Pollution Sources and Standards of Cashew Nut Processing

Mohod, A. G.; Jain, Sudhir; Powar, Ashok

doi:10.3844/ajessp.2010.324.328

Cited by 8 publications

(4 citation statements)

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“…Cashew nut processing has an obvious adaptive value, but the nutritious kernel requires processing techniques that minimize the risk of injury. To achieve this goal human beings use fire [Mohod et al, ] or, more rarely, tools [Elisabetta Visalberghi, Personal observation]. The ability of FBV capuchins to avoid the caustic liquid/resin present in the cashew mesocarp, which effectively deters most other seed predators, is remarkable.…”

Section: Discussionmentioning

confidence: 99%

“…Apparently, humans and bearded capuchins are the only primate species that process cashew nuts to eat the kernels. Traditionally, humans roast or boil the dry nuts to decarboxylate anacardic acid, the main component of CNSL [Gallina Toschi et al, ; Mohod et al, ]. In modern factories, nuts are cooked and protective clothing, such as gloves and masks, are worn by workers who handle them.…”

Section: Introductionmentioning

confidence: 99%

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Factors affecting cashew processing by wild bearded capuchin monkeys (Sapajus libidinosus, Kerr 1792)

Visalberghi

Albani

Ventricelli

et al. 2016

American J Primatol

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Cashew nuts are very nutritious but so well defended by caustic chemicals that very few species eat them. We investigated how wild bearded capuchin monkeys (Sapajus libidinosus) living at Fazenda Boa Vista (FBV; Piauí, Brazil) process cashew nuts (Anacardium spp.) to avoid the caustic chemicals contained in the seed mesocarp. We recorded the behavior of 23 individuals toward fresh (N = 1282) and dry (N = 477) cashew nuts. Adult capuchins used different sets of behaviors to process nuts: rubbing for fresh nuts and tool use for dry nuts. Moreover, adults succeed to open dry nuts both by using teeth and tools. Age and body mass significantly affected success. Signs of discomfort (e.g., chemical burns, drooling) were rare. Young capuchins do not frequently closely observe adults processing cashew nuts, nor eat bits of nut processed by others. Thus, observing the behavior of skillful group members does not seem important for learning how to process cashew nuts, although being together with group members eating cashews is likely to facilitate interest toward nuts and their inclusion into the diet. These findings differ from those obtained when capuchins crack palm nuts, where observations of others cracking nuts and encounters with the artifacts of cracking produced by others are common and support young individuals' persistent practice at cracking. Cashew nut processing by capuchins in FBV appears to differ from that observed in a conspecific population living 320 km apart, where capuchins use tools to open both fresh and dry nuts. Moreover, in the latter population, chemical burns due to cashew caustic compounds appear to be common. The sources of these differences across populations deserve investigation, especially given that social influences on young monkeys learning to open cashew nuts at FBV seem to be nonspecific. Am. J. Primatol. 78:799-815, 2016. © 2016 Wiley Periodicals, Inc.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Factors affecting cashew processing by wild bearded capuchin monkeys (Sapajus libidinosus, Kerr 1792)

Visalberghi

Albani

Ventricelli

et al. 2016

American J Primatol

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“…Anacadium ocidentale commonly known as cashew tree is an important tropical and perennial crop belonging to Anacardiaceae family 1,2 . It is a multipurpose tree with great economic importance, grown in Benin Republic, Brazil, Cote d'Ivore, Guinea Bissau, Ghana, India, Mozambique, Nigeria, Philippines, Sri Lanka, Tanzania and Vietnam 3 .…”

Section: Introductionmentioning

confidence: 99%

Anti-Hyperglycemic and Antioxidant Potentials of Some Bioactive Compounds Identified From The Methanolic Kernel Extract of Anacadium ocidentale in vitro and in silico Investigations

Ahmed,

Ajiboye,

Ibrahim

et al. 2023

Nig. J. Chem. Res.

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The phytochemical components of roasted kernel of cashew nut (Anacadium ocidentale), its antioxidant and anti-hyperglycemic potentials were investigated via in vitro and in silico. The roasted kernel of cashew nut was extracted in 95 % methanol. Using boron trifloride (10 % in 1-butanol), the extract was derivatized and the derivatized sample was analyzed using a Gas Chromatographic–Mass Spectrometry (GC-MS) method to establish its chemical constituents. Antioxidant potential was evaluated through 2, 2-diphenyl-1-picrylhydrazyl (DPPH•) and 2,2′-azino-bis-(3-ethyl benzothiazoline-6-sulphonic acid) (ABTS•+) radical scavenging assays. The anti-hyperglycemic potential of the crude methanol extract was investigated through α-glucosidase assay. The results of phytochemical screening revealed the presence of phytochemicals such as phenols, glycosides, alkaloids, steroids, carbohydrate, flavonoids and terpenoids. Total numbers of 20 phytochemicals belonging to different classes of natural products were identified by GC-MS analysis. Carbonic acid, dodecyl vinyl ester (45.9 %) was found to be the major compound. Other compounds like N- serylserine, D- fructose, 3-0-methyl, β- Amyrone, β- Amyrin, Lupeol and 9- octadecenoic acid were also identified. The methanol extract of roasted cashew kernel showed highest DPPH scavenging activity (IC50 10 ± 0.001 µg/mL) which is statistically similar to positive controls, vitamin C and rutin (IC50 = 4 ± 0.001 and 1 ± 0.0001 µg/mL) and also exhibited moderate ABTS scavenging activity (IC50 = 14 ± 0.001 µg/mL) which is statistically significant as compared to positive controls, vitamin C (IC50 = 13 ± 0.01 µg/mL) and rutin (IC50 = 16 ± 0.001 µg/mL) respectively. The result of enzyme inhibition assay showed that the extract possesses highest anti-hyperglycemic potential against α-glucosidase with IC50 value (0.00024 ± 0.00002 µg/mL) compared to standard drug acarbose (IC50 = 0.417 ±0.021 µg/mL). The in silico techniques comprising the molecular docking, bioactivity and toxicity studies provides insight into the inhibitory properties, structure-activity-relationship predictions and drug-likeliness activities of the identified compounds. The research reveals the bioactive components present in the roasted kernel of cashew nut that can be utilized for its antioxidant and anti-hyperglycemic properties. Hence consumption of roasted cashew kernel could be beneficial for the treatment of diabetes mellitus and prevention of oxidative stress-related degenerative disorders

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“…Pollution is caused because hot air used for conditioning is generated by burning cashew shells/fuel wood. Mohod, Jain, and Powar () reported air pollution level as 150 mg Nm −3 at 4% CO 2 during operation of the Borma dryer for an interval of 4–6 hr. Rjumohan () reported the occupational hazards associated with a traditional cashew nut processing factory.…”

Section: Introductionmentioning

confidence: 99%

Design and development of rapid and environment friendly conditioner for cashew nut processing

Banerjee¹,

Shrivastava

2019

J Food Process Engineering

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Conventional hot air conditioning of cashew kernels before peeling is a time‐consuming operation causing environmental pollution. The aim of this research study was to design and develop a rapid and environment‐friendly cashew kernel conditioner and study the quality of the conditioned cashew kernels. Infrared heating was found suitable for rapid conditioning of cashew kernels, based on which a rapid conditioning machine was designed and developed. Drying kinetics study revealed that developed conditioner was suitable for rapid cashew kernel conditioning. Diffusivity values for conventional hot air and developed conditioning were found as 1.80 × 10−10 and 1.96 × 10−9 m2/s, respectively. Sensory evaluation study revealed no significant differences (p < .05) among differently conditioned cashew kernel samples. The well‐insulated conditioner was energy efficient (77.78%) and its operation had no harmful impact on the environment. Practical applications Developed infrared cashew kernel conditioner was found suitable for rapid cashew kernel conditioning. It is environmental friendly and energy efficient in operation. This developed conditioning machine would meet the requirement of cashew nut processing industries as suitable replacement of conventional hot air dryers. Processing time would get reduced significantly and the compact design would allow to accommodate the machine in less floor space. Developed machine is easy to operate for anyone with basic technical knowledge.

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Pollution Sources and Standards of Cashew Nut Processing

Cited by 8 publications

References 1 publication

Factors affecting cashew processing by wild bearded capuchin monkeys (Sapajus libidinosus, Kerr 1792)

Factors affecting cashew processing by wild bearded capuchin monkeys (Sapajus libidinosus, Kerr 1792)

Anti-Hyperglycemic and Antioxidant Potentials of Some Bioactive Compounds Identified From The Methanolic Kernel Extract of Anacadium ocidentale in vitro and in silico Investigations

Design and development of rapid and environment friendly conditioner for cashew nut processing

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