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Comparative study on the extraction of macadamia (Macadamia integrifolia) oil using different processing methods

文献类型： 外文期刊

作者： Shuai, Xixiang 1 ; Dai, Taotao 2 ; Chen, Mingshun 1 ; Liang, Ruihong 1 ; Du, Liqing 3 ; Chen, Jun 1 ; Liu, Chengmei 1 ;

作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

2.Guangxi Acad Agr Sci, Agroprod Proc Sci & Technol Res Inst, Nanning 530007, Peoples R China

3.China Acad Trop Agr Sci, South Subtrop Crop Res Inst, Zhanjiang 524091, Peoples R China

关键词： Macadamia oil; Processing method; Minor components; Antioxidant capacity; Rheological behavior

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 154 卷

页码：

收录情况： SCI

摘要： A comparison study has been performed to analyze the chemical compositions, antioxidant activity, thermal and rheological behaviors of macadamia (Macadamia integrifolia) oils (MOs) obtained by squeezing, solvents extraction and aqueous extraction. MOs were rich in monounsaturated fatty acids (82.73-82.85%), including mainly oleic acid (60.74-61.37%) and palmitoleic acid (18.71-19.39%). The lipid compositions, tocopherol (~36 mg/kg) and phytosterols (~1900 mg/kg) were not significantly influenced by processing method. However, the content of squalene (261.88 mg/kg), polyphenols (39.74 mg/kg) and antioxidant capacity of MOs obtained by squeezing were significantly higher than those extracted by solvents and aqueous. Furthermore, different processing method in the thermal and spectral profiles of MOs was similar, and MOs were liquid at room temperature (25 degrees C). Additionally, all MOs exhibited Newtonian flow behavior. This study indicated that the pressing might be the most suitable process for extracting macadamia oil with a high antioxidant capacity and beneficial minor components.

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