Lipid Profile and Antioxidant Activity of Macadamia Nuts (<i>Macadamia integrifolia</i>) Cultivated in Venezuela

作     者：Alejandra Rengel Elevina Pérez George Piombo Julien Ricci Adrien Servent María Soledad Tapia Olivier Gibert Didier Montet 

作者机构：Instituto de Ciencia y Tecnología de Alimentos Facultad de Ciencias Universidad Central de Venezuela Caracas Venezuela Cirad UMR Iate Campus de la Gaillarde 2 place Pierre Viala Montpellier France Cirad UMR 95 Qualisud TA B-95/16 73 rue Jean-Francois Breton Montpellier France 

出 版 物：《Natural Science》 (自然科学期刊（英文）)

年 卷 期：2015年第7卷第12期

页      面：535-547页

学科分类：1008[医学-中药学(可授医学、理学学位)] 1006[医学-中西医结合] 100602[医学-中西医结合临床] 10[医学] 

主　　题：Lipids Antioxidant Activity Fatty Acids Macadamia Nut Phytochemical Compounds 

摘      要：Macadamia nuts (Macadamia integrifolia) grown in Venezuela have showed an average total fat content of 70%. Oleic acid (18:1) was the main monounsaturated fatty acid (MUFA) (51.3%), followed by palmitoleic acid (16:1, 22.6%). The content of polyunsaturated fatty acids (PUFAs), C18:2 and C18:3 represented 5.4%. Thus, MUFAs and PUFAs together constituted more than 80% of the total fatty acids present. Trans-vaccenic acid was also present (3%). As regards to other phytochemical compounds, tocopherols and tocotrienols were not found in the sample, but the presence of squalene was *** antioxidant activity (44.2%) of the extract was produced by the phytochemicals present.