Article citationsMore>>

Mc Gee, H. (2007) The Kitchen and the Food. Encyclopedia of the Science and the Culture of the Food. Debate Publishers, 941.

has been cited by the following article:

• TITLE: Lipid Profile and Antioxidant Activity of Macadamia Nuts (Macadamia integrifolia) Cultivated in Venezuela

  AUTHORS: Alejandra Rengel, Elevina Pérez, George Piombo, Julien Ricci, Adrien Servent, María Soledad Tapia, Olivier Gibert, Didier Montet

  KEYWORDS: Lipids, Antioxidant Activity, Fatty Acids, Macadamia Nut, Phytochemical Compounds

  JOURNAL NAME: Natural Science, Vol.7 No.12, November 24, 2015

  ABSTRACT: Macadamia nuts (Macadamia integrifolia) grown in Venezuela have showed an average total fat content of 70%. Oleic acid (18:1) was the main monounsaturated fatty acid (MUFA) (51.3%), followed by palmitoleic acid (16:1, 22.6%). The content of polyunsaturated fatty acids (PUFAs), C18:2 and C18:3 represented 5.4%. Thus, MUFAs and PUFAs together constituted more than 80% of the total fatty acids present. Trans-vaccenic acid was also present (3%). As regards to other phytochemical compounds, tocopherols and tocotrienols were not found in the sample, but the presence of squalene was detected.The antioxidant activity (44.2%) of the extract was produced by the phytochemicals present.