Fatty acids composition in macadamia sedes oil (Macadamia integrifolia) from Ecuador

8Citations
Citations of this article
11Readers
Mendeley users who have this article in their library.

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.

Cite

CITATION STYLE

APA

Carrillo, W., Carpio, C., Morales, D., Vilcacundo, E., & Álvarez, M. (2017). Fatty acids composition in macadamia sedes oil (Macadamia integrifolia) from Ecuador. Asian Journal of Pharmaceutical and Clinical Research, 10(2), 303–306. https://doi.org/10.22159/ajpcr.2017.v10i2.15618

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free