Services on Demand
Journal
Article
Spanish (pdf)
Article in xml format
Article references
Automatic translation
Send this article by e-mailIndicators
Cited by SciELO 
Access statistics
Related links
Similars in
SciELO
Share
Permalink
Nova scientia
On-line version ISSN 2007-0705
Abstract
AQUINO-BOLANOS, Elia N. et al. The Physical and chemical characterization of the nut and oil from the nine varieties of Macadamia integrifolia, M. tetraphylla and interspecies hybrids. Nova scientia [online]. 2017, vol.9, n.19, pp.255-272. ISSN 2007-0705. https://doi.org/10.21640/ns.v9i19.1098.
Macadamia is part of the plant family Proteaceae, and the only species of commercial interest are M. integrifolia and M. tetraphylla. There is currently a growing demand for these nuts given their high nutritional and functional value due numerous studies have shown the protective effects of its consumption decreasing the risk of suffering cardiovascular diseases; however, there is a significant level of variability in regard to the quality of the nut and its derivatives.
Method:
Color parameters L*, a* y b* were registered on the nut and analyzed humidity, sugars, polyphenols and antioxidant activity; while humidity, Free Fatty Acid (FFA) index and the Peroxide Index (PI) were evaluated in oil.
Results:
Humidity levels varied greatly among the different varieties (22.9 a 40.6 g 100 g-1), while color parameters were similar (L*= 60.2 a 68.8). Victoria given their higher sugar content, (57.5 mg glucose g-1) could be consumed fresh. UCLA and Huatusco had the highest content of polyphenols (>1.2 mg EAG g-1) and antioxidant activity (>7.0 µmol Eq. Trolox g-1). The oil presented a low percentage of humidity (≤0.22%) and FFA; furthermore, the PI was lower than the permissible limit for virgin vegetable oils (15 m Eq. O2 kg-1).
Conclusion:
Given the physicochemical characteristics of the nut and oil from the different varieties, a range of uses, preferably within the food industry, is recommended.
Keywords : macadamia nut; polyphenols; antioxidant activity; peroxide index.
