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Fatty Acids Composition in Macadamia Sedes Oil (Macadamia Integrifolia) from Ecuador

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Fatty Acids Composition in Macadamia Sedes Oil (Macadamia Integrifolia) from Ecuador Online - 2455-3891 Vol 10, Issue 2, 2017 Print - 0974-2441 Research Article FATTY ACIDS COMPOSITION IN MACADAMIA SEDES OIL (MACADAMIA INTEGRIFOLIA) FROM ECUADOR CARRILLO W1*, CARPIO C1, MORALES D1, VILCACUNDO E2, ÁLVAREZ M1 1Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, CP 1801334, Ambato, Ecuador. 2Faculty of Health and Human Sciences, Bolivar State University, Academic Campus “Alpachaca” Av. Ernesto Che Guevara s/n y Av. Gabriel Secaira, EC. 020150, Guaranda, Ecuador. Email: [email protected] Received: 11 October 2016, Revised and Accepted: 03 November 2016 ABSTRACT Objective: The aim of this study was to determine the fatty acids composition in a Macadamia seeds oil sample cultivated in Ecuador. Methods: Macadamia oil was obtained of Macadamia seeds using the cold pressing method. Fatty acids analysis was performed using the gas chromatography method with a mass selective detector and using the database 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 Macadamia seeds only have 9.33% of palmitic acid. Conclusions:fatty acids of which Macadamia 3.79% ɷ-6 α-linoleic and 33.98% of ɷ3 α-linolenic. as a good and healthy oil to be used in the food industry in Ecuador. seeds are a good source of monounsaturated fatty acids with a good content of ɷ-6 α-linoleic. This profile enables their use Keywords: Macadamia, Macadamia integrifolia © 2017 The Authors. Published by Innovare Academic, Fatty Sciences acids, Gas Pvt chromatography-mass Ltd. This is an open access selective article detector, under the Methyl CC BY ester, license Omega (http://creativecommons. acids. org/licenses/by/4. 0/) DOI: http://dx.doi.org/10.22159/ajpcr.2017.v10i2.15618 INTRODUCTION lipids, proteins, and important micronutrients. However, its chemical composition can vary considerably depending on the variety, seed is a genus of flowering plants belonging to the Proteaceae Macadamia maturity, geographic location and growth conditions, such as quality family, being cultivated for its edible kernels. There are four species of of soil [7]. Macadamia; all species are typical in subtropical rainforests along the East coast of Australia. Two of the species, Macadamia integrifolia, and The aim of this work was to characterize the composition of fatty acids , generate edible nuts and are of commercial Macadamia tetraphylla Macadamia oil samples cultivated importance in the world [1,2]. M. integrifolia, commonly known as the Macadamia, provides kernels with higher quality, whereas methyl esters (FAMEs) present in M. tetraphylla Macadamia, is more adaptable in Ecuador using the gas chromatography-mass selective detector smooth-shell and can grow more easily at low temperatures or over a wider range of METHODS(GC-MSD). , known as the rough-shell Macadamia ternifolia and Macadamia jansenii, are inedible, as they contain cyanogenic glycosides Oil extraction whichtemperatures are toxic [3-5]. and theyThe areother not two apt species,to human consume [6]. Macadamia was obtained in the supermarket of Ecuador. Macadamia oil sample was obtained from Macadamia seeds using the cold pressed Macadamia is the only Australian plant that has been domesticated on a commercial scale as a food crop in other countries. Macadamia is cultivated mainly in Australia, the USA (Hawai and California) and solvent,method. withOil was a solid then tostored solvent at 4.0 ratio ± 2°C. of 1/7 Oil extractionm/v. After wasthe conductedextraction South Africa. There are also expanding industries in Brazil, Guatemala, process,using a Soxhletthe flask apparatus contents for were approximately filtered, and 5 hrsthe withliquid hexane fraction as of a rotary film evaporator to remove the solvent. The obtained oil was Macadamiaand Kenya, and smaller industries in New Zealand, Malawi, Paraguay, collected,containing evaporated the lipid extract under and nitrogen, solvent wasweighed, poured and into stored a 250 in mL sealed flask whichEcuador, come and from other Australia, countries South [7-9]. Africa, The Kenya, worldwide the United production States, and of sp. is approximately 44,000 metric tons (kernel), 86% of 14,100 metric tons [10]. M. integrifolia contain approximately 70% of Fattyamber acids glass analysisvials at −20°C by GC-MSD until analysis [13]. oilMalawi. and itsAustralia oil is the is themost World’s highly largest monounsaturated producer, with fatty approximately acids, which The fatty acid composition of oil extracted from Macadamia seeds possibly help lower blood cholesterol, and its regular consume can help to reduce the risk of heart disease. M. integrifolia has a high oleic acid content and low level of saturated and polyunsaturated was analyzed by injecting FAMEs [14] into an Agilent Technologies fatty acids. The low content of polyunsaturated fatty acids (PUFAs) 7980 A system gas chromatography (Agilent, Santa Clara, CA) produces good stability and less susceptibility to Macadamia seed oil equipped with a MSD 5977A GC/MSD, an auto-sampler: 7693,T column oxidation, as PUFAs are more susceptible to oxidative degradation. (60 m × 250 µm ×0.25 µm, Agilent 122-7062).: A The oven temperature Macadamia seed oil has a high content of monounsaturated fatty acids. 10was minutes; programmed ramp 3 :as A follows: From 80°C; ramp 1 o 100°C at Studies have been conducted to evaluate the effect of nut consumption 20°C/minute during 1 minute; ramp 2 t 200°C at 25°C/minute during in the human health [11,12]. The Macadamia kernel is a rich source of linear flow velocity of 1.4t 250°C mL/minute. at 2°C/minute. The injector and detector temperatures were set at 250°C. Helium was used as carrier gas at a Carrillo et al. Asian J Pharm Clin Res, Vol 10, Issue 2, 2017, 303-306 RESULTS FAMEs Macadamia fatty acid composition is compared to some Fig. 1 shows the commercial seeds without skin before Macadamia common vegetable oils, it can be seen that olive oil has a high content extraction oil by cold pressed. When the oleic acid. It can be seen that Macadamia oil from Ecuador has a high Macadamia oil sample was obtained using the cold pressing method; of mono-unsaturated fatty acids, C18:1 named oleic acid with 77.6% of oleic acid. Macadamia Macadamia content of mono-unsaturated fatty acids with a content of 63.36% of Thefatty spectrum acids were of subsequentlyprecursor ions methyl produced esterified in the (FAMEs).ionization FAMEs of the massfrom respectively, and Macadamia oil has also a low content of PUFAs with 5.01%. apparatus was oil comparedwere identified with similar using thespectrums GC/MSD available analytical in the method. three (TableOlive oil 2). contains few ɷ-6 and ɷ-3 fatty acids with 9.0% and 1.0%, different databases of the Library NIST14. L. Eight majority peaks were oil contain 3.22% of ɷ-6 and 1.79% of ɷ-3 identified with their associated retention time: C16:0 with a retention time of 19.379 minutes; C16:1 with a retention time of 20.314 minutes; cancer, obesity, autoimmune diseases, rheumatoid arthritis, asthma, andMany depression, of the chronic are associatedconditions, withcardiovascular an increased diseases, production diabetes, of C18:0 with a retention time of 26.056 minutes; C18:1 with retention of 26.928 minutes; C18:2 with retention time of 27.167 minutes; thromboxane A2, leukotriene B4, IL-1α, IL-6, tumor necrosis factor, C18:3 with retention time of 28.677 minutes; C20:0 with retention and C-reactive protein. The previous molecule levels increase with time of 33.468 minutes and finally C20:1 with a retention time of increases in ɷ-6 fatty acid intakes and decrease with increases in ɷ-3 34.350 minutes (Fig. 2). DISCUSSIONfatty acid intakes [15,16]. The concentration of FAMEs was calculated with a peak area Lipids are a major component of the human diet. Essential fatty acids percentage. FAMEs were characterized: C16:0 palmitic acid with (EFA) are crucial dietary constituents for normal growth, development, 9.11% of fatty content, C16:1 palmitoleic with 12.48% of fatty content, and maintain of internal homeostasis. High quantities of EFA may be C18:0 stearic acid with 3.93% of fatty content, C18:1 oleic acid with found in plant seeds distributed in many regions of the world such with63.36% 1.69% of fatty of fatty content, content; C18:2 C20:0 linoleic arachidic acid (LA) acid with 3.79%3.31% of fatty as South America in plants such as sachainchi (Pluketenia volubilis), content, andC18:2 finally, LA with C20:1 3.22% gadoleic of fatty acid content, with 2.90% C18: of3 linolenicfatty content acid ungurahui (Oenocarpus bataua) and Macadamia (Macadamia (Table 1). integrofolia). These plants can provide oils with a high concentration of monounsaturated fatty acids, that can help preventing cardiovascular diseases through different mechanisms [17]. The consumption of saturated fat in Ecuador is high, and the balance of ɷ3 and ɷ6 is benot synthesizedcorrect in manyby the processed human organism foods. Dietary being EFAnecessary includes to LA,supply an n‒6 FA, and alpha-linolenic acid (ALA), an n‒3 FA. LA and ALA cannot metabolized with very long chains (VLC) PUFAs. For instance, LA is convertedthem through to VLCPUFAfoods in dietarachidonic intake [18-20]. acid (AA), More and importantly, ALA is converted EFA are to both VLCPUFAs eicosapentaenoic acid and docosahexaenoic acid. Both EFA and their associated VLCPUFA metabolites are important for different organism functions, including growth, immunity function, and cognitive development [21,22]. It is known that nuts are energy ofdense different and provide epidemiologic 23.4 to 26.8 studies kJ/g ofhave calories suggested with a thathigh-fat there content may be(45-75% a connection of weight), between but mostly frequent unsaturated nut consumption fatty acids and [23].
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