Stydy on the autoxidation of fish oil blended with cashew nut (anacardium occidentale L.) oil at different ratios

Abstract

Cashew nuts are known to have a high content of unsaturated fatty acid and antioxidants. The cashew nuts were undergone several treatments before being cold-pressed in order to obtain the oil, those are: heated at 130oC with and without testa, non-heated with and without testa. Among those four treatments, the oil obtained from cashew nuts had heated at 130oC for 33 min with testa left intached gave the highest total phenolic content and also highest DPPH scavenging ability which were 65.04±1.28 mg/100g and 53.24±3.46%, respectively. In the second experiment, fish oil was blended with different ratios of cashew nut oil, such as 10%, 20%, and 30% of cashew nut oil in the mixture. The control sample (0% of cashew nut oil) and blank sample (0.02% of BHT) had also been make to have a better comparison. At the ratio 70:30 of fish oil: cashew nut oil, it provides the most stable mixture under accelerated oxidation storage condition at 50oC for 5 weeks (indicated by peroxide, free fatty acid, iodine, and p-anisidine value) among other binary mixtures ratio. Keyword: cashew nut oil, cold-pressing, fish oil, oxidative stability.