{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T05:18:17Z","timestamp":1787980697343,"version":"build-2784847793"},"reference-count":35,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T00:00:00Z","timestamp":1786924800000},"content-version":"vor","delay-in-days":16,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,8]]},"abstract":"<jats:sec>\n                    <jats:title>ABSTRACT<\/jats:title>\n                    <jats:p>\n                      This study evaluated the oil yield and physicochemical quality of cashew kernel oil (CKO) extracted using four traditional methods: direct hot\u2010water flotation with salt (WS), without salt (WOS), fermentation with salt (FWS), and fermentation without salt (FWOS). Significant differences (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05) were found among methods. FWS yielded the highest oil content (18.84%), whereas FWOS yielded the lowest (16.23%). The WOS method produced oil with the lowest peroxide value (5.88 meq O\n                      <jats:sub>2<\/jats:sub>\n                      \/kg),\n                      <jats:italic>p<\/jats:italic>\n                      \u2010anisidine value (0.85), and impurity content (0.060%), indicating superior oil purity and oxidative stability. In contrast, oil from FWS had higher peroxide (9.42\u00a0meq O\n                      <jats:sub>2<\/jats:sub>\n                      \/kg) and\n                      <jats:italic>p<\/jats:italic>\n                      \u2010anisidine values (3.04), reflecting increased oxidation. Saponification values ranged from 83.94 to 128.05\u00a0mg KOH\/g, free fatty acids from 0.35% to 2.66%, and iodine values from 38.35 to 54.15\u00a0g I\n                      <jats:sub>2<\/jats:sub>\n                      \/100\u00a0g. Principal component analysis revealed distinct quality clusters among methods, with WOS and FWOS oils grouping separately from FWS. Correlation analysis showed strong positive correlations between saponification value and free fatty acids (\n                      <jats:italic>r<\/jats:italic>\n                      \u00a0=\u00a00.942) and between impurities and FFA (\n                      <jats:italic>r<\/jats:italic>\n                      \u00a0=\u00a00.846), while moisture correlated negatively with peroxide (\n                      <jats:italic>r<\/jats:italic>\n                      \u00a0=\u00a0\u22120.922). Oil extracted by the WOS method exhibited superior purity and oxidative stability and is ideal for quality\u2010focused applications. Conversely, FWS produced the highest oil yield, which is beneficial for quantity but requires refinement or antioxidants to manage oxidation.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>The CKO obtained via WOS has superior purity and oxidative stability, making it suitable for direct use in food and cosmetics, without the need for extensive refinement. The FWS method, on the other hand, produces high\u2010yield oil suitable for industrial\u2010scale production; however, additional refinement to reduce oxidation is needed. The findings from this study provide small\u2010scale oil processors with extraction methods to choose from based on the quality requirements of the end product.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71352","type":"journal-article","created":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T04:04:51Z","timestamp":1787025891000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["A Comparative Analysis of Cashew Kernel Oil: Physicochemical Characteristics and Yield From Different Extraction Methods"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0009-0002-9006-048X","authenticated-orcid":false,"given":"Peter","family":"Sarpong","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences University for Development Studies  Tamale Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gustav Komla","family":"Mahunu","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences University for Development Studies  Tamale Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Newlove Akowuah","family":"Afoakwah","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences University for Development Studies  Tamale Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,17]]},"reference":[{"issue":"2","key":"e_1_2_9_2_1","first-page":"92","article-title":"Extraction Yield, Efficiency and Loss of the Traditional Hot Water Floatation (HWF) Method of Oil Extraction From the Seeds of Allanblackia floribunda","volume":"4","author":"Alenyorege E. 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