Cold pressed macadamia oil

Chemistry and Functionality of Cold-Pressed Macadamia Nut Oil

“…Monoacylglycerols and polar lipids are found in minor quantities, representing 1 and 3%, respectively [35]. The profiles and relative concentration of the triacylglycerols from CPMO did not vary much from that of commercial macadamia nut oil [13].…”

“…The macadamia nut, which belongs to the Proteaceae family, is native to Australia [15]. At the maturity stage, the nut is approximately 2.6 cm in length and 2.7 cm in width, and it consists of the husk, shell, and kernel [13,16]. The kernel, an edible part of the nut, contains oil (69-78%) [17].…”

“…The kernel, an edible part of the nut, contains oil (69-78%) [17]. About nine species of macadamia have been discovered to date; however, for commercial production, only two species, which are Macadamia integrifolia and Macadamia tetraphylla and their hybrids, are common [13]. The physical differences between the two species are that Macadamia integrifolia is characterized by a round shape with a smooth shell, whilst Macadamia tetraphylla is identified as spindle-shaped with a rough shell [18].…”

“…Two types of mechanical pressing methods are common, and these are cold pressing and hot-pressing. The literature has reported that the maximum temperature of coldpressed oil ranges between 30 and 50 • C, which preserves its nutritional quality [13,31]. Three main stages are involved in cold pressing, including seed defatting, seed fragmentation, and seed conditioning.…”

“…Therefore, there is growing consumer demand for cold-pressed oil, such as cold-pressed macadamia nut oil (CPMO). CPMO has a clear golden yellow color, distinctive nutty aroma, and flavor [13]. The oil is rich in monounsaturated fatty acids (MUFA), predominantly oleic (60%) and palmitoleic (~20%) acids, which are vital in reducing plasma low-density lipoprotein (LDL) cholesterol, prevention of cancer, and atherosclerosis [10,14].…”