The effectiveness of corn-zein edible coatings in blocking oil oxidation on macadamia nuts was studied by using high-resolution Hydrogen Nuclear Magnetic Resonance (1H NMR) spectroscopy. Formulations with a zein concentration of 4.0% by weight and oleic acid (OA) as a plasticizer in different proportions were evaluated. Accelerated oxidation was conducted by using an O2-reactor in a 60C water bath. The oil extracted from the nuts at the beginning of the study and after 10 and 30 days into the experiment were analyzed. Results from the 1H NMR analysis exhibited that the major products formed by lipid oxidation were conjugated dienes. The coatings were imperceptible to the naked eye, but textural changes were visible under scanning electron microscopy. The best coating formulation was a combination of zein with 0.25% OA, which completely inhibited oxidation. Plasticizer addition of 0.50 and 1.00% wt, however, had a negative effect on the coating's property as a barrier against oxygen, resulting in higher rates of oxidation than in the uncoated samples.