Influence of gamma radiation on centesimal composition and fatty acids profile of macadamia cake

Abstract

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.