Volume 43, Issue 4, October 2024, Pages 932–938
Serge Séri GUEDE1, Fabrice Armel ZORO2, Abdoulaye TOURE3, Yanick Kadjo ALLOUAN4, and Réné Yadé SORO5
1 Laboratory of Biochemistry, Microbiology and Valorization of Agricultural Resources, Institute of Agropastoral Management University Peleforo Gon Coulibaly, PO Box 1328, Korhogo, Côte d’Ivoire
2 Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Training and Research Unit of Biological Sciences, Peleforo GON COULIBALY University, Po.Box- 1328, Korhogo, Côte d’Ivoire
3 Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Training and Research Unit of Biological Sciences, Peleforo GON COULIBALY University, Po.Box- 1328, Korhogo, Côte d’Ivoire
4 Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Training and Research Unit of Biological Sciences, Peleforo GON COULIBALY University, Po.Box- 1328, Korhogo, Côte d’Ivoire
5 Laboratory of Biotechnology, Training and Reseach Unit of Biosciences Faculty, Felix Houphouët-Boigny University, Po.Box. 582 Abidjan 22, Côte d’Ivoire
Original language: English
Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
In Ivory Coast, the cashew nut shells liquid (CNSL) from processing factories is a source of environmental pollution and concern for public health. The valorization of these balm is a promising solution to resolve this problem. Therefore, this study aims to evaluate their physicochemical and calorific characterizations. Shells were collected from two cashew processing factories. Physicochemical and calorific properties of balm extracted from shells by soxlhet were determined. The extraction yield of balm from cashew shells was between 31.98±0.11% and 35.95±0.10%. Hull sample, which had the lowest water content, had the highest extraction yield. Physical and chemical parameters of the extracted balm varied significantly (P < 0.05). Its water content, density, viscosity and refractive index oscillated from 1.63±0.03% to 1.93±0.02% respectively; from 0.95±0.00 to 0.98±0.01; from 426.00±6.56 to 465±5.00 mPa.s and from 1.46±0.01 to 1.51±0.05. pH and acid, peroxide, iodine and saponification indices varied from 2.43±0.06 to 2.62±0.04 respectively; from 1.67±0.16 to 2.12±0.14 mg KOH/g; 14.97±0.63 and 16.73±0.41 meq O2/kg; from 100.05±0.07 to 100.72±0.23 g/100g and from 169.08±2.24 to 181.95±6.72 mg KOH/g. Calorific parameters of CNSL also varied significantly (P < 0.05). Cetane index and calorific value were between 50.77±1.13 and 53.07±0.44 and between 40.25±0.26 and 40.75±0.09 Kj/Kg, respectively. These results highlight the potential for using the balm from the shells, from cashew nut processing factories, in various non-food industries.
Author Keywords: cashew nuts, CNSL, extraction, physicochemical, calorific, Ivory Coast.
Serge Séri GUEDE1, Fabrice Armel ZORO2, Abdoulaye TOURE3, Yanick Kadjo ALLOUAN4, and Réné Yadé SORO5
1 Laboratory of Biochemistry, Microbiology and Valorization of Agricultural Resources, Institute of Agropastoral Management University Peleforo Gon Coulibaly, PO Box 1328, Korhogo, Côte d’Ivoire
2 Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Training and Research Unit of Biological Sciences, Peleforo GON COULIBALY University, Po.Box- 1328, Korhogo, Côte d’Ivoire
3 Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Training and Research Unit of Biological Sciences, Peleforo GON COULIBALY University, Po.Box- 1328, Korhogo, Côte d’Ivoire
4 Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Training and Research Unit of Biological Sciences, Peleforo GON COULIBALY University, Po.Box- 1328, Korhogo, Côte d’Ivoire
5 Laboratory of Biotechnology, Training and Reseach Unit of Biosciences Faculty, Felix Houphouët-Boigny University, Po.Box. 582 Abidjan 22, Côte d’Ivoire
Original language: English
Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
In Ivory Coast, the cashew nut shells liquid (CNSL) from processing factories is a source of environmental pollution and concern for public health. The valorization of these balm is a promising solution to resolve this problem. Therefore, this study aims to evaluate their physicochemical and calorific characterizations. Shells were collected from two cashew processing factories. Physicochemical and calorific properties of balm extracted from shells by soxlhet were determined. The extraction yield of balm from cashew shells was between 31.98±0.11% and 35.95±0.10%. Hull sample, which had the lowest water content, had the highest extraction yield. Physical and chemical parameters of the extracted balm varied significantly (P < 0.05). Its water content, density, viscosity and refractive index oscillated from 1.63±0.03% to 1.93±0.02% respectively; from 0.95±0.00 to 0.98±0.01; from 426.00±6.56 to 465±5.00 mPa.s and from 1.46±0.01 to 1.51±0.05. pH and acid, peroxide, iodine and saponification indices varied from 2.43±0.06 to 2.62±0.04 respectively; from 1.67±0.16 to 2.12±0.14 mg KOH/g; 14.97±0.63 and 16.73±0.41 meq O2/kg; from 100.05±0.07 to 100.72±0.23 g/100g and from 169.08±2.24 to 181.95±6.72 mg KOH/g. Calorific parameters of CNSL also varied significantly (P < 0.05). Cetane index and calorific value were between 50.77±1.13 and 53.07±0.44 and between 40.25±0.26 and 40.75±0.09 Kj/Kg, respectively. These results highlight the potential for using the balm from the shells, from cashew nut processing factories, in various non-food industries.
Author Keywords: cashew nuts, CNSL, extraction, physicochemical, calorific, Ivory Coast.
How to Cite this Article
Serge Séri GUEDE, Fabrice Armel ZORO, Abdoulaye TOURE, Yanick Kadjo ALLOUAN, and Réné Yadé SORO, “Physicochemical and calorific characterizations of balm from cashew nuts shells (Anacardium occidentale L.) from two processing factories in Ivory Coast,” International Journal of Innovation and Applied Studies, vol. 43, no. 4, pp. 932–938, October 2024.
