Fatty acids profile of oil from nine varieties of Macadamia nut

Figures & data

Table 1 Lipids content (g of oil per 100 g⁻¹ dry-solids) and fatty acids composition of oil (%) from nine varieties of Macadamia nut.

	Variety
	Ika Ika 333	A-527	L1	Cate	Lewis	UCLA	Beaumont 695	Huatusco	Victoria
Lipids content	76.7 ± 0.7^cd	75.2 ± 0.7^bc	79.7 ± 0.7^d	74.7 ± 0.7^abc	74.8 ± 0.7^abc	72.6 ± 0.7 ^ab	77.7 ± 0.7^cd	79.7 ± 0.7^d	70.9 ± 0.7^a
C10	0.005 ± 0.00^a	ND	ND	ND	ND	ND	ND	ND	0.003 ± 0.00^a
C12	0.08 ± 0.01^bc	0.177 ± 0.0^ab	0.12 ± 0.01^abc	0.11 ± 0.01^abc	0.11 ± 0.01^bc	0.09 ± 0.01^bc	0.09 ± 0.01^bc	0.06 ± 0.01^cd	0.14 ± 0.01^ab
C14	0.7 ± 0.2^b	1.6 ± 0.2^a	0.9 ± 0.2^ab	0.9 ± 0.2^ab	1.0 ± 0.2^ab	0.7 ± 0.2^b	1.0 ± 0.2^ab	0.7 ± 0.2^b	1.4 ± 0.2^ab
C16	13.1 ± 0.5^a	10.0 ± 0.5^bc	9.3 ± 0.5^c	12.2 ± 0.5^a	9.6 ± 0.5^c	11.0 ± 0.5^a	11.0 ± 0.5^a	8.4 ± 0.5^c	10.4 ± 0.5^bc
C16:1	24 ± 1^c	25 ± 1^bc	36 ± 1^a	26 ± 1^bc	26 ± 1^bc	28 ± 1^b	24 ± 1^c	26 ± 1^bc	29 ± 1^b
C16:2	ND	0.001 ± 0.00^a	ND	ND	ND	ND	ND	ND	0.001 ± 0.00^a
C17	ND	ND	ND	0.9 ± 0.3^a	ND	ND	ND	ND	ND
C18	6.1 ± 0.4^a	6.1 ± 0.4^a	4.7 ± 0.4^bc	5.5 ± 0.4^a	4.6 ± 0.4^b	5.3 ± 0.4^ab	4.4 ± 0.4^bc	4.6 ± 0.4^b	5.3 ± 0.4^ab
C18:1 Δ9 + C18:1 Δ11	45 ± 2^bc	43 ± 2^cd	40 ± 2^d	44 ± 2^cd	46 ± 2^b	45 ± 2^bc	48 ± 2^ab	51 ± 2^a	41 ± 2^cd
C18:2	1.6 ± 0.8^c	3.4 ± 0.8^a	2.1 ± 0.8^bc	2.7 ± 0.8^abc	3.7 ± 0.8^a	2.1 ± 0.8^bc	3.2 ± 0.8^ab	2.2 ± 0.8^bc	2.9 ± 0.8^a
C20	3.9 ± 0.2^ab	4.6 ± 0.2^a	3.6 ± 0.2^bc	3.8 ± 0.2^ab	3.7 ± 0.2^ab	3.9 ± 0.2^ab	3.3 ± 0.2^bc	2.9 ± 0.2^c	4.0 ± 0.2^ab
C18:3	0.22 ± 0.01^bc	0.27 ± 0.01^ab	0.18 ± 0.01^c	0.21 ± 0.01^c	0.20 ± 0.01^c	0.28 ± 0.01^ab	0.20 ± 0.01^c	0.23 ± 0.01^bc	0.30 ± 0.01^a
C20:1	3.5 ± 0.2^ab	3.7 ± 0.2^a	2.80 ± 0.15^bcd	2.3 ± 0.2^d	3.4 ± 0.2^abc	2.6 ± 0.2^cd	3.3 ± 0.2^abc	2.6 ± 0.2^cd	3.5 ± 0.2^ab
C21	0.007 ± 0.00^cd	0.030 ± 0.00^a	0.006 ± 0.00^cd	0.011 ± 0.00^bcd	0.005 ± 0.00^d	0.014 ± 0.00^bcd	0.018 ± 0.00^abc	0.006 ± 0.00^cd	0.023 ± 0.00^ab
C22	1.3 ± 0.1^ab	1.7 ± 0.1^a	0.7 ± 0.1^cd	0.9 ± 0.1^bcd	1.2 ± 0.1^abc	0.9 ± 0.1^bcd	1.2 ± 0.1^abc	0.6 ± 0.1^d	1.5 ± 0.1^a
C22:1	0.27 ± 0.03^bc	0.46 ± 0.03^a	0.14 ± 0.03^c	0.16 ± 0.03^c	0.26 ± 0.03^c	0.14 ± 0.03^c	0.31 ± 0.03^abc	0.15 ± 0.03^c	0.44 ± 0.03^ab
C23	0.011 ± 0.00^ab	0.027 ± 0.00^a	0.003 ± 0.00^b	0.010 ± 0.00^ab	0.017 ± 0.00^ab	0.014 ± 0.00^ab	0.017 ± 0.00^ab	0.007 ± 0.00^ab	0.022 ± 0.00^ab
C24	0.49 ± 0.02^a	0.54 ± 0.02^a	0.30 ± 0.02^a	0.23 ± 0.02^c	0.34 ± 0.02^b	0.27 ± 0.02^bc	0.32 ± 0.02^bc	0.27 ± 0.02^bc	0.47 ± 0.02^a
C25	ND	0.01 ± 0.00^a	ND	ND	ND	ND	ND	ND	ND
C26	0.05 ± 0.01^ab	0.06 ± 0.01^b	0.01 ± 0.01^b	0.02 ± 0.01^ab	0.03 ± 0.01^ab	0.02 ± 0.01^ab	0.04 ± 0.01^ab	0.13 ± 0.01^a	0.05 ± 0.01^ab
SFA	25.7 ± 0.9^ab	24.7 ± 0.9^bc	19.5 ± 0.9^ef	24.7 ± 0.9^bc	20.7 ± 0.9^de	22.1 ± 0.9^cde	21.5 ± 0.9^de	17.5 ± 0.9^f	23.3 ± 0.9^bcd
MUFA	72 ± 2^de	72 ± 2^e	78 ± 2^ab	72 ± 2^de	75 ± 2^bcd	76 ± 2^bc	75 ± 2^cd	80 ± 2^a	74 ± 2^cde
PUFA	1.9 ± 0.8^d	3.6 ± 0.8^a	2.3 ± 0.8^cd	2.9 ± 0.8^abcd	3.9 ± 0.8^a	2.4 ± 0.8^bcd	3.4 ± 0.8^ab	2.4 ± 0.8^bcd	3.2 ± 0.8^abc
MUFA/SFA	2.8 ± 0.2^f	2.9 ± 0.2^def	4.0 ± 0.2^ab	2.9 ± 0.2^ef	3.7 ± 0.2^bc	3.4 ± 0.2^bcdef	3.5 ± 0.2^bcde	4.6 ± 0.2^a	3.2 ± 0.2^cdef

Results are given as means (± EE).

Means in the same line followed by different letters are significantly different (p<0.05).

Individual fatty acids were calculated as the percentage of total fatty acids.

SFA: saturated fatty acids, MUFA: monounsaturated fatty acids, PUFA: polyunsaturated fatty acids, ND: not detected.

Figure 1. Lipids content (grams of oil per 100 g⁻¹ of dry-solids) versus MUFA/SFA ratio of oil from nine varieties of Macadamia nut.

Mendis, S.; Puska, P.; Norrving, B. Global Atlas on Cardiovascular Disease Prevention and Control. World Health Organization: Geneva, Switzerland, 2011; p. 164.

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