Optimization of cashew nut (Anacardium occidentale) oil extraction yield by the enzymatic method

Abstract

This study aimed to extract as much cashew oil as possible by enzymatic means, an environmentally friendly method. To achieve this, cashew almond paste was reacted with the enzyme alcalase 2.4 L, taking into account the matrix provided by a Box-Behnken design. The factors highlighted were those of enzyme concentration, incubation temperature, incubation time, pH ratio of the medium, and substrate/water. These factors were optimized to obtain the maximum cashew oil yield. The results showed that the alcalase 2.4 L enzyme optimized the cashew oil yield. The optimum yield (38.20 %) was achieved with an enzyme concentration of 2.5 %, a temperature of 60 °C, an incubation time of 8 h, a pH of 8 and a substrate/water ratio of 1:5. Thus, enzymatic extraction using alcalase 2.4 L can be considered an effective extraction method for obtaining oil from cashew nuts.