Raw Cashew Research Articles

PH—Postharvest Technology: Physical Properties of Raw Cashew Nut

Physical properties of raw cashew nut were evaluated as a function of moisture content. The average dimension of three principal axes (viz., length, width, thickness), mass ratio, equivalent diameter and sphericity were measured at a moisture content of 8·46% d.b. The 100 nut mass, porosity, bulk density, true density and coefficient of friction were determined for moisture contents ranging from 3·15 to 20·05% d.b. It was found that the 100 nut mass and true density of raw cashew nuts increased with increased moisture content. The porosity and bulk density decreased linearly as the moisture content increased. The coefficient of friction on various surfaces increased with increase in moisture content. Cardboard as a surface for sliding offered the maximum friction followed by galvanized iron, aluminium and glass.

CARACTERIZAÇÃO FÍSICO-QUÍMICA DA AMÊNDOA DA CASTANHA DE CAJU (Anacardium occidentale L.) CRUA E TOSTADA

Realizou-se a caracterizacao fisico-quimica da amendoa da castanha de caju (Anacardium occidentale L.) crua e tostada, identificando-se as alteracoes provocadas pelo processo de tostagem. As amendoas da castanha de caju crua e tostada apresentaram pH proximos a neutralidade. A composicao centesimal da amendoa crua apresentou os seguintes teores: umidade - 5,05 %, cinzas - 2,40 %, proteinas - 22,11 %, lipidios - 46,28 %, acucares totais - 7,93 % e amido - 16,07 %. Para a amendoa tostada os resultados foram: umidade - 1,18 %, cinzas - 2,43 %, proteinas - 21,76 %, lipidios - 48,35 %, acucares totais - 8,23 % e amido - 17,30 %. A comparacao destes resultados foi significativamente diferente nos niveis de lipidios, acucares totais e amido, possivelmente em consequencia da perda de agua durante o processo de tostagem, pois quando estes foram comparados na base seca, os resultados passaram a nao ter diferencas estatisticas.

Systemic Contact Dermatitis to Raw Cashew Nuts in a Pesto Sauce

Systemic Contact Dermatitis to Raw Cashew Nuts in a Pesto Sauce

Systemic Contact Dermatitis to Raw Cashew Nuts in a Pesto Sauce

Systemic Contact Dermatitis to Raw Cashew Nuts in a Pesto Sauce

Systemic contact dermatitis to raw cashew nuts in a pesto sauce

Systemic contact dermatitis from the cashew nut shell oil resorcinol allergens cardol and anacardic acid is recognized clinically as a dermatitis with flexural accentuation, typically distributed on the extremities, groin, and buttocks, and occurring generally 1 to 3 days after ingestion of raw cashew nuts contaminated with allergenic oil. We report a case of systemic contact dermatitis to raw cashew nuts, an atypical and unexpected ingredient flavoring an imported pesto sauce. Plants with allergens that potentially cross-react with poison ivy and other Toxicodendrons, and the concepts of systemic contact dermatitis and hyposensitization are reviewed.

Supercritical carbon dioxide and solvent extraction of the phenolic lipids of cashew nut (Anacardium occidentale) shells

Supercritical carbon dioxide extraction of raw cashew nut shells yielded 18.7% by weight phenolic lipids in 17.5 h. Composition of the cashew nut shell liquid (CNSL) thus obtained was quantitatively analyzed using high-performance reversed-phase liquid chromatography. The analytical data were compared with those of solvent-extracted CNSL from India (both raw cashew nuts and steam-processed cashew nuts), Brazil, Kenya, and Mozambique. Indian CNSL is richer (by about 10%) in anacardic acids, and extraction by supercritical carbon dioxide yields a better quality product. Steam-processed cashew nut shells retain about 80% of the anacardic acids.

Thermal stability of substituted phenol‐formaldehyde resins

AbstractA variety of crosslinked phenol‐, or derivatized phenol‐formaldehyde polymers have been synthesized. The phenol derivatives included o‐ and p‐cresol, p‐nonylphenol, m‐pentadecylphenol, and raw and distilled cashew nutshell liquid. The derivatives were copolymerized with phenol and formaldehyde using sulfuric acid as catalyst to yield novolak‐type prepolymers, which were then cured with hexamethylenetetramine. Thermogravimetric analysis was used to evaluate the thermal stability of the cured resins. It was found that the thermal stability of the resins decreased with increasing amounts of cashew nutshell liquid, with distilled cashew resins being slightly more thermally stable than raw cashew resins. The thermal stability of resins containing substituted phenols with alkyl chains was observed to increase from n‐pentadecylphenol to cresol to phenol. The trend in thermal stability of the resins may be explained on the basis of alkyl groups being less thermally stable than aromatic rings. The amount of hexamethylenetetramine used to cure the prepolymers also influences the thermal stability of the resins. It appears that a level of 10 to 15% hexamethylenetetramine maximizes the thermal stability of the resin.

Cashew nut dermatitis. An example of internal-external contact-type hypersensitivity.

Five patients who were exquisitely sensitive to<i>Rhus</i>antigen developed a generalized eczematous dermatitis after eating large amounts of "raw" cashew nuts. Three of four tested had positive patch test reactions to raw cashews and negative reactions to roasted cashews. A group of highly "<i>Rhus</i>-positive" healthy adult volunteers had positive patch test reactions to raw cashews, while "<i>Rhus</i>-negative" and slightly<i>Rhus</i>-positive volunteers had no reaction to raw cashews. No dermatitis could be produced by feeding large amounts of raw cashew nuts to two<i>Rhus</i>-negative volunteers. The raw cashew nuts sold in organic food stores contain appreciable amounts of cashew nut shell oil on their surfaces. The oil is antigenically similar to<i>Rhus</i>oleoresin and causes a generalized eruption when ingested in large quantities by people highly sensitive to<i>Rhus</i>antigen.

Cashew Nut Dermatitis

Five patients who were exquisitely sensitive to<i>Rhus</i>antigen developed a generalized eczematous dermatitis after eating large amounts of "raw" cashew nuts. Three of four tested had positive patch test reactions to raw cashews and negative reactions to roasted cashews. A group of highly "<i>Rhus</i>-positive" healthy adult volunteers had positive patch test reactions to raw cashews, while "<i>Rhus</i>-negative" and slightly<i>Rhus</i>-positive volunteers had no reaction to raw cashews. No dermatitis could be produced by feeding large amounts of raw cashew nuts to two<i>Rhus</i>-negative volunteers. The raw cashew nuts sold in organic food stores contain appreciable amounts of cashew nut shell oil on their surfaces. The oil is antigenically similar to<i>Rhus</i>oleoresin and causes a generalized eruption when ingested in large quantities by people highly sensitive to<i>Rhus</i>antigen.