Institute for Biological Chemistry and Nutrition

Stuttgart, Germany

Institute for Biological Chemistry and Nutrition

Stuttgart, Germany
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Trox J.,Institute for Biological Chemistry and Nutrition | Vadivel V.,Institute for Biological Chemistry and Nutrition | Vetter W.,Institute of Food Chemistry | Stuetz W.,Institute for Biological Chemistry and Nutrition | And 4 more authors.
Journal of Agricultural and Food Chemistry | Year: 2010

In the present study, the effects of various conventional shelling methods (oil-bath roasting, direct steam roasting, drying, and open pan roasting) as well as a novel "Flores" hand-cracking method on the levels of bioactive compounds of cashew nut kernels were investigated. The raw cashew nut kernels were found to possess appreciable levels of certain bioactive compounds such as β-carotene (9.57 μg/100 g of DM), lutein (30.29 μg/100 g of DM), zeaxanthin (0.56 μg/100 g of DM), α-tocopherol (0.29 mg/100 g of DM), γ-tocopherol (1.10 mg/100 g of DM), thiamin (1.08 mg/100 g of DM), stearic acid (4.96 g/100 g of DM), oleic acid (21.87 g/100 g of DM), and linoleic acid (5.55 g/100 g of DM). All of the conventional shelling methods including oil-bath roasting, steam roasting, drying, and open pan roasting revealed a significant reduction, whereas the Flores hand-cracking method exhibited similar levels of carotenoids, thiamin, and unsaturated fatty acids in cashew nuts when compared to raw unprocessed samples. © 2010 American Chemical Society.

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