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Cardanol in germ and seed oils extracted from cashew nuts obtained by the oltremare process
Author(s) -
Strocchi A.,
Lercker G.
Publication year - 1979
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02679334
Subject(s) - cardanol , cashew nut , phenol , chemistry , germ , shell (structure) , chromatography , food science , organic chemistry , mathematics , materials science , epoxy , mathematical analysis , composite material
The presence of cardanol in cashew seed and germ oils was detected by using a combination of the thin layer chromatography (TLC) and gas liquid chroma‐tography (GLC) techniques with infrared spectro‐scopy (IR) and mass spectrometry (MS). The oils were extracted from cashew nuts obtained by the Oltremare process (heating the nuts in cashew nut shell liquid bath at 180 C for 100–120 sec). The cardanol content was about 40 mg/100 ml of germ oil and 20 mg/100 ml of seed oil. The four cardanol components were found in the following percentages: 3‐(pentadecyl)‐phenol (II), 3.0%; 3‐(8‐pentadecenyl)‐phenol (III), 55.7%;3‐(8,11‐pentadecadienyl)‐phenol (IV), 24.2%; and 3‐(8,l l,14‐pentadecatrienyl)‐phenol (V), 17.1%, respectively. Because a constant distribu‐tion of the four cardanol components was found both in the seed and in the germ oils, it was suggested that cardanol is not a natural component of germ and seed oils, but is derived from the cashew nut‐shell liquid during the processing of the nuts.