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Carvajal, J. and Bedoya, D. (2010) Physicochemical Study and of Stability of the Oil of Nut of Macadamia tetraphylla Cultivated in the Coffee Colombian Region. Thesis of Degree. Technological University of Pereira, Colombia.

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.