Caracterizaci???3n fisicoqu???-mica del aceite de nuez de Macadamia ( Macadamia integrifolia ) Physicochemical characterization of Macadamia nut ( Macadamia integrifolia ) oil

摘要

Macadamia ( Macadamia integrifolia ) edible oil for the food industry was studied as a high-quality option regional industrialization, satisfying the Official Mexican Standards. Physicochemical features of Macadamia oil, including fusion point, density, moisture, volatile matter, saponification index, ester index, acidity index, impurities, rancidity and crude protein, were characterized. Gas chromatography showed high levels of total monounsaturated fatty acids content (75.15%), low levels of polyunsaturated fatty acids (2.0%), saturated fatty acids content was 16,77% and the remaining 6,06% of fatty acids was unidentified. El aceite comestible de Macadamia para la industria alimentaria se estudi???3 con el prop???3sito de industrializar este recurso oleaginoso, satisfaciendo los est????ndares establecidos en las Normas Oficiales Mexicanas. Se determinaron las caracter???-sticas fisicoqu???-micas del aceite de Macadamia: punto de fusi???3n, densidad, humedad, materia vol????til, ???-ndice de saponificaci???3n, ???-ndice de ????ster, ???-ndice de acidez, impurezas, rancidez y prote???-na cruda. La cromatograf???-a de gases mostr???3 altos niveles de contenido de ????cidos grasos monoinsaturados (75,15%), bajos niveles de ????cidos grasos poliinsaturados (2,0%), el contenido de ????cidos grasos saturados fue de 16,77% y el 6.06% restante de ????cidos grasos no fue identificado.