Spectroscopic Investigation of the Cashew Nut Kernel (Anacardium occidentale)

Abstract

Fourier transform infrared and Fourier transform Raman spectra of the kernel of the cashew nut (Anacardium occidentale) are presented. Based on the correlations with the infrared spectra of its individual components and other compounds already published, assignments of the observed bands have been done. The infrared spectrum is shown to be very similar to that of triolein, a triglyceride of oleic acid a characteristic useful in reducing the low-density lipoprotein (LDL) cholesterol level of the person consuming it.