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This paper studies the effects of particle size, temperature and ethanol–water solvent ratio on the extraction of total phenolic compounds (TPC) from peanut, coconut, and macadamia nutshells. Using an I-optimal design, the maximum TPC extraction obtained from the shells ranged from 63.5 ± 1.6 to 76.2 ± 3.1 mg gallic acid equivalent (GAE) per 100 g dry weight (dw) of nutshell. Next, a response surface model (RSM) was developed to describe the relationship between the process parameters and the extracted TPC concentration, in order to predict the optimal extraction conditions. For all of the examined biomasses, the optimal conditions for extraction were predicted at a particle size of 1 mm, temperature of 75 °C and ethanol/water mixture of 54, 53 and 65% ethanol, for peanut, coconut and macadamia nutshells respectively. Particle size seems to be the most important parameter, while temperature appears to be of lesser importance. Besides, the extraction kinetics were assessed by fitting kinetic models on the experimental data. The combined second-order diffusional model provided the best goodness of fit. This model revealed that, at the boundary layer, the effect of washing mechanism of extraction is more important than extraction due to diffusion kinetics. This study provides an understanding of the mass transfer mechanism involved in the TPC extraction process from nutshells, which yields valuable insights that could facilitate the industrial biorefinery of nutshells. [ABSTRACT FROM AUTHOR]

为获得高纯度的澳洲坚果蛋白粉，以低纯度澳洲坚果蛋白粉为原料,采用单因素试验和正交试验确定糖化酶纯化澳洲坚果蛋白粉的最佳工艺条件，在最佳工艺条件下进行中试生产实践（澳州坚果仁—压榨制油—粉碎—脱脂饼粉—加水磨浆—碱溶酸沉—酶解纯化—喷雾干燥—纯化蛋白粉），对纯化后蛋白粉的溶解度、乳化性、持水性和吸油性进行测定，并比较了纯化前后蛋白粉的氨基酸组成及含量。结果表明：澳洲坚果蛋白粉最佳纯化工艺条件为加酶量100 U/g、酶解温度55 ℃、酶解时间90 min、料液比1∶ 8，在此条件下进行中试生产实践，制备的蛋白粉蛋白质含量为76.87%，蛋白得率为32.56%，蛋白质提取率为94.81%；纯化蛋白粉在pH 5.0时溶解度最小、乳化性最低，持水性和吸油性在60 ℃时达到最大；纯化后蛋白粉的氨基酸组成丰富，富含7种必需氨基酸，氨基酸总量为6517 g/100 g，高于纯化前的。综上，澳洲坚果纯化蛋白粉具有良好的品质和功能特性。In order to obtain macadamia nut protein powder with high purity, single factor and orthogonal experiments were used to determine the optimal conditions for purification of macadamia nut protein powder by glucoamylase with low purity macadamia nut protein powder as material. Pilot production(macadamia nut kernel—pressing—crushing—defatted macadamia nut cake powder—adding water and grinding—alkaline solution and acid precipitation—enzymatic hydrolysis purification—spray drying—purified protein powder) was practiced under the optimal process conditions. The solubility, emulsification, water-holding and oil-absorption capacities of the purified protein powder were determined, and the amino acid composition and content of the protein powder before and after purification were compared. The results showed that the optimal purification conditions for macadamia nut protein were as follows: enzyme dosage 100 U/g, enzyme hydrolysis temperature 55 ℃, enzyme hydrolysis time 90 min, and material-liquid ratio 1∶ 8. Under the optimal conditions, the pilot production showed that the protein content of the purified protein powder was 76.87%, the protein yield was 32.56%, and the protein extraction rate was 94.81%. The solubility of the purified protein powder was the smallest at pH 5.0, and the emulsification was the lowest, the water-holding and oil-absorption capacities reached the maximum value at 60 ℃. The amino acid composition of the purified protein powder was rich in 7 essential amino acids, and the total amino acid amount was 65.17 g/100 g, which was higher than that of the pre-purification. In conclusion, the purified protein powder of macadamia nut has good quality and functional properties.

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The consumption of macadamia nuts has increased due to their cardioprotective and antioxidant properties. However, this rise is consistent with an increase in the cases of macadamia nut allergy, leading to severe reactions. Although two Macadamia integrifolia allergens (Mac i 1 and Mac i 2) have been identified in Australian and Japanese patients, the allergenic sensitization patterns in Western European populations, particularly in Spain, remain unclear. For this purpose, seven patients with macadamia nut allergy were recruited in Spain. Macadamia nut protein extracts were prepared and, together with hazelnut and walnut extracts, were used in Western blot and inhibition assays. IgE-reactive proteins were identified using MALDI-TOF/TOF mass spectrometry (MS). Immunoblotting assays revealed various IgE-binding proteins in macadamia nut extracts. Mass spectrometry identified three new allergens: an oleosin, a pectin acetylesterase, and an aspartyl protease. Cross-reactivity studies showed that hazelnut extract but not walnut extract inhibited macadamia nut oleosin-specific IgE binding. This suggests that oleosin could be used as marker for macadamia–hazelnut cross-reactivity. The results show an allergenic profile in the Spanish cohort different from that previously detected in Australian and Japanese populations. The distinct sensitization profiles observed highlight the potential influence of dietary habits and environmental factors exposure on allergenicity. [ABSTRACT FROM AUTHOR]

The aim of the study was to explore the impact of both the macronutrient composition and snacking timing on the postprandial glycemic insulinemic responses and food intake. Seventeen healthy female volunteers completed the randomized crossover trials. The volunteers were provided a standard breakfast and lunch at 8:00 and 13:00, respectively, and an ad libitum dinner at 18:00. Provided at either 10:30 (midmorning) or 12:30 (preload), the glycemic effects of the three types of 70 kcal snacks, including chicken breast (mid-C and pre-C), apple (mid-A and pre-A), and macadamia nut (mid-M and pre-M), were compared with the non-snack control (CON), evaluated by continuous glucose monitoring (CGM). The mid-M showed increased insulin resistance after lunch compared with CON, while the pre-M did not. The pre-A stabilized the glycemic response in terms of all variability parameters after lunch, while the mid-A had no significant effect on postprandial glucose control. Both the mid-C and pre-C improved the total area under the glucose curve, all glycemic variability parameters, and the insulin resistance within 2 h after lunch compared with CON. The pre-C attained the lowest energy intake at dinner, while the mid-A and the mid-M resulted in the highest. In conclusion, the chicken breast snack effectively stabilized postprandial glycemic excursion and reduced insulin resistance while the macadamia snack did not, regardless of ingestion time. Only as a preload could the apple snack mitigate the glucose response after the subsequent meal. [ABSTRACT FROM AUTHOR]

Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Macadamia nut polypeptides were prepared by enzymatic hydrolysis of macadamia nut meal, and suitable proteases for the preparation of macadamia antioxidant polypeptides were screened with ABTS+ radical scavenging effects as evaluation indicators. Four constituents (MNAP-1, MNAP-2, MNAP-3, MNAP-4) were obtained by DA201-C macroporous resin and dialysis technology. The scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·), hydroxyl radical and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonate radicals) radical (ABTS+·), and reducing power were investigated by comparing with glutathione as controls. The results showed that the suitable protease was complex protease for the preparation of macadamia antioxidant polypeptides, which was better than neutral protease, acid protease, alkaline protease, papain and bromelain at the same concentration. Antioxidant activities of different molecular weight macadamia nut polypeptides were different, which all had strong scavenging capacity against DPPH and ABTS+ radicals, and also had certain scavenging capacity against hydroxyl radical and reducing power. MNAP-4 (molecular weight less than 1000 Da) had the strongest scavenging capacity against DPPH, ABTS+ and hydroxyl radicals and the highest reducing power with half maximal inhibitory concentration (IC50) of 0.36, 6.75, 0.08 and 3.19 mg/mL, respectively, which was lower than other molecular weight polypeptides. Correlation analysis showed different molecular weight macadamia nut polypeptides had good correlations with their DPPH, hydroxyl and ABTS+ radicals scavenging capacity and reducing power with r values of 0.947, 0.964, 0.948 and 0.856 (P

Macadamia nuts are one of the most important economic food items in the world. Pericarp thickness and flavonoid composition are the key quality traits of Macadamia nuts, but the underlying mechanism of pericarp formation is still unknown. In this study, three varieties with significantly different pericarp thicknesses, namely, A38, Guire No.1, and HAES 900, at the same stage of maturity, were used for transcriptome analysis, and the results showed that there were significant differences in their gene expression profile. A total of 3837 new genes were discovered, of which 1532 were functionally annotated. The GO, COG, and KEGG analysis showed that the main categories in which there were significant differences were flavonoid biosynthesis, phenylpropanoid biosynthesis, and the cutin, suberine, and wax biosynthesis pathways. Furthermore, 63 MiMYB transcription factors were identified, and 56 R2R3-MYB transcription factors were clustered into different subgroups compared with those in Arabidopsis R2R3-MYB. Among them, the S4, S6, and S7 subgroups were involved in flavonoid biosynthesis and pericarp formation. A total of 14 MiMYBs’ gene expression were verified by RT-qPCR analysis. These results provide fundamental knowledge of the pericarp formation regulatory mechanism in macadamia nuts.

The consumption of macadamia nuts has increased due to their cardioprotective and antioxidant properties. However, this rise is consistent with an increase in the cases of macadamia nut allergy, leading to severe reactions. Although two Macadamia integrifolia allergens (Mac i 1 and Mac i 2) have been identified in Australian and Japanese patients, the allergenic sensitization patterns in Western European populations, particularly in Spain, remain unclear. For this purpose, seven patients with macadamia nut allergy were recruited in Spain. Macadamia nut protein extracts were prepared and, together with hazelnut and walnut extracts, were used in Western blot and inhibition assays. IgE-reactive proteins were identified using MALDI-TOF/TOF mass spectrometry (MS). Immunoblotting assays revealed various IgE-binding proteins in macadamia nut extracts. Mass spectrometry identified three new allergens: an oleosin, a pectin acetylesterase, and an aspartyl protease. Cross-reactivity studies showed that hazelnut extract but not walnut extract inhibited macadamia nut oleosin-specific IgE binding. This suggests that oleosin could be used as marker for macadamia–hazelnut cross-reactivity. The results show an allergenic profile in the Spanish cohort different from that previously detected in Australian and Japanese populations. The distinct sensitization profiles observed highlight the potential influence of dietary habits and environmental factors exposure on allergenicity.

The aim of the study was to explore the impact of both the macronutrient composition and snacking timing on the postprandial glycemic insulinemic responses and food intake. Seventeen healthy female volunteers completed the randomized crossover trials. The volunteers were provided a standard breakfast and lunch at 8:00 and 13:00, respectively, and an ad libitum dinner at 18:00. Provided at either 10:30 (midmorning) or 12:30 (preload), the glycemic effects of the three types of 70 kcal snacks, including chicken breast (mid-C and pre-C), apple (mid-A and pre-A), and macadamia nut (mid-M and pre-M), were compared with the non-snack control (CON), evaluated by continuous glucose monitoring (CGM). The mid-M showed increased insulin resistance after lunch compared with CON, while the pre-M did not. The pre-A stabilized the glycemic response in terms of all variability parameters after lunch, while the mid-A had no significant effect on postprandial glucose control. Both the mid-C and pre-C improved the total area under the glucose curve, all glycemic variability parameters, and the insulin resistance within 2 h after lunch compared with CON. The pre-C attained the lowest energy intake at dinner, while the mid-A and the mid-M resulted in the highest. In conclusion, the chicken breast snack effectively stabilized postprandial glycemic excursion and reduced insulin resistance while the macadamia snack did not, regardless of ingestion time. Only as a preload could the apple snack mitigate the glucose response after the subsequent meal.

Background: Despite the high risk of anaphylaxis in patients with a macadamia nut allergy (MdA), little is known about the significance of macadamia nut‐specific immunoglobulin E (Md‐sIgE). Thus, this study aimed to investigate the utility of Md‐sIgE for predicting anaphylaxis. Methods: Children with suspected MdA who visited our hospital were included. MdA was defined as either failing the 3‐g macadamia nut (Md) oral food challenge (OFC) or confirming obvious immediate symptoms following Md ingestion. Non‐MdA was defined as passing the 3‐g Md OFC. Results: A total of 41 children (29 [71%] males) with a median age of 7.7 years were included. The median Md‐sIgE level was 2.23 kUA/L. Among the 21 children diagnosed with MdA, eight and 13 children did (An group) and did not (non‐An group) develop anaphylaxis. Twenty children were included in the non‐MdA group. The Md‐sIgE level was significantly higher in the An group relative to the others (7.97 vs. 1.92 kUA/L, p <.001). Furthermore, the Md‐sIgE level was significantly higher in the An group than in the non‐An group (7.97 vs. 1.92 kUA/L, p =.02). However, there was no significant difference in the Md‐sIgE between the non‐An and non‐MdA groups (1.92 vs. 1.90 kUA/L, p >.99). The area under the curve for predicting anaphylaxis in Md‐sIgE was 0.92 (95% CI: 0.83–1.00), and the optimal cut‐off value was 3.76 kUA/L. Conclusion: Md‐sIgE levels were useful in predicting anaphylaxis. Above the cut‐off value, we emphasize paying careful attention to the risk of anaphylaxis. [ABSTRACT FROM AUTHOR]

This work aimed to identify novel angiotensin‐converting‐enzyme (ACE) inhibitory peptides from Macadamia integrifolia antimicrobial protein 2 (MiAMP2). The MiAMP2 protein was hydrolyzed through in silico digestion, and the generated peptides were screened for ACE inhibitory activity. The in silico enzyme digestion results revealed that 18 unreported peptides were obtained using AHTPDB and BIOPEP‐UWM, and none were thought to be toxic based on absorption, distribution, metabolism, and excretion (ADMET) prediction. PGPR, RPLY, MNPQR, and AAPR were predicted to exhibit good biological activity. The molecular docking results revealed that the four peptides tightly bound to the active pocket of ACE via hydrogen bonds and hydrophobic interactions, among which RPLY and MNPQR bound to ACE more strongly. The in vitro assay results confirmed that RPLY and MNPQR peptides inhibited ACE via competitive manner. These results provide theoretical guidance for the development of novel foodborne antihypertensive peptides from Macadamia nut proteins. Practical applications: This study provides new insight on the inhibitory potential of Macadamia nut peptides against ACE, which may be further applied to the development of antihypertensive peptides in the medical industry. [ABSTRACT FROM AUTHOR]

Macadamia nuts are one of the most important economic food items in the world. Pericarp thickness and flavonoid composition are the key quality traits of Macadamia nuts, but the underlying mechanism of pericarp formation is still unknown. In this study, three varieties with significantly different pericarp thicknesses, namely, A38, Guire No.1, and HAES 900, at the same stage of maturity, were used for transcriptome analysis, and the results showed that there were significant differences in their gene expression profile. A total of 3837 new genes were discovered, of which 1532 were functionally annotated. The GO, COG, and KEGG analysis showed that the main categories in which there were significant differences were flavonoid biosynthesis, phenylpropanoid biosynthesis, and the cutin, suberine, and wax biosynthesis pathways. Furthermore, 63 MiMYB transcription factors were identified, and 56 R2R3-MYB transcription factors were clustered into different subgroups compared with those in Arabidopsis R2R3-MYB. Among them, the S4, S6, and S7 subgroups were involved in flavonoid biosynthesis and pericarp formation. A total of 14 MiMYB s' gene expression were verified by RT-qPCR analysis. These results provide fundamental knowledge of the pericarp formation regulatory mechanism in macadamia nuts.

Cases of macadamia nut-induced anaphylactic shock have been rarely reported. We report the case of a three-year-old girl with anaphylactic shock who presented with generalized erythema two hours after ingesting macadamia nuts. She required two doses of intramuscular adrenaline for the treatment of anaphylactic shock. The diagnosis of macadamia nut allergy was confirmed by a prick-by-prick skin test using roasted and raw macadamia nut paste extracts and elevated serum macadamia nut-specific immunoglobulin E (IgE) levels. Appropriately using a prick-by-prick test may contribute to accurately diagnosing macadamia nut allergy, thus preventing the unnecessary avoidance of other nuts. Considering the potential for severe shock induced by macadamia nut allergy, vigilant monitoring of blood pressure changes is imperative in children presenting with immediate-type allergic reactions, such as vomiting and skin symptoms, following macadamia nut ingestion., Competing Interests: The authors have declared that no competing interests exist., (Copyright © 2024, Kiyama et al.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Macadamia nuts have high nutritional value and positive health attributes. Changes to the composition and availability of these compounds during roasting contribute to product quality. In this study, changes to the chemical composition of lipids (fatty acids, triglycerides, and free fatty acids) and other phytochemicals were analyzed, and a sensory evaluation was carried out of two major varieties of macadamia nuts planted in China, after roasting. Only small changes in fatty acid (FA) content and a slight decrease in total triglycerides (TAGs) were observed after roasting. The free fatty acid (FFA) content and the peroxide value were increased by roasting. The total available polyphenol content increased by 25.6% and the oxidative stability index of kernels increased by 21.6%. The sensory scores for taste and aroma were doubled by roasting. Overall, the sensory, nutritional quality, and oxidative stability of roasted macadamia nuts were greatly improved, compared with raw nuts. [ABSTRACT FROM AUTHOR]

Macadamia, as the main industry of rural revitalization in Guangxi, has high economic value and good ecological benefits. However, the traditional way of drying macadamia nuts after harvest is very extensive. It cannot guarantee the quality and can cause mildew easily, thereby seriously restricting the industrial development. This paper introduced a device with a weighing device, which allows operators to understand the drying effect in time and thus reduces the loss of nutrition. The device solves the problem of relying on the weather to harvest, and ensures the drying effect of macadamia nuts. [ABSTRACT FROM AUTHOR]

Macadamia nut, which is rich in nutrients necessary for human growth, has a crunchy and delicious taste. In China, macadamia trees are widely planted. Therefore, this paper focuseed on the nutritional analys of macadamia nuts, and reviewed the comprehensive utilization of the processing by-products of macadamia nuts, included macadamia shell, macadamia peel and macadamia nut residue, so as to provided a theoretical reference for the market development and comprehensive utilization of macadamia nuts. [ABSTRACT FROM AUTHOR]

Background: Macadamia nut can induce fatal allergic reactions and changes in dietary habits will raise their consumption in industrialised countries. Until now diagnosis of macadamia nut allergy by sIgE solely relies on the macadamia nut extract, but single components are lacking. Methods: Macadamia nut proteins recognised by IgE from 2 macadamia nut extract positive sera were identified by mass spectrometry (vicilin‐like antimicrobial peptides: VLAP). Sensitisation to macadamia nut extract and heterologously expressed isoform VLAP‐2–3 was evaluated in 82 nut allergic (NA) and 27 tolerant (NT) patients (no tree nut allergy reported) comprehending 10 macadamia nut allergic (MA) and 18 explicitly reported macadamia nut tolerant patients (MT), using line blots. Co‐sensitisation to additional VLAP isoforms and other vicilins was evaluated in 8 MA, 12 MT and 14 NA patients sensitised to VLAP‐2–3. Functional properties were determined by indirect basophil activation. Results: Even though proteins recognised by IgE were identified as VLAP‐2–1, 2–2 and 2–3, only peptides specifically belonging to VLAP‐2–3 were detected by mass spectrometry. The macadamia nut extract was recognised by 33% of NA patients (27/82) including 3 MA patients and 26% of NT patients (7/27, 3 MT). Similarly, 29% of NA (24/82) patients showed partly strong sIgE‐binding to VLAP‐2–3 including 3 MA patients with systemic reactions to macadamia nut. Contrary, VLAP‐2–3 was recognised by only 2 NT (1 MT) patients (7%) with very low sIgE titres. Simultaneous recognition of the isoforms VLAP‐2–1 and 2–2 was observed in all patients positive for VLAP‐2–3 with partly reduced sIgE titres in 59% of these patients. Additionally, all three VLAP isoforms were able to repeatedly induce BAT reactivity upon sensitisation with a MA serum. Conclusion: VLAP proteins are the first described macadamia nut components with serological and functional allergenic properties and they are associated with systemic reactions to macadamia nut. [ABSTRACT FROM AUTHOR]

Macadamia has been identified as potential species and brings ripe opportunity for poverty reduction for ethnic minority in Central Highland of Vietnam. Fresh macadamia nuts have high moisture content and are quickly to deterioration. Owing to high amount of unsaturated fatty acid, they are easy to hydrolytic and oxidative rancidity when free moisture is present at high levels. So, the moisture should be eliminated as soon as possible. There were several studies using heat pump drying for macadamia nut, mainly focused on analysis of moisture, aw, rancidity, key fatty acid, peroxide value, colour and volatile compound. Meanwhile, antioxidants are valuable criterion that indicates the quality of macadamia nut but they are easily damaged during drying, roasting and even storage. There was no any research mentioned to verify the change of antioxidant (tocopherol) during heat pump drying. So, the objective of the present study was to identify the effect of temperature in heat pump drying, roasting condition, packaging and storage to antioxidant (tocopherol) in the dried macadamia nut. Results demonstrated that drying temperature (30°C), roasting (120°C in 20 min), vaccum packing in laminated material (PET/AL/PE bag) and keeping in 4°C were recommended to maintain the tocopherol content in the final products for 12 months. [ABSTRACT FROM AUTHOR]

Macadamia nut industry is increasingly gaining more space in the food market and the success of the industry and the quality are largely due to the selection of cultivars through macadamia nut breeding programs. Thus, the objective of this study was to investigate the feasibility NIRS coupled to chemometric classification methods, to build a rapid and non-invasive analytical procedure to classify different macadamia cultivars based on intact nuts. Intact nuts of five different macadamia cultivars (HAES 246, IAC 4-20, IAC 2-23, IAC 5-10, and IAC 8-17) were harvested in 2017. Two NIR reflectance spectra were collected per nut, and the mean spectra were used to chemometrics analysis. Principal component analysis-linear discriminant analysis (PCA-LDA) and genetic algorithm-linear discriminant analysis (GA-LDA) were used to develop the classifications models. The GA-LDA approach resulted in accuracy higher than 94.44%, with spectra preprocessed with Savitzky-Golay smoothing. Thus, this approach can be implemented in the macadamia industry, allowing the selection of cultivars based on intact nuts. However, it is recommended that more experimentation to include more data variability in order to increase the classification accuracy to 100%. [ABSTRACT FROM AUTHOR]

We studied the microwave-assisted macadamia drying, using surface temperature control and without surface temperature control as well as hot air drying, and assessed the drying time, drying rate, colour values, hardness and water activity of nuts and efficiency. The surface temperature of macadamia nuts was controlled between 60 and 80 °C using a thermal radiation detector. For drying without the surface temperature control, drying temperatures in the range of 40–60 °C and microwave power were controlled in the range of 1.6–4.4 Wg−1. We found that increase in microwave power and temperature had a positive effect with shorter drying time and increased drying rate. Microwave assisted hot air drying by surface temperature control led to a better quality product in respect of kernel brightness and suitableawfor storage, but a harder kernel. In addition, drying without surface temperature control had the highest energy efficiency followed by surface temperature control and hot air only. Considering quality, the recommended condition was drying by surface temperature control at 60 °C with 60 °C hot air combined with microwave. [ABSTRACT FROM AUTHOR]

Macadamia is part of the plant family Proteaceae, and the only species of commercial interest are M. integrifolia and M. tetraphylla. There is currently a growing demand for these nuts given their high nutritional and functional value due numerous studies have shown the protective effects of its consumption decreasing the risk of suffering cardiovascular diseases; however, there is a significant level of variability in regard to the quality of the nut and its derivatives. Method. Color parameters L*, a* y b* were registered on the nut and analyzed humidity, sugars, polyphenols and antioxidant activity; while humidity, Free Fatty Acid (FFA) index and the Peroxide Index (PI) were evaluated in oil. Results. Humidity levels varied greatly among the different varieties (22.9 a 40.6 g 100 g-1), while color parameters were similar (L*= 60.2 a 68.8). Victoria given their higher sugar content, (57.5 mg glucose g-1) could be consumed fresh. UCLA and Huatusco had the highest content of polyphenols (>1.2 mg EAG g-1) and antioxidant activity (>7.0 μmol Eq. Trolox g-1). The oil presented a low percentage of humidity (≤0.22%) and FFA; furthermore, the PI was lower than the permissible limit for virgin vegetable oils (15 m Eq. O2 kg-1). Conclusion. Given the physicochemical characteristics of the nut and oil from the different varieties, a range of uses, preferably within the food industry, is recommended. [ABSTRACT FROM AUTHOR]