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Volume 14
Issue 11
10.3390/foods14111954
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Article

Essential Oil from the Leaves of the Dwarf Cashew Tree (Anacardium occidentale L.) in the Amazon Savannah: Physicochemical and Antioxidant Properties as a Food Preservative

by
Maria Clarisnete de Oliveira Moura
1,
Esther Morais da Silva Assuncão
2,
Salatiel Silva Barbosa
2,
Edu Istarley Lourenço Tenente
3,
Alessandro Pereira de Souza
4,
Rajá Vidya Moreira dos Santos
5,
Ana Paula Folmer Correa
5,
Laura Adriane de Moraes Pinto
6,
Amélia Carlos Tuler
7,
Daniela Cavalcante dos Santos Campos
8,
Marcos Jose Salgado Vital
5,
Antonio Alves de Melo Filho
4 and
Jéssica de Oliveira Monteschio
2,*
1
Bionorte Network Postgraduate Program in Biodiversity and Biotechnology, Federal University of Roraima, Boa Vista 69310-000, RR, Brazil
2
Agrarian and Environmental Sciences Institute, Federal University of de Mato Grosso, Sinop 78060-900, MT, Brazil
3
Department of Animal Science, Federal University of Roraima, Boa Vista 69310-000, RR, Brazil
4
Chemistry Department, Federal University of Roraima, Boa Vista 69310-000, RR, Brazil
5
Postgraduate Program in Natural Resources, Federal University of Roraima, Boa Vista 69310-000, RR, Brazil
6
Department of Food Engineering, Midwest State University, Guarapuava 85040-167, PR, Brazil
7
Biodiversity Study Center, Federal University of Roraima, Boa Vista 69310-000, RR, Brazil
8
Agrotechnical School, Federal University of Roraima, Campus Murupu, Boa Vista 69310-000, RR, Brazil
*
Author to whom correspondence should be addressed.
Foods 2025, 14(11), 1954; https://doi.org/10.3390/foods14111954
Submission received: 10 April 2025 / Revised: 21 May 2025 / Accepted: 27 May 2025 / Published: 30 May 2025
(This article belongs to the Special Issue Bioactivities of Natural Products Extracted from Plant Foods and Their Application in Food Industries)
Versions Notes

Abstract

Anacardium occidentale, known as cashew tree, is widely used in the Amazon. This study aimed to evaluate the chemical composition, as well as the biological, physicochemical, antioxidant, and acceptability properties, of the essential oil (EO) extracted from the leaves of the dwarf cashew tree (EOLC) from the Amazonian savanna. The EO was obtained by hydrodistillation from fresh and frozen leaves, with the frozen sample selected due to its higher yield. The components of the EOLC were identified by GC-MS. Antioxidant activity was assessed using DPPH and ABTS radicals, with values of 1.96 µmol Trolox mL−1 and 1.41 mM, respectively. Total phenolic content was determined by the Folin–Ciocalteu method. Antibacterial activity was evaluated by agar diffusion and minimum inhibitory concentration (MIC) methods, and toxicity was assessed with Artemia salina L. The physicochemical properties analyzed included density, refractive index, viscosity, and solubility. Terpinolene was identified as the major compound (80.21%). The EOLC exhibited antioxidant capacity, stronger antibacterial action against Gram-positive bacteria, moderate toxicity, and appropriate physicochemical characteristics. The 0.05% concentration was the most accepted in the sensory evaluation, standing out as a promising natural alternative for application in meat products. These findings highlight the potential of EOLC as a natural food preservative and a source of bioactive compounds, with promising applications in various food matrices.
Keywords: antioxidant; characterization; essential oil; food; terpinolene; yield antioxidant; characterization; essential oil; food; terpinolene; yield

Share and Cite

MDPI and ACS Style

Moura, M.C.d.O.; Assuncão, E.M.d.S.; Barbosa, S.S.; Tenente, E.I.L.; de Souza, A.P.; dos Santos, R.V.M.; Correa, A.P.F.; Pinto, L.A.d.M.; Tuler, A.C.; dos Santos Campos, D.C.; et al. Essential Oil from the Leaves of the Dwarf Cashew Tree (Anacardium occidentale L.) in the Amazon Savannah: Physicochemical and Antioxidant Properties as a Food Preservative. Foods 2025, 14, 1954. https://doi.org/10.3390/foods14111954

AMA Style

Moura MCdO, Assuncão EMdS, Barbosa SS, Tenente EIL, de Souza AP, dos Santos RVM, Correa APF, Pinto LAdM, Tuler AC, dos Santos Campos DC, et al. Essential Oil from the Leaves of the Dwarf Cashew Tree (Anacardium occidentale L.) in the Amazon Savannah: Physicochemical and Antioxidant Properties as a Food Preservative. Foods. 2025; 14(11):1954. https://doi.org/10.3390/foods14111954

Chicago/Turabian Style

Moura, Maria Clarisnete de Oliveira, Esther Morais da Silva Assuncão, Salatiel Silva Barbosa, Edu Istarley Lourenço Tenente, Alessandro Pereira de Souza, Rajá Vidya Moreira dos Santos, Ana Paula Folmer Correa, Laura Adriane de Moraes Pinto, Amélia Carlos Tuler, Daniela Cavalcante dos Santos Campos, and et al. 2025. "Essential Oil from the Leaves of the Dwarf Cashew Tree (Anacardium occidentale L.) in the Amazon Savannah: Physicochemical and Antioxidant Properties as a Food Preservative" Foods 14, no. 11: 1954. https://doi.org/10.3390/foods14111954

APA Style

Moura, M. C. d. O., Assuncão, E. M. d. S., Barbosa, S. S., Tenente, E. I. L., de Souza, A. P., dos Santos, R. V. M., Correa, A. P. F., Pinto, L. A. d. M., Tuler, A. C., dos Santos Campos, D. C., Vital, M. J. S., Filho, A. A. d. M., & Monteschio, J. d. O. (2025). Essential Oil from the Leaves of the Dwarf Cashew Tree (Anacardium occidentale L.) in the Amazon Savannah: Physicochemical and Antioxidant Properties as a Food Preservative. Foods, 14(11), 1954. https://doi.org/10.3390/foods14111954

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