RT Journal Article T1 Chemical composition of Macadamia integrifolia (Maiden and Betche) nuts from Paraguay A1 Mereles Ceuppens, Laura Graciela A1 Ferro, Esteban Antonio A1 Alvarenga Sosa, Nelson Luis A1 Caballero, Silvia Beatriz A1 Wiszovaty, Lourdes A1 Piris Jara, Patricia Adelaida A1 Michajluk, Boris Javier A2 Universidad Nacional de Asunción - Facultad de Ciencias Químicas AB Centesimal composition, fatty acids profile, mineral, total antioxidant capacity (TAC), total phenolic compounds (TPC) and α-tocopherol contents of 3 cultivars of Macadamia integrifolia nuts cultivated in Paraguay was evaluated. Its high lipid content (73.5±1.4 g/100g) makes this nut a high energy food (737±18 kcal/100g). High content of monounsaturated fatty acids MUFA (49.4-58.7 mg/100g), mainly oleic (34.5-47.0 mg/100g) and palmitoleic (7.1-12.8 mg/100g) was observed. Minerals Mg, Zn, Cu and Mn reaches good concentration facing nutritional standards. Its antioxidant properties are related to levels of TPC (77.9-96.3 mg galic acid equivalent/100g), α-tocopherol (0.2-18.4 mg/100g) and TAC (21.0-36.8 μM Trolox equivalent/g). The cultivar HAES 344 showed the highest TPC content and the highest TAC level. San Joaquin cultivar exhibited the highest α-tocopherol content. The high content of MUFA, α-tocopherol, as well as, the level of TPC and TAC is consistent with the claims of antioxidant potential of these nuts. SN 2599-2608 YR 2017 FD 2017 LK http://hdl.handle.net/20.500.14066/3332 UL http://hdl.handle.net/20.500.14066/3332 LA eng NO CONACYT - Consejo Nacional de Ciencias y Tecnología DS MINDS@UW RD 28-mar-2024