Phytochemicals and Chemical Compositions of Raw Cashew (Anarcardium occidantale) Nuts Sourced from Enugu State, South Eastern Nigeria doi.org/10.26538/tjnpr/v4i12.3
Main Article Content
Abstract
Cashew nut is one of the most beneficial nuts in the international trade. This study evaluated the chemical and phytochemical properties of fresh cashew nuts. The determination of proximate, fatty acid, free fatty acid, trans fat, total sugar, amino acid, phytochemicals, minerals and vitamin composition of cashew nut was done using GCMS, HPLC and other standard analytical methods. The result showed carbohydrate (52.30 ± 0.89%), protein (12.60 ± 1.75%) crude fat (7.14 ± 0.35%), moisture (22.49 ± 0.35%), ash (3.53 ± 0.49%), fibre (1.94 ± 0.29%), free fatty acid (1.67 ± 0.08%), total sugar (1.67±0.03%). Oleic acid (31.36 ± 0.00%), alpha linoleic acid (12.43 ± 0.00%), linoleic acid (16.80 ± 0.00), eicosapentanoic acid (1.96 ± 0.00%), docosatetraenoic (4.89 ± 0.00), docohexanoic acid (1.73 ± 0.00). Saturated fatty acid includes palmitic acid (16.08 ± 0.00%), Myristic (11.09 ± 0.00), lauric acid (3.63 ± 0.00%) and an insignificant amount of trans fat. Phytochemical in highest amount was cardiac glycosides (33.840 ± 0.020%). Essential amino acid, leucine (7.079 ± 0.095 µg/100g) was the highest while methionine (1.298 ± 0.051 µg/100 g) was the least. Non-essential amino acid, glutamate (7.568 ± 0.213 µg/100 g) was the highest, while cysteine (1.079 ± 0.043 µg/100 g) was the least. Most of these nutritional qualities are in line with the RDA intended to be used as a goal for daily intake by individuals, therefore, consumption of cashew nuts may serve as a dietary source of essential elements and should be encouraged.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
How to Cite
References
Tiffon C. The impact of nutrition and environmental epigenetics on human health and disease. Int J Mol Sci. 2018; 19:325-328.
Emilio R. Health benefits of nut consumption. Nutrients 2010; 2:652-682.
Asogwa EU, Hammed LA, Ndubuaku TCN. Integrated production and protection practices of cashew, Anacardium occidentale in Nigeria. Afr J Biotechnol. 2008; 7(25):4868-4873.
Ohler JG. Cashew growing. Department of Agricultural Resources.Tropical Institute. 1979; 7(4):260-271.
Pinto AMB, Santos TMP, Caceres CA, Lima JR, Ito EN, Azeredo H MC. Starch-cashew tree gum nano-composite films and their application for coating cashew nuts.LWT -Food Sci Technol (Campinas).2015; 62:549-554.
Das I, Shah NG, Kumar G. Cashew nut quality as influenced by microwave heating used for stored grain insect control. Int J Food Sci. 2014; 5:1-7.
Griffin LE and Dean LL. Nutrient composition of raw, dry and roasted cashewnut. J Food Res. 2017; 6(6):13-23.
Ricard R, Mònica B, Jordi S. Nutritional composition of raw fresh cashew (Anacardium occidentale L.) kernels from different origin. J Food Sci Nutr.2016; 4(2):329-338.
Food and Administration Organisation . Fruit-bearing forest trees. Forestry Paper. 1982; No. 34. FAO, Rome
Ogunwolu SO, Henshaw FO, Oguntona BE, Afolabi OO. Nutritional evaluation of cashew nut (Anacardium occidentale) Protein Concentrate and Isolate. Afri J Food Sci.2015;9(1):23-30.
Association of Official and Analytical Chemists. Official method of analysis of the Association of Official Analytical Chemist, Washington DC. 1990.1250-1255p.
Harborne JB. Phytochemistry. Academic Press, London.1993; 89-131pp.
Obadoni BO and Ochuko PO. Phytochemical studies and comparative efficacy of the crude extracts of some homostatic plants in Edo and Delta states ofNigeria. Global J Pure Allied Sci. 2001; 8:203-208.
Bohm BA and Kocipai- Abyazan R. Flavonoid and condensed tannins fromthe leaves of Vaccinum raticulation and Vaccinum calcyimium. J Pac Sci. 1994; 48:458-463.
Pearson D. The chemical analysis of food, 17th ed. Churchill Livingstone, London. 1976.3-4p.
Okeke CU and Elekwa I. Phytochemical study of the extract of Gongronema latifolium. J Health Visual Sci. 2003;5(1):47-55.
Wang Z and Filled Y.Antimutagenic activity of green tea polyphenols. Mutat Res Genet Toxicol. 1989; 223(3):273-285.
Kirk RS and Sawyer R. Pearson’s Composition and Analysis of Foods, 9th edition.(student edition), England: Addision Wesley Longman Ltd. 1991.33-36p.
Brockmann UH, Eberlein K, Junge HD, Trageser H, Trahms KJ. Einfache folientanks zur planktonuntersuchungm situ. Mar Biol. 1974; 24:163-166.
Zakaria M, Simpson K, Brown P, Krstulovic A. Use of reverse phase HPLC analysis for the determination of provitamin A carotenes in tomatoes. J Chromatogr. 1979;176:109-117.
Elkin RG and Griffith JE. Amino acids analysis of feedstuff hydrolysates by cation exchange high performance liquid
chromatography. J Assoc Anal Chem. 1985; 68(5):28-32.
Ogungbenle HN andAfolayan MF. Physical and Chemical Characterization of Roasted Cashew Nut (Anacardium occidentale) Flour and Oil. Int JFood Sci Nutr Eng. 2015; 5(1):1-7.
OnuhJO, Idoko G, Yusufu P, Onuh F.Comparative studies of the phytochemical, antioxidant and antimicrobial
properties of cashew leaf, bark and fruits extracts. Am J Food Nutr. 2017; 5(4):115-120.
Ngoci SN, Josphat CM, Mwaniki G, Mwendia CM, George KK. A review of some phytochemicals commonly found in
medicinal plants. Int J Med Plants. 2013; 105:135-140.
Nyamai DW, Arika W, Ogola PE, Njagi EN, Ngugi, M P. Medicinally important phytochemicals. J Pharmacogn Phytochem.2016; 4:35-44.
Akujobi IC, Afam-Anene OC, Nnoka K, Amadi JAC, Duruaku BC. Nutrient composition, phytochemical and sensory properties of nuts from red and yellow varieties of cashew fruit. Int J Innov Food Nutr Sustain Agric. 2018;6(3):40-47.
Joshi SS, Kuszynski CA, Bagchi D. The cellular and molecular basis of health benefits of grape seed proanthocyanidin extract. Curr Pharm Biotechnol. 2001;2:187-200.
Aggarwal BB, Ichikawa H, Garodia P, Weerasinghe P, Sethi G. Identification of therapeutic targets for suppression of inflammation and cancer. Expert OpinTher Targets. 2006;10:87-118.
Maurya R, Singh G, Yadav PP. Antiosteoporotic agents from natural sources. Stud Nat Prod Chem.2008; 35:517-545.
USDA. United States Department of Agriculture. Dietary reference intakes for vitamin C, vitamin E, selenium, and carotenoids. 2015b; Retrieved from https://fnic.nal.usda.gov/dietary-guidance/dri-nutrientreports/vitamin-c-vitamin -e. Retrieved 14th January, 2019
Kraisid T and Graeme C.Dietary reference intakes for vitamin C, vitamin E, selenium and carotenoids. A report of
the Panel on Dietary Antioxidants and Related Compounds. J Food Nutr Board. 2000;4:33-49.
Aleksandrova KV, Rudko NP, Zaporizhzhya. Biochemistry of vitamins. Textbook for students of International Faculty
Speciality:7.120 10001 <> K.V. Aleksandrova, N.P.Rudko.-zaporizhzhya: ZSMU. 2016; 73pp.
Raven P, Johnson G, Mason K, Losos J, Singer S. Biology. New York: McGraw-Hill. 2011.
Voutilainen S, Nurmi T, Murso J, Rissanen TH. Carotenoids and cardiovascular health. Am J Clin Nutr. 2006; 83(6):1265-1271.
Duyff RL. Complete food and nutrition guide. 4th ed. American Dietetic Association. Hoboken, NJ: John Wiley & sons. 2012. 470-501 p.
Mir-Marqués A, Cervera ML, Guardia M. A preliminary approach to mineral intake in the spanish diet established
from analysis of the composition of university canteen menus. J Food Comp Anal. 2012;27:160-168.
Emelike NJT, Barber LI, Ebere CO.Proximate, mineral and functional properties of defatted and undefatted cashew
(Anacardium Occidentale Linn.) kernel flour. Eur J Food SciTechnol. 2015; 4(3):11-19.
Ashraf W and Mian AA. Levels of selected heavy metals in black tea varieties consumed in Saudi Arabia. Bull Environ
Contamin Toxicol. 2008;81:101-104.
Food and Drug Administration. Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium,
copper, iodine, iron, manganese, molybdenum,nickel, silicon, vanadium, and zinc. Report of the panel on micronutrients.National academy press, Washington,DC. 2001.
Desideria D, Melia MAC, Cantaluib F, Ceccottob C, Rosellia, Feduzi L. Essential and toxic elements in meat of wild and bred animals. Toxicol Environ Chem. 2005; 94(10):1995–2005.
Osamu W. What are trace elements, their deficiency and excess states?J Japan Med Assoc. 2004; 47(8):351-358.
Food and Nutrition Board. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids (Macronutrients). National Academy Press, Washington DC 2009.593-594p.
Akram M, Naveed A, Asif HM, Pervaiz AS, Tariq S, Arshad M, Nadia SM.Amino acids: A review article.J Med Plants Res. 2011;5(17):3977-4000.
Aremu MO, Ogunlade I, Olonisakin A. Fatty acid and amino acid composition of protein concentrate from cashew
nut (Anarcadium occidentale) grown in Nasarawa State, Nigeria. Pak J Nutr. 2007; 6(5):419-423.
Petkova V, Obreshkova LD, Vodenicharov E, Hadjieva B, Koleva N, Petkova E,Dimitrov M.Essential amino acids -
review of some of the contemporary analytical methods for detection.World J Pharm Pharm Sci. 2013; 2(2):658-666.
Ringdahl E, Pereira S,Delzell J.Treatment of primary insomnia. J American Board Family Pract. 2004; 17:212-219.
Harris DC. Exploring chemical analysis, Second edition,New York: W.H.Freeman; Basingstoke: Macmillian. 2001.
Shi HT and Chan ZL. In vivo role of Arabidopsis arginase in arginine metabolism and abiotic stress response. Plant Signal Behav. 2013; 8:138-245.
Khanifar JI, Ghoorchian H, Ahmadi AR, Hajihosaini R. Comparison of Essential and non-essential amino acids in the single cell protein (scp) of white rot fungi fromwheat straw. Afr J Agric Res. 2011; 6(17):3994-3999.
Kapalka MG. Nutritional and herbal therapies for children and adolescents; a handbook for mental health clinicians.
volume in practical resources for the mental health professional. Elsevier Science Publishing Inc, US. 2010.141-187 p.