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

Guo, Qin, Wang, Feng, He, Fan, Ha, Yi-ming, Li, Qing-peng, Jin, Jing, Deng, Zhao-xuan
Journal of food science and technology 2016 v.53 no.3 pp. 1487-1495
acid value, cashew nuts, cis-trans isomers, conjugated linoleic acid, cooking fats and oils, corn oil, heat, heat treatment, isomerization, peroxide value, temperature, vitamin E
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.