Detection of fat and fatty acids of roasted and unroasted cashew (Anacardium occidentale L.) kernels

Nuts are very important in the human diet and play an important role in diets of many cultures, hunters and civilizations for centuries due to its high energy and nutritional value. According to the previous reports nuts are a great source of cholesterol-lowering monounsaturated fatty acids and reduce the risk for cardiovascular disease and mortality. Cashew nuts are one of the most important unsaturated fatty acid which plays an important role in reducing LDL cholesterol. Turkey imports cashew nuts from foreign countries. In this study, it was aimed to detect fat and fatty acid composition of unroasted cashew kernels by GC/FID (gas chromatography/flame ionization) technique. The total unsaturated fatty acid was found higher compared to the saturated fatty acids and it is an indication that the oil is economically viable.