Macadamia (Macadamia integrifolia) oil: A review of its extraction, nutritional composition, health benefits, and applications

Macadamia oil has gained increasing attention as a plant-based edible oil with potentially health-promoting properties, which is leading to increased applications within the food, cosmetic, and pharmaceutical sectors. Despite growing industry and consumer interest, however, a comprehensive evaluation of its composition, extraction, and health benefits remains limited compared with other plant oils. This review addresses this gap by synthesizing current knowledge of the chemical composition of macadamia nut oil, emphasizing its abundance of unsaturated fatty acids and bioactive compounds (such as squalene, phytosterols, and vitamin E), which underpin its relatively good oxidative stability and high biological activity. Advances in extraction methods are critically assessed, from traditional cold pressing methods to more modern sustainable approaches including aqueous and supercritical CO 2 techniques. Moreover, the efficiency, quality, and environmental impact of different extraction techniques are compared. The health implications of macadamia nut oil intake are discussed, particularly in relation to cardiovascular protection, glycemic regulation, and anticancer potential. Current applications in functional foods and cosmetics are highlighted, and emerging research needs are identified. Overall, this review highlights the potential of macadamia nut oil as a versatile, health-promoting food ingredient, and outlines directions for future innovation. • Traditional and novel extraction methods of macadamia oil are critically evaluated. • Macadamia oil shows high nutritional and functional potential. • Health benefits of macadamia oil are systematically summarized. • Current applications and future development of macadamia oil are analyzed in depth.