Abstract:
Anacardic acid was extracted from cashew nuts using anhydrous glycerol at optimum temperature of 140oC. The extraction was performed using self-assembled vacuum operated electrothermal extractor. The surface coating of the extractor beaker was carried out by carbon deposition using an in-house assembled furnace. It offered an optimal yield of 28.79% by weight of cashew nut. Anacardic acid extracts at various temperatures were analysed using Fourier Transform Infrared Spectrometry. Qualitative analysis of the spectra indicated carbonyl ( C=O) at peaks 1643.35cm-1 and 1600.92cm-1. Broad hydroxyl band with overlapping peaks at 3450 cm-1, 3008.95cm-1, 2942.09cm-1 and 2853.72cm-1 indicative of anacardic acid was observed. The quantitative analysis using Nujol mull method, facilitated with the pressurer of Fourier Transform Infrared Spectrometer, Shimadzu (Model: IR affinity – 1S FTIR) of salicylic acid was linear from 3.5908 to 33.6181 molkg-1 (Pearson’s correlation coefficient, R2 equals 0.9795) with sensitivity of 0.002 AU mol-1kg. The technical concentration characteristic of anacardic is 30 ±10 molkg.-1
