Prevalent fatty acids in cashew nuts obtained from conventional and organic cultivation in different stages of processing
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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Brazil is one of the three largest producers of fruits in the world, and among those fruit trees, the cashew tree stands out dueto the high nutritional and commercial value of its products. During its fruit processing, there are losses in some compoundsand few studies address this issue. Over the last decade the conventional system of food production has been substituted for theorganic 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 andorganic cultivation during various stages of processing. The prevalent fatty acids found were palmitic, linoleic, oleic, and stearicacid. 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. Therewas no reduction in the palmitic, oleic and stearic fatty acid contents during processing. Very little difference was observedbetween the nuts obtained from conventional and organic cultivation, indicating that the method of cultivation used has littleor no influence on the content of cashew nut fatty acids.
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