Cashew kernels have high
nutritive value. Upon exposure
to air kernels turn rancid and
their nutritive value decreases.
From this study it is concluded
that chemical treatment using
antioxidants reduced oxidative
rancidity but failed to prevent
deterioration in organoleptic
characteristics and decrease in
protein and carbohydrate
content of stored kernels.
Rani, Joseph(Huthig & Wepf Verlag, Basel, June 5, 1991)
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Abstract:
Antioxidants were attached to hydroxy-terminated liquid natural rubber by modified
Friedel-Crafts alkylation reaction using anhydrous zinc chloride as catalyst. The rubber
bound antioxidants were found to be less volatile and less extractable compared to
conventional antioxidants. The bound antioxidants were tried both in latex compounds
and dry rubber compounds. The vulcanizates showed improved ageing resistance
compared to vulcanizates based on conventional antioxidants.