Macadamia kernels contain high oil content (> 60%) and one of the commonly used techniques to recover oil from its kernel is cold pressing. Cold-pressed macadamia oil is composed mostly of monounsaturated fatty acids (MUFAs), with oleic and palmitoleic acids as the main fatty acids. The oil also contains bioactive compounds such as tocopherols, phytosterols, squalene, and polyphenols. Cold pressing of macadamia kernel generates defatted macadamia meal as a by-product. The defatted macadamia meal contains high protein and carbohydrate levels and can be utilized to produce an array of food products.
Macadamia oils contain 83–85% unsaturated fatty acids and 15–17% saturated fatty acids . The predominant fatty acids are oleic (56-65%), palmitoleic (18–23%), and palmitic (7–9%) acids