Macadamia oil

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A bottle and dish of macadamia oil

Macadamia oil (or macadamia nut oil) is the non-volatile oil collected from the nuts of the macadamia (Macadamia integrifolia), a native Australian plant. It is used in food as a frying or salad oil, and in cosmetic formulations as an emollient or fragrance fixative.

Physical properties

Macadamia integrifolia
Fresh macadamia nuts

Macadamia nuts contain over 75% of their weight as oil, the remainder is: 9.0% protein, 9.3% carbohydrates, 1.5% moisture, 1.6% mineral matter and 2.0% fiber. Macadamia kernels contain vitamin A1, B1, B2, niacin and essential elements such as calcium, iron, phosphorus, magnesium and potassium. The oil is a triglyceride and contains primarily monounsaturated fats up to 80–84%. Macadamia oil contains the highest percentage of monounsaturates when compared to both olive and canola oils.[1]

Macadamia integrifolia is an Australian tree with holly-like leaves that grows well in a moist organic soil and can withstand temperatures as low as −4.4 °C (24 °F). Seedlings bear in 5–7 years. The fruit is borne in a case enclosing an extremely hard spherical nut. The kernel is whitish, sweet and eaten raw or roasted. The flowers are white to cream and the leaves are in whorls of three. Propagation is by seed, grafting or air layering. It is grown commercially.[2]

Common names of the trees are the Australian nut or the Queensland nut. Species are “smooth shelled macadamia” called Macadamia integrifolia and “rough shelled macadamia” called Macadamia tetraphylla. Macadamia ternifolia is also the name used for M. integrifolia. Macadamia integrifolia is native to Australia where it grows in rain forests and close to streams. Macadamia tetraphylla is native to Southeastern Queensland and Northeastern New South Wales. The oil content ranges from 65% to 75% and sugar content ranges from 6% to 8%. These factors result in variable colors and texture when the nuts are roasted under the same conditions.[2]

Macadamia oil is liquid at room temperature. The refined oil is clear, lightly amber-colored with a slightly nutty smell. It has a specific gravity of 900–920 and a flash point of over 300 °C (572 °F).[3]

Oil accumulation does not commence until the nuts are fully grown and the shell hardens. It accumulates rapidly in the kernel during late summer when the reducing sugar content decreases. The composition of mature, roasted and salted macadamia nuts is shown. As with many oil seeds, the protein is low in methionine. Fresh kernels contain up to 4.6% sugar, mostly non-reducing sugar. The oil consists of mainly unsaturated fatty acids and is similar in both species, although the proportion of unsaturated to saturated fatty acids appears to be slightly higher in M. integrifolia (6.2:1 compared with 4.8:1). The fatty acid composition and the absence of cholesterol may lead to the promotion of macadamias as a high-energy health food. The major volatile components in roasted macadamia kernels are apparently similar to those found in other roasted nuts, although little detailed information is available.[4]

Uses in food

Macadamia oil can be used for frying due to its high heat capacity along with other properties useful as an edible oil:[citation needed]

Nutritive value (g/100g) of macadamia nuts roasted in oil and salted.[4]

Water (%) 2
Energy (KJ) 3064
Protein (g) 7.1
Fat (g) 78.6
Fatty acids Saturated (g) 11.4
Monounsaturated (g) 61.1
Polyunsaturated (g) 0.014
Carbohydrate (g) 14.3
Calcium (mg) 46.4
Phosphorus (mg) 203.6
Iron (mg) 1.8
Potassium (mg) 332.1
Sodium (mg) 264.3
Sodium – unsalted raw (mg) 7.1
Thiamin (mg) 0.21
Riboflavin (mg) 0.11
Nicotinic acid (mg) 2.14
Magnesium (mg) 0.12
Zinc (mg) 1.4
Manganese (mg) 0.38
Copper (mg) 0.33

Fatty acids

Macadamia oil technical data[5][6]
Parameter Units Min Max
FFA (oleic acid) % 1.5
Peroxide value meqO2/Kg 5.0
Saponification value mg/KOH/gr
C:14:0 Mystiric % 0.7 1.6
C:16:0 Palmitic % 9.3 13.1
C:16:1 Palmitoleic % 24.0 36
C:18:0 Stearic % 4.6 6.1
C:18:1 Oleic % 40.0 51.0
C:18:2 Linoleic % 1.6 3.7
C:20:0 Arachidic % 2.9 4.0
C:20:1 Gadoleic % 2.3 3.7
C:22:0 Behenic % 0.6 1.7
Extra virgin olive oil for comparison[7][8]
Parameter Units Min Max
FFA (oleic acid) % <0.8
Peroxide value meqO2/Kg <20.0
Saponification value mg/KOH/gr
C:16:0 Palmitic % 7.5 20.0
C:16:1 Palmitoleic % 0.3 3.5
C:18:0 Stearic % 0.5 5.0
C:18:1 Oleic % 55.0 83.0
C:18:2 Linoleic % 3.5 21.0
C:18:3 Linolenic % 0 <1.0
C:20:0 Arachidic % <0.6
C:20:1 Gadoleic % <0.4

Macadamia oil contains approximately 60% oleic acid, 19% palmitoleic acid, 1-3% linoleic acid and 1-2% α-linolenic acid. The oil displays chemical properties typical of a vegetable triglyceride oil, as it is stable due to its low polyunsaturated fat content.[9]

Properties of vegetable oils[10][11]
The nutritional values are expressed as percent (%) by mass of total fat.
Type Processing
treatment[12]		 Saturated
fatty acids		 Monounsaturated
fatty acids		 Polyunsaturated
fatty acids		 Smoke point
Total[10] Oleic
acid
(ω-9)		 Total[10] α-Linolenic
acid
(ω-3)		 Linoleic
acid
(ω-6)		 ω-6:3
ratio
Avocado[13] 11.6 70.6 52–66
[14]		 13.5 1 12.5 12.5:1 250 °C (482 °F)[15]
Brazil nut[16] 24.8 32.7 31.3 42.0 0.1 41.9 419:1 208 °C (406 °F)[17]
Canola[18] 7.4 63.3 61.8 28.1 9.1 18.6 2:1 204 °C (400 °F)[19]
Coconut[20] 82.5 6.3 6 1.7 0.019 1.68 88:1 175 °C (347 °F)[17]
Corn[21] 12.9 27.6 27.3 54.7 1 58 58:1 232 °C (450 °F)[19]
Cottonseed[22] 25.9 17.8 19 51.9 1 54 54:1 216 °C (420 °F)[19]
Cottonseed[23] hydrogenated 93.6 1.5 0.6 0.2 0.3 1.5:1
Flaxseed/linseed[24] 9.0 18.4 18 67.8 53 13 0.2:1 107 °C (225 °F)
Grape seed   10.4 14.8 14.3   74.9 0.15 74.7 very high 216 °C (421 °F)[25]
Hemp seed[26] 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1 166 °C (330 °F)[27]
High-oleic safflower oil[28] 7.5 75.2 75.2 12.8 0 12.8 very high 212 °C (414 °F)[17]
Olive, Extra Virgin[29] 13.8 73.0 71.3 10.5 0.7 9.8 14:1 193 °C (380 °F)[17]
Palm[30] 49.3 37.0 40 9.3 0.2 9.1 45.5:1 235 °C (455 °F)
Palm[31] hydrogenated 88.2 5.7 0
Peanut[32] 16.2 57.1 55.4 19.9 0.318 19.6 61.6:1 232 °C (450 °F)[19]
Rice bran oil 25 38.4 38.4 36.6 2.2 34.4[33] 15.6:1 232 °C (450 °F)[34]
Sesame[35] 14.2 39.7 39.3 41.7 0.3 41.3 138:1
Soybean[36] 15.6 22.8 22.6 57.7 7 51 7.3:1 238 °C (460 °F)[19]
Soybean[37] partially hydrogenated 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1
Sunflower[38] 8.99 63.4 62.9 20.7 0.16 20.5 128:1 227 °C (440 °F)[19]
Walnut oil[39] unrefined 9.1 22.8 22.2 63.3 10.4 52.9 5:1 160 °C (320 °F)[40]

References

  1. ^ Akhtar; et al. (2006). "Evaluation of basic properties of macadamia nut oil". Gomal University Journal of Research, 22: 21–27. Retrieved 2 January 2016.
  2. ^ a b "Madamia Integrifolia". CRFG. Retrieved 2 January 2016.
  3. ^ "MSDS Macadamia Nut Oil". AAKO. Archived from the original on 28 January 2016. Retrieved 1 January 2016.
  4. ^ a b "Macadamia Nuts". Retrieved 1 January 2016.[permanent dead link]
  5. ^ "Fatty acids profile of oil from nine varieties of Macadamia nut".
  6. ^ "Macadamia Nut Oil" (PDF). McKinley Resources, Inc. Retrieved 31 December 2015.
  7. ^ "Chemistry and quality of olive oil" (PDF). primefacts. Retrieved 31 December 2015.
  8. ^ "Chemical Characteristics". Olive Oil Source. Retrieved 31 December 2015.
  9. ^ Kleemann, Michael (7 Mar 2010). "Organic & Natural Life – Business Opportunities". xing.com. Retrieved August 15, 2012.
  10. ^ a b c "US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns.
  11. ^ "Fats and fatty acids contents per 100 g (click for "more details"). Example: Avocado oil (user can search for other oils)". Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. Retrieved 7 September 2017. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.
  12. ^ "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996" (PDF).
  13. ^ "Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  14. ^ Ozdemir F, Topuz A (2004). "Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period" (PDF). Food Chemistry. Elsevier. pp. 79–83. Archived from the original (PDF) on 2020-01-16. Retrieved 15 January 2020.
  15. ^ Wong M, Requejo-Jackman C, Woolf A (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. The American Oil Chemists' Society. Retrieved 26 December 2019.
  16. ^ "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  17. ^ a b c d Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59–65. doi:10.1016/j.foodchem.2009.09.070.
  18. ^ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  19. ^ a b c d e f Wolke RL (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
  20. ^ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  21. ^ "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  22. ^ "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  23. ^ "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  24. ^ "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  25. ^ Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutrition and Metabolic Insights. 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
  26. ^ Callaway J, Schwab U, Harvima I, Halonen P, Mykkänen O, Hyvönen P, Järvinen T (April 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". The Journal of Dermatological Treatment. 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622. S2CID 18445488.
  27. ^ Melina V. "Smoke points of oils" (PDF). veghealth.com. The Vegetarian Health Institute.
  28. ^ "Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  29. ^ "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  30. ^ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  31. ^ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  32. ^ "Oil, peanut". FoodData Central. usda.gov.
  33. ^ Orthoefer FT (2005). "Chapter 10: Rice Bran Oil". In Shahidi F (ed.). Bailey's Industrial Oil and Fat Products. Vol. 2 (6th ed.). John Wiley & Sons, Inc. p. 465. doi:10.1002/047167849X. ISBN 978-0-471-38552-3.
  34. ^ "Rice bran oil". RITO Partnership. Retrieved 22 January 2021.
  35. ^ "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov. 1 April 2019.
  36. ^ "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  37. ^ "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  38. ^ "FoodData Central". fdc.nal.usda.gov.
  39. ^ "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
  40. ^ "Smoke Point of Oils". Baseline of Health. Jonbarron.org.

External links

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