Fatty Acids Composition in Macadamia Sedes Oil (Macadamia Integrifolia) From Ecuador

Abstract

Objective: The aim of this study was to determine the fatty acids composition in a Macadamia seeds oil sample cultivated in Ecuador.Methods: Macadamia oil was obtained of Macadamia seeds using the cold pressing method. Fatty acids analysis was performed using the gas chromatography method with a mass selective detector and using the database library NIST14.L to identify the compounds. Results:Macadamia seeds have a high content of unsaturated fatty acids with 41.36% of oleic acid. Macadamia seeds oil has 37.77% of polyunsaturated fatty acids of which 3.79% ɷ-6 α-linoleic and 33.98% of ɷ3 α-linolenic. Macadamia seeds only have 9.33% of palmitic acid. Conclusions:Macadamia seeds are a good source of monounsaturated fatty acids with a good content of ɷ-6 α-linoleic. This profile enables their use as a good and healthy oil to be used in the food industry in Ecuador.

Assessing Fatty Acid Profiles of Macadamia Nuts

“…In agreement with previous reports (Aquino-Bolaños et al, 2017;Beuchat and Worthington, 1978;Carrillo et al, 2017;Cavaletto et al, 1966;Saleeb et al, 1973), palmitic (C16:0) and stearic acid (C18:0) were the major saturated fatty acids present in the breeding accessions/cultivars assessed. Palmitic acid always constituted the highest fatty acid, with about three times as much as stearic acid.…”

“…Macadamia nut kernels (Macadamia integrifolia, M. tetraphylla) are very high in oil, accounting for about three-quarters of their weight (Saleeb et al, 1973). The oil itself consists of 77% to 80% monounsaturated fat, 1% to 7% polyunsaturated fat, and the remaining 14% to 21% saturated fat (Aquino-Bolaños et al, 2017;Beuchat and Worthington, 1978;Carrillo et al, 2017;Cavaletto et al, 1966;Saleeb et al, 1973). Although unsaturated fats are considered ''good'' for cardiovascular health, there is a general consensus that saturated fats are detrimental (Clifton and Keogh, 2017;Sacks et al, 2017;Wang and Hu, 2017).…”

Ecuadorian Quinoa (Chenopodium Quinoa Willd) Fatty Acids Profile

“…After the extraction process, the flask contents were filtered, and the liquid fraction containing the lipid extract and solvent was poured into a 250-mL flask of a rotary film evaporator to remove the solvent. The oil was collected, evaporated under nitrogen, weighed, and stored in sealed amber glass vials at −20°C until analysis [14].…”

Yellow Pitaya (Hylocereus Megalanthus) Fatty Acids Composition From Ecuadorian Amazonia

“…The content of SFAs in pitaya oil was slightly higher than in kahai and tocte oils. Other vegetable oils from Ecuador presenting low content of omega 6 than pitaya oil are corn oil (Zea mays L.) with a value of 52.68% of omega 6 [13], sacha inchi (Plukenetia volubilis L.) with a value of 34.98% of omega 6 [23], sambo oil (Cucurbita ficifolia L) with a value of 33.98% of omega 6 [24], chia oil (Salvia hispanica L.) with a value of 31.03% of omega 6 [11], macadamia oil (Macadamia intergrifolia) with a value of 3.79% of omega 6 [12], and ungurahua oil (Oenocarpus bataua) with a low value of 1.60% of omega 6 [25]. In the production of pitaya pulp for export tons of seeds are generated as food waste.…”

“…The fatty acid composition of oil extracted from yellow pitaya seeds was analyzed by injecting fatty acid methyl esters [12,13] into an Agilent Technologies 7980A system Gas Chromatography (Agilent, Santa Clara, CA) equipped with a Mass Selective Detector 5977A GC/MSD (Agilent,…”