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dc.creatorJiménez Mata
dc.creatorVillegas Castro, Erick
dc.creatorGranados Chinchilla, Fabio
dc.date.accessioned2023-07-18T15:05:11Z
dc.date.available2023-07-18T15:05:11Z
dc.date.issued2018
dc.identifier.citationhttps://www.essencejournal.com/archives/2018/6/3/A/5-4-17es_ES
dc.identifier.issn2321-9114
dc.identifier.urihttps://hdl.handle.net/10669/89652
dc.description.abstractConsidering cashew tree as economically relevant in Costa Rica, we extracted and characterized the essential oil from leaves and ripe cashew apple. Both oils were tested in vitro for antioxidant potential. The ripe cashew apple was also tested for carotenoid content. We performed nutritional analysis on the nutshell to assess its potential as a supplement for animal feed. Finally, the cashew nut’sfatty acid profile was also determined. Cashew tree leaves exhibited 2, 4-di-tert-butylphenol, 3-hydroxy-1, 3- diphenylpropan-1-one, and 5-methylpyrogallolin 14.14, 6.59, and 6.10 g/100 g, respectively while cashew apple volatile compounds included 2-hydroxy-4-methylvaleric acid, 1, 4-xylene, and 1- nonadeceneat relative concentrations of 13.89, 12.08, and 9.84 g/100 g, respectively. Cashew nut fat profile included oleic and linoleic acids as most prevalent with 56.26 and 14.50 g/100 g, respectively with monounsaturated fatty acids representing an average of (71.97 ± 1.49) g/100 g. Total carotenoids accounted for (2.93 ± 0.07) mg β-carotene/100 g fresh material. It was concluded that the pigment in cashews is imparted, by α-carotene and β-carotene representing 0.24 mg (8.2%) and 1.25 mg (42.5%) per 100 g sample, respectively. We also obtained average values of (2 291.2 ± 35.6) and (6 158.9 ± 136.8) μmol TE/100 g, for leaves and apple essential oils, respectively. Cashew outer shell exhibited a profile rich in fiber (NDF and ADF 38.46 and 27.67 g/100 g, respectively) and crude fat (16.00 g/100 g). Furthermore, we assessed the residue to input a 57.3% of digestible energy. We concluded essential oil to have antioxidant potential and the cashew nut shell to prove potential as a feed supplement.es_ES
dc.description.sponsorshipUniversidad de Costa Rica/[739-B6-257]/UCR/Costa Ricaes_ES
dc.language.isoenges_ES
dc.sourceAmerican Journal of Essential Oils and Natural Products, vol.6 (3), pp.1-9.es_ES
dc.subjectCOSTA RICAes_ES
dc.subjectFRUITes_ES
dc.subjectNUTRITIONes_ES
dc.subjectANIMAL NUTRITIONes_ES
dc.titleCosta Rican cashew (Anacardium occidentale L.): Essential oils, carotenoids and bromatological analysises_ES
dc.typerevista divulgativaes_ES
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro de Investigación en Nutrición Animal (CINA)es_ES
dc.identifier.codproyecto739-B6-257


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