Physicochemical characterization of Macadamia nut (Macadamia integrifolia) oil | Caracterización fisicoquímica del aceite de nuez de Macadamia (Macadamia integrifolia)
2011
Rodríguez Millán, P. S. | Silva Ramírez, A. S. | Carrillo Inungaray, M. L.
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%), low levels of polyunsaturated fatty acids (2.0%), saturated fatty acids content was 16,77% and the remaining 6,06% of fatty acids was unidentified.
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