1. Fatty acids profile of oil from nine varieties ofMacadamianut
- Author
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Laura Mapel-Velazco, Iñigo Verdalet-Guzmán, Elia Nora Aquino-Bolaños, José Luis Chávez-Servia, Armando J. Martínez, and Sandra Teresita Martín-del-Campo
- Subjects
0301 basic medicine ,030109 nutrition & dietetics ,food.ingredient ,biology ,Macadamia tetraphylla ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,Macadamia nut ,Palmitic acid ,03 medical and health sciences ,chemistry.chemical_compound ,Oleic acid ,0404 agricultural biotechnology ,food ,chemistry ,Macadamia integrifolia ,Botany ,Saturated fatty acid ,Palmitoleic acid ,Food science ,Gas chromatography ,Food Science - Abstract
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 ...
- Published
- 2016