The Physical and chemical characterization of the nut and oil from the nine varieties of Macadamia integrifolia, M. tetraphylla and interspecies hybrids

Authors

  • Elia Nora Aquino-Bolaños Posgrado en Ciencias Alimentarias, Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, Veracruz, México http://orcid.org/0000-0002-7090-8677
  • Laura Mapel-Velazco Posgrado en Ciencias Alimentarias, Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, Veracruz, México
  • José L. Chávez-Servia Instituto Politécnico Nacional, CIIDIR-Oaxaca, Oaxaca, México
  • Rubén Corona-Velázquez
  • Socorro Herrera-Meza Instituto de Investigaciones Psicológicas, Universidad Veracruzana, Xalapa, Veracruz, México
  • Iñigo Verdalet-Guzmán Posgrado en Ciencias Alimentarias, Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, Veracruz, México

DOI:

https://doi.org/10.21640/ns.v9i19.1098

Keywords:

macadamia nut, polyphenols, antioxidant activity, peroxide index

Abstract

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.

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Author Biographies

Elia Nora Aquino-Bolaños, Posgrado en Ciencias Alimentarias, Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, Veracruz, México

Investigadora de la Universidad Veracruzana

Laura Mapel-Velazco, Posgrado en Ciencias Alimentarias, Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, Veracruz, México

Estudiante de la Maestría en Ciencias Alimentarias de la Universidad Veracruzna, Xalapa, Veracruz, México

José L. Chávez-Servia, Instituto Politécnico Nacional, CIIDIR-Oaxaca, Oaxaca, México

Investigador del Instituto Politécnico Nacional, CIIDIR-Oaxaca

Socorro Herrera-Meza, Instituto de Investigaciones Psicológicas, Universidad Veracruzana, Xalapa, Veracruz, México

Investigadora del Instituto de Investigaciones Psicológicas, Universidad Veracruzana

Iñigo Verdalet-Guzmán, Posgrado en Ciencias Alimentarias, Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, Veracruz, México

Investigador del nstituto de Ciencias Básicas, Universidad Veracruzana

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Published

2017-08-22

How to Cite

Aquino-Bolaños, E. N., Mapel-Velazco, L., Chávez-Servia, J. L., Corona-Velázquez, R., Herrera-Meza, S., & Verdalet-Guzmán, I. (2017). The Physical and chemical characterization of the nut and oil from the nine varieties of Macadamia integrifolia, M. tetraphylla and interspecies hybrids. Nova Scientia, 9(19), 255–272. https://doi.org/10.21640/ns.v9i19.1098

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Section

Natural Sciences and Engineering

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