TY - JOUR
T1 - Fatty acids profile of oil from nine varieties of Macadamia nut
AU - Aquino-Bolaños, Elia N.
AU - Mapel-Velazco, Laura
AU - Martín-del-Campo, Sandra T.
AU - Chávez-Servia, José L.
AU - Martínez, Armando J.
AU - Verdalet-Guzmán, Iñigo
N1 - Publisher Copyright:
© 2017 Taylor & Francis Group, LLC.
PY - 2017/6/3
Y1 - 2017/6/3
N2 - 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 monounsaturated fatty acids:saturated fatty acid, suggesting potential uses in the cosmetics industry.
AB - 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 monounsaturated fatty acids:saturated fatty acid, suggesting potential uses in the cosmetics industry.
KW - Fatty acids composition
KW - Lipids content
KW - Macadamia integrifolia
KW - Macadamia tetraphylla
UR - http://www.scopus.com/inward/record.url?scp=84994086217&partnerID=8YFLogxK
U2 - 10.1080/10942912.2016.1206125
DO - 10.1080/10942912.2016.1206125
M3 - Artículo
SN - 1094-2912
VL - 20
SP - 1262
EP - 1269
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 6
ER -