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. 2016 Mar;53(3):1487-95.
doi: 10.1007/s13197-015-2147-y. Epub 2015 Dec 22.

The impact of technical cashew nut shell liquid on thermally-induced trans isomers in edible oils

Qin Guo  1 , Feng Wang  1 , Fan He  1 , Yi-Ming Ha  1 , Qing-Peng Li  1 , Jing Jin  1 , Zhao-Xuan Deng  1
Affiliations

The impact of technical cashew nut shell liquid on thermally-induced trans isomers in edible oils

Qin Guo et al. J Food Sci Technol. 2016 Mar.

Abstract

The effects of technical cashew nut shell liquid (TCNSL) on the trans isomerization of edible oils during heating are investigated. Edible oils were subjected to thermal treatment at various heating times and temperatures. Our results show that the addition of TCNSL to edible oils at the appropriate concentration during heating suppresses trans fatty acid formation and induces formation of conjugated linoleic acid (CLA) isomers. A concentration of 0.2 % TCNSL demonstrates the best ability to inhibit formation of trans-oleic acid, trans-linoleic acid, and trans-linolenic acid isomers as well as increase the formation of 9 t,11 t-CLA and 10 t,12 t-CLA isomers. Our analysis indicates that the presence of 0.2 % TCNSL in corn oil does not significantly reduce the acid value, but may significantly lower the peroxide value. TCNSL is also observed to have better function compared to Vitamin E (VE) and tertiary butylhydroquinone (TBHQ), indicating that it may be considered an effective additive in edible oils.

Keywords: Edible oils; Heat treatment; Peroxide number; Technical cashew nut shell liquid; trans isomers.

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Conflict of interest statement

The authors declare that they have no conflict of interests.

Figures

Fig. 1
Fig. 1
Effect of technical cashew nut shell liquid (TCNSL) on trans isomers in corn oil heated at 230 °C for 8 h. Vertical error bars represent the standard deviation of the mean
Fig. 2
Fig. 2
Effect of technical cashew nut shell liquid (TCNSL) on trans isomers in soybean oil heated at 230 °C for 8 h. Vertical error bars represent the standard deviation of the mean
Fig. 3
Fig. 3
Effect of technical cashew nut shell liquid (TCNSL) on trans isomers in sunflower oil heated at 230 °C for 8 h. Vertical error bars represent the standard deviation of the mean
Fig. 4
Fig. 4
Effect of technical cashew nut shell liquid (TCNSL) on trans isomers in corn oils heated at 230 °C for various amounts of time. Vertical error bars represent the standard deviation of the mean
Fig. 5
Fig. 5
Effect of technical cashew nut shell liquid (TCNSL) on trans isomers in corn oils heated at various temperatures for 8 h. Vertical error bars represent the standard deviation of the mean
Fig. 6
Fig. 6
Effect of technical cashew nut shell liquid (TCNSL) on the acid value (a) and peroxide value (b) of corn oil heated at 230 °C for various amounts of time, and the acid value (c) and peroxide value (d) of corn oil heated at various temperatures for 8 h; Effects of TCNSL, VE, and TBHQ on the formation of heat-induced trans isomers in corn oils heated at 180 °C for 8 h (e). Vertical error bars represent the standard deviation of the mean
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