Fatty acid composition and oxidative stability of macadamia oil

Abstract

The results of analysis of six macadamia oil samples showed that 15 types of fatty acid composition were detected by gas chromatography, the total amount of unsaturated fatty acids(UFA) accounted for 77.27%~81.02%, and monounsaturated fatty acids (MUFA) accounted for 74.82%~79.44%, the unsaturated fatty acids (UFA) were mainly oleic acid and palmitoleic acid, accounted for 60.8%~62.5%, 11.3%~14.8% respectively. The physicochemical properties of macadamia oil samples met the requirements of vegetable oil quality standards, among which acid value and peroxide value were lower. Accelerated oxidation tests of 6 samples were detected by oven method. Temperature and time have obvious effects on macadamia oil, and the influence of temperature was more than that of time. Under different temperature conditions, the change trend of peroxide value and acid value of macadamia oil were 60 ℃>40 ℃>20 ℃, 60 ℃> 40 ℃> 20 ℃.

Keywords

• macadamia oil
• fatty acid composition
• oxidative stability
• accelerated oxidation test