Novel method for isolation of major phenolic constituents from cashew (Anacardium occidentale L.) nut shell liquid

Citation
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
Citations number
15
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
49
Issue
5
Year of publication
2001
Pages
2548 - 2551
Database
ISI
SICI code
0021-8561(200105)49:5<2548:NMFIOM>2.0.ZU;2-K
Abstract
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.