Evaluation of some physical and chemical indices of the extracted oils from pecans, walnuts and macadamia

Abstract

Pecans (Carya illinoensis [Wangenh.] K. Koch), walnuts (Juglans regia L.) and macadamia (Macadamia integrifolia Maiden et Betche) were used for extracting oils and evaluate some physical and chemical characteristics. Some compositional (moisture, protein, ash, and fat) of nuts and physico-chemical (density, color, acid value, iodine value, saponification value, and refractive index) characteristics were assessed in nuts and oils (extracted using a helical screw tool), respectively. The identification and quantification of fatty acids were determined using a gas chromatograph coupled to a mass selective detector. The three types of nuts had significant amounts of protein (9.57 - 14.99%) and lipids (65.20 - 75.64%). The amount of oil for the three types of nuts was found between 48.24 and 62.32%. The identification and quantification of fatty acids was around of 90% of unsaturated fatty acids being the oleic and linoleic the main fatty acids.