Articles producció científica> Bioquímica i Biotecnologia

Nutritional composition of raw fresh cashew (Anacardium occidentale L.) kernels from different origin

  • Identification data

    Identifier: imarina:3671465
  • Authors:

    Rico R, Bulló M, Salas-Salvadó J.
  • Others:

    Author, as appears in the article.: Rico R, Bulló M, Salas-Salvadó J.
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Bulló Bonet, Mònica / Salas Salvadó, Jorge
    Keywords: Sterols Nuts Nutritional composition Fatty acids Cashew nut Anacardium occidentale l. nuts nutritional composition fatty acids cashew nut anacardium occidentale l.
    Abstract: The total dietary fiber, sugar, protein, lipid profile, sodium, and energy contents of 11 raw cashew kernel (Anacardium occidentale L.) samples from India, Brazil, Ivory Coast, Kenya, Mozambique, and Vietnam were determined. Total fat was the major component accounting for 48.3% of the total weight, of which 79.7% were unsaturated FA (fatty acids), 20.1% saturated FA, and 0.2% trans FA. Proteins, with 21.3 g/100 g, were ranked second followed by carbohydrates (20.5 g/100 g). The average sodium content was 144 mg/kg. Fourteen FA were identified among which oleic acid was the most abundant with a contribution of 60.7% to the total fat, followed by linoleic (17.77%), palmitic (10.2%), and stearic (8.93%) acids. The mean energy content was 2525 kJ/100g. Furthermore, the sterol profile and content, amino acids, vitamins, and minerals of four raw cashew kernel samples from Brazil, India, Ivory Coast, and Vietnam were determined. ?-Sitosterol with 2380 ± 4 mg/kg fat was the most occurring sterol. Glutamic acid, with 4.60 g/100 g, was the amino acid with highest presence, whereas tryptophan with 0.32 g/100 g was the one with lower presence. Vitamin E with an average contribution of 5.80 mg/100 g was the most abundant vitamin. Potassium with a mean value of 6225 mg/kg was the mineral with highest amount in cashew samples.
    Thematic Areas: Zootecnia / recursos pesqueiros Medicina veterinaria Interdisciplinar Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias ii Ciência de alimentos Biotecnología Biodiversidade
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: monica.bullo@urv.cat jordi.salas@urv.cat
    Author identifier: 0000-0002-0218-7046 0000-0003-2700-7459
    Record's date: 2024-09-07
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://onlinelibrary.wiley.com/doi/10.1002/fsn3.294
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Food Science & Nutrition. 4 (2): 329-338
    APA: Rico R, Bulló M, Salas-Salvadó J. (2016). Nutritional composition of raw fresh cashew (Anacardium occidentale L.) kernels from different origin. Food Science & Nutrition, 4(2), 329-338. DOI: 10.1002/fsn3.294
    Article's DOI: 10.1002/fsn3.294
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2016
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology
    Sterols
    Nuts
    Nutritional composition
    Fatty acids
    Cashew nut
    Anacardium occidentale l.
    nuts
    nutritional composition
    fatty acids
    cashew nut
    anacardium occidentale l.
    Zootecnia / recursos pesqueiros
    Medicina veterinaria
    Interdisciplinar
    Food science & technology
    Food science
    Farmacia
    Ensino
    Engenharias iv
    Engenharias ii
    Ciência de alimentos
    Biotecnología
    Biodiversidade
  • Documents:

  • Cerca a google

    Search to google scholar