León Johan, Ortiz Gabriela, Barrios Andrés Fernando González, Álvarez Oscar, Maranon Alejandro, Hernandez Camilo, Ayala-Garcia Camilo, Porras Alicia
Grupo de Diseño de Productos y Procesos (GDPP), Chemical and Food Engineering Department, Universidad de los Andes, Bogotá, Colombia.
Grupo de Integridad Estructural, Mechanical Engineering Department, Universidad de los Andes, Bogotá, Colombia.
Sci Rep. 2025 May 24;15(1):18103. doi: 10.1038/s41598-025-03071-y.
Cashew nut shell liquid (CNSL) is a brown liquid obtained from cashew nut waste, with several applications as a renewable feedstock for polymeric industries. To obtain it, cashew nuts must undergo thermal pre-treatment processes to soften cashew nut shell (CNS) and extraction operations to separate CNSL from CNS. Although it is well known that CNSL is mainly composed of phenolic lipids, the chemical identity of minor components has not been widely explored. Thus, this study analyzed the lipid profile of CNSL using untargeted lipidomics aimed to understand the effects of CNSL extraction and cashew nut pre-treatment methods. Here, based on multivariate analysis we elucidated the differences between CNSL extracted by Soxhlet or mechanical pressing from CNS pre-treated by roasting or steaming. It was found that CNS pre-treatment displays a significant effect on CNSL regardless of the method used most likely related to lipid thermal degradation in raw nut samples. Similarly, it was found that extraction methods cause variances on lipid profile due to solvent selectivity in soxhlet method. Thus, the study expands the knowledge related to chemical differences in terms of lipid profile associated with CNSL processing, demonstrating that performing pre-treatment on CNS affects CNSL indistinctively of the method implemented.
腰果壳液（CNSL）是一种从腰果废料中获得的棕色液体，在聚合物工业中作为可再生原料有多种应用。为了获得它，腰果必须经过热预处理过程以使腰果壳（CNS）软化，并进行提取操作以从CNS中分离出CNSL。尽管众所周知CNSL主要由酚类脂质组成，但次要成分的化学特性尚未得到广泛研究。因此，本研究使用非靶向脂质组学分析了CNSL的脂质谱，旨在了解CNSL提取和腰果预处理方法的影响。在此，基于多变量分析，我们阐明了通过索氏提取法或机械压榨法从经过烘烤或蒸煮预处理的CNS中提取的CNSL之间的差异。结果发现，无论使用何种方法，CNS预处理对CNSL都有显著影响，这很可能与生坚果样品中的脂质热降解有关。同样，发现提取方法会因索氏提取法中的溶剂选择性而导致脂质谱的差异。因此，该研究扩展了与CNSL加工相关的脂质谱化学差异方面的知识，表明对CNS进行预处理会对CNSL产生影响，而与所采用的方法无关。
