Characterization of macadamia oil (Macadamia integrifolia) obtained under different extraction conditions

The aim of this study was to evaluate how the pretreatment of macadamia nuts, with oven or microwave, followed by oil extraction by mechanical press (screw or hydraulic) affect the yield and chemical characteristics of macadamia oil. The combination of the pretreatments and mechanical oil extraction...

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Bibliographic Details
Published in:Emirates journal of food and agriculture 2020-04, Vol.32 (4), p.295-302
Main Authors: Ribeiro, Ana Paula Lima, Haddad, Felipe Furtini, Tavares, Talita de Sousa, Magalhães, Kassiana Teixeira, Pimenta, Carlos José, Nunes, Cleiton Antônio
Format: Article
Language:English
Subjects:
Acidity
Crop yield
Edible oils
Fatty acid composition
Fatty acids
Heating
Hydraulic presses
Hydraulics
Iodine
Laboratories
Macadamia nuts
Mechanical presses
Methods
Microwaves
Nuts
Peroxide
Potash
Potassium
Pretreatment
Quality
Rancidity
Seeds
Solvent extraction processes
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Summary:The aim of this study was to evaluate how the pretreatment of macadamia nuts, with oven or microwave, followed by oil extraction by mechanical press (screw or hydraulic) affect the yield and chemical characteristics of macadamia oil. The combination of the pretreatments and mechanical oil extractions was done as follows: oil extract only by screw press, only by hydraulic press, heating by microwave followed by screw press, heating in oven followed by screw press, heating by microwave followed by hydraulic press, and heating in oven followed by hydraulic press. To characterize the oils, the following analyzes were performed: yield, peroxide value, free acidity, iodine and saponification value, fatty acid composition and oxidative rancidity. The oils extracted by hydraulic press combined with microwave had the highest yield, the best oxidative stability and lowest peroxide value. The results suggest that the combination of microwaves and hydraulic press extract oils with quality superior to the other treatments studied.
ISSN:2079-052X
2079-0538
DOI:10.9755/ejfa.2020.v32.i4.2095