Chemical composition of Macadamia integrifolia (Maiden and Betche) nuts from Paraguay

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http://hdl.handle.net/20.500.14066/3332
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Author(s)
Mereles Ceuppens, Laura GracielaCONACYT Authority; Ferro, Esteban AntonioCONACYT Authority; Alvarenga Sosa, Nelson LuisCONACYT Authority; Caballero de Colombo, Silvia BeatrizCONACYT Authority; Wiszovaty, LourdesCONACYT Authority; Piris Jara, Patricia AdelaidaCONACYT Authority; Michajluk, Boris JavierCONACYT Authority
Date of publishing
2017
Type of publication
research article
Subject(s)
Abstract
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.
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