Objective: The aim of this study was to determine the fatty acids composition in a macadamia seeds oil sample cultivated in Ecuador.

Materials & Methods: macadamia oil was obtained of macadamia seeds using the cold pressing method. Fatty acids analysis was carried out using the Gas Chromathography method with a Mass Selective Detector (GC/MSD) and using the data base Library NIST14.L to identify the compounds.

Results: macadamia seeds have a high content of unsaturated fatty acids with 41.36% of oleic acid. Macadamia seeds oil has 37.77% of polyunsaturated fatty acids of which 3.79% ɷ6 α- Linoleic and 33.98% of ɷ3 α- Linolenic. Macadamia seeds only have 9.33% of palmitic acid. 

Conclusions: Macadamia seeds are a good source of monounsaturated fatty acids oleic acid and with a good content of ɷ6 α- Linoleic and ɷ3 α- Linolenic. This profile enables their use as a good and healthy oil to be used in the food industry in Ecuador. 

Keywords: Macadamia, Macadamia integrifolia, Fatty acids, Gas chromatography-mass selective detector, Methyl ester, Omega acids.

Author Biographies

CARRILLO W, Universidad Técnica de Ambato

Facultad de Ciencia e Ingeería en Aliementos








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How to Cite
CARRILLO W, CARPIO C, MORALES D, VILCACUNDO E, and ÁLVAREZ M. “FATTY ACIDS COMPOSITION IN MACADAMIA SEDES OIL (MACADAMIA INTEGRIFOLIA) FROM ECUADOR”. Asian Journal of Pharmaceutical and Clinical Research, Vol. 10, no. 2, Feb. 2017, pp. 303-6, doi:10.22159/ajpcr.2017.v10i2.15618.
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