Physicochemical characterization of Macadamia nut (Macadamia integrifolia) oil [Caracterización fisicoquímica del aceite de nuez de Macadamia (Macadamia integrifolia)]

Macadamia (Macadamia integrifolia) edible oil for the food industry was studied as a high-quality option regional industrialization, satisfying the Official Mexican Standards. Physicochemical features of Macadamia oil, including fusion point, density, moisture, volatile matter, saponification index, ester index, acidity index, impurities, rancidity and crude protein, were characterized. Gas chromatography showed high levels of total monounsaturated fatty acids content (75.15%25), low levels of polyunsaturated fatty acids (2.0%25), saturated fatty acids content was 16.77%25 and the remaining 6.06%25 of fatty acids was unidentified. © 2011 Taylor %26Francis.
Macadamia (Macadamia integrifolia) edible oil for the food industry was studied as a high-quality option regional industrialization, satisfying the Official Mexican Standards. Physicochemical features of Macadamia oil, including fusion point, density, moisture, volatile matter, saponification index, ester index, acidity index, impurities, rancidity and crude protein, were characterized. Gas chromatography showed high levels of total monounsaturated fatty acids content (75.15%25), low levels of polyunsaturated fatty acids (2.0%25), saturated fatty acids content was 16.77%25 and the remaining 6.06%25 of fatty acids was unidentified. © 2011 Taylor &Francis.

Edible oils; Macadamia integrifolia; Macadmia nut Crude proteins; Edible oil; Food industries; High quality; Low level; Macadamia integrifolia; Macadmia nut; Physico-chemical characterization; Physicochemical features; Volatile matters; Mica; Monounsaturated fatty acids; Oils and fats; Polyunsaturated fatty acids; Saturated fatty acids; Gas chromatography

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