Cashew Nut Oil Research Articles

Effects of Cashew Nuts (Anacardium occidentale L.) and Cashew Nut Oil on Intestinal Permeability and Inflammatory Markers during an Energy-Restricted 8-Week Intervention: A Randomized Controlled Trial (Brazilian Nuts Study).

Cashew nuts can contribute to improving intestinal permeability and inflammation as they contain essential nutrients and bioactive compounds, but no clinical trials have evaluated these potential effects. This randomized trial aimed to assess the effects of cashew nuts and their oil on intestinal permeability and inflammatory markers. Sixty-four adults with overweight or obesity were allocated into three groups receiving energy restriction (-500 kcal/day): control (CT, free nuts), cashew nuts (CN, 30 g/day), or cashew nut oil (OL, 30 mL/day). Urine lactulose and mannitol, plasma zonulin and the lipopolysaccharide-binding protein (LBP), plasma interleukins (IL-6, TNF-α, IL-10, IL-1β, IL-8, and IL-12p70), and C-reactive proteins were analyzed. Energy restriction reduced body fat and other indicators of adiposity without differences between the groups. Only the control group increased LBPs after an 8-week intervention. There were no statistically significant differences found between the groups in terms of intestinal permeability and inflammatory markers. In conclusion, incorporating cashew nuts or cashew nut oil into an energy-restricted 8-week dietary intervention did not change intestinal permeability and inflammatory markers. As studies evaluating cashew nuts on these markers remain scarce, further research is needed, perhaps with a longer study period and a higher concentration of cashew nuts and oil.

Updating Reaction Mechanistic Domains for Skin Sensitization: 1. Nucleophilic Skin Sensitizers.

It has long been recognized that skin sensitizers either are electrophilic or can be activated to electrophilic species. Several nonanimal assays for skin sensitization are based on this premise. In the course of a project to update dermal sensitization thresholds (DST), we found a substantial number of sensitizers, with no electrophilic or pro-electrophilic alerts, that could be simply explained in terms of the sensitizer acting as a nucleophile. In some cases, the nucleophilic center is a sulfur or phosphorus atom, while in others, it is an aromatic carbon atom. For carbon-centered nucleophiles, a quantitative mechanistic model based on a combination of Hammett σ+ and logP values has been derived. This has been applied to rationalize several groups of known sensitizers with no electrophilic or pro-electrophilic alerts, including anacardic acids and cardols, which are known human sensitizers associated with, inter alia, cashew nut oil, mango, and Ginkgo biloba. The possibility of nucleophilic sensitization needs to be considered when evaluating new chemicals for skin sensitization potential and potency by nonanimal assays, particularly those based on the premise that skin sensitization is dependent upon reactions of electrophiles with skin protein-based nucleophiles.

Cashew nut (Anacardium occidentale L.) and cashew nut oil reduce cardiovascular risk factors in adults on weight-loss treatment: a randomized controlled three-arm trial (Brazilian Nuts Study).

Cashew nut contains bioactive compounds that modulate satiety and food intake, but its effects on body fat during energy restriction remains unknown. This study aimed to assess the effects of cashew nut and cashew nut oil on body fat (primary outcome) as well as adiposity, cardiometabolic and liver function markers (secondary outcomes). An eight-week (8-wk) randomized controlled-feeding study involved 68 adults with overweight/obesity (40 women, BMI: 33 ± 4 kg/m2). Participants were randomly assigned to one of the energy-restricted (-500 kcal/d) groups: control (CT, free-nuts), cashew nut (CN, 30 g/d), or cashew nut oil (OL, 30 mL/d). Body weight, body composition, and blood collection were assessed at the baseline and endpoint of the study. After 8-wk, all groups reduced significantly body fat (CT: -3.1 ± 2.8 kg; CN: -3.3 ± 2.7 kg; OL: -1.8 ± 2.6 kg), body weight (CT: -4.2 ± 3.8 kg; CN: -3.9 ± 3.1 kg; OL: -3.4 ± 2.4 kg), waist (CT: -5.1 ± 4.6 cm; CN: -3.9 ± 3.9 cm; OL: -3.7 ± 5.3 cm) and hip circumferences (CT: -2.9 ± 3.0 cm; CN: -2.7 ± 3.1 cm; OL: -2.9 ± 2.3 cm). CN-group reduced liver enzymes (AST: -3.1 ± 5.3 U/L; ALT: -6.0 ± 9.9 U/L), while the OL-group reduced LDL-c (-11.5 ± 21.8 mg/dL) and atherogenic index (-0.2 ± 0.5). Both intervention groups decreased neck circumference (CN: -1.0 ± 1.2 cm; OL: -0.5 ± 1.2 cm) and apo B (CN: -6.6 ± 10.7 mg/dL; OL: -7.0 ± 15.3 mg/dL). After an 8-wk energy-restricted intervention, all groups reduced body fat (kg), weight, and some others adiposity indicators, with no different effect of cashew nut or cashew nut oil. However, participants in the intervention groups experienced additional reductions in atherogenic marker, liver function biomarkers, and cardiovascular risk factors (neck circumference and apo B levels), with these effects observed across the OL group, CN group, and both intervention groups, respectively.Clinical trial registration:https://ensaiosclinicos.gov.br/rg/RBR-8xzkyp2, identifier 8xzkyp2.

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

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.

Evaluation of the Physico-Chemical Composition and Fatty Acid Profile of Cashew Nut Oil (Anacardium Occidentale) Compared to Sunflower Oil

The cashew nut (anacardium occidentale) is rich in fat, but little exploited in Côte d'Ivoire, the world's leading producer and exporter. A better perception and consumption of cashew kernel oil could contribute to improving the population's nutrition. The aim of this study is to determine the physico-chemical quality and nutritional value of artisanal oil derived from the artisanal pressing of cashew kernels in Côte d'Ivoire. To achieve this objective, the physicochemical parameters and fatty acid profile of cashew kernel oil were determined and compared with those of sunflower oil in accordance with standard methods. On completion of the work, the fat extraction rate for roasted cashew kernels was 60.75 ± 5.6%. Physicochemical analysis of cashew nut oil yielded moisture content 0.2%, oleic acidity 0.93 ± 0.00%, acid value 17.95 ± 0.00 mg OH/g oil, peroxide value 10.1 ± 0.00 meq O2/kg, saponification 192.14 ± 0.00 mg KOH/g oil, iodine value 79.31 ± 0.00 g I2/100 g, ester value 174.19 ± 0.00. As for the fatty acid profile, the total fatty acid concentration was 94.02%. The most representative unsaturated fatty acid is oleic acid (62.19 ± 0.007), which exceeds that of sunflower oil by a factor of 4. Linoleic acid represents 16.30 ± 0.007% and linolenic acid is in trace form with 00.2 ± 0.014%. In conclusion, the analysis of the various properties studied shows that cashew nut kernel oil is a highly valued edible extra-virgin oil, which could be valorized in the food and cosmetics industries.

Investigating the Effect of Cashew Nut Oil (Anacardium occidentale) Biodiesel on Corrosion of Metals

The transition from fossil fuel to clean and renewable fuel is a burning issue in the global space as at present. In addition to other source of energy, renewable liquid fuels such as biodiesel are providing solution to this surging global need. Just like fossil fuels, these renewable fuels come with their own challenges of which corrosion is prime. In this study the corrosion behaviour of metals in cashew nut oil biodiesel was conducted. Oil extracted from Cashew nuts was characterized for acid value free fatty acid and fatty acid profile. The oil was further trans esterified into biodiesel and fuel properties were characterized. Corrosion test for selected metals in biodiesel using mass loss method was also conducted. The acid value and free fatty acid for the oil was observed to be 5.61 mg/g KOH and 2.26 mg/g KOH respectively. The fatty acid profile was observed to be more of monounsaturated fatty acid especially Oleic acid (68.2 wt %) for biodiesel. The corrosion test showed copper metals and mild steel have higher corrosion rate of 0.02896 mm/y and 0.02617 mm/y respectively. Hence the corrosion pattern of metal in cashew nut oil biodiesel is slightly higher than other edible oil biodiesel.

Effect of Different Nuts Oil Consumption on Morphological Features and Some Biomarkers of Inflammation in Adjuvant-Induced Arthritis (AIA) Rat Model

This study evaluated the protective effect of different dietary ω-6/ω-3 ratios in oils obtained from various nuts (walnut, peanut, cashew, and hazelnut) against morphological features and markers of inflammation on an adjuvant-induced arthritis rat model. Rheumatoid arthritis (RA) was induced via intradermal injection of heat-killed Mycobacterium tuberculosis. Five groups of rats with RA (n = 5) were randomly categorized as follows: control positive, walnut oil group, peanut oil group, cashew nut oil group, and hazelnut oil group. Another five healthy rats served as a normal non-arthritic (control) group. We assessed the therapeutic effects by measuring arthritis scores during the experiment and serum inflammatory markers at the end of the study. The serum levels of the rheumatoid factor, TNF-α, IL-6, IL-1β, and PGE2, were significantly (p ≤ 0.05) reduced in all treatment groups. The daily consumption of nut oils ameliorates clinical and morphological abnormalities by inhibiting the inflammatory cells that produce inflammatory interleukins and eicosanoids.

Impact of different kernel grades on volatile compounds profile, fatty acids and oxidative quality of cashew nut oil

In this study, the impact of kernel grade on the physicochemical quality, fatty acids, and volatile compounds of cashew nut oil was assessed. The oil samples were obtained from different classifications of nuts and analyzed for acid and peroxide values, color, fatty acids and volatile compounds. The broken kernel oils showed similar or superior quality to the whole kernel oil (LW3), especially samples B3 (batoque) and P3 (large piece), with acid, peroxide and color values equal to the one in LW3. The oils from less intact nuts showed high proportions of monounsaturated fatty acids (MUFA), with acid ratios higher than the ones in LW3 (64.47 to 65.28 %, while the latter displayed 63.33 %). Sample P3 showed higher proportions of volatile compounds not derived from oxidation. This study expands the possibility of valorizing lower commercial value cashew nuts by producing oil with adequate quality for consumption.

Haematological and hepatho-renal effect of cashew nut oil on male Wistar rats

The aim of this study was to evaluate the biosafety of Anacardium occidentale (cashew) nut oil using male Wistar rats as model. Cashew nut oil was extracted from cashew nuts with the aid of a Soxhlet apparatus using n-hexane as solvent. Twelve male Wistar rats were randomly assigned to four groups labeled I, II, III and IV (3 rats per group). Group I served as the control group and were administered distilled water. Group II received 1.53 mL/kg of the nut oil; group III received 4 mL/kg of the nut oil while group IV received 8.13 mL/kg of the nut oil. The administrations were via the oral route. Blood samples were collected weekly for haematological examination. At the end of four weeks study period, the rats were anaesthetized and the liver and kidneys were removed for histological examination. The haematological result showed slight deviation from the normal in packed cell volume (52%), total white blood cell count (9.38 x 103/mm3) and lymphocyte count (58.17%) in Wistar rats administered 4 to 8.13 mL/kg of the cashew nut oil, respectively yet no visible compromise of the immune system was observed. Histological analysis; however, revealed some hepatocyte morphological lesions including mild microvesicular steatosis, kupffer cell hyperplasia, shrinkage of glomeruli, glomerular distortion, necrotic renal tubules, severe congestion and atrophy of renal tubules in rats fed 8.13mL/kg of the nut oil. In conclusion, the cashew nut oil was responsible for hepatic parenchymal and matrix alteration in wistar rats administered 8.13 mL/kg of cashew nut oil.

Emission Trends on an Un-modified Research Engine Run with Alcohol and Cashew-Nut Blends

The effects of mixing pentanol, a future generation biofuel, with cashew biodiesel on engine emissions in a constant compression ignition engine were studied. Traditionally, cashew nut oil is converted into biodiesel using the transesterification process. Pentanol, an oxygenating component, is used. Three test fuels namely, CB100 (cashew nut biodiesel), CB90P10 (pentanol mixed with cashew nut biodiesel by 10% volume) and C80P20 (pentanol blended with cashew nut biodiesel by 20% volume) were used in the experiment. It was also examined whether it was feasible to use neat biofuel. Experimental tests concluded that those test fuels would not require any modification to engines. Significant reduction in carbon monoxide emissions is seen when 10% and 20% pentanol were added to the biodiesel.

Local Content Utilization and Product Quality Standards Promotion for Industrial and Machine Tools Processes Application

The research titled, local contents utilization and product quality standards promotion for industrial and machine tools processes application used oils of plant origin; Mahogany Seed Oil (MSO) and Cashew Nut Oil (CNO) to produce cutting fluids. These oils were used as base oils to formulate cutting fluids and were used in straight turning of low carbon steel through factorial design of experiment. Their performances in terms of resulting surface roughness (Ra) of machined samples) and heat dissipation tendency was evaluated. Also, the determination of some characteristics of the formulated cutting fluids was carried out. The two vegetable oils extracted were mixed with water in an appropriate ratio separately. The oil – water mixtures were finally blended with the necessary additives to obtain the various cutting fluids. Before machining, the flash points, viscosities and acidities of the cutting fluids were determined. During machining, the tool – work interface temperatures were recorded using digital thermocouple and the Ra of the machined samples was evaluated afterward using scanning electron microscope (SEM) The performances and some characteristics of the formulated cutting fluids were compared with that of a control sample (CS). The heat removal ability was best achieved by MSOCF being locally available vegetable oil-based cutting fluid attaining a temperature of 32oC at the highest cutting speed of 80mpm. Similarly, CNOCF produced the best surface roughness which range between 1.0675µm and 1.5715µm for all levels of cutting speeds. Besides the same MSOCF proved to be the safest from fire hazard with the highest flash point of 237oC. CNOCF has the highest viscosity at 40oC and 80oC being 134cp and 96cp. MSOCF was found to be the best among the cutting fluids in conducting heat away from tool-work piece interface and was followed by CNOCF. From the foregoing, it can be concluded that locally available vegetable oils can be used in the production of cutting fluids for machining operations. Hence, the vegetable oils cutting fluids can then conveniently substitute the conventional (mineral oil based) cutting fluids for all machining processes and operations under various operating conditions as coolants and lubricants. They could also be synergized to compete favorably with mineral based cutting fluids.

The effect of rice bran extract on the quality indices, physicochemical properties and oxidative stability of soybean oil blended with various oils

Soybean oil (SBO) is an edible vegetable oil of importance although, prone to degradation owing to its low oxidative stability. Blending of soybean oil with potentially stable oils and incorporation of antioxidants from low-cost resources such as rice bran is a potential channel of improving oil stability. The study evaluated the effect of partial blending (20, 40%) of SBO with sesame oil (SSO) and or cashew nut oil (CNO), the effect of incorporating rice bran extract in oil and exposure to repeated high temperature during use for frying on the physicochemical properties, oxidation parameters, fatty acid profile and color attributes of the oil blends using standard methods. Results showed that blending of soybean oil with either sesame and or cashew nut oil significantly improved the properties and quality of crude soybean oil as shown in the reduced peroxide value, free fatty acid (12.20 meq O2/kg, 12.78% in SBO, 7.90 to 8.90 meq O2/kg, 11.04 to 11.66% in blended oils respectively). Oleic (41.91%) and linoleic acid (15.57%) are the most abundant unsaturated fatty acids in SBO, blending significantly increased their values to 62.41% (SBCS - 60% SBO, 20% SSO, 20% CNO), 63.78% (SBS - 80% SBO, 20% SSO) and 20.03% (SBCS), 21.17% (SBS) respectively in blended oils. Also, inclusion of 500 ppm ethanolic rice bran extract was most appropriate in enhancing the stability of oil. In conclusion, blending of SBO with SSO and or CNO as well as incorporation of rice bran extract to blended oils has potential to reduce oxidative indices and improve thermal stability of composite oil.

Synthesis of a KIT-6 mesoporous sulfonic acid catalyst to produce biodiesel from cashew nut oil

Synthesis of a KIT-6 mesoporous sulfonic acid catalyst to produce biodiesel from cashew nut oil

Influence of roasting conditions on physicochemical and fatty acid profile of raw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria

This study aimed at evaluating the effect of roasting conditions on some physicochemical and nutritional properties of cashew nut lipid fractions at different temperature (100–160ᵒC) and time (20–60 min). Raw and roasted cashew nuts were also analyzed for their composition in fatty acid by GC-FID. Physicochemical properties of the oil showed that the oil yield of roasted cashew nut oil (56.67-31.67%) was significantly higher compared to unroasted oil (47.43%). Also, cashew nut oil with mean values revealed that acid (12-0.86 mg KOH/g of oil); saponification value (138.10-169.06 mgKOH/g of oil), iodine value (55.50-36.19 mg of I/100g of oil); TBA(0.012-0.18mg); p-anisidine value (0.55-0.66); peroxide value (7.26-3.05 meq/kg) and free fatty acid (1.07-1.50 % oleic acid) which indicated that cashew nut oil is edible, non-drying and may not be suitable for soap making. Results of GC-FID analysis of the ethyl esters of saturated and unsaturated fatty acid of raw and roasted cashew nut showed that unsaturated fatty acids represented 60.57% for unroasted samples with roasted samples (79.67–83.67%) while saturated fatty acids recorded (16.11–37.65%). The fatty acid composition of the oils shows the presence of four main fatty acids: palmitic (9.25–29.50%); stearic (4.4–9.34%); oleic (34.75–65.60%); and linoleic (1.35–20.66%) with high oleic to linoleic ratio associated with high oil stability. The order of increase is oleic > linoleic > palmitic > stearic in all the samples irrespective of roasting conditions. The result showed that minor changes occur in the fatty acids composition as the roasting temperature and time increased. It was concluded that the heat treatment used does not significantly affect the fatty acid profile content of cashew nuts preserving its antioxidant activity along with other bioactive compounds contained therein.

Modulation of the intestinal microbiota of broilers supplemented with monensin or functional oils in response to challenge by Eimeria spp.

The objective of this study was to evaluate the effect of supplementation with 100ppm sodium monensin or 0.15% of a blend of functional oils (cashew nut oil + castor oil) on the intestinal microbiota of broilers challenged with three different Eimeria spp. The challenge was accomplished by inoculating broiler chicks with sporulated oocysts of Eimeria tenella, Eimeria acervulina, and Eimeria maxima via oral gavage. A total of 864, day-old male broiler chicks (Cobb) were randomly assigned to six treatments (eight pens/treatment; 18 broilers/pen) in a 3 × 2 factorial arrangement, composed of three additives (control, monensin or blend), with or without Eimeria challenge. Intestinal contents was collected at 28 days of age for microbiota analysis by sequencing 16s rRNA in V3 and V4 regions using the Illumina MiSeq platform. Taxonomy was assigned through the SILVA database version 132, using the QIIME 2 software version 2019.1. No treatment effects (p > 0.05) were observed in the microbial richness at the family level estimated by Chao1 and the biodiversity assessed by Simpson’s index, except for Shannon's index (p < 0.05). The intestinal microbiota was dominated by members of the order Clostridiales and Lactobacillales, followed by the families Ruminococcaceae, Bacteroidaceae, and Lactobacillaceae, regardless of treatment. When the controls were compared, in the challenged control group there was an increase in Erysipelotrichaceae, Lactobacillaceae, Bacteroidaceae, Streptococcaceae, and Peptostreptococcaceae, and a decrease in Ruminococcaceae. Similar results were found for a challenged group that received monensin, while the blend partially mitigated this variation. Therefore, the blend alleviated the impact of coccidiosis challenge on the microbiome of broilers compared to monensin.

Cashew nut oil extracted with compressed propane under different experimental conditions: Evaluation of lipid composition

Cashew nut oil extracted with compressed propane under different experimental conditions: Evaluation of lipid composition

Reinforcement of Bakelite Moulding Powder in Acrylonitrile Butadiene Rubber (NBR): In Comparison with Cashew Nut Oil Modified Phenolic Resin

The influences of two phenolic resins, that is, cashew nut oil modified phenol-formaldehyde resin (CN-m-PF) and Bakelite moulding powder (BMP), on properties of carbon black filled acrylonitrile butadiene rubber (NBR) were investigated and compared. Processability, cure characteristics, mechanical properties, thermal ageing resistance, and oil resistance of the NBR filled with various contents of phenolic resins (0-60 phr) were determined. The addition of both resins leads to a prolonged cure time with a greater value of torque difference. Regardless of the resin type, the improvement of compound processability and the enhancement of modulus and hardness of the NBR vulcanisates are observed with increasing resin content. However, many mechanical properties such as tensile strength, elongation at break and abrasion resistance are deteriorated. Thermal ageing resistance of the NBR vulcanisate is slightly improved in the presence of both resins, probably due to the dilution of NBR with the high heat-resistant phenol-formaldehyde resins. Results also disclose that all NBR vulcanisates demonstrate excellent oil resistance, regardless of the resin type and content. At any given resin content, CN-m-PF gives a better processability, higher stiffness and greater mechanical properties than BMP. However, due to its lower cost, BMP can be used to enhance stiffness of NBR vulcanisates without the risk of processing problem.

Natural rubber compositions with the partial/total replacement of carbon black/naphthenic oil by renewable additives: Rice husk ash and cashew nut oil

ABSTRACTThe aim of this work was to use additives from renewable sources to develop an elastomeric formulation with reduced environmental impact and lower rolling resistance. Twelve compositions containing various proportions of rice husk ash—RHA (20, 40, 60, 80, and 100 phr to replace carbon black [CB]) and a combination of RHA with CB (30CB/10RHA and 20CB/20RHA) using cashew nut oil (3 phr) as a processing aid were prepared and characterized based upon their rheometric and physical–mechanical properties. The combined use of CB and RHA after the silanization process (30CB/10RHAS) increased wet grip by 3.6%, reduced rolling resistance by 17.3%, and improved abrasion resistance by 7.3%. Therefore, the use of these alternative raw materials represents an important contribution for the technological development of rubber compounds, with a combination of durability, safety, economy, and reduction in CO2 emissions. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 48314.

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

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.

EKSTRAKSI MINYAK KULIT BIJI METE DARI LIMBAH KULIT BIJI JAMBU METE (Anacardium occidentale) DENGAN ALAT ULTRASONIC CLEANING BATH

Cashew shell waste can be utilized as a raw material for one of the tile paint and brake oil industries. The conventional extraction process mostly provides less mass transfer, so the extraction process is slow and not maximal. Excessive amounts of solvents are often used but make the process expensive and pollute the environment. The right solution in extracting is with the help of ultrasonic. This study aims to obtain an optimization of cashew oil extraction process using ultrasonic waves with a frequency of 42 kHz. The effect studied was the ratio of cashew powder to n-hexane solvents and extraction time. The surface response method with the design of Central Composite Design was used to obtain a mathematical model that illustrates the relationship between the yield of cashew shell oil to the ratio and time of extraction. The results showed that the optimum condition of cashew nut oil extraction in the comparison composition of cashew skin powder against n-hexane solvent was 1: 3.25 (g / g) for 90 minutes with a yield of 36.15%. Cashew skin oil contains anacardic acid, cardanol, and other phenol compounds.