Efeito dos Métodos de Extração Sobre a Estabilidade Oxidativa e Atividade Antioxidante do Óleo de Macadâmia Sob Estocagem em Estufa

Abstract

This study aimed to evaluate the influence of extraction methods on the quality and antioxidant capacity of macadamia oil (Macadamia integrifolia), aiming at its application for food purposes. The oils were extracted from the nut by cold pressing and Soxhlet. The physicochemical and antioxidant properties of the extracted oils were determined using standard analytical methods for oils and fats. Soxhlet extraction showed a higher yield of total lipids (55.06%). Macadamia oils extracted by cold pressing and Soxhlet presented physicochemical properties comparable to those of good quality conventional oils, evidenced by the low levels of free fatty acids (0.65 and 1.07%) and peroxide values (0.51 and 0.76 meq/kg), and high indices of oxidative stability (27.74 and 47.49 h), respectively. After 21 days of oven storage, the cold-pressed oil had lower conjugated dienes and higher oxidative stability and total phenolic compounds. Conversely, the Soxhlet-extracted oil had lower anisidine and totox levels and higher antioxidant activity (FRAP).