Macadamia Nut Oil
Also: Macadamia oil, Macadamia integrifolia seed oil, Macadamia tetraphylla seed oil, Macadamia ternifolia seed oil.
Published values
| Saponification value | 194.3–195.8 mg KOH/g |
| Used by the calculator | 195.1 mg KOH/g (midpoint) |
| SAP for NaOH | 0.1390 g/g |
| Iodine value | 77.7–82.7 g I₂/100 g |
| INS (SAP − IV) | 115 |
| Melting point | — |
| Unsaponifiable matter | — |
A bar made of 100 % Macadamia Nut Oil
Conventional qualities summed from the fatty-acid groups; a single-oil bar is a reference point, not a recipe.
Fatty-acid profile
| Fatty acid | Published range, % | Used | |
|---|---|---|---|
| Myristic acid | C14:0 · saturated | 0.34–0.89 | 0.6 |
| Palmitic acid | C16:0 · saturated | 8.66–9.45 | 9.1 |
| Palmitoleic acid | C16:1 | 18.06–20.81 | 19.4 |
| Stearic acid | C18:0 · saturated | 2.66–3.6 | 3.1 |
| Oleic acid | C18:1 | 60.48–64.7 | 62.6 |
| Linoleic acid | C18:2 | 1.41–2.24 | 1.8 |
| α-Linolenic acid | C18:3 n-3 | 0.13–2.38 | 1.3 |
| Arachidic acid | C20:0 · saturated | 2.25–2.93 | 2.6 |
| Gadoleic acid | C20:1 | 2.21–2.81 | 2.5 |
| Behenic acid | C22:0 · saturated | 0.61–0.73 | 0.7 |
| Lignoceric acid | C24:0 · saturated | ≤ 0.35 | 0.3 |
Where these numbers come from
Full-text PDF. Table 2 = PV, free acidity, iodine value, saponification value, oxidative stability for treatments SP/HP/MSP/OSP/MHP/OHP; Table 3 = fatty-acid profile (%).
Table 4 (raw nuts, M. tetraphylla, China): source of arachidic, behenic and lignoceric values; Table 2 acid/peroxide values.
Primary source (Ribeiro et al. 2020, Emirates J. Food Agric.) pressed commercial Macadamia integrifolia nuts bought in Lavras (MG, Brazil) six ways (screw or hydraulic press, with/without microwave or oven pre-treatment). Table 2: iodine value 77.7-82.7 g I2/100 g and saponification value 194.3-195.8 mg KOH/g across the six oils (no mean printed); peroxide value 0.81-6.33 meq O2/kg; free acidity 0.36-0.67 % oleic. Table 3 fatty-acid profile (%) gives the min/max used here for myristic, palmitic, palmitoleic (C16:1n7), stearic, oleic, linoleic, gondoic/gadoleic (C20:1n9) and alpha-linolenic (0.13-0.15 % in screw-press oils but 2.29-2.38 % in hydraulic-press oils; transcribed as printed, the spread is unexplained in the paper). The paper itself quotes Moodley et al. 2007 (SAP 193.7 mg KOH/g, IV 78.3) and Navarro & Rodrigues 2016 (IV 72-78) as literature comparisons. Arachidic (2.25-2.93 %), behenic (0.61-0.73 %) and lignoceric (0.35 % in one variety, ND in the other, so only a max is given) are NOT in the primary paper; they come from the additional source Tu et al. 2021 (Food Sci. Nutr., Table 4, raw Macadamia tetraphylla varieties 'Guire 1' and 'Own Choice' grown in China), whose other values fall within or close to the primary ranges (myristic 0.34-0.57, palmitic 8.16-8.86, palmitoleic 18.73-19.76, stearic 3.13-3.43, oleic 59.65-61.18, linoleic 2.26-2.87, gondoic 2.02-2.17 %). Tu et al. report acid value 0.64-0.76 mg KOH/g and PV 0.19-0.34 meq/kg but no SAP or IV. Melting point and unsaponifiable matter: not reported by either source. INCI not verified on CosIng or a producer TDS, so left null.
This record is part of the open ingredient database (ODbL). Found an error or a better primary source? The dataset is on GitHub; corrections with a document link are welcome.