Fatty acids profile of oil from nine varieties of Macadamia nut
2017
Aquino-Bolaños, Elia N. | Mapel-Velazco, Laura | Martín-del-Campo, Sandra T. | Chávez-Servia, José L. | Martínez, Armando J. | Verdalet-Guzmán, Iñigo
The fatty acids profile and lipids content of the Macadamia integrifolia and Macadamia tetraphylla varieties and interspecies hybrids, M. integrifolia and M. tetraphylla were analyzed. Total lipids content ranged from 70.9 to 79.7 g of oil per 100 g ⁻¹ dry-solids. Gas chromatography/mass spectrophotometry identified 20 fatty acids, the most abundant of which were oleic acid (40 to 51%), palmitoleic acid (24 to 36%), and palmitic acid (8.4 to 13.1%). Fatty acids concentration differed between varieties and hybrids (Multivariate analysis of variance, F = 13.89, p < 0.0001). A ratio of monounsaturated fatty acids:saturated fatty acid values ranged from 2.8 to 4.6. The Huatusco variety (M. integrifolia and M. tetraphylla) exhibited the highest percentage of lipids (79.7 g of oil per 100 g ⁻¹ DS) and the highest monounsaturated fatty acids:saturated fatty acid (4.6), thus highlighted its potential applications within the food industry. The Cate variety (M. integrifolia and M. tetraphylla) had the lowest monounsaturated fatty acids:saturated fatty acid, suggesting potential uses in the cosmetics industry.
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