Chemistry and Functionality of Cold-Pressed Macadamia Nut Oil

Tafadzwa Kaseke, Olaniyi Amos Fawole, Umezuruike Linus Opara

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

The rising trend in the consumption of healthy, safe, and functional foods has motivated studies on cold-pressed specialty oils, including macadamia nut oil. Cold-pressed macadamia nut oil (CPMO) is given preference by consumers over solvent extracted and refined oil because of its exceptional quality attributes and safety. This review contains a detailed presentation of the chemical properties, health benefits, and applications of CPMO. The monounsaturated fatty acids (oleic acid and palmitoleic acid) rich oil also contains a significant concentration of bioactive phytochemicals including, β-sitosterol, α-tocopherol, α-tocotrienols, ρ-hydroxybenzoic acid, and caffeic acid. Moreover, the oil has good oxidative stability. The highlighted properties offer CPMO health benefits related to the prevention of cardiovascular diseases, diabetes, cancer, high blood pressure, and neurodegenerative diseases. The fatty acid composition of CPMO allows for its diverse application in the food, cosmetic, nutraceutical, and pharmaceutical industries.

Original languageEnglish
Article number56
JournalProcesses
Volume10
Issue number1
DOIs
Publication statusPublished - Jan 2022

Keywords

  • Cold pressing
  • Health benefits
  • Macadamia nut oil
  • Oleic acid
  • Palmitoleic acid
  • Phytosterols
  • Tocotrienols

ASJC Scopus subject areas

  • Bioengineering
  • Chemical Engineering (miscellaneous)
  • Process Chemistry and Technology

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