Comparative Study of Chemical Compositions and Antioxidant Capacities of Oils Obtained from 15 Macadamia (Macadamia integrifolia) Cultivars in China

文献类型： 外文期刊

第一作者： Shuai, Xixiang

作者： Shuai, Xixiang;Chen, Mingshun;Liang, Ruihong;Chen, Jun;Liu, Chengmei;Dai, Taotao;Du, Liqing

作者机构：

关键词： macadamia oil; cultivars; minor components; antioxidant capacity; triacylglycerols

期刊名称：FOODS （ 影响因子：4.092； ）

ISSN：

年卷期： 2021 年 10 卷 5 期

页码：

收录情况： SCI

摘要： The planting area of macadamia in China accounted for more than one third of the world's planted area. The lipid compositions, minor components, and antioxidant capacities of fifteen varieties of macadamia oil (MO) in China were comparatively investigated. All varieties of MO were rich in monounsaturated fatty acids, mainly including oleic acid (61.74-66.47%) and palmitoleic acid (13.22-17.63%). The main triacylglycerols of MO were first time reported, including 19.2-26.1% of triolein, 16.4-18.2% of 1-palmitoyl-2,3-dioleoyl-glycerol, and 11.9-13.7% of 1-palmitoleoyl-2-oleoyl-3-stearoyl-glycerol, etc. The polyphenol, alpha-tocotrienol and squalene content varied among the cultivars, while Fuji (791) contained the highest polyphenols and squalene content. Multiple linear regression analysis indicated the polyphenols and squalene content positively correlated with the antioxidant capacity. This study can provide a crucial directive for the breeding of macadamia and offer an insight into industrial application of MO in China.

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