Novel Method for Isolation of Major Phenolic Constituents from Cashew (Anacardium occidentale L.) Nut Shell Liquid

• Published in: Journal of agricultural and food chemistry Vol. 49; no. 5; pp. 2548 - 2551
• Main Authors: Paramashivappa, R, Kumar, P. Phani, Vithayathil, P. J, Rao, A. Srinivasa
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.05.2001
• Subjects: Biological and medical sciences; Chromatography, High Pressure Liquid; Food industries; Fundamental and applied biological sciences. Psychology; Nuts - chemistry; Phenols - analysis; Phenols - isolation & purification; Use and upgrading of agricultural and food by-products. Biotechnology; Purification; Separation; Anacardium occidentale; Extraction process; Method; Preparative scale; Upgrading; Dicotyledones; Angiospermae; Phenols; Isolation; Spermatophyta; Fruit tree; By product; Cashew nut; Anacardiaceae
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf001222j

Commercially available cashew (Anacardium occidentale L.) nut shell liquid (CNSL) mainly contains the phenolic constituents anacardic acid, cardol, and cardanol. These phenolic constituents are themselves heterogeneous, and each of them contains saturated, monoene, diene, and trienes in the fifteen-carbon side chain. This communication describes the separation of anacardic acid, cardol, and cardanol for industrial application. Anacardic acid was selectively isolated as calcium anacardate. The acid-free CNSL was treated with liquor ammonia and extracted with hexane/ethyl acetate (98:2) to separate the mono phenolic component, cardanol. Subsequently, ammonia solution was extracted with ethyl acetate/hexane (80:20) to obtain cardol. Keywords: Anacardic acid; cardol; cardanol; calcium salt; cashew nut shell liquid; Anacardium occidentale L.