CARACTERIZAÇÃO DAS SEMENTES E DOS ÓLEOS DA AMÊNDOA DA CASTANHA DE CAJU (Anacardium occidentale L.) E PISTACHE (Pistacia Vera L.)

Abstract

Nuts offer benefits such as improved digestion, cardiovascular health, and cognitive function. They can be added to snacks, salads, and granola. Among these, cashew nuts (Anacardium occidentale L.) and pistachios (Pistacia vera L.) stand out not only for their delicious flavor but also for the high content of quality lipids present in their kernels. Therefore, this study aimed to characterize the seeds and oils of these oilseeds, obtained by Soxhlet extraction using hexane as a solvent, with an emphasis on evaluating their physicochemical and energetic properties. Moisture, ash, and titratable acidity analyses were performed on the seeds, as well as titratable acidity, peroxide value, gross calorific value (SVC), and flow curve determinations for the extracted oils. The results showed that cashew kernels had 3.18% moisture, 2.36% ash, and 3.94% titratable acidity, while pistachios had 4.60% moisture, 2.89% ash, and 9.74% titratable acidity, values consistent with the literature. The PCS of the seeds was 28.94 MJ/kg for cashew nuts and 30.46 MJ/kg for pistachios. Regarding the oils, cashew nuts had an acidity of 0.6% (oleic acid) and a peroxide value of 0.0, while pistachio oil had an acidity of 2.9% (oleic acid) and a peroxide value of 0.0, with only pistachios exceeding the acidity limit established which is 2.0 mg KOH/g for crude oils according to RDC 482 (1999). The PCS of the oils was 40.828 MJ/kg for cashew nuts and 39.475 MJ/kg for pistachios. Both oils exhibited Newtonian behavior due to their linear regression shown in the flow curve. Thus, the results confirm the quality and authenticity of the oilseeds studied, in addition to highlighting the energy potential and the feasibility of using these raw materials in nutritional, functional, and industrial contexts.