Table 2. Color characteristics of the extracted cashew kernel oils

Sample¹⁾	L*²⁾	a*	b*	H	WI	C*	E	YI	BI
CO130	30.90±0.09^3)a4)	2.62±0.02^a	11.01±0.05^a	76.60±0.10^a	29.18±0.08^a	11.32±0.05^a	32.15±0.10^a	52.28±0.12^a	51.06±0.11^a
CO120	28.97±0.04^c	2.66±0.05^a	10.61±0.08^b	75.91±0.38^b	28.14±0.03^c	10.94±0.07^b	30.97±0.05^b	52.33±0.43^a	51.48±0.31^a
CO140	29.30±0.04^b	2.64±0.05^a	9.81±0.08^d	74.94±0.42^c	28.57±0.05^b	10.16±0.06^d	31.01±0.02^b	47.85±0.49^c	46.67±0.38^c
CO150	27.92±0.14^d	2.58±0.05^a	10.02±0.04^c	75.58±0.32^b	27.18±0.13^d	10.35±0.03^c	29.78±0.13^c	51.27±0.24^b	50.38±0.20^b

CO120, cashew kernel oil roasted at 120°C; CO130, cashew kernel oil roasted at 130°C; CO140, cashew kernel oil roasted at 140°C; CO150, cashew kernel oil roasted at 150°C.
L*, lightness; a*, red-green; b*, yellow-blue; H, Hue angle; WI, Whiteness index; C*, chroma; E, color difference; YI, yellowness index; BI, browning Index; CO, cashew kernel oil, named CO120, CO130, CO140 and CO150 according to their roasting temperature.
All values are mean±SD (n=3).
Means with different superscript letters (^a-d) in the same row are significantly different (p<0.05) by Duncan’s multiple range test.