This study aimed to determine the volatile profile of cashew apple fibers to verify which compounds are still present after successive washings and thus might be responsible for the undesirable remaining cashew-like aroma present in this co-product, which is used to formulate food products like vegetarian burgers and cereal bars. Fibers were obtained from cashew apple juice processing and washed five times in an expeller press. Compounds were analyzed by the headspace solid-phase micro extraction technique (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), using a DB-5 column. Sensory analysis was also performed to compare the intensity of the cashew-like aroma of the fibers with the original juice. Altogether, 80 compounds were detected, being esters and terpenes the major chemical classes. Among the identified substances, 14 were classified as odoriferous in the literature, constituting the matrix used in the Principal Component Analysis (PCA). OPEN ACCESSMolecules 2015, 20 9804Odoriferous esters were substantially reduced, but many compounds were extracted by the strength used in the expeller press and remained until the last wash. Among them are the odoriferous compounds ethyl octanoate, γ-dodecalactone, (E)-2-decenal, copaene, and caryophyllene that may contribute for the mild but still perceptible cashew apple aroma in the fibers that have been pressed and washed five times. Development of a deodorization process should include reduction of pressing force and stop at the second wash, to save water and energy, thus reducing operational costs and contributing to process sustainability.

Kernels from nine cashew tree genotypes were characterized with respect to their chemical composition and fatty acids profile, peroxide value and free fatty acids content of the extracted oil. Their proximate composition ranged from 2.69 to 8.37% for moisture, 17.50 to 24.49% for proteins, 39.88 to 47.10% for lipids, 27.14 to 34.94% for total carbohydrate and 2.74 to 4.14% for ash. The amounts of free fatty acids in the oils were smaller than 0.55% for all genotypes tested and no peroxides were detected. Oleic acid was the most abundant fatty acid in kernel oils, ranging from 57.66 to 67.12%. The genotypes that showed higher lipid contents and smaller carbohydrate contents among all genotypes tested were CCP09, EMB51, BRS226 and CCP1001. Those genotypes can be regarded as potential sources of high quality vegetable oil.

A crescente busca pelo enquadramento do Brasil nos parâmetros de desenvolvimento sustentável e química verde representa um interesse industrial e econômico das grandes empresas da atualidade. O desenvolvimento de novos materiais é uma vertente que está agregada à inovação tecnológica, proporcionando a instalação de uma bioeconomia favorável ao crescimento do país. Com o aproveitamento correto de resíduos domésticos, pode-se incluir um novo ramo para os instrumentos laboratoriais indispensáveis, o que auxilia no aparato de laboratórios escolares. Dessa forma, o presente projeto teve como objetivo a construção de destilador a vácuo a partir de materiais reutilizáveis, os quais foram conectados a um destilador simples, presente no Laboratório de Ciências da escola E.E.E.P. Santa Rita. Na construção deste aparelho, foram utilizados: destilador simples, mangueira de borracha, condensador, dois suportes universais com garra, balão de fundo chato, adaptador, tubo de ensaio com saída lateral. Após a confecção foi observado redução da pressão interna e do tempo de destilação de duas soluções: hexano-óleo e água-etanol. A pressão interna foi alterada de 780mmHg para 546mmHg e 750mmHg para 528mmHg, respectivamente. O tempo de duração do processo teve um intervalo de redução de 8 minutos, para ambas as misturas. A construção do destilador a vácuo obteve êxito no resultado final, por promover a diminuição no tempo de processos de separação de misturas. Paralelamente, este trabalho permitiu o incentivo dos alunos a projetos de pesquisas científicas, bem como à preservação ambiental.