scholarly journals Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols

2019 ◽  
Vol 56 (10) ◽  
pp. 4503-4515 ◽  
Author(s):  
Fernando Ramos-Escudero ◽  
Ana María Muñoz ◽  
Mónica Ramos Escudero ◽  
Adriana Viñas-Ospino ◽  
María Teresa Morales ◽  
...  
2016 ◽  
Vol 67 (4) ◽  
pp. 169 ◽  
Author(s):  
N. A. Chasquibol ◽  
R. B. Gómez-Coca ◽  
J. C. Yácono ◽  
Á. Guinda ◽  
W. Moreda ◽  
...  

This work tackles the study of the quality and authenticity of oils labeled and commercialized as extra virgin sacha inchi oil. Major and minor components as triglycerides, fatty acid methyl esters, tocopherols, sterols and hydrocarbons are determined as well as other physicochemical parameters (density, viscosity, acidity and peroxide value). The results showed that some of the commercialized oils do not fulfill the basic requirement established in the regulation such as the content of α-linolenic acid, higher than 44.7 or 55.0% in the cases of P. volubilis and P. huayllabambana, respectively. The calculated stigmasterol/campesterol ratio for genuine sacha inchi oils should be around 4, however not all commercial oils analyzed comply with this requirement. The presence of the flavons sesamin and sesamolin indicates the addition of compounds from sesame oils. Finally, some of the commercial oils showed to contain trans fatty acids although this was not accompanied by the sterene hydrocarbon presence.


2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Rosana Chirinos ◽  
Daniela Zorrilla ◽  
Ana Aguilar-Galvez ◽  
Romina Pedreschi ◽  
David Campos

The effect of roasting ofPlukenetia huayllabambanaseeds on the fatty acids, tocopherols, phytosterols, and phenolic compounds was evaluated. Additionally, the oxidative stability of the seed during roasting was evaluated through free fatty acids, peroxide, andp-anisidine values in the seed oil. Roasting conditions corresponded to 100, 120, 140, and 160°C for 10, 20, and 30 min, respectively. Results indicate that roasting temperatures higher than 120°C significantly affect the content of the studied components. The values of acidity, peroxide, andp-anisidine in the sacha inchi oil from roasted seeds increased during roasting. The treatment of 100°C for 10 min successfully maintained the evaluated bioactive compounds in the seed and quality of the oil, while guaranteeing a higher extraction yield. Our results indicate thatP. huayllabambanaseed should be roasted at temperatures not higher than 100°C for 10 min to obtain snacks with high levels of bioactive compounds and with high oxidative stability.


2015 ◽  
Vol 181 ◽  
pp. 215-221 ◽  
Author(s):  
Juarez Vicente ◽  
Mario Geraldo de Carvalho ◽  
Edwin E. Garcia-Rojas

2020 ◽  
Vol 12 (2) ◽  
pp. 414-423
Author(s):  
Michele da Silva ◽  
Adriela A. Rydlewski ◽  
Marina Oliveira ◽  
Polyana B. F. Biondo ◽  
Liane Maldaner ◽  
...  

Cosmetics ◽  
2019 ◽  
Vol 6 (4) ◽  
pp. 70 ◽  
Author(s):  
Diana Penagos-Calvete ◽  
Valeria Duque ◽  
Claudia Marimon ◽  
Diana M. Parra ◽  
Sandra K. Restrepo-Arango ◽  
...  

Sacha inchi oil is a premier raw material with highly nutritional and functional features for the foodstuff, pharmaceutical, beauty, and personal care industries. One of the most important facts about this oil is the huge chemical content of unsaturated and polyunsaturated fatty acids. However, the current available information on the characterization of the triglyceride composition and the advance physicochemical parameters relevant to emulsion development is limited. Therefore, this research focused on providing a detailed description of the lipid composition using high-resolution tandem mass spectrometry and thorough physicochemical characterization to find the value of the required hydrophilic–lipophilic balance (HLB). For this, a study in the interfacial tension was evaluated, followed by the assessment of different parameters such as creaming index, droplet size, viscosity, zeta potential, pH, and electrical conductivity for a series emulsified at thermal stress condition. The results show that fatty acids are arranged into glycerolipids and the required HLB to achieve the maximum physical stability is around 8.


Author(s):  
Carrillo W ◽  
Quinteros Mf ◽  
Carpio C ◽  
Morales D ◽  
VÁsquez G ◽  
...  

Objective: The aim of this study was to identify fatty acids in a sacha inchi oil sample.Methods: Sacha inchi oil was obtained of sacha inchi seeds using the cold pressing method. Fatty acids analysis was carried out using the gas chromatography with a mass selective detector and using the database Library NIST14.L to identify the compounds.Results: Sacha inchi seeds have a high content of unsaturated fatty acids with 34.98% of ɷ6 α- Linoleic and 47.04% of ɷ3 α- Linolenic. Sacha inchi seeds only have 3.98% of palmitic acid.Conclusions: Sacha inchi seed is a good source of fatty acids ɷ3 and ɷ6, being ɷ3 and ɷ6 in a good proportion. Sacha inchi oil can be used to elaborate functional foods.


2021 ◽  
Author(s):  
Alexandra Valencia ◽  
Frank L. Romero-Orejon ◽  
Adriana Viñas-Ospino ◽  
Dayana Barriga-Rodriguez ◽  
Ana María Muñoz ◽  
...  

Sacha inchi oil is a product obtained from oilseed (Plukenetia volubilis L.) and is an excellent source of bioactive compounds, especially in polyunsaturated fatty acids, tocopherols, and sterols. These compounds are causally related to their positive impact on human health. In this study summarizes some monoterpenes, sesquiterpenes, and triterpenes reported in Sacha inchi oil seeds and reviews their sensory properties. The terpenoids that characterize Sacha inchi seed oil are: α-pinene, sabinene, limonene, aristolene, cycloartenol, 24-methylene cycloartenol, lanosterol, β-sitosterol, stigmasterol, campesterol and phytol. The sensory properties of this oil are due to a set of volatile compounds including terpenoids, the odor descriptors of monoterpenes, sesquiterpenes and diterpenes are: flower, pine, turpentine, pepper, wood, lemon, orange, and sweet. These compounds were characterized by gas chromatography with different detectors.


2011 ◽  
Vol 100 (9) ◽  
pp. 2293-2301 ◽  
Author(s):  
Matthias J.N. Junk ◽  
Hans W. Spiess ◽  
Dariush Hinderberger

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