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This study aimed to develop and validate a multi-mycotoxin analysis method applied to cashew nuts by employing a miniaturized QuEChERS method followed by determination by ultra-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). Satisfactory recoveries for the concentrations 1, 10 and 30 ng g -1 , ranging from 66% (fumonisin B 1 ) to 110% (ochratoxin A) and relative standard deviations lower than 9% (fumonisin B 2 ) were obtained for the target compounds. Limits of quantification ranged from 0.004 ng g -1 (sterigmatocystin) to 0.59 ng g -1 (alternariol). The applicability of the analytical method was verified by analyzing 30 cashew nut samples from the city of Rio de Janeiro, RJ, southeastern Brazil. Aflatoxins M1, G2, G1, B2, B1, ochratoxin A and sterigmatocystin were detected, respectively, in 27%, 10%, 17%, 30%, 30%, 30% and 50% of the analyzed samples, at maximum concentrations of 0.56, 0.67, 1.43, 2.02, 4.93, 4.81, and 0.35 ng g -1 . The maximum limit established by Brazilian legislation for aflatoxins was not exceeded by any of the analyzed samples.

Background and Aims: Present meta-analysis and systematic review was conducted to synthesis a definitive conclusion from previous randomized controlled clinical trials (RCTs)., Methods: A comprehensive search was done up to July 2020, in order to extract RCTs which investigated the effect of cashew nut on weight, body mass index (BMI), waist circumference (WC), fasting blood sugar (FBS), insulin, and Homeostatic Model Assessment for Insulin Resistance (HOMA-IR). Weighted mean difference (WMD) and 95% confidence interval (CI) were used to estimate effect size. Meta regression analysis was done to identify probable sources of heterogeneity., Results: Six clinical trials with 521 participants were included. Combined effect sizes demonstrated no effect of cashew consumption on weight (WMD): 0.02, 95% CI: -1.04, 1.09, P > 0.05), BMI (WMD: 0.1, 95% CI: -0.72, 0.74, P > 0.05), and WC (WMD: -0.13, 95% CI: -1.97, 1.70, P > 0.05). Results were also not significant for FBS (WMD: 3.58, 95% CI: -3.92, 11.08, P > 0.05), insulin (WMD: -0.19, 95% CI: -1.63, 1.25, P > 0.05), and HOMA-IR (WMD: 0.25, 95% CI: -0.55, 1.06, P > 0.05)., Conclusion: The sum up, incorporating cashew into the diet has no significant effect on body composition or modifying glycemic indices., Competing Interests: Declaration of competing interest None., (Copyright © 2021 Diabetes India. Published by Elsevier Ltd. All rights reserved.)

Background: Tree nut allergies affect an estimated 1% of the US population and is lifelong in 90% of allergic individuals. Oral immunotherapy (OIT) for food allergies is an effective method to induce desensitization in a majority of participants in trials of peanut, egg, and milk OIT. Limited trials using tree nut OIT have been reported, possibly due to the lack of standardized drug products., Objective: Food products used in OIT are considered drugs by the Food and Drug Administration (FDA) because they are intended to modulate the individuals' immune responses to the food allergens. As such, OIT drug products must meet FDA standards for acceptable levels of microbes and undergo testing for allergenic proteins. We aimed to determine the suitability of walnut, cashew, hazelnut, and almond flours for use in OIT trials., Methods: We employed gamma irradiation on commercially available walnut, cashew, hazelnut, and almond flours and tested their levels of microbial contamination, total protein, and allergen content, along with stability of these parameters over time., Results: Our results demonstrate that irradiation of tree nut flours greatly diminishes the levels of total aerobic bacteria, mold, yeast, Escherichia coli, and Salmonella, whereas there are no substantial changes in total protein or allergen content. Importantly, the microbial levels, protein, and allergen content remained stable over a 24-month period., Conclusion: Irradiation of tree nut flours is a safe and effective method of processing to allow tree nut products to meet the FDA standards for OIT drug products., (Copyright © 2020 American Academy of Allergy, Asthma & Immunology. Published by Elsevier Inc. All rights reserved.)

Pistachio and cashew contain allergenic proteins, which causes them to be removed from the diet of allergic people. Previous studies have demonstrated that food processing (thermal and non-thermal) can produce structural and/or conformational changes in proteins by altering their allergenic capacity. In this study, the influence of instant controlled pressure drop (DIC) on pistachio and cashew allergenic capacity has been studied. Western blot was carried out using IgG anti-11S and anti-2S and IgE antibodies from sera of patients sensitized to pistachio and cashew. DIC processing causes changes in the electrophoretic pattern, reducing the number and intensity of protein bands, as the pressure and temperature treatment increment, which results in a remarkable decrease in detection of potentially allergenic proteins. The harshest conditions of DIC (7 bar, 120 s) markedly reduce the immunodetection of allergenic proteins, not only by using IgG (anti 11S and anti 2S) but also when IgE sera from sensitized patients were used for Western blots. Such immunodetection is more affected in pistachio than in cashew nuts, but is not completely removed. Therefore, cashew proteins are possibly more resistant than pistachio proteins. According these findings, instant controlled pressure drop (DIC) can be considered a suitable technique in order to obtain hypoallergenic tree nut flour to be used in the food industry.

Tree nuts confer many health benefits due to their high content of vitamins and antioxidants, and they are increasingly consumed in the last few years. Food processing is an important industrial tool to modify allergenic properties of foods, in addition to ensuring safety and enhancing organoleptic characteristics. The effect of high pressure, without and with heating, on SDS-PAGE and immunodetection profile of potential allergenic proteins (anti-11S, anti-2S and anti-LTP) of pistachio, cashew, peanut, hazelnut, almond, and chestnut was investigated. Processing based on heat and/or pressure and ultra-high pressure (HHP, 300-600 MPa) without heating was applied. After treating the six tree nuts with pressure combined with heat, a progressive diminution of proteins with potential allergenic properties was observed. Moreover, some tree nuts proteins (pistachio, cashew, and peanut) seemed to be more resistant to technological processing than others (hazelnut and chestnut). High pressure combined with heating processing markedly reduce tree nut allergenic potential as the pressure and treatment time increases. HHP do not alter hazelnut and almond immunoreactivity.

Introduction: Nuts are one of the dietary components which appear to have beneficial effects on cardiovascular disease biomarkers. Studies demonstrate beneficial effects of cash-ews on serum lipids concentration, but results in the literature remain inconclusive. We conducted a review to examine the effects of cashew nut supplementation on serum lipid profile., Methods: Two reviewers independently searched PubMed, Web of Science, Cochrane Library, Scopus, and EMBASE electronic databases from inception until June 2019 without language limitation. Random- and fixed-effects models were used to calculate 95% confidence intervals (CI) for studies., Results: Six randomized clinical trials comprising 531 participants were included in this systematic review. Three studies were included in the meta-analysis model. There were no significant changes for total cholesterol (TC) (standardized mean difference [SMD]: -0.02, 95% CI: -0.32, 0.28), triglycerides (TG) (SMD: -0.01, 95% CI: -0.22, 0.20), high-density lipoprotein (HDL) cholesterol (SMD: 0.09, 95% CI: -0.16, 0.34), or low-density lipoprotein (LDL) cholesterol (SMD: -0.18, 95% CI: -0.75, 0.39)., Conclusion: The results of this analysis demonstrate that treatment with cashew nut supplementation alone did not significantly change serum levels of LDL, HDL, TC, or TG., (© 2020 S. Karger AG, Basel.)

An ultra performance liquid chromatography-mass spectrometry (UPLC-MS/MS) method was developed for the determination of serotonin in raw and roasted nuts (almond, Brazil nut, cashew, chestnut, coconut, hazelnut, Macadamia nut, pecan, peanut, pine nut, pistachio and walnut) as well as nut products (nut containing snack bars, chocolate and spreads) for the first time. Water extraction without prior defatting was performed to leach serotonin from complex matrices of nuts. Mean recoveries ranged from 64.2 ± 9.6 to 94.7 ± 20.1%. Limit of detection and limit of quantification were between 0.4 and 2.3 and 1.0-7.4 ng/g, respectively. Repeatability and reproducibility values were below 2%. Serotonin content of nuts ranged from 0.05 ± 0.01 (pine nut) to 155 ± 57.0 µg/g (walnut) in raw nuts while it was between 0.03 ± 0.00 (Macadamia nut) and 15.3 ± 1.27 µg/g (pecan) in roasted nuts. Serotonin in nut products was found to range from 0.09 ± 0.00 to 8.99 ± 0.92 µg/g, depending on the nuts they contain., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Recent studies have demonstrated that the energy provided by several tree nuts is less than that predicted by the Atwater factors, though energy available from cashews has never been assessed. The objective of this study was to evaluate the metabolizable energy in cashew nuts. Eighteen healthy adults were enrolled in a randomized, crossover study with two treatment periods. Subjects were fed a fully controlled base diet for 4 weeks with either no additions or with the addition of 42 g/day (1.5 servings) of cashew nuts, with the final treatment diets being isocaloric. Complete diet collections were analyzed for nitrogen (for protein), fat, energy, and carbohydrate by difference. During the final week of each intervention phase, subjects collected all feces and urine produced, and these were also analyzed for nitrogen (feces and urine), energy (feces and urine), and fat (feces). The resulting data were used to calculate the metabolizable energy of cashews and the digestibility of macronutrients. The average available energy (calorie) content of a 28 g serving of cashew nuts was 137 kcal (±3.4 kcal SEM) and ranged from 105 to 151 kcal. The mean value of 137 kcal/serving is 16% lower ( p < 0.0001) than what is typically found on food labels. Digestibility of energy, fat, protein, and carbohydrate was lower for the cashew-containing diet compared to the control diet (92.9% vs. 94.9%, p < 0.0001 for energy; 96.1% vs. 97.8%, p = 0.0009 for fat; 90.1% vs. 91.2%, p = 0.0012 for protein; 92.9% vs. 94.9%, p < 0.0001 for carbohydrate; for the cashew-containing diet vs. the control diet, respectively). In conclusion, cashews provide fewer calories than the values predicted by the Atwater factors, as found on current food labels.

The protein content and allergen composition was studied of cashews from 8 different origins (Benin, Brazil, Ghana, India, Ivory Coast, Mozambique, Tanzania, Vietnam), subjected to different in-shell heat treatments (steamed, fried, drum-roasted). On 2D electrophoresis, 9 isoforms of Ana o 1, 29 isoforms of Ana o 2 (11 of the acidic subunit, 18 of the basic subunit), and 8 isoforms of the large subunit of Ana o 3 were tentatively identified. Based on 1D and 2D electrophoresis, no difference in allergen content (Ana o 1, 2, 3) was detected between the cashews of different origins (P > 0.5), some small but significant differences were detected in allergen solubility between differently heated cashews. No major differences in N- and C-terminal microheterogeneity of Ana o 3 were detected between cashews of different origins. Between the different heat treatments, no difference was detected in glycation, pepsin digestibility, or IgE binding of the cashew proteins., (© 2018 Institute of Food Technologists®.)

Peanut nut and tree nut allergy are characterised by IgE mediated reactions to nut proteins. Nut allergy is a global disease. Limited epidemiological data suggest varying prevalence in different geographical areas. Primary nut allergy affects over 2% of children and 0.5% of adults in the UK. Infants with severe eczema and/or egg allergy have a higher risk of peanut allergy. Primary nut allergy presents most commonly in the first five years of life, often after the first known ingestion with typical rapid onset IgE-mediated symptoms. The clinical diagnosis of primary nut allergy can be made by the combination of a typical clinical presentation and evidence of nut specifc IgE shown by a positive skin prick test (SPT) or specific IgE (sIgE) test. Pollen food syndrome is a distinct disorder, usually mild, with oral/pharyngeal symptoms, in the context of hay fever or pollen sensitisation, which can be triggered by nuts. It can usually be distinguish clinically from primary nut allergy. The magnitude of a SPT or sIgE relates to the probability of clinical allergy, but does not relate to clinical severity. SPT of ≥ 8 mm or sIgE ≥ 15 KU/L to peanut is highly predictive of clinical allergy. Cut off values are not available for tree nuts. Test results must be interpreted in the context of the clinical history. Diagnostic food challenges are usually not necessary but may be used to confirm or refute a conflicting history and test result. As nut allergy is likely to be a long-lived disease, nut avoidance advice is the cornerstone of management. Patients should be provided with a comprehensive management plan including avoidance advice, patient specific emergency medication and an emergency treatment plan and training in administration of emergency medication. Regular re-training is required., (© 2017 John Wiley & Sons Ltd.)

Background: Cashews are the third most-consumed tree nut in the United States and are abundant with monounsaturated fatty acids and polyunsaturated fatty acids, which are associated with reduced cardiovascular disease risk. Although a qualified Food and Drug Administration health claim exists for nuts and heart health, cashews have been exempt from its use because cashews exceed the disqualifying amount of saturated fatty acids. Approximately one-third of the saturated fat in cashews is stearic acid, which is relatively neutral on blood lipids, thereby suggesting that cashews could have effects that are similar to those of other nuts. However, clinical data on cashews and blood lipids have been limited. Objective: We investigated the effect of reasonable intakes of cashews on serum lipids in adults with or at risk of high LDL cholesterol. Design: In a randomized, crossover, isocaloric, controlled-feeding study, 51 men and women (aged 21-73 y) with a median LDL-cholesterol concentration of 159 mg/dL (95% CI: 146, 165 mg/dL) at screening consumed typical American diets with cashews (28-64 g/d; 50% of kilocalories from carbohydrate, 18% of kilocalories from protein, and 32% of kilocalories from total fat) or potato chips (control; 54% of kilocalories from carbohydrate, 18% of kilocalories from protein, and 29% of kilocalories from total fat) for 28 d with a ≥2-wk washout period. Results: Consumption of the cashew diet resulted in a significantly greater median change from baseline (compared with the control, all P < 0.05) in total cholesterol [-3.9% (95% CI: -9.3%, 1.7%) compared with 0.8% (95% CI: -1.5%, 4.5%), respectively], LDL cholesterol [-4.8% (95% CI: -12.6%, 3.1%) compared with 1.2% (95% CI: -2.3%, 7.8%), respectively], non-HDL cholesterol [-5.3% (95% CI: -8.6%, 2.1%) compared with 1.7% (95% CI: -0.9%, 5.6%), respectively], and the total-cholesterol:HDL-cholesterol ratio [-0.0% (95% CI: -4.3%, 4.8%) compared with 3.4% (95% CI: 0.6%, 5.2%), respectively]. There were no significant differences between diets for HDL cholesterol and triglyceride. Conclusions: In comparison with a control diet, the incorporation of cashews into typical American diets decreases total cholesterol and LDL cholesterol. Results from this study provide support that the daily consumption of cashews, when substituted for a high-carbohydrate snack, may be a simple dietary strategy to help manage total cholesterol and LDL cholesterol. This study was registered at clinicaltrials.gov as NCT02769741., (© 2017 American Society for Nutrition.)

Background: Allergies to cashew are increasing in prevalence, with clinical symptoms ranging from oral pruritus to fatal anaphylactic reaction. Yet, cashew-specific T cell epitopes and T cell cross-reactivity amongst cashew and other tree nut allergens in humans remain uncharacterized., Objectives: In this study, we characterized cashew-specific T cell responses in cashew-allergic subjects and examined cross-reactivity of these cashew-specific cells towards other tree nut allergens., Methods: CD154 up-regulation assay was used to determine immunodominance hierarchy among cashew major allergens at the T cell level. The phenotype, magnitude and functionality of cashew-specific T cells were determined by utilizing ex vivo staining with MHC class II tetramers. Dual tetramer staining and proliferation experiments were used to determine cross-reactivity to other tree nuts., Results: CD4(+) T cell responses were directed towards cashew allergens Ana o 1 and Ana o 2. Multiple Ana o 1 and Ana o 2 T cell epitopes were then identified. These epitopes elicited either TH 2 or TH 2/TH 17 responses in allergic subjects, which were either cashew unique epitope or cross-reactive epitopes. For clones that recognized the cross-reactive epitope, T cell clones responded robustly to cashew, hazelnut and/or pistachio but not to walnut., Conclusions: Phylogenetically diverse tree nut allergens can activate cashew-reactive T cells and elicit a TH 2-type response at an epitope-specific level., Clinical Relevance: Lack of cross-reactivity between walnut and cashew suggests that cashew peptide immunotherapy approach may not be most effective for walnut., (© 2016 John Wiley & Sons Ltd.)

Background: Although several studies have assessed the effects of nut consumption (tree nuts, peanuts, and soy nuts) on blood pressure (BP), the results are conflicting., Objective: The aim was to conduct a systematic review and meta-analysis of published randomized controlled trials (RCTs) to estimate the effect of nut consumption on BP., Design: The databases MEDLINE, SCOPUS, ISI Web of Science, and Google Scholar were searched for RCTs carried out between 1958 and October 2013 that reported the effect of consuming single or mixed nuts (including walnuts, almonds, pistachios, cashews, hazelnuts, macadamia nuts, pecans, peanuts, and soy nuts) on systolic BP (SBP) or diastolic BP (DBP) as primary or secondary outcomes in adult populations aged ≥18 y. Relevant articles were identified by screening the abstracts and titles and the full text. Studies that evaluated the effects for <2 wk or in which the control group ingested different healthy oils were excluded. Mean ± SD changes in SBP and DBP in each treatment group were recorded for meta-analysis., Results: Twenty-one RCTs met the inclusion criteria. Our findings suggest that nut consumption leads to a significant reduction in SBP in participants without type 2 diabetes [mean difference (MD): -1.29; 95% CI: -2.35, -0.22; P = 0.02] but not in the total population. Subgroup analyses of different nut types suggest that pistachios, but not other nuts, significantly reduce SBP (MD: -1.82; 95% CI: -2.97, -0.67; P = 0.002). Our study suggests that pistachios (MD: -0.80; 95% CI: -1.43, -0.17; P = 0.01) and mixed nuts (MD: -1.19; 95% CI: -2.35, -0.03; P = 0.04) have a significant reducing effect on DBP. We found no significant changes in DBP after the consumption of other nuts., Conclusions: Total nut consumption lowered SBP in participants without type 2 diabetes. Pistachios seemed to have the strongest effect on reducing SBP and DBP. Mixed nuts also reduced DBP., (© 2015 American Society for Nutrition.)

Cashew (Anacardium occidentale Linn.) is an important cash crop in Zambia. However, the cashew production is about 3–20 kgs/tree and the quality of the nuts is extremely poor due to the use of unimproved cashew genotypes. There are variations in cashew trees grown in farmers' fields because cashew is highly cross pollinated. As a short-term measure, farmers are currently planting cashew polyclonal seeds imported from Tanzania. Nevertheless, there are numerous cashew germplasm that were introduced to Zambia since 1940s. These cashew trees have adapted to the local environment and a small proportion of them are high yielding with good nut quality. Researchers need to identify these genotypes in farmers' fields and collect them as mother trees to initiate a cashew breeding programme. In Zambia, cashew research is still at its infancy hence the knowledge and skills are still low among the small-scale cashew farmers. Though cashew improvement programmes are being developed in several countries, there is enormous knowledge and technologies that have been generated from some cashew producing countries which could be adopted and later adapted in Zambia to revamp the whole cashew value chain. The approaches to accelerate cashew improvement in Zambia include; evaluation of germplasm for genetic diversity, conservation of germplasm, introduction of new alleles, selection of elite materials, vegetative propagation techniques, hybridization and marker assisted selection. This paper reviews the various knowledge, technologies and approaches that have been developed over time for cashew improvement and discusses their implication to the Zambia cashew industry. • Cashew is an important cash crop in Zambia. • Its yields are very low due to use of unimproved genotypes. • Since 1940s, many cashew germplasm varieties have been brought to Zambia. • However, cashew growers have limited knowledge and expertise in cashew genotypes. • Thus, germplasm diversity evaluation is vital to speed up cashew improvement. [ABSTRACT FROM AUTHOR]

Cashew (Anacardium occidentale L.) is an important tropical nut crop of social and economic importance worldwide. However, the crop is threatened with the low yield. In the present study, an attempt was made to test the effects of plant growth hormones as well as micronutrients on nut and apple quality of cashew var. Bhaskara. Significant differences in kernel weight, shelling percentage, carbohydrates and starch content of cashew kernel and juice content of cashew apple were observed with the foliar application of growth hormones and micronutrients. The foliar application of ethrel @ 50 ppm increased shelling percentage (35.8%), carbohydrate content (21.63%), sugar content (6.26%), protein content (32.4%), starch content (31.42%), juice content (78.3%) and total soluble solids (120 Brix). Further, the foliar spray of zinc sulphate (0.5%) + borax (0.1%) increased shelling (36.13%), protein content (32.15%), starch content (32.03%) among all the treatments tested. Furthermore, higher cashew apple juice content (78%) and total soluble solids (120Brix) was also recorded with the foliar spray of zinc sulphate (0.5%) + borax (0.1%). [ABSTRACT FROM AUTHOR]

The effect of four planting densities on plant growth and yield of nine cashew varieties in India were studied. The results revealed the significant influence of planting densities and varieties on plant growth and yield of cashew. The tree height (6.90 m) and canopy coverage (185.46%) were maximum under planting density S4 (500 trees ha-1) while density at S1 (200 trees ha-1) recorded the minimum tree height (5.86 m) and canopy coverage (77.04%). The maximum cumulative nut yield was recorded under plant densities S4 (8.86 t ha-1) and S3 (8.19 t ha-1) respectively. The variety Bhaskara under 200 trees ha-1 and adoption of HDP (500 trees ha-1) with Ullal-3 and Bhaskara varieties could be recommended for high production until up to the 10th year of planting under the West coast conditions of Karnataka. The less vigorous varieties VRI-3 and NRCC Selection-2 are suitable for HDP. Furthermore, the present study demonstrated that the adoption of high-density planting for cashew and proper pruning practices increases the yield and net income from cashew plantation. [ABSTRACT FROM AUTHOR]

Different insect species attack cashew flowers during different phenological stages of the inflorescences from 511 to 619 of Biologische Bundesanstalt, Bundessortenamt und Chemische Industrie (BBCH) scale of cashew phenology. A total of 67 species were documented during the investigation between 2016 and 2020. Among all pest groups, Lepidopterans were dominant comprising 32 species followed by Hemipterans with 22 species. The pests newly reported on cashew flowers include Perixera sp., Bombotelia jocosatrix, Gyrtona sp., Gatesclarkeana sp., Ascotis selenaria, Tinolius sp. besides two Cicadellids and two Lygaeid bugs. Damage symptoms, seasonal incidence and natural enemies were also documented for different pests. None of the weather factors had significant relationship with tea mosquito bug (TMB), B. jocosatrix and Lamida moncusalis. Though rainfall had no significant relationship with any of the pest population, number of rainy days had significant negative relationship with apple and nut borer (ANB) (-0.35), beetles (-0.35), thrips (-0.39) and mirids (-0.34). Parasitism by Trathala flavorbitalis on ANB was 15–30%, and by Apanteles sp. on Archips sp. was 20–25%. Reduction in nut set up to 47.06% has been recorded due to inflorescence pests in unsprayed trees compared to sprayed ones under mild infestation of TMB. [ABSTRACT FROM AUTHOR]

Introduction of exotic clones into the pedigree of commercial cashew clones could constitute a viable strategy to overcome the current low early nut yield and nut weight of the crop in West Africa. The aim of this study was to assess the combining abilities of Beninese, Brazilian and Ghanaian clones for early nut yield and nut weight. Twelve F1 hybrids were evaluated in the field for five traits such as stem diameter increment, canopy spread, nut yield, nut weight and cropping efficiency. Significant difference (p ≤.01) was observed for most of the traits. Nut weight varied from 5.3 to 10.1 g/year, whilst nut yield ranged from 666.1 to 872.8 kg/ha/year among the top five crosses in the third to fifth year after planting. The Beninese (BE) progenies were comparable to the Ghanaian (SG) progenies for early nut yield but inferior to the Ghanaian and Brazilian (A) progenies for nut weight. Pearson correlation coefficient estimate (r = 0.74; p ≤.01) suggest that, selecting for canopy spread in the north-south direction might improve early nut yield. GCA effects were more important than SCA effects. Narrow-sense heritability was moderate and exceeded 50% for all the traits. BE203 and SG224 showed positive GCA for early nut yield, whereas A2 and SG273 showed positive GCA for nut weight. Our study suggest that the Brazilian, Beninese and Ghanaian clones had different merits as potential parents for early nut yield and nut weight and could constitute a suitable genetic resource for improving cashew productivity. [ABSTRACT FROM AUTHOR]

To promote the better utilization of genetic resources of cashew, 91 accessions maintained at Cashew Research Station, Madakkathara were assessed for 38 phenotypic traits. Frequencies of the phenotypic classes of each character were calculated. The Shannon diversity index (H ') was used to estimate the magnitude of diversity. Polymorphism was high for tree habit (0.96), tree height (0.89), branching pattern (0.89), colour (0.80), ridges (0.93), apex (0.95), cavity (0.90) and weight (0.84) of cashew apple, attachment of nut to apple (0.85), flanks of nut (0.95) and cotyledonary grooves (0.99). The cluster analysis using the squared Euclidean distance method classified the accessions into 13 clusters at a 55 per cent similarity level. More than 50 per cent of the accessions were high yielding with moderate quality kernels. Grouping of the genotypes into agronomic groups revealed the existence of highly prolific accessions with high quality kernels that can be exploited for crop improvement programmes. [ABSTRACT FROM AUTHOR]

Cashew cultivars, based on flowering behaviour, are categorized into three types, viz., early season, mid-season and late season. In late season type, the harvesting of cashew nuts coincides with the rainy season during which the quality of matured nuts are affected by increased pest and disease attack. This loss can be reduced if the nuts are harvested before it reaches its complete maturity. In this context, present study was conducted in immature cashew kernel to find out suitable storage treatments to enhance the shelf life. Immature cashew kernels were stored in different concentrations of brine solution (5%, 10% and 15%), sugar syrup (50°B, 60°B and 70°B) and by drying in hot air oven until the moisture content of kernel reaches 2-3 per cent. Storage period was for four months and the observations like tannin content, microbial content and organoleptic qualities of kernels stored in each treatment were analysed at the beginning and at the end of the storage. The treatment with 10% brine and 70°B sugar syrup for four months were found as best for storing immature cashew kernels. [ABSTRACT FROM AUTHOR]

Dengue fever is a major risk to public health due to the recent worldwide spread. Chemical vector control are usually considered, therefore, negative consequences are commonly occurred due to chemical resistance and environmental effects. Volume of cashew nut shell is become increasing as by-product after nut processing. This study was aimed to evaluate larvicial activity and toxicity of cashew shell extract with simple preparation for community use. Fresh cashew nut shell was dried and grinded in powder form. Material was immersed in water tank for 72 h and ratio of flavor and material and water ratio was 100 g/L (10% W/V). The supernatant of stock solution was diluted to 1:5, 1:10, 1:20, 1:50 and 1:100 of larvicidal solution for phenolic content measurement, analysis of alkyl phenols by gas chromatography-mass spectrometry (GC/MS) and larvicial activity test. Larvicidal activity was effective at LC50 = 3.8 mg of GAE/ml; LC90 = 11.5 mg of gallic acid equivalent (GAE) /ml. The solution was contained five alkyl phenols, which included saturated cardol, monounsaturated cardol, anacardic acid, diunsaturated cardanol and monounsaturated cardanol. Anacardic acid was major active compound, which was correlated to mass spectra. This larvicidal solution preparation was simple and cost effectiveness, which may useful in community level especially in cashew cultivating area. Field application and public training on this study will be conduct on controlling of mosquito-borne diseases. [ABSTRACT FROM AUTHOR]

West Africa is a core producer of Cashew (Anacardium occidentale L.), supplying 45% of the commodity on the global market. Despite this huge share of the international market, only 10% of the commodity is processed and consumed domestically. The low rate of consumption is reflected by low investment in the cashew industry, making the crop underutilised as a food and nutrition security crop in the region. The objective of this study was to analyse the trends in production, levels of consumption and export of the crop in West Africa, as a basis for informing strategic development interventions. This work utilised metadata from the United Nations Food and Agriculture Organisation database, Nitidae and other relevant sources to explore the production, consumption and export patterns of cashew from the year 2000 up to 2017. The metadata used were analysed using descriptive statistics. The study revealed that eleven (Cote D’Ivoire, Nigeria, Benin, Guinea Bissau, Burkina Faso, Ghana, Mali, Guinea, The Gambia, Senegal, and Togo) of the sixteen countries in West Africa were actively engaged in cashew production. It was also projected that production will decline in the next five years in countries such as Nigeria, Togo, Senegal, and Burkina Faso due to a reduction in the land under cashew cultivation, an increase in pest and disease infestations, coupled with a decline in genetic improvement and poor extension services. Production will remain stable in The Gambia and Guinea Bissau because most trees there are yet to hit the peak of production; and of reduced investment in research and development. Cashew consumption locally is dismal (<10% across the region) due to limited attention given to the processing industry in the region. To boost local production and consumption, as well maintain the 45% share of the international market in the next five years and beyond, it is essential to invest in genetic improvement, modification of agronomic practices, and investment in the processing industry, as well as research and development of the crop. [ABSTRACT FROM AUTHOR]

The global market for tree nuts is growing rapidly with trade in excess of $US32 billion annually. Tree nuts have a high oil content and fatty acid composition that can render them susceptible to oxidative rancidity and rapid deterioration. In spite of their global importance, there is limited information on optimal storage conditions and shelf lives of many species of tree nut. This review explores current knowledge of the major factors that influence the shelf life of tree nuts. Storage conditions greatly influence the quality and shelf life of tree nuts. Tree nut species differ in their storage requirements because of their varying oil and fatty acid compositions. In general, nuts with high levels of monounsaturated fatty acids are more stable and less susceptible to oxidative rancidity than nuts containing high levels of polyunsaturated fatty acids. Temperatures ranging from 4 to 15 °C, kernel moisture content around 2.5%, relative humidity of about 40–60%, oxygen concentration less than 2.5%, and dark conditions are ideal storage conditions for most tree nuts. Harvesting time, cultivar and storage of nuts either as nut-in shell or as kernel also affect the quality and shelf life of nuts. There is a need for tree-nut industries to derive universal rancidity indicators for quality control. Optimised storage conditions will provide the best nutritional quality and health benefits of tree nuts for consumers. [ABSTRACT FROM AUTHOR]

Consumption of mycotoxin contaminated foodstuffs is common in regions where foods are not adequately controlled and routinely monitored, and this could have adverse effects on the health of consumers. In this study, 100 samples of roasted nuts (50 cashew nuts and 50 peanuts) vended within two cities of Sierra Leone were analysed for mycotoxins and other microbial metabolites by a LC-MS/MS method. The peanut samples contained detectable levels of 17 microbial metabolites, including aflatoxins B1, B2, G1 and G2 and alternariol, while none of these metabolites were found in the cashew samples. Aflatoxins (max: 5,729 μg/kg; mean: 487.8 μg/kg) and alternariol (3 μg/kg) were found in 24% and 2% of the peanut samples, respectively. One-third of the aflatoxin-contaminated peanut samples contained aflatoxins at levels exceeding the total aflatoxin limit of 4 μg/kg set by the European Union. Aflatoxin contamination of Sierra Leonean peanuts is high and requires urgent intervention to reduce consequent exposure. [ABSTRACT FROM AUTHOR]

Abstract: The protein content and allergen composition was studied of cashews from 8 different origins (Benin, Brazil, Ghana, India, Ivory Coast, Mozambique, Tanzania, Vietnam), subjected to different in‐shell heat treatments (steamed, fried, drum‐roasted). On 2D electrophoresis, 9 isoforms of Ana o 1, 29 isoforms of Ana o 2 (11 of the acidic subunit, 18 of the basic subunit), and 8 isoforms of the large subunit of Ana o 3 were tentatively identified. Based on 1D and 2D electrophoresis, no difference in allergen content (Ana o 1, 2, 3) was detected between the cashews of different origins (P > 0.5), some small but significant differences were detected in allergen solubility between differently heated cashews. No major differences in N‐ and C‐terminal microheterogeneity of Ana o 3 were detected between cashews of different origins. Between the different heat treatments, no difference was detected in glycation, pepsin digestibility, or IgE binding of the cashew proteins. [ABSTRACT FROM AUTHOR]

Background: Tree nut allergy is characterized by a high frequency of life-threatening reactions and is typically lifelong persistent. Some people with a pistachio nut allergy, which is common in the pistachio rich area of Iran, develop a hypersensitivity to other tree nuts as well. The aim of this study was to investigate the prevalence of pistachio nut allergy in Iran, the major pistachio cultivation region in the world. The study also addressed the presence of allergenic cross-reactivity between pistachio and other nuts, including almond, peanut, and cashew in pistachio allergic patients. Methods: A survey was conducted to determine whether the prevalence of pistachio allergy is affected by exposure to this nut in pistachio cultivation regions, as well as possible cross-reactivity between pistachio and other nuts including cashew, almond, and peanut. Inhibition Western blot and inhibition ELISA studies were conducted to assess the presence of allergenic cross-reactivity between pistachio and the other tree nuts. Results: Our results revealed that the prevalence of pistachio allergy is twice as much in pistachio cultivation regions than other areas. Western blotting and inhibition ELISA presented high percentages of inhibition with pistachio and cashew, followed by almond and, to some degree, peanut which indicates different levels of allergenic cross-reactivity. Conclusions: The results indicate that exposure of people to pistachio significantly affects the prevalence of ts allergic reactions. In addition, it was observed that, among pistachio allergic subjects, such exposure may affect the co-sensitivities with other nuts, including cashew and almond. The plant taxonomic classification of pistachio and other tree nuts does appear to predict allergenic cross-reactivity. [ABSTRACT FROM AUTHOR]

Cashew (Anacardium occidentale L.) is the present leading currency earning crop in Tanzania, generating income to over 2.5 million farmers. Despite of its importance, cashew is threatened by a new serious destructive disease called Cashew Fusarium Wilt (CFWD), which is caused by Fusarium oxysporum. The impact of the disease has reduced income at both household and national levels. The current study was conducted to characterize CFWD and investigate chemical management options for the disease. The study was conducted during the rainy and off-rainy season(s) at Tuungane-Liwale and Kitangari-Newala in Lindi and Mtwara regions respectively. Disease characterization involved field observation of the infected cashew trees, laboratory isolation and characterization of the causative agent. Chemical management involved application of azoxystrobin, carbendazim and thiophanate methyl each at a concentration of 5, 10 and 15 g of formulated product/L. Laboratory findings revealed that the causative agent of the cashew wilting symptoms is Fusarium oxysporum characterized by whitish mycelia growth, chlamydospores, macroconidia and microconidia. The tested chemical fungicides revealed significant effects on the suppression of Fusarium wilt disease and thus enhancing cashew recovery after 120 days of application. Azoxystrobin and carbendazim reduced severity and enhanced recovery. Application of azoxystrobin (15 g/L) promoted 65.2 percent recovery of cashew from 50.0 percent of disease severity and 10 g/L of carbendazim enhanced 49.4 percent of cashew recovery from 50.0 percent severity. Thiophanate methyl exhibited significant effect (P ≤ 0.05) on reducing the severity of the disease and enhancing cashew recovery whereby 15 g/L of thiophanate methyl enhanced 21.6 percent recovery from 45.0 percent severity. These findings advocate the administration of these chemicals, especially carbendazim and azoxystrobin in proper concentration for timely disease management in the affected areas. Studies to establish the effect of the applied chemicals to other biota for betterment and continued applications to combat the disease are underway. • Symptomology study of the cashew Fusarium wilt disease revealed yellow, brown leaf syndromes and stem gummosis. • Morphologically Fusarium oxysporum possessed whitish to brow/red brown pigmentation of fungal mycelia. • Microscopically, chlamydospore, macroconidia and microconidia were revealed. • Carbendazim, azoxystrobin and thiophanate methyl manage cashew Fusarium wilt disease in Tanzania. [ABSTRACT FROM AUTHOR]

A partial cDNA sequence from Anacardium occidentale CCP 76 was obtained, encoding a GH19 chitinase (AoChi) belonging to class VI. AoChi exhibits distinct structural features in relation to previously characterized plant GH19 chitinases from classes I, II, IV and VII. For example, a conserved Glu residue at the catalytic center of typical GH19 chitinases, which acts as the proton donor during catalysis, is replaced by a Lys residue in AoChi. To verify if AoChi is a genuine chitinase or is a chitinase-like protein that has lost its ability to degrade chitin and inhibit the growth of fungal pathogens, the recombinant protein was expressed in Pichia pastoris , purified and biochemically characterized. Purified AoChi (45 kDa apparent molecular mass) was able to degrade colloidal chitin, with optimum activity at pH 6.0 and at temperatures from 30 °C to 50 °C. AoChi activity was completely lost when the protein was heated at 70 °C for 1 h or incubated at pH values of 2.0 or 10.0. Several cation ions (Al3+, Cd2+, Ca2+, Pb2+, Cu2+, Fe3+, Mn2+, Rb+, Zn2+ and Hg2+), chelating (EDTA) and reducing agents (DTT, β-mercaptoethanol) and the denaturant SDS, drastically reduced AoChi enzymatic activity. AoChi chitinase activity fitted the classical Michaelis-Menten kinetics, although turnover number and catalytic efficiency were much lower in comparison to typical GH19 plant chitinases. Moreover, AoChi inhibited in vitro the mycelial growth of Lasiodiplodia theobromae , causing several alterations in hyphae morphology. Molecular docking of a chito-oligosaccharide in the substrate-binding cleft of AoChi revealed that the Lys residue (theoretical p K a = 6.01) that replaces the catalytic Glu could act as the proton donor during catalysis. Image 1 • A class VI chitinase from Anacardium occidentale was produced in Pichia pastoris. • The recombinant protein was purified and partially characterized. • The purified chitinase inhibited mycelial growth of Lasiodiplodia theobromae. • A mechanism for its chitinolytic and antifungal activity is suggested. [ABSTRACT FROM AUTHOR]

Nut-based milks and yogurts are gaining popularity, but may not offer the same benefits as dairy yogurts to consumers. Cashew nuts often cause severe allergic reactions, and cashew nut allergens are stable to several types of processing. To compare its characteristics to dairy yogurt and characterize the effects of fermentation on the Ana o 1–3 cashew nut allergens, a commercial yogurt made from cashew nuts (Cashewgurt) was evaluated for microbiological, physiochemical, and immunological properties. Average counts for lactobacilli and Streptococcus thermophilus were greater than 10 million colony forming units per milliliter, indicating the capacity to provide a health benefit. Cashewgurt pH and viscosity values were comparable to cow milk yogurts, and it was off white in color. SDS-PAGE analysis indicated a clear reduction in Ana o 1 and 2, and immuno-assay with polyclonal anti-cashew IgG antibody and cashew-allergic IgE indicated an overall reduction in allergen content. In contrast, SDS-PAGE, mass spectrometry, immunoblot, and ELISA all revealed that Ana o 3 was relatively unaffected by the fermentation process. In conclusion, Ana o 1 and Ana o 2 are sensitive to degradation, while Ana o 3 survives lactic acid bacterial fermentation during yogurt production. The analysis presented here indicates that cashew nut yogurt is not suitable for those with cashew nut allergy. [ABSTRACT FROM AUTHOR]

Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important to understand the microbial processes involved in fermentation. This is particularly the case for products such as fermented cashew (Anacardium occidentale). We hereby describe the characterisation of cashew samples throughout an entire fermentation production process, starting at the quinoa starter inoculum (rejuvelac). The viable bacterial count was 108 -109 colony forming units/g. The nutritional composition changed marginally with regards to fats, carbohydrates, vitamins, and minerals. The rejuvelac starter culture was predominated by Pediococcus and Weissella genera. The 'brie' and 'blue' cashew products became dominated by Lactococcus, Pediococcus, and Weissella genera as the fermentation progressed. Cashew allergenicity was found to significantly decrease with fermentation of all the end-product types. For consumers concerned about allergic reactions to cashew nuts, these results suggested that a safer option is for products to be made by fermentation. [ABSTRACT FROM AUTHOR]