Table 2.
Fatty acid compositions (µg/g) of ‘Beaumont’ macadamia kernels with different roasting temperature treatments.
| RT | Lauric Acid (C12:0) | Miristic Acid (C14:0) | Palmitic Acid (C16:0) | Stearic Acid (C18:0) | Arachidic Acid (C20:0) | Palmitoleic Acid (C16:1) | Oleic Acid (C18:1n9c) |
|---|---|---|---|---|---|---|---|
| Control | 1.88 ± 0.16 a | 7.61 ± 1.56 bc | 94.27 ± 19.48 b | 33.72 ± 4.76 bc | 13.90 ± 2.75 b | 336.75 ± 27.80 d | 602.10 ± 45.62 de |
| 50 °C | 1.94 ± 0.06 a | 8.92 ± 1.31 c | 115.89 ± 44.35 b | 35.97 ± 2.10 c | 19.99 ± 2.16 c | 271.77 ± 12.04 c | 543.08 ± 26.45 cd |
| 75 °C | 1.57 ± 0.07 a | 5.40 ± 0.51 ab | 139.94 ± 89.08 bc | 28.01 ± 2.66 b | 20.61 ± 1.86 c | 225.39 ± 24.22 bc | 416.35 ± 22.58 b |
| 100 °C | 1.63 ± 0.04 a | 4.65 ± 0.29 a | 49.75 ± 0.83 a | 16.53 ± 0.87 a | 3.96 ± 0.36 a | 200.94 ± 14.23 b | 501.29 ± 5.23 c |
| 125 °C | 2.44 ± 0.98 ab | 3.80 ± 0.26 a | 37.24 ± 2.22 a | 14.78 ± 0.69 a | 4.00 ± 0.16 a | 340.36 ± 4.55 de | 624.92 ± 3.54 e |
| 150 °C | 1.36 ± 0.02 a | 3.59 ± 0.13 a | 36.82 ± 19.48 a | 9.67 ± 1.71 a | 2.74 ± 1.38 a | 139.49 ± 10.59 a | 291.03 ± 22.27 a |
| RT | cis-11-Eicosenoic acid (C20:1) | Linoleic acid (C18:2n6c) | Dihomo-γ linolenic acid (C20:3n6) | eicosatrienoic acid (C20:3n3) | Omega -6 (n-6) | Omega-3 (n-3) | (∑n-6)/(∑ n-3) |
| Control | 27.73 ± 1.78 ab | 52.70 ± 5.40 c | 15.22 ± 14.09 c | 0.62 ± 0.17 a | 67.92 ± 15.59 cd | 0.60 ± 0.18 a | 113.77 ± 53.10 b |
| 50 °C | 35.99 ± 2.38 bc | 52.46 ± 2.82 c | 3.17 ± 0.92 a | 1.81 ± 0.83 b | 55.63 ± 2.90 c | 1.81 ± 0.83 b | 64.55 ± 27.93 ab |
| 75 °C | 30.68 ± 1.45 bc | 43.06 ± 2.21 b | 5.42 ± 1.02 b | 3.63 ± 0.42 c | 48.48 ± 2.80 bc | 3.61 ± 0.42 c | 13.74 ± 1.36 a |
| 100 °C | 30.50 ± 1.40 bc | 30.41 ± 0.78 ab | 0.55 ± 0.09 a | ND | 30.96 ± 0.82 ab | ND | ND |
| 125 °C | 37.19 ± 1.7 c | 22.02 ± 1.11 a | 0.76 ± 0.09 a | ND | 22.56 ± 1.29 a | ND | ND |
| 150 °C | 17.97 ± 1.90 a | 29.63 ± 2.52 ab | 0.09 ± 0.52 a | 1.31 ± 0.45 ab | 32.72 ± 2.33 ab | 1.31 ± 0.45 ab | 59.95 ± 37.5 ab |
| RT | ∑ PUFA:∑ SFA | ∑ SFA | ∑ MUFA | ∑ PUFA | ∑ TFA | ||
| Control | 0.49 ± 0.04 ab | 137.48 ± 22.48 c | 959.68 ± 30.76 e | 68.39 ± 15.58 dc | 1165.55 ± 49.44 de | ||
| 50 °C | 0.42 ± 0.08 ab | 162.72 ± 47.72 d | 861.84 ± 31.01 d | 57.44 ± 3.16 c | 1082.00 ± 68.90 d | ||
| 75 °C | 0.49 ± 0.14 ab | 174.91 ± 91.31 e | 693.04 ± 8.73 c | 52.11 ± 2.93 bc | 920.06 ± 91.18 c | ||
| 100 °C | 0.43 ± 0.01 ab | 72.15 ± 1.16 b | 518.69 ± 9.63 a | 30.96 ± 0.82 a | 621.80 ± 8.62 b | ||
| 125 °C | 0.53 ± 0.03 b | 58.26 ± 4.01 a | 531.12 ± 6.06 ab | 22.60 ± 1.05 a | 419.06 ± 9.97 a | ||
| 150 °C | 0.38 ± 0.12 a | 82.89 ± 20.74 b | 460.56 ± 16.97 b | 34.03 ± 2.22 ab | 577.48 ± 34.83 b |
RT (roasting temperature), ∑ (sum), SFA (saturated fatty acids), MUFA (monounsaturated fatty acids), PUFA (polyunsaturated fatty acids), PUFA:SFA (ratio of polyunsaturated fatty acids to saturated fatty acids), TFA (total fatty acids), ND (not detected). Values are the mean ± SE. Means within a column of the same parameter with different letters are significantly different (p < 0.001).