Extraction and Characterization of Cashew Nut (Anacardium Occidentale) Oil and Cashew Shell Liquid Oil

Abstract

This study was carried out to extract oils from cashew shell and its kernel and to characterize the oils, with the view to ascertaining their suitability for consumption and other uses. The Soxhlet apparatus was used for the extraction using hexane as solvent. The physical and chemical properties of the extracted oil were analyzed. The percentage of oil extracted from the shell of the cashew was found to be 25.5%, while that extracted from the kernel was 11.8%. The results of the physical analysis showed that the cashew kernel oil (CKO) is light yellow, while the Cashew Nut Shell Liquid (CNSL) is dark brown. The boiling points for shell and kernel oil were 92 0c and 95 0c, respectively. The cashew kernel oil is non-toxic, and the properties of CNSL conformed, to a greater extent, to those exhibited by linseed oil. This suggests its application in the processing and manufacturing industries. The kernel oil confirmed both in its physical and chemical properties to those of groundnut and melon oil, and thus could be used in the food and pharmaceutical industries.