Studied on antioxidant activities and compositions of macadamia nuts oil by aqueous extraction

Authors

DU Liqing, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524091, China
SHUAI Xixiang, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524091, China
TU Xinghao, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524091, China
ZHANG Ming, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524091, China

Abstract

Extracted kernel oil from dried Macadamia by aqueous method. Firstly, the basic physicochemical properties were analyzed, and then, the infrared characteristics, fatty acid, tocopherol, phospholipids, sterols of macadamia oil were analyzed by the method of IR, GC and HPLC, to determine the oxidation induction time and free radical scavenging capacity to evaluate the antioxidant capacity of macadamia nut oil. The results showed that the peroxide value, acid value, iodine value, saponification value, refractive index，moisture and volatile matter by aqueous extraction of macadamia nut oil were 0.59 mmoL/kg, 0.28 mg KOH/g, 74.21 g/100 g, 198.78 mg KOH/g, 1.466 8, 0.36%, respectively; the infrared spectrum shows that the macadamia nut oil has the characteristic absorption of the nut oil; fatty acid analysis revealed that the content of unsaturated fatty acid was 83.45%, of which the content of oleic acid and oleic acid were 17.25% and 61.44%, respectively; the content of the total phenolic and sterol were 31.87 and 55.51 mg/100 g, respectively, while phospholipids and tocopherol were not detected; the oxidation induction time of macadamia nut oil was 11.44 h, and the ability of free radical scavenging was 89.84%, which had good oxidation resistance.

Publication Date

10-28-2016

First Page

140

Last Page

144

DOI

10.13652/j.issn.1003-5788.2016.10.034

Recommended Citation

Liqing, DU; Xixiang, SHUAI; Xinghao, TU; and Ming, ZHANG (2016) "Studied on antioxidant activities and compositions of macadamia nuts oil by aqueous extraction," Food and Machinery: Vol. 32: Iss. 10, Article 33.
DOI: 10.13652/j.issn.1003-5788.2016.10.034
Available at: https://www.ifoodmm.cn/journal/vol32/iss10/33

References

[1] 范方宇, 阚欢, 刘建琴, 等. 澳洲坚果蛋白酶解工艺及抗氧化性研究[J]. 食品科技, 2011, 36(12): 230-233.
[2] DUXBURY D. Lipid scientists shake healthy macadamia nut tree [J]. Food Processing, 1995, 54(6): 83.
[3] 刁卓超, 杨薇, 李建欢, 等. 澳洲坚果热风干燥特性研究[J]. 食品与机械, 2010, 26(6): 44-46.
[4] 刘建福, 黄莉. 澳洲坚果的营养价值及其开发利用[J]. 中国食物与营养, 2005(2): 25-26.
[5] VENKATACHALAM M, SATHE S K. Chemical composition of selected edible nut seeds [J]. Journal of Agricultural and Food Chemistry, 2006, 54(13): 4 705-4 714.
[6] 赵静, 唐君海, 王文林, 等. 澳洲坚果营养成分分析[J]. 农业研究与应用, 2013(3): 24-25.
[7] 倪秀梅. 坚果的营养及其对心血管疾病危险性的保护作用 [J]. 山东食品科技, 2003(7): 14-16.
[8] 陆雅丽, 王明力, 闫岩, 等. 微波辅助提取薏苡仁油的工艺优化[J]. 食品与机械, 2014, 30(3): 198-200.
[9] 倪培德. 植物油制取与加工工艺学[Ｍ]. 无锡: 无锡轻工业学院, 1993: 88-90.
[10] 黄宗兰, 钟俊桢, 熊洋, 等. 水剂法提取澳洲坚果油及其理化特性的研究[J]. 中国粮油学报, 2015, 30(11): 86-90.
[11] 范晓波. 澳洲坚果油水剂法提取工艺的研究[J]. 中国油脂, 2016, 41(6): 15-18.
[12] International Olive Council. Determination of the composition and content of sterols by capillary-column gas chromatography[S]. IL: English, 2013.
[13] American Oil Chemists’ Society. Official methods and recommended practices of the AOCS[M]. IL: Champaign, 2009: 8-89.
[14] American Oil Chemists’ Society. Official Methods and Recommended Practices of the AOCS[M]. IL: Champaign, 1998: 15.
[15] CHEN Jun, LIANG Rui-hong, LIU Wei, et al. Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism[J]. Food Hydrocolloids, 2012, 28(1): 121-129.
[16] 许良, 叶丽君, 黄雪松, 等. 亚临界丁烷萃取澳洲坚果油工艺及品质研究[J]. 中国粮油学报, 2015, 30(6): 79-83.
[17] LEE Jae-min, LEE Jae-hwan, CHANG Pahn-shick, et al. Development of a method predicting the oxidative stability of edible oils using 2,2-diphenyl-1-picrylhydrazyl (DPPH)[J]. Food Chemistry, 2007, 103(2): 662-669.
[18] LIU Wei, FU Yu-jie, ZU Yuan-gang, et al. Supercritical carbondioxide extraction of seed oil from Opuntia dillenii Haw. and its antioxidant activity[J]. Food Chemistry, 2009, 114(1): 334-339.
[19] 许良. 亚临界丁烷萃取澳洲坚果油及脱脂粉多糖的纯化研究[D]. 广州: 暨南大学, 2015.
[20] FOURIE P C, BASSON D S. Changes in tocopherol content of almond, pecan and macadamia kernels during storage[J]. Journal American Oil Chemists Society, 1989, 66: 1 113-1 115.
[21] KAIJSERA A, DUTTA P, SAVAGE G. Oxidative stability and lipid composition of macadamia nuts grown in New Zealand[J]. Food Chemistry, 2000, 71(1): 67-70.
[22] WALL M M. Functional lipid characteristics, oxidative stability, and antioxidant activity of macadamia nut (Macadamia integrifolia) cultivars[J]. Food Chemistry, 2010, 121(4): 1 103-1 108.
[23] QUINN L A, TANG H H. Antioxidant properties of phenolic compounds in macadamia nuts[J]. JAOCS, 1996, 73(11): 1 585-1 588.
[24] 魏长宾, 刘胜辉, 臧小平, 等. 澳洲坚果油脂肪酸组成分析[J]. 中国油脂, 2008, 33(9): 75-76.
[25] ALBUQUERQUEA M L S, GUEDES I, ALCANTARA P, et al. Infrared absorption spectra of Buriti (Mauritia exuosa L.) oil[J]. Vibrational Spectroscopy, 2003, 33: 127-131.
[26] SANTOS O V, CORRA N C F, CARVALHO Jr R N, et al. Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction[J]. Journal of Food Engineering, 2013(117): 499-504.
[27] SILVERSTAIN R M, WEBSTER F X. Identicao espectrométrica de compostos orgnicos[J]. Rio de Janeiro, LTC, 2007, 12: 490.
[28] REDA S Y, CARNEIRO P B. leos e gorduras: aplicaes e implicaes[J]. Revista Analytica, 2007, 27: 60-67.
[29] MIRALLAKBARI H, SHAHIDI F. Oxidative stability of tree nut oils[J]. J. Agric. Food Chem., 2008, 56: 4 751-4 759.
[30] PRADOA A C P D, MANIONB B A, SEETHARAMAN K, et al. Relationship between antioxidant properties and chemical composition of the oil and the shell of pecan nuts [Caryaillinoinensis (Wangenh) C.Koch][J]. Industrial Crops and Products, 2013(45): 64-73.