R. Paramashivappa et al., Novel method for isolation of major phenolic constituents from cashew (Anacardium occidentale L.) nut shell liquid, J AGR FOOD, 49(5), 2001, pp. 2548-2551
Commercially available cashew (Anacardium occidentale L.) nut shell liquid
(CNSL) mainly contains the phenolic constituents anacardic acid, cardol, an
d cardanol. These phenolic constituents are themselves heterogeneous, and e
ach 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 sepa
rate the mono phenolic component, cardanol. Subsequently, ammonia solution
was extracted with ethyl acetate/hexane (80:20) to obtain cardol.