7,822
Views
37
CrossRef citations to date
0
Altmetric
Articles

Fatty acids profile of oil from nine varieties of Macadamia nut

, , , , &
Pages 1262-1269 | Received 21 Jan 2016, Accepted 21 Jun 2016, Published online: 02 Nov 2016

References

  • Mendis, S.; Puska, P.; Norrving, B. Global Atlas on Cardiovascular Disease Prevention and Control. World Health Organization: Geneva, Switzerland, 2011; p. 164.
  • Carrero, J.J.; Martín-Bautista, E.; Baró, L.; Fonollá, J.; Jiménez, J.; Boza, J.J.; López-Huertas, E. Efectos Cardiovasculares de los Ácidos Grasos Omega-3 Y Alternativas para Incrementar su Ingesta (Cardiovascular Effects of Omega-3 Fatty Acids and Alternatives to Increase Their Intake). Nutrición Hospitalaria 2005, 20, 63–69.
  • Kris-Etherton, P.M.; Pearson, T.A.; Wan, Y.; Hargrove, R.L.; Moriarty, K.; Fishell, V.; Etherton, T.D. High–Monounsaturated Fatty Acid Diets Lower Both Plasma Cholesterol and Triacylglycerol Concentrations. The American Journal of Clinical Nutrition 1999, 70, 1009–1015.
  • Garg, M.L.; Blake, R.J.; Wills, R.B. Macadamia Nut Consumption Lowers Plasma Total and LDL Cholesterol Levels in Hypercholesterolemic Men. The Journal of Nutrition 2003, 133, 1060–1063.
  • Alasalvar, C.; Shahidi, F. Tree Nuts: Composition, Phytochemicals, and Health Effects: An Overview. In Tree Nuts: Composition, Phytochemicals, and Health Effects; Alasalvar, C.; Shahidi, F.; Eds.; CRC Press: Boca Raton, FL, 2008; pp. 1–10.
  • Kaijser, A.; Dutta, P.; Savage, G. Oxidative Stability and Lipid Composition of Macadamia Nuts Grown in New Zealand. Food Chemistry 2000, 71, 67–70.
  • Li, D.; Hu, X.J. Fatty Acid Content of Commonly Available Nuts and Seeds. In Nuts and Seeds in Health and Disease Prevention; Preedy, V.R.; Watson, R.R.; Patel, V.B.; Eds.; Elsevier: London, UK, 2011; pp. 35–42.
  • Venkatachalam, M.; Sathe, S.K. Chemical Composition of Selected Edible Nut Seeds. Journal of Agricultural and Food Chemistry 2006, 54, 4705–4714.
  • Maguire, L.S.; O’Sullivan, S.M.; Galvin, K.; O’Connor, T.P.; O’Brien, N.M. Fatty Acid Profile, Tocopherol, Squalene and Phytosterol Content of Walnuts, Almonds, Peanuts, Hazelnuts and the Macadamia Nut. International Journal of Food Sciences and Nutrition 2004, 55, 171–178.
  • Li, D.; Yao, T.; Siriamornpun, S. Alpha-Linoleic Acid Content of Commonly Available Nuts in Hangzhou. International Journal for Vitamin and Nutrition Research 2006, 76, 18–21.
  • Colquhoun, D.M.; Humphries, J.A.; Moores, D.; Somerset, S.M. Effects of a Macadamia Nut Enriched Diet on Serum Lipids and Lipoproteins Compared to a Low Fat Diet. Food Australia 1996, 48, 216–221.
  • Wood, L.G; Garg, M.L. Macadamia Nuts (M. Integrifolia and M. Tetraphylla) and Their Use in Hypercholesterolemic Subjects. In Nuts and Seeds in Health and Disease Prevention; Preedy, V.R.; Watson, R.R.; Patel, V.B.; Eds.; Elsevier: London, UK, 2011; 717–725 pp.
  • Nestel, P.; Clifton, P.; Noakes, M. Effects of Increasing Dietary Palmitoleic Acid Compared with Palmitic and Oleic Acids on Plasma Lipids of Hypercholesterolemic Men. Journal of Lipid Research 1994, 35, 656–662.
  • Curb, J.D.; Wergowske, G.; Dobbs, J.C.; Abbott, R.D.; Huang, B. Serum Lipid Effects of A High-Monounsaturated Fat Diet Based on Macadamia Nuts. Archives of Internal Medicine 2000, 160, 1154–1158.
  • Hiraoka‐Yamamoto, J.; Ikeda, K.; Negishi, H.; Mori, M.; Hirose, A.; Sawada, S.; Yamori, Y. Serum Lipid Effects of a Monounsaturated (Palmitoleic) Fatty Acid‐Rich Diet Based on Macadamia Nuts in Healthy, Young Japanese Women. Clinical and Experimental Pharmacology & Physiology 2004, 31, 37–38.
  • Griel, A.E.; Cao, Y.; Bagshaw, D.D.; Cifelli, A.M.; Holub, B.; Kris-Etherton, P.M. A Macadamia Nut-Rich Diet Reduces Total and LDL-Cholesterol in Mildly Hypercholesterolemic Men and Women. The Journal of Nutrition 2008, 138, 761–767.
  • Vidal-Zepeda, R. Las Regiones Climáticas de México [Climatic Regions of Mexico]. Instituto de Geografía, Universidad Nacional Autónoma de México, Colección de Temas Selectos de Geografía de México [Collection of Selected Topics Geography of Mexico]. México, D.F. 1.2.2, 2005, 213 pp.
  • Robledo-Martínez, J.D.; Escamilla-Prado, E. Diagnóstico y Evaluación de Macadamia (Macadamia spp) en el Centro de Veracruz [Diagnosis and Evaluation of Macadamia (Macadamia spp) in the Center of Veracruz]. Geografía Agrícola 2004, 20, 143–157.
  • Robledo-Martínez, J.D.; Gutiérrez, M.A.; Ramírez, P.; Rodríguez, J. Descriptor for Macadamia (Macadamia spp). Acta Horticulturae 2004, 634, 203–208.
  • AOAC. Official Methods of Analysis; Association of Official Analytical Chemists: Gaithersburg, MD, 2000.
  • Hernández-Galán, L. Mejoramiento del perfil de ácidos grasos y aroma de leche de cabra por fementación [Improvement fatty acid profile and aroma of goat milk by fermentation]. Master’s in Food Sciences Dissertation, Universidad Veracruzana, Veracruz, México, 2011.
  • Ayyildiz, H.F.; Topkafa, M.; Kara, H.; Sherazi, S.T.H. Evaluation of Fatty Acid Composition, Tocols Profile, and Oxidative Stability of Some Fully Refined Edible Oils. International Journal of Food Properties 2015, 18, 2064–2076.
  • Kornsteiner, M.; Wagner, K.H.; Elmadfa, I. Tocopherols and Total Phenolics in 10 Different Nut Types. Food Chemistry 2006, 98, 381–387.
  • Wall, M.M. Functional Lipid Characteristics, Oxidative Stability, and Antioxidant Activity of Macadamia Nut (Macadamia Integrifolia) Cultivars. Food Chemistry 2010, 121, 1103–1108.
  • Rodríguez-Millán, P.S.; Silva-Ramírez, A.S.; Carrillo-Inungaray, M.L. Physicochemical Characterization of Macadamia Nut (Macadamia Integrifolia) Oil. CyTA-Journal of Food 2011, 9, 58–64.
  • Stephenson, R.A.; Cull, B.W.; Mayer. D.G. Effects of Site, Climate, Cultivar, Flushing, and Soil and Leaf Nutrient Status on Yields of Macadamia in South East Queensland. Scientia Horticulturae 1986, 30, 227–235.
  • Stephenson, R.A.; Gallagher, E.C. Effects of Temperature During Latter Stages of Nut Development on Growth and Quality of Macadamia Nuts. Scientia Horticulturae 1986, 30, 219–225.
  • Stephenson, R.A.; Gallagher, E.C.; Doogan, V.J.; Mayer. Nitrogen and Environmental Factors Influencing Macadamia Quality. Australian Journal of Experimental Agriculture 2000, 40, 1145–1150.
  • Sena-Moreno, E.; Pardo, J.E.; Pardo-Giménez, A.; Gómez, R.; Alvarez-Ortí, M. Differences in Oils from Nuts Extracted by Means of Two Pressure Systems. International Journal of Food Properties 2016, 19, 2750–2760.
  • Morón, M.A. Prevención y Tratamiento Higiénico-Dietético de las Enfermedades Cardiovasculares [Prevention and Hygienic-dietetic treatment of Cardiovascular Diseases]. In Las Grasas Esenciales y Mortales. ¿Qué Son, Donde Están y Como Reconocerlas? [The Essential and Mortals Fats. What are they, Where are they, and How to recognize them?]; Morón, M.A.; Ed.; Díaz de Santos: Getafe, Madrid, España, 2008; 199–228. pp.
  • Gil, H.A. Nutrición en Trastornos Metabólicos y Enfermedades Cardiovasculares [Nutrition in metabolic disorders and cardiovascular diseases]. In Libro Blanco de los Omega-3 [White Book of Omega-3]. Gil, H.A.; Ed.; Medica Panamericana: Madrid, España, 2013; p. 43.
  • Mata, P.; Alonso, R.; Mata, N. Los Omega-3 y Omega-9 en la Enfermedad Cardiovascular [Omega-3 and Omega-9 in Cardiovascular Disease]. In Libro Blanco de los Omega-3 [White Book of Omega-3]. Gil, H.A.; Ed.; Médica Panamericana: España, 2004, pp. 49–63.
  • Gomez-Candela, C.; Roldan Puchalt, M.C.; Palma Milla, S.; Lopez Plaza, B.; Bermejo, L. The Role of Omega-3 Fatty Acids in Diets. Journal of the American College of Nutrition 2015, 34, 42–47.
  • Bryhn, M. Prevention of Sports Injuries by Marine Omega-3 Fatty Acids. Journal of the American College of Nutrition 2015, 34, 60–61.
  • Harris, W.S.; Mozaffarian, D.; Rimm, E.; Kris-Etherton, P.; Rudel, L.L.; Appel, L.J.; Engler, M.M.; Engler, B.M.; Sacks, F. Omega-6 Fatty Acids and Risk for Cardiovascular Disease. Circulation 2009, 119, 902–907.
  • Fuster, V.; Ross, R.; Topol, E.J. Aterosclerosis y Enfermedad Arterial Coronaria (Atherosclerosis and Coronary Artery Disease). Springer: Baecelona, España, 1997.
  • Kris-Etherton, P.M.; Zhao, G.; Binkoski, A.E.; Coval, S.M.; Etherton, T.D. The Effects of Nuts on Coronary Heart Disease Risk. Nutrition Reviews 2001, 59, 103–111.
  • Rawlings, A.V.; Harding, C.R. Moisturization and Skin Barrier Function. Dermatologic Therapy 2004, 17, 43–48.
  • Villarrubia, V.G.; Pérez, A.L.; Planas, J.B. Piel y Lípidos, Dermatitis Atópica y Aceites de Oliva (Skin and Lipids, Atopic Dermatitis and Olive Oils). Más Dermatología 2009, 7, 17–20.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.