Prevalent fatty acids in cashew nuts obtained from conventional and organic cultivation in different stages of processing

Food Science and Technology (Campinas)

Denise Josino Soares²  Pedro Hermano Menezes De Vasconcelos¹  André Luiz Melo Camelo¹  Elisane Longhinotti¹  Paulo Henrique Machado De Sousa¹  Raimundo Wilane De Figueiredo² 

[1] ,Universidade Federal do Ceará Departamento de Tecnologia de Alimentos Fortaleza CE ,Brazil

关键词: essential fatty acids;    organic food;    food processing;   

DOI  :  10.1590/S0101-20612013005000050

来源: SciELO

【 摘 要 】

Brazil is one of the three largest producers of fruits in the world, and among those fruit trees, the cashew tree stands out due to the high nutritional and commercial value of its products. During its fruit processing, there are losses in some compounds and few studies address this issue. Over the last decade the conventional system of food production has been substituted for the organic cultivation system, which is a promising alternative source of income given the global demand for healthy food. Therefore, this research aimed to characterize and quantify the prevalent fatty acids found in cashew nuts obtained from conventional and organic cultivation during various stages of processing. The prevalent fatty acids found were palmitic, linoleic, oleic, and stearic acid. The average of these fatty acids were 6.93 ± 0.55; 16.99 ± 0.61; 67.62 ± 1.00 and 8.42 ± 0.55 g/100 g, respectively. There was no reduction in the palmitic, oleic and stearic fatty acid contents during processing. Very little difference was observed between the nuts obtained from conventional and organic cultivation, indicating that the method of cultivation used has little or no influence on the content of cashew nut fatty acids.

【 授权许可】

CC BY   
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