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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #338604
Research Project: Reducing Peanut and Tree Nut Allergy

Location: Food Processing and Sensory Quality Research

Title: Effects of industrial cashew nut processing on anacardic acid content and allergen recognition by IgE

Author
item Mattison, Chris
item JEFFERSON, CAVALCANTE - Centro Universitário Ritter Dos Reis (UNIRITTER)
item GALLAO, MARIA - Universidade Federal Do Ceara (UFC)
item DE BRITO, EDY SOUSA - Embrapa

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/26/2017
Publication Date: 7/31/2017
Citation: Mattison, C.P., Jefferson, C.M., Gallao, M.I., De Brito, E. 2017. Effects of industrial cashew nut processing on anacardic acid content and allergen recognition by IgE. Food Chemistry. 240:370-376.

Interpretive Summary: Food processing is thought to modify the sensory, nutritional, and immunological properties of the foods we eat. Cashew nuts are a healthy food, but they can also cause food allergy in some individuals. Cashew nuts undergo extensive processing steps during industrial processing to separate the edible nut from the harsh anacardic acids in the shell. These processing steps include humidifying the nuts, heating nuts in their shell at 200 degrees celsius to weaken the shell, dehydrating the nuts, removing the nut skin (or tegument), and a drying step to improve storage. Industrial samples at each of these steps were evaluated for changes in the moisture, lipid, anacardic acid content, and the immunological properties of the nuts. Anacardic acid content in the final nut samples remained at a level similar to that measured in the raw nut sample. The immunological properties of the cashew nut allergens was also similar among the various processing samples.

Technical Abstract: Cashew nuts are consumed worldwide and are in high demand, but they can also cause food allergy in some individuals. The present study aimed to assess the effect(s) of industrial processing on anacardic acids and allergens present in cashew nuts. Sample analyses were performed using liquid chromatography coupled with mass spectrometry, SDS-PAGE, and immunoassay. The anacardic acid concentration ranged from 12.2 to 82.6 mg/g during processing, and this variation was attributed to cashew nut shell liquid incorporation during storage and humidification. The dehydrated and selected samples did not significantly differ in anacardic acid content, having values identical to the raw sample. SDS-PAGE and immunoassay analysis with rabbit anti-cashew polyclonal sera and human IgE indicated only minor differences in protein solubility and immunological properties following processing steps. The findings indicate that appreciable amounts of anacardic acid remain in processed nuts, and that changes to cashew allergens during industrial processing may only mildly affect antibody recognition.