Cashew (Anacardium occidentale L.) nut neutral lipids, glycolipids and phospholipids were isolated by silicic acid column chromatography. Each lipid class had characteristic fatty acid distributions with phospholipids being higher in palmitic and oleic acids, and glycolipids being higher in lin oleic acid. Comparative esterification methods indicated that cashew apple juice contained significant amounts of free lauric acid. Oleic and linoleic acids occur in almost identical, amounts in cashew nut testa whereas oleic acid predominates in the kernel. Comparison of fatty acid distributions in pulp and peel from red and yellow cultivars of cashew apple at immature and mature stages shows some differences, with notable increases in oleic acid during maturation and decreases in linoleic and linolenic acids.
Kernel oil of Brazilian cashew (Anacardium occidentale L.) contained measurable amounts of 4 fatty acids, palmitic (7.5%), stearic (4.5%), oleic (73.7%), and linoleic (14.3%) and trace amounts of arachidic and linolenic. The cashew kernels had an average oil content of 45.6%.