 | 738.6581 | TG 42:1|TG 8:0_16:0_18:1 | [M+NH4]+ | C45H84O6 | TG | 23.49 ± 1.11 |
| 24 | 9.016 | 768.703 | TG 44:0|TG 14:0_14:0_16:0 | [M+NH4]+ | C47H90O6 | TG | 21.62 ± 2.27 |
| 25 | 8.602 | 766.6914 | TG 44:1|TG 10:0_16:0_18:1 | [M+NH4]+ | C47H88O6 | TG | 27.25 ± 2.60 |
| 26 | 9.252 | 782.7144 | TG 45:0|TG 14:0_15:0_16:0 | [M+NH4]+ | C48H92O6 | TG | 18.69 ± 2.46 |
| 27 | 9.503 | 796.7383 | TG 46:0|TG 14:0_16:0_16:0 | [M+NH4]+ | C49H94O6 | TG | 30.36 ± 4.03 |
| 28 | 9.09 | 794.7215 | TG 46:1|TG 12:0_16:0_18:1 | [M+NH4]+ | C49H92O6 | TG | 26.84 ± 4.20 |
| 29 | 8.665 | 792.7044 | TG 46:2|TG 10:0_18:1_18:1 | [M+NH4]+ | C49H90O6 | TG | 21.53 ± 3.18 |
| 30 | 9.328 | 808.7332 | TG 47:1|TG 15:0_16:0_16:1 | [M+NH4]+ | C50H94O6 | TG | 21.45 ± 3.22 |
| 31 | 9.919 | 824.7706 | TG 48:0|TG 16:0_16:0_16:0 | [M+NH4]+ | C51H98O6 | TG | 173.58 ± 19.77 |
| 32 | 9.533 | 822.7522 | TG 48:1|TG 14:0_16:0_18:1/TG 16:0_16:0_16:1 | [M+NH4]+ | C51H96O6 | TG | 134.10 ± 17.14 |
| 33 | 9.147 | 820.7355 | TG 48:2|TG 14:0_16:0_18:2 | [M+NH4]+ | C51H94O6 | TG | 70.43 ± 13.58 |
| 34 | 10.135 | 838.7834 | TG 49:0|TG 15:0_16:0_18:0/TG 16:0_16:0_17:0 | [M+NH4]+ | C52H100O6 | TG | 14.64 ± 3.10 |
| 35 | 9.739 | 836.7692 | TG 49:1|TG 15:0_16:0_18:1 | [M+NH4]+ | C52H98O6 | TG | 49.24 ± 3.61 |
| 36 | 10.341 | 852.8005 | TG 50:0|TG 16:0_16:0_18:0 | [M+NH4]+ | C53H102O6 | TG | 244.63 ± 22.24 |
| 37 | 9.934 | 850.7884 | TG 50:1|TG 16:0_16:0_18:1 | [M+NH4]+ | C53H100O6 | TG | 10,906.80 ± 725.50 |
| 38 | 9.579 | 848.7698 | TG 50:2|TG 16:0_16:0_18:2 | [M+NH4]+ | C53H98O6 | TG | 6620.33 ± 739.40 |
| 39 | 9.19 | 846.7538 | TG 50:3|TG 16:0_16:1_18:2/TG 14:0_18:1_18:2 | [M+NH4]+ | C53H96O6 | TG | 691.78 ± 129.37 |
| 40 | 8.797 | 844.7354 | TG 50:4|TG 14:0_18:2_18:2/TG 16:1_16:1_18:2 | [M+NH4]+ | C53H94O6 | TG | 77.47 ± 14.40 |
| 41 | 10.159 | 864.7983 | TG 51:1|TG 16:0_17:0_18:1 | [M+NH4]+ | C54H102O6 | TG | 234.84 ± 34.49 |
| 42 | 9.785 | 862.7827 | TG 51:2|TG 16:0_17:1_18:1 | [M+NH4]+ | C54H100O6 | TG | 316.62 ± 58.60 |
| 43 | 9.409 | 860.7709 | TG 51:3|TG 15:0_18:1_18:2/TG 16:0_17:1_18:2 | [M+NH4]+ | C54H98O6 | TG | 135.56 ± 28.82 |
| 44 | 9.052 | 858.7533 | TG 51:4|TG 15:1_18:1_18:2 | [M+NH4]+ | C54H96O6 | TG | 37.49 ± 8.61 |
| 45 | 10.728 | 880.8356 | TG 52:0|TG 16:0_18:0_18:0 | [M+NH4]+ | C55H106O6 | TG | 245.29 ± 27.13 |
| 46 | 10.356 | 878.8196 | TG 52:1|TG 16:0_18:0_18:1 | [M+NH4]+ | C55H104O6 | TG | 19,799.4 ± 1726.82 |
| 47 | 9.981 | 876.8026 | TG 52:2|TG 16:0_18:1_18:1 | [M+NH4]+ | C55H102O6 | TG | 77,017.74 ± 6597.30 |
| 48 | 9.621 | 874.7887 | TG 52:3|TG 16:0_18:1_18:2 | [M+NH4]+ | C55H100O6 | TG | 52,885.54 ± 4331.86 |
| 49 | 9.248 | 872.7718 | TG 52:4|TG 16:0_18:2_18:2 | [M+NH4]+ | C55H98O6 | TG | 16,682.36 ± 2329.85 |
| 50 | 8.858 | 870.7551 | TG 52:5|TG 16:1_18:2_18:2 | [M+NH4]+ | C55H96O6 | TG | 698.56 ± 161.73 |
| 51 | 8.465 | 868.7395 | TG 52:6|TG 16:1_18:2_18:3 | [M+NH4]+ | C55H94O6 | TG | 24.58 ± 4.44 |
| 52 | 10.557 | 892.8341 | TG 53:1|TG 17:0_18:0_18:1 | [M+NH4]+ | C56H106O6 | TG | 222.64 ± 42.24 |
| 53 | 10.198 | 890.8204 | TG 53:2|TG 17:0_18:1_18:1 | [M+NH4]+ | C56H104O6 | TG | 978.34 ± 240.31 |
| 54 | 9.834 | 888.8024 | TG 53:3|TG 17:0_18:1_18:2 | [M+NH4]+ | C56H102O6 | TG | 955.72 ± 182.39 |
| 55 | 9.469 | 886.7875 | TG 53:4|TG 17:1_18:1_18:2 | [M+NH4]+ | C56H100O6 | TG | 345.10 ± 70.18 |
| 56 | 9.071 | 884.7697 | TG 53:5|TG 17:1_18:2_18:2 | [M+NH4]+ | C56H98O6 | TG | 65.36 ± 15.02 |
| 57 | 11.079 | 908.8664 | TG 54:0|TG 18:0_18:0_18:0 | [M+NH4]+ | C57H110O6 | TG | 166.27 ± 26.64 |
| 58 | 10.747 | 906.8533 | TG 54:1|TG 18:0_18:0_18:1 | [M+NH4]+ | C57H108O6 | TG | 14,911.87 ± 2064.66 |
| 59 | 10.389 | 904.837 | TG 54:2|TG 18:0_18:1_18:1 | [M+NH4]+ | C57H106O6 | TG | 71,670.86 ± 6993.73 |
| 60 | 10.023 | 902.82 | TG 54:3|TG 18:1_18:1_18:1 | [M+NH4]+ | C57H104O6 | TG | 158,176.36 ± 14,506.08 |
| 61 | 9.664 | 900.8034 | TG 54:4|TG 18:1_18:1_18:2 | [M+NH4]+ | C57H102O6 | TG | 113,315.23 ± 9538.59 |
| 62 | 9.291 | 898.7886 | TG 54:5|TG 18:1_18:2_18:2 | [M+NH4]+ | C57H100O6 | TG | 46,748.99 ± 4593.31 |
| 63 | 8.915 | 896.7748 | TG 54:6|TG 18:2_18:2_18:2 | [M+NH4]+ | C57H98O6 | TG | 9332.70 ± 2221.89 |
| 64 | 8.552 | 894.7576 | TG 54:7|TG 18:2_18:2_18:3 | [M+NH4]+ | C57H96O6 | TG | 162.36 ± 28.41 |
| 65 | 10.588 | 918.8489 | TG 55:2|TG 18:0_18:1_19:1 | [M+NH4]+ | C58H108O6 | TG | 120.82 ± 29.04 |
| 66 | 10.232 | 916.8322 | TG 55:3|TG 18:1_18:1_19:1 | [M+NH4]+ | C58H106O6 | TG | 204.50 ± 48.06 |
| 67 | 11.098 | 934.887 | TG 56:1|TG 18:0_20:0_18:1 | [M+NH4]+ | C59H112O6 | TG | 1453.44 ± 314.39 |
| 68 | 10.772 | 932.8681 | TG 56:2|TG 20:0_18:1_18:1 | [M+NH4]+ | C59H110O6 | TG | 4643.38 ± 855.3 |
| 69 | 10.45 | 930.8524 | TG 56:3|TG 20:0_18:1_18:2 | [M+NH4]+ | C59H108O6 | TG | 2809.19 ± 381.97 |
| 70 | 10.098 | 928.8333 | TG 56:4|TG 18:1_20:1_18:2 | [M+NH4]+ | C59H106O6 | TG | 895.92 ± 118.64 |
| 71 | 9.725 | 926.8198 | TG 56:5|TG 20:1_18:2_18:2 | [M+NH4]+ | C59H104O6 | TG | 169.66 ± 22.44 |
| 72 | 10.964 | 946.8829 | TG 57:2|TG 21:0_18:1_18:1 | [M+NH4]+ | C60H112O6 | TG | 39.59 ± 7.56 |
| 73 | 11.444 | 962.9172 | TG 58:1|TG 16:0_24:0_18:1 | [M+NH4]+ | C61H116O6 | TG | 366.37 ± 76.17 |
| 74 | 11.135 | 960.9021 | TG 58:2|TG 22:0_18:1_18:1 | [M+NH4]+ | C61H114O6 | TG | 819.05 ± 196.76 |
| 75 | 10.826 | 958.882 | TG 58:3|TG 22:0_18:1_18:2 | [M+NH4]+ | C61H112O6 | TG | 372.88 ± 73.15 |
| 76 | 10.506 | 956.8675 | TG 58:4|TG 22:0_18:2_18:2 | [M+NH4]+ | C61H110O6 | TG | 95.71 ± 17.54 |
| 77 | 11.3 | 974.9174 | TG 59:2|TG 23:0_18:1_18:1 | [M+NH4]+ | C62H116O6 | TG | 77.38 ± 17.82 |
| 78 | 11.002 | 972.8971 | TG 59:3|TG 23:0_18:1_18:2 | [M+NH4]+ | C62H114O6 | TG | 45.41 ± 10.59 |
| 79 | 11.757 | 990.9497 | TG 60:1|TG 18:0_24:0_18:1 | [M+NH4]+ | C63H120O6 | TG | 131.71 ± 26.08 |
| 80 | 11.463 | 988.9363 | TG 60:2|TG 24:0_18:1_18:1 | [M+NH4]+ | C63H118O6 | TG | 541.34 ± 129.81 |
| 81 | 11.173 | 986.9159 | TG 60:3|TG 24:0_18:1_18:2 | [M+NH4]+ | C63H116O6 | TG | 338.33 ± 80.07 |
| 82 | 10.875 | 984.9028 | TG 60:4|TG 24:0_18:2_18:2 | [M+NH4]+ | C63H114O6 | TG | 90.47 ± 19.19 |
| 83 | 11.625 | 1002.948 | TG 61:2|TG 25:0_18:1_18:1 | [M+NH4]+ | C64H120O6 | TG | 43.33 ± 8.71 |
| 84 | 11.345 | 1000.933 | TG 61:3|TG 25:0_18:1_18:2 | [M+NH4]+ | C64H118O6 | TG | 30.67 ± 6.49 |
| 85 | 12.069 | 1018.979 | TG 62:1|TG 18:0_26:0_18:1/TG 20:0_24:0_18:1 | [M+NH4]+ | C65H124O6 | TG | 16.10 ± 2.92 |
| 86 | 11.783 | 1016.962 | TG 62:2|TG 26:0_18:1_18:1 | [M+NH4]+ | C65H122O6 | TG | 51.33 ± 9.60 |
| 87 | 11.507 | 1014.945 | TG 62:3|TG 26:0_18:1_18:2 | [M+NH4]+ | C65H120O6 | TG | 35.72 ± 8.31 |
| 88 | 9.98 | 876.8322 | TG O-53:2|TG O-17:0_18:1_18:1 | [M+NH4]+ | C56H106O5 | EtherTG | 3103.79 ± 829.83 |
| 89 | 9.687 | 874.8325 | TG O-53:3|TG O-19:2_16:0_18:1 | [M+NH4]+ | C56H104O5 | EtherTG | 128.76 ± 40.46 |
| 90 | 9.791 | 888.8312 | TG O-54:3|TG O-19:2_17:0_18:1 | [M+NH4]+ | C57H106O5 | EtherTG | 127.67 ± 14.35 |
| 91 | 9.317 | 898.8256 | TG O-55:5|TG O-19:1_18:2_18:2/TG O-19:2_18:1_18:2 | [M+NH4]+ | C58H104O5 | EtherTG | 377.49 ± 38.47 |
| 92 | 8.259 | 864.7666 | TG 50:2;1O|TG 16:0_18:1_16:1;1O | [M+NH4]+ | C53H98O7 | OxTG | 41.54 ± 6.31 |
| 93 | 7.841 | 862.7492 | TG 50:3;1O|TG 16:0_18:2_16:1;1O | [M+NH4]+ | C53H96O7 | OxTG | 18.86 ± 1.96 |
| 94 | 8.734 | 892.7969 | TG 52:2;1O|TG 16:0_18:1_18:1;1O | [M+NH4]+ | C55H102O7 | OxTG | 101.76 ± 17.18 |
| 95 | 8.334 | 890.7819 | TG 52:3;1O|TG 18:1_18:1_16:1;1O | [M+NH4]+ | C55H100O7 | OxTG | 188.32 ± 35.24 |
| 96 | 7.926 | 888.7655 | TG 52:4;1O|TG 18:1_18:2_16:1;1O | [M+NH4]+ | C55H98O7 | OxTG | 71.32 ± 17.76 |
| 97 | 9.243 | 920.8271 | TG 54:2;1O|TG 18:0_18:1_18:1;1O | [M+NH4]+ | C57H106O7 | OxTG | 84.42 ± 12.31 |
| 98 | 8.784 | 918.8133 | TG 54:3;1O|TG 18:1_18:1_18:1;1O | [M+NH4]+ | C57H104O7 | OxTG | 206.75 ± 41.87 |
| 99 | 8.465 | 916.7983 | TG 54:4;1O|TG 18:1_18:1_18:2;1O | [M+NH4]+ | C57H102O7 | OxTG | 223.56 ± 29.44 |
| 100 | 8.099 | 914.7819 | TG 54:5;1O|TG 18:1_18:2_18:2;1O | [M+NH4]+ | C57H100O7 | OxTG | 131.72 ± 23.86 |
| 101 | 7.706 | 912.7652 | TG 54:6;1O|TG 18:2_18:2_18:2;1O | [M+NH4]+ | C57H98O7 | OxTG | 41.80 ± 6.28 |
| 102 | 9.702 | 948.8707 | TG 56:2;1O|TG 18:1_18:1_20:0;1O | [M+NH4]+ | C59H110O7 | OxTG | 25.57 ± 9.29 |
Table 2.
Composition of the 39 phospholipids in cashew nut kernel oil.
| No | Average Rt (min) | Average Mz | Lipid Name | Adduct Type | Formula | Ontology | Content (ng/g) |
|---|---|---|---|---|---|---|---|
| 1 | 2.2 | 554.3408 | LPC 16:0 | [M+CH3COO]− | C24H50NO7P | LPC | 71.72 ± 44.14 |
| 2 | 2.766 | 582.3713 | LPC 18:0 | [M+CH3COO]− | C26H54NO7P | LPC | 59.52 ± 7.31 |
| 3 | 2.247 | 580.3578 | LPC 18:1 | [M+CH3COO]− | C26H52NO7P | LPC | 452.94 ± 17.71 |
| 4 | 1.862 | 578.3447 | LPC 18:2 | [M+CH3COO]− | C26H50NO7P | LPC | 241.56 ± 29.44 |
| 5 | 1.979 | 452.2763 | LPE 16:0 | [M−H]− | C21H44NO7P | LPE | 55.49 ± 1.64 |
| 6 | 2.182 | 478.2912 | LPE 18:1 | [M−H]− | C23H46NO7P | LPE | 171.82 ± 5.68 |
| 7 | 1.705 | 476.2744 | LPE 18:2 | [M−H]− | C23H44NO7P | LPE | 51.41 ± 17.18 |
| 8 | 1.133 | 571.2898 | LPI 16:0 | [M−H]− | C25H49O12P | LPI | 85.04 ± 8.21 |
| 9 | 1.242 | 597.294 | LPI 18:1 | [M−H]− | C27H51O12P | LPI | 130.13 ± 10.53 |
| 10 | 5.58 | 792.5732 | PC 32:0|PC 16:0_16:0 | [M+CH3COO]− | C40H80NO8P | PC | 174.80 ± 54.47 |
| 11 | 5.761 | 760.5845 | PC 34:1|PC 16:0_18:1 | [M−H]- | C42H82NO8P | PC | 1947.39 ± 81.42 |
| 12 | 5.134 | 816.5735 | PC 34:2|PC 16:0_18:2 | [M+CH3COO]− | C42H80NO8P | PC | 505.54 ± 10.96 |
| 13 | 6.348 | 846.618 | PC 36:1|PC 18:0_18:1 | [M+CH3COO]− | C44H86NO8P | PC | 820.53 ± 70.57 |
| 14 | 5.619 | 844.6074 | PC 36:2|PC 18:1_18:1 | [M+CH3COO]− | C44H84NO8P | PC | 3165.79 ± 125.22 |
| 15 | 5.173 | 842.5898 | PC 36:3|PC 18:1_18:2 | [M+CH3COO]− | C44H82NO8P | PC | 1505.05 ± 52.29 |
| 16 | 4.781 | 782.5712 | PC 36:4|PC 18:2_18:2 | [M−H]− | C44H80NO8P | PC | 201.99 ± 16.96 |
| 17 | 5.595 | 818.5919 | PC O-34:2;1O|PC O-17:0_17:2;1O | [M+CH3COO]− | C42H82NO8P | EtherPC | 2095.91 ± 87.63 |
| 18 | 6.953 | 846.6531 | PC O-37:1|PC O-21:1_16:0 | [M+CH3COO]− | C45H90NO7P | EtherPC | 63.43 ± 1.90 |
| 19 | 4.901 | 690.5027 | PE 32:0|PE 16:0_16:0 | [M−H]− | C37H74NO8P | PE | 31.97 ± 7.02 |
| 20 | 5.417 | 718.5353 | PE 34:0|PE 16:0_18:0 | [M−H]− | C39H78NO8P | PE | 69.89 ± 19.96 |
| 21 | 4.955 | 716.5236 | PE 34:1|PE 16:0_18:1 | [M−H]− | C39H76NO8P | PE | 1298.75 ± 15.45 |
| 22 | 4.621 | 714.5069 | PE 34:2|PE 16:0_18:2 | [M−H]− | C39H74NO8P | PE | 248.80 ± 7.56 |
| 23 | 5.434 | 744.5578 | PE 36:1|PE 18:0_18:1 | [M−H]− | C41H80NO8P | PE | 577.32 ± 74.51 |
| 24 | 5.024 | 742.5381 | PE 36:2|PE 18:1_18:1 | [M−H]− | C41H78NO8P | PE | 1298.54 ± 12.70 |
| 25 | 4.675 | 740.5211 | PE 36:3|PE 18:1_18:2 | [M−H]− | C41H76NO8P | PE | 792.68 ± 31.88 |
| 26 | 4.367 | 738.5042 | PE 36:4|PE 18:2_18:2 | [M−H]− | C41H74NO8P | PE | 221.45 ± 2.94 |
| 27 | 5.01 | 824.541 | PE 40:5;2O|PE 18:1_22:4;2O | [M−H]− | C45H80NO10P | EtherPE | 74.15 ± 1.59 |
| 28 | 3.844 | 721.4987 | PG 32:0|PG 16:0_16:0 | [M−H]− | C38H75O10P | PG | 109.15 ± 3.55 |
| 29 | 4.112 | 749.5281 | PG 34:0|PG 16:0_18:0 | [M−H]− | C40H79O10P | PG | 67.33 ± 1.65 |
| 30 | 3.884 | 747.514 | PG 34:1|PG 16:0_18:1 | [M−H]− | C40H77O10P | PG | 113.30 ± 3.92 |
| 31 | 3.672 | 745.4976 | PG 34:2|PG 16:0_18:2 | [M−H]− | C40H75O10P | PG | 28.71 ± 1.90 |
| 32 | 3.938 | 773.5289 | PG 36:2|PG 18:1_18:1 | [M−H]− | C42H79O10P | PG | 16.96 ± 4.35 |
| 33 | 3.805 | 835.5365 | PI 34:1|PI 16:0_18:1 | [M−H]− | C43H81O13P | PI | 2347.70 ± 153.09 |
| 34 | 3.59 | 833.5206 | PI 34:2|PI 16:0_18:2 | [M−H]− | C43H79O13P | PI | 974.35 ± 9.66 |
| 35 | 4.082 | 863.5654 | PI 36:1|PI 18:0_18:1 | [M−H]− | C45H85O13P | PI | 587.39 ± 43.87 |
| 36 | 3.859 | 861.5489 | PI 36:2|PI 18:1_18:1 | [M−H]− | C45H83O13P | PI | 854.96 ± 67.01 |
| 37 | 3.638 | 859.5302 | PI 36:3|PI 18:1_18:2 | [M−H]− | C45H81O13P | PI | 401.45 ± 9.99 |
| 38 | 3.42 | 857.5183 | PI 36:4|PI 18:2_18:2 | [M−H]− | C45H79O13P | PI | 116.70 ± 7.24 |
| 39 | 1.591 | 599.3121 | PI O-18:0 | [M−H]− | C27H53O12P | EtherPI | 49.67 ± 5.94 |
Table 3.
Effect of different pressing temperatures on the physicochemical properties of cashew nut kernel oil.
Table 3.
Effect of different pressing temperatures on the physicochemical properties of cashew nut kernel oil.
| Squeezing Temperature | Acid Value (mgNaOH/g) | Iodine Value (g/100 g) | Peroxide Value (meq/kg) | Refractive Index | Specific Extinction Coefficient | |
|---|---|---|---|---|---|---|
| K232 | K270 | |||||
| 100 °C | 0.526 ± 0.86 a | 78.196 ± 17.56 b | 0.288 ± 0.04 c | 1.4612 ± 0.07 a | 1.027 ± 0.64 c | 0.114 ± 3.49 a |
| 120 °C | 0.457 ± 1.46 b | 79.550 ± 4.34 a | 0.325 ± 0.11 b | 1.4605 ± 0.13 a | 1.051 ± 0.12 c | 0.117 ± 0.40 a |
| 140 °C | 0.415 ± 0.25 b | 79.736 ± 29.55 a | 0.135 ± 0.11 d | 1.4623 ± 0.08 a | 1.007 ± 0.79 c | 0.053 ± 0.50 b |
| 160 °C | 0.416 ± 0.00 b | 76.546 ± 24.19 c | 0.116 ± 0.13 d | 1.4559 ± 0.33 b | 1.102 ± 0.12 b | 0.049 ± 0.47 b |
| 180 °C | 0.428 ± 0.99 b | 78.186 ± 41.35 b | 0.384 ± 0.09 b | 1.4578 ± 0.16 b | 1.154 ± 0.62 b | 0.080 ± 0.62 b |
| 200 °C | 0.421 ± 1.55 b | 75.214 ± 1.44 d | 0.419 ± 0.11 a | 1.4611 ± 0.31 a | 1.212 ± 1.70 a | 0.117 ± 0.64 a |
Note: a, b, c, and d represented significant differences between same-column data (p < 0.05).
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Liu, Y.; Li, L.; Xia, Q.; Lin, L. Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil. Foods 2023, 12, 693. https://doi.org/10.3390/foods12040693
AMA Style
Liu Y, Li L, Xia Q, Lin L. Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil. Foods. 2023; 12(4):693. https://doi.org/10.3390/foods12040693
Chicago/Turabian StyleLiu, Yijun, Leshi Li, Qiuyu Xia, and Lijing Lin. 2023. "Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil" Foods 12, no. 4: 693. https://doi.org/10.3390/foods12040693
APA StyleLiu, Y., Li, L., Xia, Q., & Lin, L. (2023). Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil. Foods, 12(4), 693. https://doi.org/10.3390/foods12040693
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