Cold plasma processing effect on cashew nuts composition and allergenicity

• Autor(a) principal: Alves Filho, Elenilson de Godoy
• Data de Publicação: 2019
• Outros Autores: Silva, Lorena Mara A., Oiram Filho, Francisco, Rodrigues, Sueli, Fernandes, Fabiano A. N., Gallão, Maria Izabel, Mattison, Christopher P., Brito, Edy S. de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• dARK ID: ark:/83112/0013000029s77
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/64106
• topic: Allergens; Anacardic acids; Anacardium occidentale; Chemometrics; NMR

The study investigated the influence of atmospheric plasma processing on cashew nut composition as well as on its allergenicity. The cashew nuts were processed by low-pressure plasma, using glow discharge plasma (80 W and 50 kHz power supply). Anacardic acids and allergens were quantified by HPLC and immunoassay, respec- tively. Additionally, the overall composition was evaluated by 1H qNMR. Increases in amounts of anacardic acids (15:1, 15:2, and 15:3) and fatty acids (oleic, linoleic, palmitic and stearic) were detected after all process conditions, with 70.92% of total variance captured using 2 LVs. The total amount of anacardic acids increased from 0.7 to 1.2 μg·mg−1 of nut. The major change was observed for anacardic acid (C15:3) with an increase from 0.2 to 0.55 μg/mg of nut for the samples treated with a flow of 10 mL·min−1 and 30 min of processing. On the other hand, the amount of sucrose decreased, from 33 to 18 mg·g−1 of nut, after all processing conditions. Plasma processing of cashew nuts did not affect binding of either the rabbit anti-cashew or human cashew allergic IgE binding. Among the treatments, 10 min of plasma processing at flow rate of 30 mL·min−1 of synthetic air followed by 20 min at flow rate 5.8 mL·min−1 had the least effect on nut composition as a whole