Aqueous enzymatic extraction of macadamia oil: Effects on physicochemical properties, composition and antioxidant activity

This study optimized aqueous enzymatic extraction (AEE) for macadamia oil (MO), achieving a yield of 61.80 g/100 g under optimized conditions. AEE-produced oil (MAEO) showed superior quality with lower peroxide and acid values, and higher iodine value than pressed oil (MPO). 19 fatty acids were detected in all four oil samples, and the total content of these 19 fatty acids of MEAO was 28.25% higher than that in MPO. And 74 volatile compounds was identified by GC-IMS, MPO contained 25 higher-concentration volatile organic compounds (VOCs) (mainly aldehydes, alcohols and esters) than other samples, contributing rich nutty/fruity aromas. MAEO had elevated 3-methylbutanal and acetoin, imparting a distinctively enhanced fruity and creamy aroma. All oils showed high antioxidant activity. AEE also enabled co -extraction of polysaccharides, peptides, and phenolics from the aqueous phase. Overall, AEE is an efficient, scalable method for producing high-quality macadamia oil with improved nutrient recovery.