Optimization of cashew nut (Anacardium occidentale) oil extraction yield by the enzymatic method
Department of Food Science and Technology, Faculty of Food Engineering, Université NANGUI ABROGOUA, Abidjan, Côte d’Ivoire.
Research Article
World Journal of Advanced Research and Reviews, 2024, 22(01), 1772–1780
Article DOI: 10.30574/wjarr.2024.22.1.1226
Publication history:
Received on 11 March 2024; revised on 22 April 2024; accepted on 24 April 2024
Abstract:
This study aimed to extract as much cashew oil as possible by enzymatic means, an environmentally friendly method. To achieve this, cashew almond paste was reacted with the enzyme alcalase 2.4 L, taking into account the matrix provided by a Box-Behnken design. The factors highlighted were those of enzyme concentration, incubation temperature, incubation time, pH ratio of the medium, and substrate/water. These factors were optimized to obtain the maximum cashew oil yield. The results showed that the alcalase 2.4 L enzyme optimized the cashew oil yield. The optimum yield (38.20 %) was achieved with an enzyme concentration of 2.5 %, a temperature of 60 °C, an incubation time of 8 h, a pH of 8 and a substrate/water ratio of 1:5. Thus, enzymatic extraction using alcalase 2.4 L can be considered an effective extraction method for obtaining oil from cashew nuts.
Keywords:
Anacardium occidentale; Cashew oil; Enzyme extraction; Optimization
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