Chemistry and Functionality of Cold-Pressed Macadamia Nut Oil

Processes

Olaniyi Amos Fawole¹  Tafadzwa Kaseke¹  Umezuruike Linus Opara² 

[1] Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Auckland Park, P.O. Box 524, Johannesburg 2006, South Africa;SARChI Postharvest Technology Research Laboratory, Faculty of AgriSciences, Africa Institute for Postharvest Technology, Stellenbosch University, Stellenbosch 7600, South Africa;

关键词: macadamia nut oil;    cold pressing;    palmitoleic acid;    oleic acid;    phytosterols;    tocotrienols;   

DOI  :  10.3390/pr10010056

来源: DOAJ

【 摘 要 】

The rising trend in the consumption of healthy, safe, and functional foods has motivated studies on cold-pressed specialty oils, including macadamia nut oil. Cold-pressed macadamia nut oil (CPMO) is given preference by consumers over solvent extracted and refined oil because of its exceptional quality attributes and safety. This review contains a detailed presentation of the chemical properties, health benefits, and applications of CPMO. The monounsaturated fatty acids (oleic acid and palmitoleic acid) rich oil also contains a significant concentration of bioactive phytochemicals including, β-sitosterol, α-tocopherol, α-tocotrienols, ρ-hydroxybenzoic acid, and caffeic acid. Moreover, the oil has good oxidative stability. The highlighted properties offer CPMO health benefits related to the prevention of cardiovascular diseases, diabetes, cancer, high blood pressure, and neurodegenerative diseases. The fatty acid composition of CPMO allows for its diverse application in the food, cosmetic, nutraceutical, and pharmaceutical industries.

【 授权许可】

Unknown