Chemical composition of edible Macadamia nuts (Macadamia integrifolia) and impact of soil quality

Abstract

The distribution of eight selected elements (As, Ca, Cr, Cu, Fe, Mg, Mn and Zn) in edible Macadamia (Macadamia integrifolia) nuts from eight sampling sites in the south east coast region of South Africa is investigated. The levels of the elements in all the Macadamia nuts are found to be in the decreasing order of Mg > Ca > Fe > Zn > Cu > Cr > As. The exception is Mn, which exhibited large variability with concentrations in nuts ranging from 10.21 ± 0.47μg g−1 to 216.4 ± 0.4 μg g−1. The impact of soil quality parameters: soil pH, cation exchange capacity, soil organic matter and elemental concentrations, as well as interactions in the soil on the elemental composition in the nuts are also studied. At the Ifafa site, south of Durban, typical elemental concentrations (in μg g−1 dry weight) in the (nuts and soil) are Mg (4920 and 4656), Ca (2169 and 6173), Fe (92 and 20200), Zn (52 and 30), Cu (20 and 49), Cr (2.0 and 69.0) and As (0.024 and 0.104). The maximum concentration of Mg in the nuts is observed to be 4956.1 ± 92.8 μg g−1, while that of As is below 0.058 ± 0.003 μg g−1. Ca and Mg levels in nuts are antagonistic. Further, when bioavailable levels of Fe, Cu and Zn in soil are low, the bioaccumulation factor for Fe in nuts is high. Although, the soil quality parameters have an influence on the elemental uptake by the Macadamia nut, the results show that uptake and distribution of metals in the nuts are primarily dependent on the plants inherent controls that ensure the physiological well-being of the plant. Macadamia nuts prove to have good control on elemental uptake and are low in the toxic metals investigated.