Macadamia oil extraction methods and uses for the defatted meal byproduct

Navarro, Sandra Lorena Blandón; Rodrigues, Christianne Elisabete da Costa

doi:10.1016/j.tifs.2016.04.001

Cited by 59 publications

(49 citation statements)

References 39 publications

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“…Macadamia (Macadamia ternifolia F. Muell), a genus of the proteaceae family, is now being widely cultivated in Australia, United States, and China (Navarro and Rodrigues, 2016;O'Connor et al, 2015;Wallace and Walton, 2011;Yang et al, 2015;Zeng et al, 2016). Macadamia nut oil (MNO) contains vitamin E, sterols, and phenolic acids (Maguire et al, 2004;Proschogo et al, 2012;Quinn and Tang, 1996).…”

Section: Introductionmentioning

confidence: 99%

Thermal Degradation of p‐Hydroxybenzoic Acid in Macadamia Nut Oil, Olive Oil, and Corn Oil

Castada

Zhao-yu

Barringer

et al. 2020

J Americ Oil Chem Soc

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p‐Hydroxybenzoic acid (PHBA) plays a significant role in sustaining the oxidative stability of macadamia nut oil (MNO). However, PHBA undergoes thermal decarboxylation and loses its bioactive antioxidant properties. In this study, we determine PHBA degradation kinetics in oils at various heating temperatures, which provides fundamental understanding of PHBA thermal degradation in oils and oil quality changes during high‐temperature processing. PHBA degradation kinetics in MNO, olive oil, and corn oil were evaluated at temperatures typical for cooking and frying. PBHA headspace concentration was measured using selected ion flow tube mass spectrometry. PHBA decarboxylation followed a zero‐order reaction, where degradation could be affected by factors such as the type of oil matrix having different FA compositions, antioxidants, and component interactions. PHBA degradation activation energies (E a) showed that PHBA was more stable against thermal decarboxylation in MNO (85 kJ mol–1) than in olive oil (40 kJ mol−1) or corn oil (22 kJ mol−1). The higher enthalpy (ΔH≠θ) of decarboxylation in MNO (82 kJ mol−1) indicates that PHBA is more inhibited from decomposition than olive oil (37 kJ mol−1) or corn oil (19 kJ mol−1). Moreover, the negative entropy values (ΔS≠θ) of PHBA degradation from MNO (−192 J mol−1 K−1), olive oil (−277 J mol−1 K−1), and corn oil (−325 J mol−1 K−1) indicates that these oils impart some inhibitory properties against PHBA thermal decarboxylation.

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Section: Introductionmentioning

confidence: 99%

Thermal Degradation of p‐Hydroxybenzoic Acid in Macadamia Nut Oil, Olive Oil, and Corn Oil

Castada

Zhao-yu

Barringer

et al. 2020

J Americ Oil Chem Soc

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“…Macadamia is cultivated mainly in Australia, the USA (Hawai and California) and South Africa. There are also expanding industries in Brazil, Guatemala, and Kenya, and smaller industries in New Zealand, Malawi, Paraguay, Ecuador, and other countries [7][8][9]. The worldwide production of Macadamia sp.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Carrillo

Carpio²,

Morales³

et al. 2017

Asian J Pharm Clin Res

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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.

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“…The Macadamia kernel is a rich source of lipids, proteins, and important micronutrients. However, its chemical composition can vary considerably depending on the variety, seed maturity, location, and growth conditions [7]. The aim of this study was to obtain Macadamia protein concentrates using the isoelectric precipitation method and phenolic component using water as solvent.…”

Section: Introductionmentioning

confidence: 99%

Obtention of Protein Concentrate and Polyphenols From Macadamia (Macadamia Integrifolia) With Aqueous Extraction Method

Greffa

Lara

Vilcacundo

et al. 2017

Asian J Pharm Clin Res

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Objective: The aim of this study was to obtain protein concentrates from Macadamia using alkaline pH at different pHs of precipitation with water to analyze the protein isolates using the native-polyacrylamide gel electrophoresis (PAGE), sodium dodecyl sulfate-PAGE (SDS-PAGE) electrophoresis, and reversed-phase high-performance liquid chromatography (RP-UHPLC) methods. Methods:Macadamia protein concentrates were obtained using the isoelectric precipitation method at different pHs using water as solvent. Proteins were analyzed using the native-PAGE, SDS-PAGE electrophoresis, and RP-UHPLC methods.Results: A yield of 36.57±0.17 a of protein concentrate of defatted Macadamia flour at pH 6.0 with a 51.564% of protein was obtained using the Dumas method. Polypeptides profile was identified in the 11-63 kDa range. Total polyphenols content was high at pH 5.0 with a value of 367,340 mg gallic acid equivalent equivalents/100 g. Conclusions:Macadamia seed is a good source of proteins. Native-PAGE, SDS-PAGE, and RP-UHPLC are good methods to identify the Macadamia protein isolate in the presence of water.

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Macadamia oil extraction methods and uses for the defatted meal byproduct

Cited by 59 publications

References 39 publications

Thermal Degradation of p‐Hydroxybenzoic Acid in Macadamia Nut Oil, Olive Oil, and Corn Oil

Thermal Degradation of p‐Hydroxybenzoic Acid in Macadamia Nut Oil, Olive Oil, and Corn Oil

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

Obtention of Protein Concentrate and Polyphenols From Macadamia (Macadamia Integrifolia) With Aqueous Extraction Method

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