Comparative Study on the Physicochemical Characteristics and Fatty Acid Composition of Cashew Nuts and Other Three Tropical Fruits

Abstract

In order to investigate the differences of three kinds of special fruits between cashew nut oil and macadamia nut oil in the aspects of physicochemical properties and fatty acid composition, the acid value, iodine value, peroxide value, saponification value, non-saponification value, moisture and The volatile matter, pH, colour and fatty acid composition were compared. The results showed that the three oils had significant differences, and the macadamia had the highest oil content. The macadamia nut and cashew nut oil had a significant difference in oil yield. The price, iodine value, moisture and volatile matter content and colour difference were significant. The macadamia nut oil had the lowest acid value. The cashew nut oil had the highest iodine value and the lowest moisture and volatile matter content. The difference of the fatty acid composition of the three oils was that camellia seed oil contains a-linolenic acid, the cashew nut oil contains linoleic acid, and the macadamia nut oil contains lauric acid and myristic acid. This study identified the significant differences in oil content, extraction rate, physicochemical properties, fatty acid composition and relative content between the three oils, which provided basic data support for the development of functional products in the later period.