Anacardic Acid Isolation from Cashew Seed Skin

Abstract

Research on the isolation of anacardic acid compounds from cashew nut shells has been carried out. This study aims to develop a method of isolating anacardic acid compounds from cashew nut shells in an easier way but still produces compounds that remain pure. In this study isolation and identification of anacardic acid compounds contained in CNSL was carried out. The results of anacardic acid isolation contained in CNSL in the form of a thick brown extract that has a characteristic dark odor. Anacardic acid was isolated using a maceration method using methanol as a solvent. The results of the isolation of anacardic acid compounds were then tested for purity using a thin layer chromatography test (TLC) using an eluent or a mobile phase of methanol: chloroform. Furthermore anacardic acid compounds were identified using IR spectroscopy and UV-vis spectroscopy. This identification was carried out to prove that the compound obtained was indeed an anacardic acid compound. From the identification results it was found that the compound isolated in this study was indeed an anacardic acid compound. This can be compared with the structure of existing anacardic acid compounds.

The effect of kurut wood (Dysoxylum parasiticum) and jackfruit wood (Artocarpus heterophyllus) on the natural fermentation of palm juice and palm sugar quality

“…The activity test of flavonoid compounds from mango leaf extract as anti-bacterial showed that mango leaf flavonoid isolates produced a larger diameter of inhibition zone than mango leaf ethanol extract against Escherichia coli and Staphylococcus aureus bacteria [15], so it was concluded that flavonoid compounds play an active role in inhibiting bacterial growth. In another study, the anti-bacterial activity of Syzygium polyanthum fruit which contains flavonoids, alkaloids, terpenoids, tannins, and saponins, can inhibit the growth of Escherichia coli bacteria [16].…”