Influence of gamma radiation on centesimal composition and fatty acids profile of macadamia cake
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2019
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INTERNATIONAL NUCLEAR ATLANTIC CONFERENCE
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Resumo
Macadamia (Macadamia integrifolia) is an edible nut species with commercial importance also in cosmetic and
pharmaceutical industries due to its high concentration in monounsaturated fatty acids and its low cholesterol
levels. Macadamia cake or meal is the byproduct obtained after oil removal by cold pressing. The process presents
low extraction yields, generating partially defatted meal as a byproduct, being in that way a product with still
great potential of nutritious applications. Irradiation is a food processing procedure that allows the extension of
shelf life and can guarantee the safety of food products by pathogenic bacteria elimination. The aim of this work
was to evaluate the influence of gamma irradiation process on chemical composition and fatty acid profile of
Brazilian macadamia cake. The major components of the analyzed macadamia samples were lipids (>50g/100g),
especially monounsaturated fatty acids (>39g/100g), carbohydrates and protein. Macadamia nut and cake showed
high oleic (>60g/100g) and palmitic acids (>18g/100g). According to present results, gamma radiation had no
effect on the centesimal composition and fatty acids profile of the macadamia cake, and did not change its
nutritional quality.
Como referenciar
RAO, INA P.; DEL MASTRO, NELIDA L. Influence of gamma radiation on centesimal composition and fatty acids profile of macadamia cake. In: INTERNATIONAL NUCLEAR ATLANTIC CONFERENCE, October 21-25, 2019, Santos, SP. Proceedings... Rio de Janeiro: Associação Brasileira de Energia Nuclear, 2019. p. 2000-2006. Disponível em: http://repositorio.ipen.br/handle/123456789/30597. Acesso em: 30 Dec 2025.
Esta referência é gerada automaticamente de acordo com as normas do estilo IPEN/SP (ABNT NBR 6023) e recomenda-se uma verificação final e ajustes caso necessário.