Artículos de revistas: "Storage of macadamia nuts"

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Minh, N. P. "Incorporation of fingerroot (Boesenbergia sp.) rhizome extract powder on chemical, microbial and sensory properties of dry-roasted macadamia (Macadamia sp.) nut during 12 months of storage". Food Research 6, n.º 5 (26 de octubre de 2022): 394–402. http://dx.doi.org/10.26656/fr.2017.6(5).743.

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Macadamia nut is an important crop with high economic value. It is commonly dried and roasted into an instant crisp. Due to high oil content, the dry-roasted macadamia nut is feasible to oil rancidity as well as microbial contamination. In order to improve the economic value of macadamia nuts, it is very urgent to stabilise the quality of roasted macadamia nuts during storage and distribution. Fingerroot (Boesenbergia sp.) belonging to the Zingiberaceae family is one of the most important Vietnamese perennial medicinal plants. Its rhizome contained numerous bioactive phytoconstituents like essential oils, flavonoids, phenolics exhibiting diversified biological activities beneficial for human health. This research evaluated the possibility of incorporation of fingerroot rhizome extract powder (0-6%) into the dry-roasted macadamia nut to improve its chemical, microbial and sensory properties during 12 months of storage. Results showed that 4.5% of fingerroot rhizome extract powder could be supplemented into the dry-roasted macadamia nut to reduce coliform load (1.28±0.03 log CFU/g), peroxide value (0.78±0.02 meq/kg), thiobarbituric acid reactive substances (0.65±0.03 mg malonaldehyde/kg), free fatty acid (0.76±0.02% oleic acid) while enhancing overall acceptance (8.24±0.17 score). This research revealed that fingerroot rhizome extract would be a promising antimicrobial and antioxidant natural source to preserve fatty foodstuffs efficiently.

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Borompichaichartkul, C., P. Maneechot, P. Homkajon y P. Tongplod. "STORAGE STABILITY OF DRIED MACADAMIA NUTS IN DIFFERENT PACKAGING MATERIALS". Acta Horticulturae, n.º 837 (junio de 2009): 359–64. http://dx.doi.org/10.17660/actahortic.2009.837.48.

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Shi, Rui, Haidong Bai, Biao Li, Can Liu, Zhiping Ying, Zhi Xiong y Wenlin Wang. "Combined Transcriptome and Lipidomic Analyses of Lipid Biosynthesis in Macadamia ternifolia Nuts". Life 11, n.º 12 (18 de diciembre de 2021): 1431. http://dx.doi.org/10.3390/life11121431.

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Macadamia nuts are considered a high-quality oil crop worldwide. To date, the lipid diversity and the genetic factors that mediate storage lipid biosynthesis in Macadamia ternifolia are poorly known. Here, we performed a comprehensive transcriptomic and lipidomic data analysis to understand the mechanism of lipid biosynthesis by using young, medium-aged, and mature fruit kernels. Our lipidomic analysis showed that the M. ternifolia kernel was a rich source of unsaturated fatty acids. Moreover, different species of triacylglycerols, diacylglycerol, ceramides, phosphatidylethanolamine, and phosphatidic acid had altered accumulations during the developmental stages. The transcriptome analysis revealed a large percentage of differently expressed genes during the different stages of macadamia growth. Most of the genes with significant differential expression performed functional activity of oxidoreductase and were enriched in the secondary metabolite pathway. The integration of lipidomic and transcriptomic data allowed for the identification of glycerol-3-phosphate acyltransferase, diacylglycerol kinase, phosphatidylinositols, nonspecific phospholipase C, pyruvate kinase 2, 3-ketoacyl-acyl carrier protein reductase, and linoleate 9S-lipoxygenase as putative candidate genes involved in lipid biosynthesis, storage, and oil quality. Our study found comprehensive datasets of lipidomic and transcriptomic changes in the developing kernel of M. ternifolia. In addition, the identification of candidate genes provides essential prerequisites to understand the molecular mechanism of lipid biosynthesis in the kernel of M. ternifolia.

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Le Lagadec, M. D. "Kernel brown centres in macadamia: a review". Crop and Pasture Science 60, n.º 12 (2009): 1117. http://dx.doi.org/10.1071/cp08403.

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The incidence of kernel brown centres in macadamia (Macadamia integrifolia and M. tetraphylla and hybrids) has increased substantially in Australia. Although the defect amounts to only ~1% of all kernels processed in Australia, it costs the macadamia industry over AU$2 million per annum. Little formal research has been conducted, although the defect is mentioned widely in informal grower journals. Possible causal factors are reviewed in this article. Evidence suggests that kernel brown centres may be associated with exposure of enzymes in cell membranes and are also associated with incorrect nut-in-shell drying regimes. There appears to be an interaction among nut-in-shell moisture content, nut drying regime, and the incidence of brown centres. There is some indication that storage of wet nuts in poorly ventilated silos increases the potential for developing kernel brown centres. It is recommended that future research focusses on these issues.

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Duduzile Buthelezi, Nana Millicent, Lembe Samukelo Magwaza y Samson Zeray Tesfay. "Postharvest pre-storage processing improves antioxidants, nutritional and sensory quality of macadamia nuts". Scientia Horticulturae 251 (junio de 2019): 197–208. http://dx.doi.org/10.1016/j.scienta.2019.03.026.

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Walton, David A., Bruce W. Randall, Marie D. Le Lagadec y Helen M. Wallace. "Maintaining high moisture content of macadamia nuts-in-shell during storage induces brown centres in raw kernels". Journal of the Science of Food and Agriculture 93, n.º 12 (19 de abril de 2013): 2953–58. http://dx.doi.org/10.1002/jsfa.6123.

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LITTLE, C. L., W. JEMMOTT, S. SURMAN-LEE, L. HUCKLESBY y E. de PINNA. "Assessment of the Microbiological Safety of Edible Roasted Nut Kernels on Retail Sale in England, with a Focus on Salmonella". Journal of Food Protection 72, n.º 4 (1 de abril de 2009): 853–55. http://dx.doi.org/10.4315/0362-028x-72.4.853.

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There is little published information on the prevalence of Salmonella in edible nut kernels. A study in early 2008 of edible roasted nut kernels on retail sale in England was undertaken to assess the microbiological safety of this product. A total of 727 nut kernel samples of different varieties were examined. Overall, Salmonella and Escherichia coli were detected from 0.2 and 0.4% of edible roasted nut kernels. Of the nut varieties examined, Salmonella Havana was detected from 1 (4.0%) sample of pistachio nuts, indicating a risk to health. The United Kingdom Food Standards Agency was immediately informed, and full investigations were undertaken. Further examination established the contamination to be associated with the pistachio kernels and not the partly opened shells. Salmonella was not detected in other varieties tested (almonds, Brazils, cashews, hazelnuts, macadamia, peanuts, pecans, pine nuts, and walnuts). E. coli was found at low levels (range of 3.6 to 4/g) in walnuts (1.4%), almonds (1.2%), and Brazils (0.5%). The presence of Salmonella is unacceptable in edible nut kernels. Prevention of microbial contamination in these products lies in the application of good agricultural, manufacturing, and storage practices together with a hazard analysis and critical control points system that encompass all stages of production, processing, and distribution.

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An, Jin. "Anaphylaxis to Sunflower Seed with Tolerance to Sunflower Oil: A Case Report". Medicina 57, n.º 7 (27 de junio de 2021): 661. http://dx.doi.org/10.3390/medicina57070661.

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Sunflower seeds (Helianthus annuus) are an uncommon source of allergy; however, some cases of allergy to sunflower seeds have been reported. Sunflower seed sensitization occurs to storage proteins (2S albumins) and lipid transfer proteins (LTPs). A 46-year-old female presented three allergic reactions within minutes of consuming sunflower seeds. A prick-to-prick test indicated a positive reaction only to sunflower seeds and a negative reaction to other nuts, such as almond, hazelnut, pistachio, cashew, peanut, macadamia, sesame, and walnut. Prick-to-prick and oral provocation tests of sunflower oil were performed, and a negative result was obtained. The patient was prescribed a 0.3 mg epinephrine autoinjector device for emergency intramuscular administration. The patient is currently under avoidance of sunflower seed but eats food cooked in sunflower seed oil. Based on this case, we should recognize that sunflower seeds have the potential to cause severe anaphylaxis, which indicates tolerance to sunflower oil. An accurate and fast diagnosis allows timely recommendation to practice strict avoidance of sunflower seeds, thus reducing the possibility of recurrence of an anaphylactic reaction.

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Bolling, Bradley W., C. Y. Oliver Chen, Diane L. McKay y Jeffrey B. Blumberg. "Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts". Nutrition Research Reviews 24, n.º 2 (diciembre de 2011): 244–75. http://dx.doi.org/10.1017/s095442241100014x.

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Tree nuts contain an array of phytochemicals including carotenoids, phenolic acids, phytosterols and polyphenolic compounds such as flavonoids, proanthocyanidins (PAC) and stilbenes, all of which are included in nutrient databases, as well as phytates, sphingolipids, alkylphenols and lignans, which are not. The phytochemical content of tree nuts can vary considerably by nut type, genotype, pre- and post-harvest conditions, as well as storage conditions. Genotype affects phenolic acids, flavonoids, stilbenes and phytosterols, but data are lacking for many other phytochemical classes. During the roasting process, tree nut isoflavones, flavanols and flavonols were found to be more resistant to heat than the anthocyanins, PAC and trans-resveratrol. The choice of solvents used for extracting polyphenols and phytosterols significantly affects their quantification, and studies validating these methods for tree nut phytochemicals are lacking. The phytochemicals found in tree nuts have been associated with antioxidant, anti-inflammatory, anti-proliferative, antiviral, chemopreventive and hypocholesterolaemic actions, all of which are known to affect the initiation and progression of several pathogenic processes. While tree nut phytochemicals are bioaccessible and bioavailable in humans, the number of intervention trials conducted to date is limited. The objectives of the present review are to summarise tree nut: (1) phytochemicals; (2) phytochemical content included in nutrient databases and current publications; (3) phytochemicals affected by pre- and post-harvest conditions and analytical methodology; and (4) bioactivity and health benefits in humans.

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Basker, Dov y Amnon Kadman. "Optimal salting of macadamia (Macadamia integrifolia) nuts". Journal of the Science of Food and Agriculture 46, n.º 2 (1989): 221–25. http://dx.doi.org/10.1002/jsfa.2740460210.

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Heskey, Celine, Sujatha Rajaram, Abigail Clarke, Julie Jones, Rawiwan Sirirat y Joan Sabaté. "The Perceived Impact of Macadamia Nut Consumption on Feelings of Satisfaction and Bowel Function". Current Developments in Nutrition 4, Supplement_2 (29 de mayo de 2020): 1127. http://dx.doi.org/10.1093/cdn/nzaa055_012.

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Abstract Objectives To assess subject perception of their level of various components of satisfaction, and changes in bowel habits, while consuming macadamia nuts during a free-living intervention study. Methods This was a randomized, crossover study in which free-living subjects (n = 35) were allocated to an 8 week macadamia nut (15% kcals) intervention and control (usual diet) phases. Eligibility criteria included a BMI of 25–39 kg/m,2, abdominal obesity, and presence of at least 1 other cardiometabolic risk factor. Subjects attended a biweekly clinic with the study dietitians to receive a supply of pre-weighed daily portions of nuts (mixture of raw and roasted), instructions and reinforcement on ways to incorporate the nuts into their habitual diet. A 14-item macadamia nut satisfaction questionnaire was administered at the end of the study, to assess various factors including perceptions of taste, ease of use, ease of preparation of the nut, and fullness. A 9-item bowel habits questionnaire was administered at the end of both the treatment and control phases, assessing factors including bowel frequency, perceptions of change in digestion, and stool consistency, using the Bristol Stool chart. Subject responses to the satisfaction questionnaire were calculated as proportions. Bowel movement frequency, and stool type were compared between the macadamia nut and control phases using the Wilcoxon signed rank sum test. Results Most subjects liked the taste (89%) of macadamia nuts, found the nuts easy to use (95%), and incorporate (95%) into their daily diet, and did not feel deprived (86%) while eating macadamia nuts. About half of the subjects felt strongly that macadamia nuts added flavor and variety to their diets, and 80% really liked including macadamia nuts into their habitual diet. In terms of bowel function, no significant difference in bowel movement frequency was noted between the macadamia and control phases. Stool consistency (Bristol stool assessment) was significantly different between the macadamia and control phases (P = 0.049). Conclusions Most subjects indicated favorable perceptions towards, and satisfaction with macadamia nuts. Self-reported stool consistency was different between the macadamia and control phases. Funding Sources Hort Innovation, Sydney, Australia.

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M. Tsang Mui Chung y Sheldon C. Furutani. "Microwave Drying of Macadamia Nuts". Applied Engineering in Agriculture 5, n.º 4 (1989): 565–67. http://dx.doi.org/10.13031/2013.26561.

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Zuza, Emmanuel Junior, Kadmiel Maseyk, Shonil Bhagwat, Andrew Emmott, Will Rawes y Yoseph Negusse Araya. "Review of Macadamia Production in Malawi: Focusing on What, Where, How Much Is Produced and Major Constraints". Agriculture 11, n.º 2 (12 de febrero de 2021): 152. http://dx.doi.org/10.3390/agriculture11020152.

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Macadamia is an essential commodity crop in Malawi. The nuts are a lucrative commodity and are used for household consumption, income generation among farming families and as a foreign exchange earning crop at country-level. Macadamia production in Malawi has increased significantly in recent years. Malawi is the seventh top producer of macadamia nuts valued at £23.5 million, with a global market share of 3%. In 2018, the country was the fourth-largest exporter of macadamia nuts that were valued at £18.2 million. The majority (90%) of this crop was grown by large commercial estates with smallholder’s production only contributing about 10% of the total crop production. However, the smallholder sector is vital for the future growth of the macadamia sector in the country. Further, Malawian smallholders consider macadamia production as a low-input crop with large returns per unit area (£10.7 kg−1 ha−1), and it thus a lucrative commodity with high potential for poverty reduction and wealth creation among these farming families. This paper, therefore, explores: (i) the historical and current trends in macadamia nut production in Malawi; (ii) analyses the country’s macadamia value chain focusing on smallholder farmer contributions; and (iii) discusses the constraints of smallholder macadamia production in Malawi for informed policymaking. We conclude that the synthesis of the Malawian macadamia sub-sector provides an understanding of the vital contributions of macadamia to Malawi’s economic growth and improvement of livelihoods.

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Bandason, Wellington, Cosmas Parwada y Abbyssinia Mushunje. "Macadamia Nuts (Macadamia intergrifolia) Value Chain and Technical Efficiency among the Small-scale Farmers in Zimbabwe". Research on World Agricultural Economy 3, n.º 4 (1 de diciembre de 2022): 25. http://dx.doi.org/10.36956/rwae.v3i4.700.

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Agriculture value chains are an indispensable tool for stakeholder collaboration, improving market access, foreign currency generation and increase in macadamia nut production in most developing countries. In Zimbabwe macadamia nut is a relatively new crop that has potential to alleviate poverty and enhance livelihoods. Zimbabwe’s macadamia nut industry is still at its infancy and remains an under-researched area. Despite this, the technical efficiency of macadamia nuts production systems as proxied by production levels among small-scale farmers in the country is least understood. This study analyses the existing value chains by scrutinizing every step required in the production and marketing of macadamia nuts focusing on technical efficiency of value chain nodes. Macadamia nut value chain in Zimbabwe is predominantly an emergency value chain system that does not embrace the modular value chain model and associated networks to enhance technical efficiency and overall welfare. The value chain system is characterised by imperfect market conditions with limited knowledge of exact specifications, attributes and price of macadamia nuts. The existing value chain models for macadamia nut need to be re-aligned to accommodate all stakeholders, hence widening resource and knowledge sharing platforms. There is a need for the Zimbabwe macadamia nut value chain to shift towards captive networks which embrace and scale out practices such as out-grower contractual arrangements. There is potential to design macadamia nut value chain models in Zimbabwe to increase the technical efficiency of the industry.

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Wright, M. G., P. A. Follett y M. Golden. "Long-term patterns and feeding sites of southern green stink bug (Hemiptera: Pentatomidae) in Hawaii macadamia orchards, and sampling for management decisions". Bulletin of Entomological Research 97, n.º 6 (12 de noviembre de 2007): 569–75. http://dx.doi.org/10.1017/s0007485307005305.

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AbstractSouthern green stink bug (Nezara viridula, Hemiptera: Pentatomidae) is a pest of macadamia nuts, causing pitting to kernels by feeding. In spite of its pest status, many aspects of the ecology of this insect in macadamia orchards are poorly understood. This study analyzes long-term N. viridula damage to macadamia nuts and investigates the extent to which damage to nuts occurs in the tree canopy, prior to nut-drop. We show that there are distinct seasonal peaks in damage detected after harvest and that, over six years of data collection, mean damage levels were fairly low, albeit with spikes in damage levels recorded. Sampling nuts at peak harvest periods from different strata in the trees and from the ground showed that incidence of damaged nuts within the canopy was typically half as high as on the fallen nuts. Damage to fallen nuts may have occurred prior to nut-drop, and continued to accumulate after nut-drop. These results show that management of N. viridula within macadamia canopies, as opposed to only on fallen nuts, is important. A sampling procedure and predictive model for estimating late-season damage based on early-season damage samples is provided. The model uses January and March damage measurements (based on samples with set level of accuracy), mean temperature and month of the year for which damage is predicted. Early-season damage of 6–10% predicts late-season damage levels that should justify N. viridula suppression based on the nominal threshold (13% damage) used by kernel processors to reject nuts based on damage.

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Asdar, Muhammad. "Properties of Wood and Nuts of Makadamia (Macadamia hildebrandii Steen) from Sulawesi". Buletin Eboni 2, n.º 1 (14 de diciembre de 2020): 17–24. http://dx.doi.org/10.20886/buleboni.5763.

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Macadamia hildebrandii Steen is endemic species of Sulawesi. This species is found in the provinces of South Sulawesi, Central Sulawesi and Southeast Sulawesi. Macadamia wood has a distinctive feature that has the prospect of being a raw material for furniture. Meanwhile, the fruit has not been utilized. This paper is a review of wood and macadamia nuts properties that have been studied. The results of these studies show that wood and nuts have the following characteristics: larger rays commonly more than 10 seriate so that it is clearly visible on tangential/flat-sawn boards; classified as strength class III-II; high cellulose contents with alpha cellulose more than 42%; wood calorific value 4,363.5 cal/gr, charcoal calorific value 6868 cal /gr, volatile matter 14.04%, ash 1.36% and fixed carbon 84.60%; durability class IV against soil termites, class II against dry wood termites, and class III-II against decaying fungi; the quality of shaping, turning, boring, and sanding was classified as good (class II), while planing was classified as very good (class I); easily preserved; and easily cracked when dried. Macadamia wood can be used as raw materials for pulp and paper, rayon, charcoal, activated charcoal, light to heavy construction under the roof, furniture, and molding. The use of macadamia wood must consider its low dimensional stability. Macadamia nuts have a fat content of 1.96%, protein 8.38%, carbohydrates 48.44%, starch 46.44%, and tannins up to 8.42%. Proper processing techniques are needed, especially to reduce tannin levels so that macadamia nuts can be consumed.

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Richards, Tarran E., Wiebke Kämper, Stephen J. Trueman, Helen M. Wallace, Steven M. Ogbourne, Peter R. Brooks, Joel Nichols y Shahla Hosseini Bai. "Relationships between Nut Size, Kernel Quality, Nutritional Composition and Levels of Outcrossing in Three Macadamia Cultivars". Plants 9, n.º 2 (11 de febrero de 2020): 228. http://dx.doi.org/10.3390/plants9020228.

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Tree nuts play an important role in healthy diets, but their economic value and nutritional quality may be affected by their size and paternity. We assessed relationships between nut size and kernel recovery, the incidence of whole kernels, fatty acid composition and mineral nutrient concentrations in three macadamia cultivars, “Daddow”, “816” and “A4”. We determined to what extent differences in nut size and quality were the result of different levels of cross- or self-paternity. Small nuts of all cultivars had lower kernel recovery than large nuts, and small nuts provided lower incidence of whole kernels in “Daddow” and “A4”. Small kernels had a lower relative abundance of the saturated fatty acid, palmitic acid, in all cultivars and higher relative abundance of the unsaturated fatty acid, oleic acid, in “Daddow” and “A4”. Small kernels had higher concentrations of many essential nutrients such as nitrogen and calcium, although potassium concentrations were lower in small kernels. Most nuts arose from cross-pollination. Therefore, nut size and kernel quality were not related to different levels of cross- and self-paternity. Identified cross-paternity was 88%, 78% and 90%, and identified self-paternity was 3%, 2% and 0%, for “Daddow”, “816” and “A4”, respectively. Small macadamia kernels are at least as nutritious as large macadamia kernels. High levels of cross-paternity confirmed that many macadamia cultivars are predominantly outcrossing. Macadamia growers may need to closely inter-plant cultivars and manage beehives to maximise cross-pollination.

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Tsang, Marcel M. C. y Jack K. Fujii. "Rapid Moisture Content Determination of Macadamia Nuts with an Electronic Moisture Meter". HortTechnology 2, n.º 4 (octubre de 1992): 471–73. http://dx.doi.org/10.21273/horttech.2.4.471.

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An electronic moisture meter (Dole Model 400) was calibrated for rapid determination of moisture content of macadamia (Macadamia integrifolia Maiden and Betche) nuts. The meter was found suitable to measure the moisture content (from 9.5% to 21.5% on a wet-weight basis) of macadamia nuts with sufficient accuracy for routine use by farmers and processors. On average, the meter readings were about 0.21% ± 0.08% se lower compared to readings obtained from the standard forced-air oven technique. A moisture analysis with the meter required <5 minutes compared to 72 hours by conventional oven-drying.

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O'Riordan, P., I. Baxter, C. McConchie, C. Hardner, P. Albertson y E. Williams. "CONSUMER SENSORY PREFERENCES FOR MACADAMIA NUTS". Acta Horticulturae, n.º 687 (julio de 2005): 99–106. http://dx.doi.org/10.17660/actahortic.2005.687.11.

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Silva, F. A., A. Marsaioli, G. J. Maximo, M. A. A. P. Silva y L. A. G. Gonçalves. "Microwave assisted drying of macadamia nuts". Journal of Food Engineering 77, n.º 3 (diciembre de 2006): 550–58. http://dx.doi.org/10.1016/j.jfoodeng.2005.06.068.

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Wang, Chun-Hui, Liangchi Zhang y Yiu-Wing Mai. "Deformation and fracture of Macadamia nuts". International Journal of Fracture 69, n.º 1 (1995): 51–65. http://dx.doi.org/10.1007/bf00032188.

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Wang, Chun-Hui y Yiu-Wing Mai. "Deformation and fracture of Macadamia nuts". International Journal of Fracture 69, n.º 1 (1995): 67–85. http://dx.doi.org/10.1007/bf00032189.

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Hanum, Tengku Ismanelly, Lia Laila, Sumaiyah Sumaiyah y Elvi Syahrina. "Macadamia Nuts Oil in Nanocream and Conventional Cream as Skin Anti-Aging: A Comparative Study". Open Access Macedonian Journal of Medical Sciences 7, n.º 22 (14 de noviembre de 2019): 3917–20. http://dx.doi.org/10.3889/oamjms.2019.533.

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BACKGROUND: The effect of an active substance in a dosage form can be influenced by the different method of preparation. Nanotechnology has been used widely in all aspects including drug delivery system. Nanocream is one of the cosmetic dosage forms to improve the absorption of active substances on the skin. AIM: The study was to compare macadamia nuts oil nanocream with conventional cream as skin antiaging dosage form. METHODS: The formulation of nanocream was consisted of macadamia nuts oil 10%, tween 80, propylene glycol, cetyl alcohol, methyl paraben, propyl paraben and distilled water. The anti-aging was conducted by comparing the nanocream and conventional cream. The evaluation of anti-aging activity was conducted using skin analyzer apparatus. The aging parameters were moisture, evenness, pore size, black spot, and wrinkle of the skin. The data were collected for 4 weeks. All the data obtained were statistically analyzed. RESULTS: Macadamia nut oil nanocream dosage form showed better antiaging activity on the skin compared to conventional cream which were characterized by changes in skin condition on each aging skin parameter such as water content, pore size, melanin, and wrinkles. CONCLUSION: It is concluded that macadamia nuts oil in nanocream dosage form has better antiaging activity on the skin compared to conventional cream and macadamia nuts oil can be used as an effective skin anti-aging dosage form.

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Saunders, Thomas, Jian Wu, Robert C. Williams, Haibo Huang y Monica A. Ponder. "Inactivation of Salmonella and Surrogate Bacteria on Cashews and Macadamia Nuts Exposed to Commercial Propylene Oxide Processing Conditions". Journal of Food Protection 81, n.º 3 (15 de febrero de 2018): 417–23. http://dx.doi.org/10.4315/0362-028x.jfp-17-252.

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ABSTRACT Propylene oxide (PPO), a chemical fumigant, has been validated to reduce Salmonella on bulk almonds but has not been evaluated for other tree nuts. There is a need to identify nonpathogenic surrogate microorganisms whose inactivation is comparable to that of Salmonella to assure effective PPO processing parameters in different packaging configurations without introducing Salmonella into the pasteurization facility. The objective of this research was to compare the reduction of Salmonella and three potential surrogate bacterial strains, Enterococcus faecium ATCC 8459, Pediococcus acidilactici ATCC 8042, or Staphylococcus carnosus ATCC 51365, on cashews and macadamia nuts processed by using PPO. Whole cashews and macadamia nuts were coinoculated with a five-strain cocktail of Salmonella and one surrogate, dried to the original water activity of 0.44 to 0.51 before being packaged in woven polypropylene bags (2.3 kg), and shipped overnight in Styrofoam containers under ambient conditions to a commercial facility for PPO treatment. Salmonella and surrogates were recovered by vigorous shaking in phosphate buffer (1:1, m/v), serial diluted, and plated onto tryptic soy agar with an overlay of xylose lysine Tergitol 4 for Salmonella or mannitol salt agar or bile esculin azide agar for each surrogate. The mean log reductions of Salmonella and each surrogate (n = 18), within a sample and among all trials (three independent), were compared by using a matched pairs t test. Reduction in log CFU per gram of Salmonella was significantly greater than that of E. faecium on both macadamia nuts (7.3 ± 0.19 versus 6.4 ± 0.31) and cashews (5.4 ± 0.15 versus 5.1 ± 0.25) and significantly greater than P. acidilactici on both nuts (7.8 ± 0.22 versus 6.3 ± 0.33 on macadamia nuts and 4.9 ± 0.22 versus 4.1 ± 0.25 on cashews). Reduction of S. carnosus exceeded that of Salmonella. E. faecium and P. acidilactici may be considered as surrogates for Salmonella on whole macadamia nuts and cashews processed by using PPO.

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Li, Duo, Ting Yao y Sirithon Siriamornpun. "Alpha-Linolenic Acid Content of Commonly Available Nuts in Hangzhou". International Journal for Vitamin and Nutrition Research 76, n.º 1 (1 de enero de 2006): 18–21. http://dx.doi.org/10.1024/0300-9831.76.1.18.

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The total lipid content of eight species of nuts available in Hangzhou ranged from 49.5 g/100 g weight in Cannabis sativa to 75.4 g/100 g in walnut. The predominant content of lipid is triacylglycerol, ranging from 91.1% in Cannabis sativa to 98.4% in macadamia. There were two polyunsaturated fatty acids (PUFA) in all nuts analyzed; 18:2n-6 and 18:3n-3. The content of 18:3n-3 ranging from 0.2% in almond to 15.2% in Cannabis sativa, 18:2n-6 ranged from 2.5% in macadamia to 61.6% in pine nut. The proportion of total PUFA in analyzed eight nut species ranging from 2.8% in macadamia to 71.7% in walnut (p < 0.001). Monounsaturated fatty acid composition ranged from 18.0% in Cannabis sativa to 82.6% in macadamia (p < 0.001). The proportion of saturated fatty acid ranged from 7.4% in filbert to 14.7% of total fatty acids in macadamia (p < 0.001). No C20 fatty acids were detected in any of the samples in the present study. The lipids content and fatty acid compositions in analyzed samples were varied between nut species. Cannabis sativa and walnut contained relatively high 18:3n-3, consumption of several these nuts each day can contribute to n-3 PUFA intake, especially for the vegetarian population.

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O’Hare, Tim J., Hung Hong Trieu, Bruce Topp, Dougal Russell, Sharon Pun, Caterina Torrisi y Dianna Liu. "Assessing Fatty Acid Profiles of Macadamia Nuts". HortScience 54, n.º 4 (abril de 2019): 633–37. http://dx.doi.org/10.21273/hortsci13418-18.

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The kernel of the macadamia nut (Macadamia integrifolia and M. tetraphylla) is very high in oil, accounting for about three -quarters of their mass. In the current investigation, oil extracts from 20 breeding accessions and 14 cultivars had a range of 12.3% to 17.0% saturated fat, averaging 14.2%. Although all samples were found to be very high in “healthy” monounsaturated fats, the level of saturated fat slightly exceeds that of many other nuts that are able to make qualified health claims. The lowest saturated fat content (12.3%) corresponded to 4.6 g saturated fat/50 g kernels, which was slightly greater than the 4.0 g maximum. Despite this, potential exists to develop a reduced-saturated fat macadamia by combining characteristics found in different lines. The current trial indicates that lower total saturated fat was associated with a stronger ability to partition C16 and C18 fats to their monounsaturated fatty acids, or to elongate C16:0 to C18:0 and subsequently desaturate C18:0 to C18:1. It was also observed that the pollinizer parent is likely to have an influence on saturated fat content, although this would need to be confirmed in controlled pollination trials. Macadamia varieties generally outcross, and because the edible kernel (embryo) is formed from a pollinated ovule, it is likely any future reduced-saturated fat line would also require a reduced-saturated fat pollinizer parent.

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Jones, Julie, Sujatha Rajaram, Celine Heskey, Rawiwan Sirirat, Abigail Clarke, Keiji Oda y Joan Sabaté. "Effect of Daily Macadamia Nut Consumption on Anthropometric Indices in Overweight and Obese Men and Women". Current Developments in Nutrition 4, Supplement_2 (29 de mayo de 2020): 589. http://dx.doi.org/10.1093/cdn/nzaa047_009.

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Abstract Objectives We sought to assess the effect of daily consumption of macadamia nuts as 15% of calories on body weight, BMI, waist circumference, percent body fat and skeletal muscle mass in overweight/obese men and women with elevated cardiometabolic risk. Methods Utilizing a randomized crossover design, we randomized 38 subjects to consume macadamia nuts daily as 15% of calories for 8 weeks (intervention) and their usual diet for 8 weeks (control), with a 2-week washout. Three subjects dropped out early; n = 35 for analysis. Subjects were healthy men and postmenopausal women with a BMI of 25–39, a waist circumference of >101.6 cm for men and >88.9 cm for women, and one additional cardiovascular risk factor (fasting plasma glucose >100 mg/dL, triglycerides ≥150 mg/dl, total cholesterol >200 mg/dL, LDL-C > 100 mg/dL, blood pressure ≥130/85 mmHg or taking anti-hypertensive medication). Macadamia nuts were provided in pre-weighed daily portions as 15% of calories calculated using the Mifflin-St. Jeor equation. Percent body fat and skeletal muscle mass (kg) were determined by bioelectrical impedance analysis. A mixed model analysis was performed with treatment, sequence, phase, and baseline values as fixed-effect terms and subjects as a random-effects term. Results Compared to control, consumption of macadamia nuts led to a mean weight change of –348 g (84.13 vs. 83.78 kg; P = 0.15) a mean BMI change of –0.15 kg/m2 (30.61 vs. 30.47 kg/m2; P = 0.12), and a mean waist circumference change of 0.17 cm (107.41 vs. 107.58 cm; P = 0.61). Percent body fat increased by an average of 0.26% after eating nuts (42.70 vs. 42.96%; P = 0.16). Skeletal muscle mass was slightly but significantly lower after eating nuts with a mean change of –0.237 kg (26.33 vs. 26.09 kg; P = 0.017). Conclusions Daily consumption of high-fat macadamia nuts for eight weeks in overweight and obese individuals did not change anthropometrics including body weight, BMI, waist circumference, and % body fat. Skeletal muscle mass was slightly lowered but likely not clinically relevant. Funding Sources Hort Innovation, Sydney, Australia.

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Gautz, L. D. y X. Ying. "Mechanism for Detecting Partially Husked Macadamia Nuts". Journal of Agricultural Engineering Research 54, n.º 2 (febrero de 1993): 171–76. http://dx.doi.org/10.1006/jaer.1993.1011.

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Wasilwa, Lusike A., Grace W. Watani, N. Ondabu, A. Nyaga, B. Kagiri y S. Kiiru. "481 Performance of Macadamia Varieties in Three Agroecological Zones". HortScience 35, n.º 3 (junio de 2000): 477B—477. http://dx.doi.org/10.21273/hortsci.35.3.477b.

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Although macadamia was introduced to Kenya in 1946, it was not until the 1960s that commercial cutlivation commenced in the central, eastern, and western highlands. In the 1970s, 300 macadamia trees in the Central and Eastern highlands were selected based on nut yield and tree characteristics. In 1981, a subset of 25 of the most outstanding macadamia clones were planted (1979–1987) and evaluated at the National Horticulture Research Centre in Thika. Trial orchards, consisting seven to 15 clones (EMB-1, EMB-2, EMB-H, KMB-1, KMB-3, KMB-4, KRG-1, KRG-3, KRG-4, KRG-15, MRG-1, MRG-20, MRG-24, MRU-25, and TTW-2), were established in 1982, 1986, and 1989. The trials were set up as RCBD with five blocks and three to eight plants of each clone per block. Results from trial orchards show that macadamia hybrids (a natural hybrid between M. integrifolia and M. tetraphylla) EMB-H, KMB-3, and KMB-4 perform well at the higher elevations (>1700 m). The most outstanding clones of M. integrifolia with wide adaptability (1400 to 1750 m) were EMB-1, KRG-15, and MRG-20. Three distinct nut-bearing patterns [single peak (most varieties), bimodal peak, and ever-bearing] were observed. Nut clusters contain an average of 10 nuts (M. integrifolia) or 25 nuts (macadamia hybrid). Ten-year-old trees yield between 30 to 60 kg of nuts a year with kernel recovery of 28% to 41%.

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Bielecka, Joanna, Anna Puścion-Jakubik, Renata Markiewicz-Żukowska, Jolanta Soroczyńska, Patryk Nowakowski, Monika Grabia, Konrad Mielcarek, Klaudia Przebierowska, Klaudia Kotowska y Katarzyna Socha. "Assessment of the Safe Consumption of Nuts in Terms of the Content of Toxic Elements with Chemometric Analysis". Nutrients 13, n.º 10 (14 de octubre de 2021): 3606. http://dx.doi.org/10.3390/nu13103606.

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Nuts are characterized by high nutritional value and are recommended as a part of a healthy diet. At the same time, toxic elements could also be found in them. In this research, we measured the content of As, Cd, Pb and Hg in a wide variety of edible nuts. To determine the As content, inductively coupled plasma mass spectrometry (ICP-MS) was applied. Cd and Pb were detected by the electrothermal atomic absorption spectrometry analytical technique (ETAAS) with Zeeman background correction, while atomic absorption spectrometry method (AAS) with the amalgamation technique in the case of Hg was used. The study material consisted of 120 samples without replications (10 for each subgroup) including the following nuts: Almonds, Brazil nuts, cashew nuts, hazelnuts, macadamia nuts, peanuts, pecan nuts, pine nuts, pistachios and walnuts. Indicators such as the target hazard quotient (THQ), cancer risk (CR) and hazard index (HI) were used to assess the health risk. The highest median As, Cd, Pb and Hg contents were observed for pistachios (192.42 µg/kg), pine nuts (238.40 µg/kg), peanuts (82.06 µg/kg) and pecans (82.06 µg/kg), respectively. The exceedance of the established limits was found in the case of Pb for nine samples: macadamia nuts (221.49 µg/kg; 2350.94 µg/kg; 2581.43 µg/kg), pine nuts (266.33 µg/kg), peanuts (1353.80 µg/kg) and pecans (2689.13 µg/kg, 2758.26 µg/kg, 2992.29 µg/kg and 3169.41 µg/kg). Extremely high (>2500 µg/kg) Pb content was found in 33% of studied pecans imported from the USA. The health risk indicators did not identify increased health risk. This research is significant considering the food safety issues and indicates the need to regularly control the content of toxic elements in food, as well as to establish the specific limits for heavy metals content in nuts. The chemometric analysis included cluster analysis and principal component analysis (PCA). Cluster analysis made it possible to distinguish four subgroups on the basis of the ability to accumulate toxic elements: pine nuts, pecans, pistachios and other analysed nuts. PCA indicated primarily factor 1, distinguishing mainly pecans, macadamia nuts and peanuts. Chemometric analysis can be a useful tool in estimating the ability of different nut species to accumulate contaminants.

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31

Wasilwa, L. A., N. Ondabu y G. W. Watani. "064 The History of Macadamia Nut Introduction and Development in Kenya". HortScience 34, n.º 3 (junio de 1999): 452B—452. http://dx.doi.org/10.21273/hortsci.34.3.452b.

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The macadamia nut was introduced to the Kenyan highlands from Australia in the early 1960s. Seedlings were propagated at a nursery near Kiambu in central Kenya by Bob Harris and were subsequently distributed in the central and eastern highlands and later the western highlands. The majority of seedlings planted were one two species, Macadamia integrifolia Maiden and Betche or M. tetraphylla L. S. A less common species, Macadamia ternifolia, was also planted. Several hybrids of M. integrifolia and M. tetraphylla have been identified in the central and eastern highlands. A macadamia improvement research program was launched in the early part of 1980 by the Ministry of Agriculture. Since then, 30 trees of the seedlings planted in the later part of 1960s have been selected and evaluated in trial orchards located in the Kenyan highlands. Most of the recently planted orchards constitute of 10 clones that yield between 40 to 90 kg of nuts annually. Five high-yielding macadamia varieties from Hawaii were introduced to Kenya in the early 1980s. To date >90% of the cultivated macadamia trees in Kenya are either M. integrifolia or hybrids of M. integrifolia and M. tetraphylla. Until the late 1970s, there was no market for macadamia nuts in Kenya. Since then, several companies market this crop, which is mainly exported to Japan and Europe.

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32

Nunn, Jasmine, Joanne De Faveri, Katie O’Connor, Mobashwer Alam, Craig Hardner, Olufemi Akinsanmi y Bruce Topp. "Genome-Wide Association Study for Abscission Failure of Fruit Pericarps (Stick-Tights) in Wild Macadamia Germplasm". Agronomy 12, n.º 8 (14 de agosto de 2022): 1913. http://dx.doi.org/10.3390/agronomy12081913.

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Macadamia pericarps that fail to abscise (‘stick-tights’) are an important trait to select against in breeding as they can harbour pests and diseases. Traditional macadamia breeding cycles are lengthy and expensive due to long juvenilities and large tree sizes. Thus, genome-wide association studies (GWAS) are an important investigative tool to identify candidate trait-linked markers to enable potential reductions in evaluation and selection cycles via marker-assisted selection (MAS) in young seedlings. This study assessed 199 wild macadamia germplasm accessions for stick-tight prevalence across two years. As the number of stick-tights per tree is limited by the number of nuts per tree, we conducted association analyses to identify SNPs linked with the number of stick-tights per tree, and examined whether such SNPs were also associated with, and thus confounded with, the number of nuts per tree. We also assessed associations with the proportion of stick-tights per total number of nuts. Thirty-two SNPs were associated with at least one of the stick-tight traits in one year (p < 0.001). Of all such SNPs, only one was associated with the number of nuts per tree (p < 0.001), indicating that most associations were not confounded with yield.

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33

Tsang, Marcel M. C. y Sheldon C. Furutani. "Rapid Moisture Content Determination of Macadamia Nuts by Microwave Diying". HortScience 24, n.º 4 (agosto de 1989): 694–95. http://dx.doi.org/10.21273/hortsci.24.4.694.

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Abstract A fast and accurate method for determining the percentage of moisture content of macadamia (Macadamia integrifolia Maiden and Betche) nuts using a household microwave oven is described. Drying time was reduced from 48 hr for the forced-draft oven method to 16 min. No statistical difference in percent moisture values was detected between microwave drying and forced-draft drying.

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34

Rodrigues, Angela Claudia, Aloísio Henrique Pereira de Souza, Makoto Matsushita, Lucia Felicidade Dias, Jesui Vergílio Visentainer, Shawany Maldonado Tonsig y Nilson Evelazio de Souza. "Proximate Composition and Fatty Acids Profile in Oleaginous Seeds". Journal of Food Research 2, n.º 1 (28 de enero de 2013): 109. http://dx.doi.org/10.5539/jfr.v2n1p109.

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Fatty acids were quantified in oleaginous seeds: pistachio, almonds, European nuts, cashew nuts, hazelnuts, Brazil nuts, pecan nuts, and macadamia nuts. Three brands of each sample were purchased in three lots (n = 9). The proximate composition, energetic value, and fatty acids (FA) were determined by gas chromatography. All seeds had large amounts of total lipids and the highest contents (ca. 70%) were found in macadamia, pecan, and European nuts. The samples had significant amounts of crude protein. Pistachio and cashew nuts had the greatest amount (ca. 20%), as well as the largest carbohydrate contents (32%). All seeds were rather energetic, ranging from 600 to 760 Kcal.g<sup>-1</sup>. From seven to nine FA were identified and quantified, oleic (n-9) and linoleic (n-6) acids were the major acids. Essential fatty acid a-linolenic (n-3) was found in European nuts (except pistachio) with an n-6/n-3 ratio (4:1) that is very beneficial to health. <em>Trans</em> FA were also observed in salted roasted cashew nuts. The major saturated FA (SFA) was palmitic, stearic, and arachidonic acids, however, their amounts were much lower than those of polyunsaturated acids (PUFA) and monounsaturated acids (MUFA). European nuts had the greatest PUFA/SFA ratio (9), followed by almonds (3.6).

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35

Kämper, Wallace, Ogbourne y Trueman. "Dependence on Cross-Pollination in Macadamia and Challenges for Orchard Management". Proceedings 36, n.º 1 (21 de enero de 2020): 76. http://dx.doi.org/10.3390/proceedings2019036076.

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Cross-pollination is essential for the reproduction of self-incompatible plants and it improves the yield and fruit quality of some self-compatible plants. Cross-pollination of clonal horticultural crops is achieved only when pollen from one cultivar reaches the stigma of another cultivar. We quantified self- and cross-fertilisation rates in macadamia nuts (Macadamia integrifolia, M. tetraphylla and hybrids) that were harvested at different distances from a cross-pollen source in two different plantation designs (mixed blocks of multiple cultivars vs. pure blocks of a single cultivar). We also estimated the distance of effective pollen movement, evaluated how different pollen parents affect nut quality, and assessed whether distance from a cross-pollen source affected the number of nuts harvested. We found that almost all nuts resulted from cross-pollination in both plantation designs, with almost all nuts being cross-pollinated even at 23 rows from another cultivar. However, most pollen did not travel far, and nearby cultivars were usually the pollen parent. Cross-pollination increased nut mass and changed the nutritional quality of the nut. The number of nuts harvested decreased with increasing distance from a cross-pollen source in large pure blocks, but not in mixed blocks. Dependence on cross-pollination coupled with low distances of pollen movement may cause suboptimal fruit set. Our results suggest that fruit set in macadamia plantations comprised of large single-cultivar blocks is limited and that plantations can benefit from closer interplanting of different cultivars

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36

Moodley, Roshila, Andrew Kindness y Sreekanth B. Jonnalagadda. "Chemical composition of edible Macadamia nuts (Macadamia integrifolia) and impact of soil quality". Journal of Environmental Science and Health, Part A 42, n.º 14 (30 de noviembre de 2007): 2097–104. http://dx.doi.org/10.1080/10934520701627074.

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37

Neves, P. C., S. L. Honório y A. C. O. Ferraz. "MECHANICAL AND PHYSICAL PROPERTIES OF BRAZILIAN MACADAMIA NUTS". Acta Horticulturae, n.º 370 (septiembre de 1995): 197–202. http://dx.doi.org/10.17660/actahortic.1995.370.32.

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38

Hu, Wei, Melissa Fitzgerald, Bruce Topp, Mobashwer Alam y Tim J. O'Hare. "Fatty acid diversity and interrelationships in macadamia nuts". LWT 154 (enero de 2022): 112839. http://dx.doi.org/10.1016/j.lwt.2021.112839.

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KOAZE, Hiroshi, Paul N. KARANJA, Michiyuki KOJIMA, Naomichi BABA y Ken-ichi ISHIBASHI. "Lipid Accumulation of Macadamia Nuts during Kernel Development". food preservation science 28, n.º 2 (2002): 67–73. http://dx.doi.org/10.5891/jafps.28.67.

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40

O’Hare, T. J., H. T. Hong, S. Pun, D. Liu, C. Torrisi, T. Mai, M. Alam, D. Russell y B. Topp. "Macadamia nuts – good fats, bad fats, and biofortification". Acta Horticulturae, n.º 1292 (octubre de 2020): 377–82. http://dx.doi.org/10.17660/actahortic.2020.1292.50.

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41

Richardson, A. C. y T. E. Dawson. "Enhancing abscission of mature macadamia nuts with ethephon". New Zealand Journal of Crop and Horticultural Science 21, n.º 4 (diciembre de 1993): 325–29. http://dx.doi.org/10.1080/01140671.1993.9513789.

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42

Fourie, Phillip C. y David S. Basson. "Sugar content of almond, pecan, and macadamia nuts". Journal of Agricultural and Food Chemistry 38, n.º 1 (enero de 1990): 101–4. http://dx.doi.org/10.1021/jf00091a020.

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43

Gama, Tsvakai, Helen M. Wallace, Stephen J. Trueman, Kim Jones y Shahla Hosseini-Bai. "Late-dropping macadamia nuts have reduced shelf life". Scientia Horticulturae 268 (junio de 2020): 109378. http://dx.doi.org/10.1016/j.scienta.2020.109378.

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44

Quinn, L. A. y H. H. Tang. "Antioxidant properties of phenolic compounds in macadamia nuts". Journal of the American Oil Chemists' Society 73, n.º 11 (noviembre de 1996): 1585–88. http://dx.doi.org/10.1007/bf02523529.

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45

Palipane, K. B. y R. H. Driscoll. "Moisture sorption characteristics of in-shell macadamia nuts". Journal of Food Engineering 18, n.º 1 (enero de 1993): 63–76. http://dx.doi.org/10.1016/0260-8774(93)90075-u.

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46

Wall, Marisa M. y Trevor S. Gentry. "Carbohydrate composition and color development during drying and roasting of macadamia nuts (Macadamia integrifolia)". LWT - Food Science and Technology 40, n.º 4 (mayo de 2007): 587–93. http://dx.doi.org/10.1016/j.lwt.2006.03.015.

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47

Zhang, Guodong, Lijun Hu, David Melka, Hua Wang, Anna Laasri, Eric W. Brown, Errol Strain et al. "Prevalence of Salmonella in Cashews, Hazelnuts, Macadamia Nuts, Pecans, Pine Nuts, and Walnuts in the United States". Journal of Food Protection 80, n.º 3 (16 de febrero de 2017): 459–66. http://dx.doi.org/10.4315/0362-028x.jfp-16-396.

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ABSTRACT Nuts have been identified as a vector for salmonellosis. The objective of this project was to estimate the prevalence and contamination level of Salmonella in raw tree nuts (cashews, pecans, hazelnuts, macadamia nuts, pine nuts, and walnuts) at retail markets in the United States. A total of 3,656 samples of six types of tree nuts were collected from different types of retail stores and markets nationwide between October 2014 and October 2015. These samples were analyzed using a modified version of the Salmonella culture method from the U.S. Food and Drug Administration's Bacteriological Analytical Manual. Of the 3,656 samples collected and tested, 32 were culturally confirmed as containing Salmonella. These isolates represented 25 serotypes. Salmonella was not detected in pecans and in-shell hazelnuts. Salmonella prevalence estimates (and 95% confidence intervals) in cashews, shelled hazelnuts, pine nuts, walnuts, and macadamia nuts were 0.55% [0.15, 1.40], 0.35% [0.04, 1.20], 0.48% [0.10, 1.40], 1.20% [0.53, 2.40], and 4.20% [2.40, 6.90], respectively. The rates of Salmonella isolation from major or big chain supermarkets, small chain supermarkets, discount, variety, or drug stores, and online were 0.64% [0.38, 1.00], 1.60% [0.80, 2.90], 0.00% [0.00, 2.40], and 13.64% [2.90, 35.00], respectively (Cochran-Mantel-Haenszel test: P = 0.02). The rates of Salmonella isolation for conventional and organic nuts were not significantly different. Of the samples containing Salmonella, 60.7% had levels less than 0.003 most probable number (MPN)/g. The highest contamination level observed was 0.092 MPN/g. The prevalence and levels of Salmonella in these tree nut samples were comparable to those previously reported for similar foods.

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48

Castada, Hardy Z., Jinyi Liu, Sheryl Ann Barringer y Xuesong Huang. "Cyanogenesis in Macadamia and Direct Analysis of Hydrogen Cyanide in Macadamia Flowers, Leaves, Husks, and Nuts Using Selected Ion Flow Tube–Mass Spectrometry". Foods 9, n.º 2 (11 de febrero de 2020): 174. http://dx.doi.org/10.3390/foods9020174.

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Macadamia has increasing commercial importance in the food, cosmetics, and pharmaceutical industries. However, the toxic compound hydrogen cyanide (HCN) released from the hydrolysis of cyanogenic compounds in Macadamia causes a safety risk. In this study, optimum conditions for the maximum release of HCN from Macadamia were evaluated. Direct headspace analysis of HCN above Macadamia plant parts (flower, leaves, nuts, and husks) was carried out using selected ion flow tube–mass spectrometry (SIFT-MS). The cyanogenic glycoside dhurrin and total cyanide in the extracts were analyzed using HPLC-MS and UV–vis spectrophotometer, respectively. HCN released in the headspace was at a maximum when Macadamia samples were treated with pH 7 buffer solution and heated at 50 °C for 60 min. Correspondingly, treatment of Macadamia samples under these conditions resulted in 93–100% removal of dhurrin and 81–91% removal of total cyanide in the sample extracts. Hydrolysis of cyanogenic glucosides followed a first-order reaction with respect to HCN production where cyanogenesis is principally induced by pH changes initiating enzymatic hydrolysis rather than thermally induced reactions. The effective processing of different Macadamia plant parts is important and beneficial for the safe production and utilization of Macadamia-based products.

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Walton, David A. y Helen M. Wallace. "Dropping macadamia nuts-in-shell reduces kernel roasting quality". Journal of the Science of Food and Agriculture 90, n.º 13 (14 de julio de 2010): 2163–67. http://dx.doi.org/10.1002/jsfa.4063.

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Tobin, ME, AE Koehler y RT Sugihara. "Seasonal patterns of fecundity and diet of roof rats in a Hawaiian macadamia orchard". Wildlife Research 21, n.º 5 (1994): 519. http://dx.doi.org/10.1071/wr9940519.

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We determined seasonal patterns of fecundity and diet of roof rats (Rattus rattus) snap-trapped in an orchard of macadamias (Macadamia integrifolia), and assessed the implications for controlling rat damage to macadamia nuts. In all, 903 males, 756 females, and 16 rats of unidentified sex were captured between June 1990 and April 1991. Sex ratios varied from 1 : 1 only during August, when males outnumbered females (P < 0.05). Subadult rats were present throughout the study and comprised 31% of captures. Adult male roof rats were in reproductive condition throughout the year, and females bore young during every month of the study. Average monthly pregnancy rates varied from 8% to 54% and were highest in April. Mean prenatal litter size ranged from 3.0 to 6.5 among months. Macadamia nut was the dominant food item throughout the study, and was present in all 199 stomachs inspected, with a mean relative frequency of 85%. Insect fragments, primarily lepidopteran larvae, occurred in 66% of the stomachs, with a mean relative frequency of 8%. Moss was found in 48% of the stomachs, with a mean relative frequency of 4%. Grass seeds, fruit seeds and non-insect animal material were present in small amounts. These results show that, in areas with prolonged macadamia flowering and subsequent extended periods of nut availability, roof rats breed throughout the year on a diet consisting mostly of macadamia nuts. In such situations, growers may need to apply control measures throughout the crop cycle to keep rat damage at acceptable levels.

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