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 19-dic-2024