Cashew Nut Oil: Extraction, Chromatographic and Rheological Characterisation

• 영문명: Cashew Nut Oil: Extraction, Chromatographic and Rheological Characterisation
• 발행기관: 한국식품보건융합학회
• 저자명: Vincent Okechuwku ANIDIOBU Chioma Oluchi ANIDIOBU
• 간행물 정보: 『식품보건융합연구』제9권 4호, 11~18쪽, 전체 8쪽
• 주제분류: 복합학 > 과학기술학
• 파일형태: PDF
• 발행일자: 2023.09.30

영문 초록

Oil was extracted from cashew nuts. The physicochemical parameters of the oil were determined. A chromatographic assay of the oil was carried out using Gas Chromatography-Mass Spectrometry. Seventeen compounds were detected: Phenol, Phenol 2-methyl-, Cyclohexene 4, 4-dimethyl-, m-Fluoro-2-diazoacetophenone 4-dimethyl-, Tetradecanoic acid, Phenol 4-octyl-, n-Hexadecanoic acid. Others are 9, 12-Octadecadienoic acid (Z, Z) - methyl ester, Hexadecanoic acid methyl ester, Methyl stearate, Dodecanoic acid methyl ester, 9, 12, 15-Octadecatrienoic acid methyl ester, 9, 12, 15-Octadecatrienoic acid (Z, Z, Z)-, Oleic acid, Octadecanoic acid, Tetracosanoic acid and 9-Octadecenoic acid methyl ester. Among the components are omega three and omega six essential free fatty acids. The rheological profiling and flow properties of cashew nut oil were determined using a Programmable Rheometer. Cashew nut oil exhibits slight dilatant behaviour at the low end of shear rate. The long chain and high molecular weight of its constituents controlled its rheology. Long-chained 9-Octadecenoic acid methyl ester, 9, 12-Octadecadienoic acid (Z, Z) - methyl ester, Tetracosanoic acid and methyl stearate, coupled with their high molecular weights are responsible for the shear thickening effect observed. Two models, Carreau-Yasuda and Ostwald-de Waele Power Law were employed to fit the rheological data. The Carreau-Yasuda model followed well the data.

키워드

Cashew nut oil GC-MS Rheology of cashew nut oil Ostwald-de Waele Power Law model Carreau-Yasuda model