Table 2
Total oil content, oxidative stability, antioxidant activity, squalene and tocotrienol concentrations of macadamia kernels harvested in 2006 and 2007 from four locations in
Hawaii.
Location Oil content (%) Oxidative stabilityA (hours) Antioxidant activityB (nmolTE/g oil) Squalene (lg/g oil) Tocotrienols (lg/g oil)
2006
Kau 70.09 ± 0.56 aC 8.96 ± 0.39 abC 48.17 ± 3.10 aC 97.35 ± 11.22 aC 65.53 ± 15.21 aC
Keaau 68.66 ± 0.72 a 9.35 ± 0.34 a 59.23 ± 3.08 a 107.63 ± 19.83 a 52.48 ± 4.98 a
Caption Cook 70.83 ± 0.73 a 6.82 ± 0.15 c 54.90 ± 4.96 a 85.41 ± 10.06 a 62.32 ± 11.86 a
Waiakea 70.52 ± 1.02 a 7.94 ± 0.23 b 58.82 ± 5.84 a 79.87 ± 21.31 a 56.05 ± 3.13 a
2007
Kau 65.88 ± 0.83 abC 8.49 ± 0.32 aC 41.94 ± 1.84 aC 94.98 ± 16.30 aC 42.68 ± 4.61 aC
Keaau 66.63 ± 0.72 ab 8.68 ± 0.60 a 45.72 ± 2.94 a 134.42 ± 24.44 a 43.70 ± 3.17 a
Caption Cook 64.30 ± 0.85 b 6.59 ± 0.37 b 40.94 ± 1.61 a 92.29 ± 17.35 a 30.94 ± 5.46 a
Waiakea 68.59 ± 1.48 a 7.27 ± 0.86 ab 40.81 ± 3.10 a 124.42 ± 23.80 a 39.63 ± 3.70 a
A Induction time (hours) for auto0oxidation of macadamia nut oils, measured using the Rancimat system.
B Total lipid-soluble antioxidant capacity of the macadamia nut oils, measured as Trolox equivalents (TE) using a photo-chemiluminescence (PCL) system.
C Means are averaged for dried and roasted kernels of 7 cultivars. Values are means (±standard errors) of 10–28 observations. Means within columns followed by the same
letter are not significantly different (P > 0.05).