Naturally occurring high-oleic oils: Avocado, macadamia, and olive oils

Stolp, Lucas J.; Kodali, Dharma R.

doi:10.1016/b978-0-12-822912-5.00003-4

Cited by 3 publications

(4 citation statements)

References 54 publications

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“…In the vegetable kingdom, oils with a high content of natural oleic acid stand out, such as avocado, macadamia, and olive oils. Macadamia oil has the highest monounsaturated oil content (80%) among common edible oils, followed by olive oil (74%) and avocado (65%) [2]. However, roasting nuts, a process normally used to improve sensory characteristics such as texture and flavor, can alter the fatty acid profile and minor components of the nuts depending on the roasting temperature [25], so recommendations indicate that its healthiest consumption is as dry nut, without roasting.…”

Section: Macadamia Nut and Oil Compositionmentioning

confidence: 99%

“…Palmitoleic acid is an unusual omega-7 monounsaturated fatty acid found naturally in high levels in macadamia plants (17-20% of the oil) and shares the same structure as the endogenously synthesized form of palmitoleic acid in humans, for which it receives a lot of attention regarding metabolism and health. Recently, palmitoleic acid has been shown to be a lipokine with many beneficial health effects, including anti-inflammatory properties, reduction in body weight, blood glucose, and triglyceride levels, and Challenges and Advances in the Production of Export-Quality Macadamia and Its Integral Use… DOI: http://dx.doi.org/10.5772/intechopen.105000 improvement in insulin sensitivity [2]. The importance of regulating its content as an indicator of its nutritional quality and commercial value has been discussed, especially given its ability to increase insulin sensitivity and reduce the risk of diabetes.…”

Section: Macadamia Nut and Oil Compositionmentioning

confidence: 99%

“…In vivo studies in rats, mice, and humans have shown that macadamia nut oil reduces total cholesterol, low-density lipoprotein (LDL) cholesterol, body weight, and body mass index, inhibits the development of sucrose−/fructose-induced hepatic steatosis, and attenuates adipocyte hypertrophy and inflammation in adipose tissue and macrophages [1]. In addition to the high concentration of monounsaturated, the main source of health nutrition and pharmacological properties of these oils comes from their minor components that are phytosterols, tocopherols, phenols, squalene, carotenoids, and others [2]. Its antioxidant potential is attributed to these compounds together.…”

Section: Introductionmentioning

confidence: 99%

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Challenges and Advances in the Production of Export-Quality Macadamia and Its Integral Use with Green Technologies

Mereles¹,

Smidt²,

Martínez³

et al. 2023

Tropical Plant Species and Technological Interventions for Improvement

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Macadamia nut is an alternative crop for agricultural production in tropical Latin American countries. Its cultivation in itself constitutes a challenge for countries with high relative humidity temperatures, especially in the postharvest period. Environmentally friendly technologies suggest a comprehensive nut in shell (NIS) and kernels treatment, taking advantage of the waste generated in the drying process, critical point. This chapter explores the methods of the literature and those applied in local research for the integral use, drying of macadamia nuts, and their processing until obtaining products of high nutritional quality (dried nut and oil) and with clean technologies applicable to small producers.

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Section: Macadamia Nut and Oil Compositionmentioning

confidence: 99%

Section: Macadamia Nut and Oil Compositionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Challenges and Advances in the Production of Export-Quality Macadamia and Its Integral Use with Green Technologies

Mereles¹,

Smidt²,

Martínez³

et al. 2023

Tropical Plant Species and Technological Interventions for Improvement

View full text Add to dashboard Cite

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“…Therefore, macadamia nuts serve as an alternative source of these essential building blocks for optimal health. Furthermore, macadamia nuts are naturally rich in fats, which comprise up to 75% of their total composition [7,8]. Among these fats, approximately 59% are in the form of monounsaturated fat [7].…”

Section: Introductionmentioning

confidence: 99%

Effect of Preharvest Ethephon Application on Selected Biochemical Components and Polyphenol Oxidase Activity in Macadamia Nuts

Aruwajoye,

Mditshwa,

Magwaza

et al. 2023

Horticulturae

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Ethephon is a plant growth regulator that triggers diverse responses in plants, such as fruit ripening, leaf senescence, hull senescence, stem elongation, and nut abscission. This study examined how the preharvest application of ethephon 480 SL® affects selected biochemical components and polyphenol oxidase (PPO) activity in two macadamia nut cultivars: ‘788’ and ‘Beaumont’. Ethephon was applied to the trees via a Cima mist blower at rates of 13.33 mL/L per hectare for the ‘788’ cultivar and 16.67 mL/L per hectare for the ‘Beaumont’. Following harvest, the nuts were stored at 25 °C for 72 days, and samples were taken at 18-day intervals. Standard procedures were used to assess the following: total phenolics, total flavonoids, 2,2,-diphenyl-1-picrylhydrazyl (DPPH) assay, Ferric reducing ability power (FRAP) assay, sucrose, total protein, and PPO activities. This evaluation was carried out across a total of four treatments: ethephon-treated nuts from the orchard floor (ED), ethephon-treated nuts from the tree (ET), untreated nuts from the orchard floor (CD), and untreated nuts from the tree (CT). The evaluation’s outcomes were analyzed using a principal component analysis (PCA), a correlation matrix heat map (CMHM), and a graphical assessment. The results unveiled significant correlations and associations among the assessed parameters. The correlation matrix heat map analysis highlighted a strong positive correlation (0.97) between the sucrose and the PPO activity in the ‘Beaumont’ cultivar, supported by the PCA analysis identifying the ED treatment as the most influential. At the storage period’s conclusion, the ED treatment had the highest sucrose content (18.63 mg/g) and polyphenol oxidase activity (1.06 U g−1). In the ‘788’ cultivar, a close relationship emerged between the phenolic content, the PPO activity, and the Ferric reducing antioxidant power (FRAP)’s antioxidant activity. Consistently, the CT treatment (untreated nuts) demonstrated positive correlations with several key parameters in both cultivars, displaying heightened phenolic content and antioxidant activities. Consequently, our findings indicate that the CT treatment, involving tree-harvested nuts without ethephon application, could be the preferred option for sustaining macadamia nuts’ quality and shelf life compared to other methods. Moreover, our study underscores the significance of proper storage conditions for maintaining the desired biochemical parameters of macadamia nuts. By comprehending the effects of distinct treatments and harvesting techniques, producers and processors can devise strategies to optimize storage conditions and uphold macadamia nut quality.

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The Nutritional and Therapeutic Aspects of Australian Macadamia Nuts

Nisa,

Batool

2024

Advances in Bioinformatics and Biomedical Engineering

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Macadamia nuts, native to Australia, are a nutritional powerhouse with numerous health benefits. They are rich in heart-healthy monounsaturated fats, antioxidants, essential vitamins and minerals, and antioxidants. They help regulate blood sugar levels, provide a sensation of fullness, and have anti-inflammatory properties. Macadamia nuts also hydrate skin and may prevent signs of ageing. They are used in skin care products due to their hydrating and restorative properties. However, some people have severe allergic reactions, potentially leading to respiratory issues. Overall, Australian macadamia nuts offer a fun and health-conscious option for those seeking a holistic approach to well-being.

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Naturally occurring high-oleic oils: Avocado, macadamia, and olive oils

Cited by 3 publications

References 54 publications

Challenges and Advances in the Production of Export-Quality Macadamia and Its Integral Use with Green Technologies

Challenges and Advances in the Production of Export-Quality Macadamia and Its Integral Use with Green Technologies

Effect of Preharvest Ethephon Application on Selected Biochemical Components and Polyphenol Oxidase Activity in Macadamia Nuts

The Nutritional and Therapeutic Aspects of Australian Macadamia Nuts

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