Macadamia Nut Oil

Macadamia Integrifolia is a tree that comes from the Proteaceae family, and is native to the Eastern Australia. This evergreen woody plant grows up to the height of 15-20 m. The bunch-like flower cluster ion their mature stage are 30 cm long with average of 250 blossoms. The blossoms of macadamia Integrifolia are yellow in color. It is known for its fruit and its kernel is called drupe. The drupe is globular in shape, with a diameter of 13 to 38 mm, and is surrounded by a very tough shell called Pericarps. It has a syrupy, creamy flavor and is eaten raw, roasted, or fried. 

Oil

Physical State: Liquid

Color: Clear, yellow

Odor: Characteristic, bland, fatty oil

Flash Point: 290℃

Specific Gravity (H2O = 1): 0.926

Solubility in Water: Insoluble

Extraction The oil is extracted from the drupe of the fruit with the help of cold-pressing technique.

Chemical composition

The fatty acid constituents of the oil includes myristic , tetracosanoic acid, oleic acid (53-67%), palmitoleic acid (16-24%) and palmitic acid (8-10%).

Uses

Cardiovascular properties:-it has a very good effect on circulating the lipid level. It lowers down density of lipoprotein cholesterol (HDLC) and triglyceride (TG) concentrations in the body. Due to the presence of the MUFA's it reduces the chance of coronary diseases.

Maintaining Body-weight: - Even though it is rich in fatty acid, it helps to maintain the body weight because; it elevates the resting metabolic rate because of the presence of high protein and unsaturated fat content.

Inflammation and Oxidative Stress: - This property of the oil is because it can elevate the Plasma levels of monounsaturated fatty acids and thus lowers the inflammation (leukotriene, B4) and oxidative stress (8- isoprostane).

Antioxidant:- They have a high flavonoid content, which helps to prevent the cell damage and destroys the free radicals from various toxic sources accumulated in the body.