Macadamia oil

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A bottle and dish of macadamia oil

Macadamia oil (or macadamia nut oil) is the non-volatile oil collected from the nuts of the macadamia (Macadamia integrifolia), a native Australian plant. It is used in food as a frying or salad oil, and in cosmetic formulations as an emollient or fragrance fixative.

Physical properties[]

Macadamia integrifolia
Fresh macadamia nuts

Macadamia nuts contain over 75% of their weight as oil, the remainder is: 9.0% protein, 9.3% carbohydrates, 1.5% moisture, 1.6% mineral matter and 2.0% fiber. Macadamia kernels contain vitamin A1, B1, B2, niacin and essential elements such as calcium, iron, phosphorus, magnesium and potassium. The oil is a triglyceride and contains primarily monounsaturated fats up to 80–84%. Macadamia oil contains the highest percentage of monounsaturates when compared to both olive and canola oils.[1]

Macadamia integrifolia is an Australian tree with holly-like leaves that grows well in a moist organic soil and can withstand temperatures as low as −4.4 °C (24 °F). Seedlings bear in 5–7 years. The fruit is borne in a case enclosing an extremely hard spherical nut. The kernel is whitish, sweet and eaten raw or roasted. The flowers are white to cream and the leaves are in whorls of three. Propagation is by seed, grafting or air layering. It is grown commercially.[2]

Common names of the trees are the Australian nut or the Queensland nut. Species that are “smooth shelled macadamia” are called Macadamia integrifolia and “rough shelled macadamia” are called Macadamia tetraphylla. Macadamia ternifolia is also the name used for M. integrifolia. Macadamia integrifolia is native to Australia where it grows in rain forests and close to streams. Macadamia tetraphylla is native to Southeastern Queensland and Northeastern New South Wales. The oil content ranges from 65% to 75% and sugar content ranges from 6% to 8%. These factors result in variable colors and texture when the nuts are roasted under the same conditions.[2]

Macadamia oil is liquid at room temperature. The refined oil is clear, lightly amber-colored with a slightly nutty smell. It has a specific gravity of 900–920 and a flash point of over 300 °C (572 °F).[3]

Oil accumulation does not commence until the nuts are fully grown and the shell hardens. It accumulates rapidly in the kernel during late summer when the reducing sugar content decreases. The composition of mature, roasted and salted macadamia nuts is shown. As with many oil seeds, the protein is low in methionine. Fresh kernels contain up to 4.6% sugar, mostly non-reducing sugar. The oil consists of mainly unsaturated fatty acids and is similar in both species, although the proportion of unsaturated to saturated fatty acids appears to be slightly higher in M. integrifolia (6.2:1 compared with 4.8:1). The fatty acid composition and the absence of cholesterol may lead to the promotion of macadamias as a high-energy health food. The major volatile components in roasted macadamia kernels are apparently similar to those found in other roasted nuts, although little detailed information is available.[4]

Uses in food[]

Macadamia oil can be used for frying due to its high heat capacity along with other properties useful as an edible oil:[citation needed]

  • Contains up to 85% monounsaturated fats
  • Unrefrigerated shelf life of one to two years
  • Smoke point of 210 °C (410 °F)
  • Flashpoint of over 300 °C (572 °F)

Nutritive value (g/100g) of macadamia nuts roasted in oil and salted.[4]

Water (%) 2
Energy (KJ) 3064
Protein (g) 7.1
Fat (g) 78.6
Fatty acids Saturated (g) 11.4
Monounsaturated (g) 61.1
Polyunsaturated (g) 0.014
Carbohydrate (g) 14.3
Calcium (mg) 46.4
Phosphorus (mg) 203.6
Iron (mg) 1.8
Potassium (mg) 332.1
Sodium (mg) 264.3
Sodium – unsalted raw (mg) 7.1
Thiamin (mg) 0.21
Riboflavin (mg) 0.11
Nicotinic acid (mg) 2.14
Magnesium (mg) 0.12
Zinc (mg) 1.4
Manganese (mg) 0.38
Copper (mg) 0.33

Fatty acids[]

Macadamia oil technical data[5][6]
Parameter Units Min Max
FFA (oleic acid) % 1.5
Peroxide value meqO2/Kg 5.0
Saponification value mg/KOH/gr
C:14:0 Myristic % 0.7 1.6
C:16:0 Palmitic % 9.3 13.1
C:16:1 Palmitoleic % 24.0 36
C:18:0 Stearic % 4.6 6.1
C:18:1 Oleic % 40.0 51.0
C:18:2 Linoleic % 1.6 3.7
C:20:0 Arachidic % 2.9 4.0
C:20:1 Gadoleic % 2.3 3.7
C:22:0 Behenic % 0.6 1.7
Extra virgin olive oil for comparison[7][8]
Parameter Units Min Max
FFA (oleic acid) % <0.8
Peroxide value meqO2/Kg <20.0
Saponification value mg/KOH/gr
C:16:0 Palmitic % 7.5 20.0
C:16:1 Palmitoleic % 0.3 3.5
C:18:0 Stearic % 0.5 5.0
C:18:1 Oleic % 55.0 83.0
C:18:2 Linoleic % 3.5 21.0
C:18:3 Linolenic % 0 <1.0
C:20:0 Arachidic % <0.6
C:20:1 Gadoleic % <0.4

Macadamia oil contains approximately 60% oleic acid, 19% palmitoleic acid, 1-3% linoleic acid and 1-2% α-linolenic acid. The oil displays chemical properties typical of a vegetable triglyceride oil, as it is stable due to its low polyunsaturated fat content.[9]

Properties of vegetable oils[10][11]
Type Processing
treatment[12]		 Saturated
fatty acids		 Monounsaturated
fatty acids		 Polyunsaturated
fatty acids		 Smoke point
Total[10] Oleic
acid
(ω-9)		 Total[10] α-Linolenic
acid
(ω-3)		 Linoleic
acid
(ω-6)		 ω-6:3
ratio
Almond oil 216 °C (421 °F)[13]
Avocado[14] 11.6 70.6 52-66[15] 13.5 1 12.5 12.5:1 250 °C (482 °F)[16]
Brazil nut[17] 24.8 32.7 31.3 42.0 0.1 41.9 419:1 208 °C (406 °F)[18]
Canola[19] 7.4 63.3 61.8 28.1 9.1 18.6 2:1 238 °C (460 °F)[18]
Cashew oil
Chia seed
Cocoa butter oil
Coconut[20] 82.5 6.3 6 1.7 175 °C (347 °F)[18]
Corn[21] 12.9 27.6 27.3 54.7 1 58 58:1 232 °C (450 °F)[22]
Cottonseed[23] 25.9 17.8 19 51.9 1 54 54:1 216 °C (420 °F)[22]
Flaxseed/Linseed[24] 9.0 18.4 18 67.8 53 13 0.2:1 107 °C (225 °F)
Grape seed   10.5 14.3 14.3   74.7 - 74.7 very high 216 °C (421 °F)[25]
Hemp seed[26] 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1 166 °C (330 °F)[27]
Vigna mungo
Mustard oil
Olive[28] 13.8 73.0 71.3 10.5 0.7 9.8 14:1 193 °C (380 °F)[18]
Palm[29] 49.3 37.0 40 9.3 0.2 9.1 45.5:1 235 °C (455 °F)
Peanut[30] 20.3 48.1 46.5 31.5 0 31.4 very high 232 °C (450 °F)[22]
Pecan oil
Perilla oil
Rice bran oil 232 °C (450 °F)[31]
High-Oleic Safflower oil[32] 7.5 75.2 75.2 12.8 0 12.8 very high 212 °C (414 °F)[18]
Sesame[33] ? 14.2 39.7 39.3 41.7 0.3 41.3 138:1
Soybean[34] Partially hydrogenated 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1
Soybean[35] 15.6 22.8 22.6 57.7 7 51 7.3:1 238 °C (460 °F)[22]
Walnut oil[36] unrefined 9.1 22.8 22.2 63.3 10.4 52.9 5:1 160 °C (320 °F)[13]
Sunflower (standard)[37] 10.3 19.5 19.5 65.7 0 65.7 very high 227 °C (440 °F)[22]
Sunflower (< 60% linoleic)[38] 10.1 45.4 45.3 40.1 0.2 39.8 199:1
Sunflower (> 70% oleic)[39] 9.9 83.7 82.6 3.8 0.2 3.6 18:1 232 °C (450 °F)[40]
Cottonseed[41] Hydrogenated 93.6 1.5 0.6 0.2 0.3 1.5:1
Palm[42] Hydrogenated 88.2 5.7 0
The nutritional values are expressed as percent (%) by mass of total fat.

References[]

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  25. ^ Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutrition and Metabolic Insights. 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
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  30. ^ Vegetable Oils in Food Technology (2011), p. 61.
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  36. ^ "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
  37. ^ "Sunflower oil, 65% linoleic, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 15 November 2018.
  38. ^ "Sunflower oil, less than 60% of total fats as linoleic acid, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
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  42. ^ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.

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