scholarly journals The effect of Plukenetia Volubilis residue on Omega-3 enriched eggs

2020 ◽  
Vol 11 (1) ◽  
pp. 26-32
Author(s):  
Phakkharawat Sittiprapaporn
Keyword(s):  
Value Added ◽  
Omega 3 ◽  
Brain Functions ◽  
Total Level ◽  
A Value ◽  
Functional Benefit ◽  
Omega 6 ◽  
Health Quality ◽  
Plukenetia Volubilis ◽  
Relationship Of

Background: Omega-3 DHA-enriched eggs provide the consumer with a value-added product that delivers a clear, functional benefit for an increasingly health conscious population. Human requires an omega-6: omega-3 ratio of 4:1. The typical Thai diet which use a lot of vegetable oil for cooking provides a dramatically high 20:1 ratio. Lowering this ratio may reduce the risk of many chronic diseases including cardiovascular disease, coronary heart disease, Alzheimer's disease and some cancers. A healthy omega-6:omega-3 ratio promotes the health benefits. The increased levels of DHA provides much needed nutrient essential to human brain functions e.g. brain activities. Aims and Objective: The purpose of this study was to study the Omega-3,6,9 concentration in raw and boiled eggs feeding with Plukenetia Volubilis residue. Materials and Methods: A sample was selected from raw and boiled eggs feeding with Plukenetia Volubilis residue. Results: The result showed that total level of Omega-3 with 37869.65 mg/100mL and Omega-6 with 38490.67 mg/100mL which was not much different in Plukenetia Volubilis oil. However total Omega-9 is only 8394.74 mg/100mL compared to 37869.65 (Omega-3) and 38490.67 (Omega-6) which is almost 5 times lower than Omega-3,6.In addition, the comparison of Omega-3,6,9 concentration between raw and boiled eggs from hen feeding by Plukenetia Volubilis Oil. The total level of Omega-3,6,9 in boiled eggs was higher than in raw eggs (Omega-3: 122.85 mg/100g (raw egg), 158.12 mg/100g (boiled eggs); Omega-6: 1479.18 mg/100g (raw egg), 1766.53 mg/100g (boiled eggs); Omega-9: 3009.16 mg/100g (raw egg), 3375.23 mg/100g (boiled eggs)). Conclusion: There is constantly growing demand from consumers for food products of superior health quality. We can increase the omega-3 content of eggs through the enrichment of the layers’ diet with Plukenetia Volubilis. However, the relationship of Plukenetia Volubilis residue in chicken egg is still needed for further study.

scholarly journals ESTRATEGIAS DE COMERCIALIZACIÓN DEL SACHA INCHI

2009 ◽  
Vol 12 (23) ◽  
pp. 37-49
Author(s):  
Pedro L. Tito Huamani ◽  
Elena Bautista Flores
Keyword(s):  
Omega 3 ◽  
El Sistema ◽  
Omega 6 ◽  
Plukenetia Volubilis ◽  
Sacha Inchi

La presente investigación tiene como propósito de estudio desarrollar estrategias viables para posicionar y comercializar el Sacha Inchi y sus derivados en el mercado de la gran Lima. El Sacha Inchi es una planta nativa de la Amazonía peruana, descrita por primera vez como especie en el año 1753 por el naturalista Linneo, de ahí su nombre científico Plukenetia volúbilis linneo. En el Perú se conoce de su existencia desde el incanato. Así, hasta nuestros días, ha tomado diferentes nombres: Sacha Inchic, palabra quechua que significa maní del monte o silvestre; Amui, término utilizado por las tribus aborígenes de la amazonía; Sacha Inchi, maní del monte, maní del Inca e Inca peanut. En la actualidad, conocida también como el maní de los Incas, es la oleaginosa natural con mayor contenido de omega, un ácido graso esencial para la vida del ser humano. Está compuesto de 48.60% de ácido graso esencial alfa linolenico (Omega 3), 36.80% de ácido graso esencial linoleico (Omega 6) y 8.28% de ácido oleico (Omega 9). Además tiene el más bajo contenido de ácidos grasos saturados: 6.39% en promedio, 3.85% de palmítico y 2.54% de esteárico. Actualmente el Sacha Inchi se comercializa, en su mayor porcentaje, en la forma básica; vale decir, granos tostados (similar al maní) que facilmente se encuentran en la mayoría de las tiendas naturistas, en tanto que en autoservicios se comercializa el aceite, que en su fase de industrialización está dirigido a un segmento pequeño y selectivo de la población limeña. La investigación revela tambien que se pueden fabricar y comercializar otros productos hechos sobre la base del Sacha Inchi. Así, las opciones de su comercialización van desde el inchicapi, ají de sacha inchi, cutacho, mantequilla de sacha inchi, inchi cucho, tamal de sacha inchi, turrón, snacks, entre otros; rubros en los cuales la ciudad de Lima todavía es un mercado cautivo por madurar. En todas ellas, las estrategias de promoción y publicidad deben resaltar las propiedades nutritivas e incluso curativas del Sacha Inchi. Al respecto, la investigación de fuentes secundarias revela que el consumo frecuente de esta oleaginosa reduce la obesidad y favorece los tratamientos contra el cáncer, diabetes, enfermedades del corazón, presión arterial, disfunción eréctil y estrés. Incluso hay una investigación que postula que el Sacha Inchi previene el Alzheimer, mejora la visión, mejora el desarrollo infantil, refuerza la concentración mental y fortalece el sistema inmunológico.

scholarly journals Environmental factors on seed germination, seedling survival and initial growth of sacha inchi (Plukenetia volubilis L.)

2015 ◽  
Vol 37 (2) ◽  
pp. 111-116 ◽  
Author(s):  
Amanda Ávila Cardoso ◽  
Amana de Magalhães Matos Obolari ◽  
Eduardo Euclydes de Lima e Borges ◽  
Cristiane Jovelina da Silva ◽  
Haroldo Silva Rodrigues
Keyword(s):  
Seed Germination ◽  
Seedling Survival ◽  
Continuous Light ◽  
Initial Growth ◽  
Omega 3 ◽  
Continuous Darkness ◽  
Omega 6 ◽  
Plukenetia Volubilis ◽  
Sacha Inchi ◽  
Continuous Temperature

Abstract: Sacha inchi (Plukenetia volubilis L.) is an Amazon species of elevated agro-industrial potential due the high content of omega-3 and omega-6 in its seeds. Despite of it, little information about its propagation by seeds is currently available. Thus, the aim of this study was to assess seed germination, seedling survival and growth of this species under different conditions of substrate (on paper, between papers and paper roll), light (continuous darkness, 12-h photoperiod and continuous light) and temperature (continuous temperature at 20, 25, 30, 35 and 40 °C). Germination is stimulated by substrates with increased surface contact with the seeds, presence of light and temperatures between 25 and 35 °C. Survival and initial growth of seedlings are favored by vermiculite, continuous light and 30 °C temperature. These conditions allow rapid and uniform germination of seeds and better establishment and development of seedlings. We encourage the propagation of sacha inchi by seeds, since we consider it a feasible technique.

scholarly journals Current Regulatory requirements for Registration of Nutraceuticals in India and USA

2018 ◽  
Vol 6 (2) ◽  
pp. 22-29 ◽  
Author(s):  
Pooja Nemichand Jain ◽  
Meera H. Rathod ◽  
Vineet C. Jain ◽  
Vijayendraswamy S. M.
Keyword(s):  
Dietary Supplements ◽  
Potential Role ◽  
Value Added ◽  
Good Health ◽  
Regulatory Requirements ◽  
A Value ◽  
Growth Opportunity ◽  
Health Quality ◽  
Monetary Success ◽  
Improve Health

There is growing recognition of the potential role for nutraceuticals and dietary supplements in helping to reduce health risks and improve health quality. Pharmaceutical and nutritional companies are aware of the monetary success taking advantage of the nutraceuticals and dietary supplements. Nutraceuticals has proven health benefits and their Consumption will keep disease at bay and allow humans to maintain an overall good health. Functional foods and internationally products represent a value added growth opportunity both domestically and internationally. Development of better characterized and research proven products will help enhance consumer confidence in nutraceutical and functional food products in the world. Regulatory aspects of such products were in a state of confusion in 20th century. Till date the regulations are not harmonized for the globe and change from country to country. But now it is clearly understood that the regulations for clinical evidence and safety of such products cannot be less stringent than rules for modern medicines and thus the science of nutraceutical is progressing. The global nutraceutical market will reach $285.0 billion by 2021 from $198.7 billion in 2016 at CAGR of 7.5% from 2016-2021. The present research has been devoted towards better understanding of the nutraceuticals and its regulation in India and USA.

scholarly journals Composición química, características físico-químicas, trazas metálicas y evaluación genotóxica del aceite de Plukenetia volubilis L. (sacha inchi)

2019 ◽  
Vol 4 (1) ◽  
pp. 4
Author(s):  
José Aranda-Ventura ◽  
Jorge Villacrés-Vallejo ◽  
Felipe Rios-Isern
Keyword(s):  
Omega 3 ◽  
Palabras Clave ◽  
Omega 6 ◽  
Plukenetia Volubilis ◽  
Sacha Inchi ◽  
Los Grupos

Objetivos. Determinar la composición química, características físico-químicas y el efecto genotóxico del aceite de Plukenetia volubilis L. Materiales y métodos. Se evaluó el perfil de ácidos grasos, tocoferoles, esteroles,fosfolípidos,carotenoides,tocotrienoles y fenoles; así como  las características físico-químicas y trazas metálicas. La genotoxicidad fue evaluada a través del ensayo de morfología de la cabeza de espermatozoides. Para este ensayo, se emplearon ratones albinos machos formando 3 grupos de experimentación de 7 animales cada uno: control negativo (solución salina 0,9%), control positivo (50 mg/kg/pc/día de ciclofosfamida) y grupo problema que recibió por vía oral 0,5 ml de aceite sacha inchi (NIMET); las sustancias se administraron cada 24 horas por 5 días. Resultados. El aceite contiene ácidos grasos poliinsaturados(81,72%),monoinsaturados(10,31%) y saturados(7,67%); siendo el alfa-linolénico (47,35%) y el linoleico (34,34%) los más abundantes. El  tocoferol y esterol más abundante fueron el gamma-tocoferol y el beta-siitosterol respectivamente,y en escasa cantidad se halló:  fenoles,fosfolípidos,carotenoides y tocotrienoles. Los índices de refracción, saponificación, yodo, peróxido y de acidez, fueron 1,48, 189 mg KOH/g, 190, 0,9 meq/kg, 1,11 KOH/g respectivamente. La densidad, materia insaponificable y humedad y materias volátiles fueron 0,9276, 0,27%, 0,05% respectivamente. Los niveles de arsénico y de plomo, no excedieron los límites máximos permisibles. El grupo de ciclofosfamida mostró una cantidad mayor de espermatozoides anormales (P<0,01) con respecto a los grupos de solución salina y NIMET; no se halló diferencia significativa entre los grupos de solución salina y NIMET. Conclusiones. El aceite de Plukenetia volubilis, es rico en ácidos grasos esenciales alfa-linolénico y linoleico, con una óptima proporción omega 6/omega 3, con significativas cantidades de tocoferoles y fitoesteroles los cuales le brindan una estabilidad oxidativa y con características físico-químicas que corroboran su calidad. En este diseño evaluado el aceite de sacha inchi no induce genotóxicidad, podemos decir que su consumo es seguro como alimento. Palabras clave: Plukenetia volubilis, ácidos grasos, tocoferoles, esteroles, genotoxicidad, morfología espermatozoides (Fuente: DeCS)

scholarly journals Effects of Maturity on Chemical Composition and Antioxidant Activity of Sacha Inchi (Plukenetia volubilis L.) Cultivated in NorthernThailand

2020 ◽  
Vol 17 (9) ◽  
pp. 998-1009
Author(s):  
Riantong SINGANUSONG ◽  
Sudarat JIAMYANGYUEN
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Vitamin E ◽  
Oil Content ◽  
Total Phenolic ◽  
Omega 3 ◽  
Omega 6 ◽  
Trolox Equivalent ◽  
Plukenetia Volubilis ◽  
Sacha Inchi

Sacha inchi is cultivated commercially in Thailand for its edible kernels and oil. Highest quality sacha inchi is normally associated with highest oil content. Samples of 3 maturity stages: green, greenish brown, and brown and dry, were collected from 2 different harvests and comparisons were made based on composition and antioxidant analysis. In each harvest, all 3 stages were collected from the Phitsanulok and Chiang Rai provinces. There were 12 samples plus 2 controls. As maturity increased, moisture content of samples decreased, while oil content increased. Oil content ranged from 38.15 - 48.81 g/100 g. Protein content ranged from 16.23 - 18.98 g/100 g. Fibre content was 14.50 - 22.24 g/100 g, ash content was 2.70 - 3.06 g/100 g, and carbohydrate content was 7.70 - 19.47 g/100 g. The total phenolic content (TPC) was 103 - 385 mg/100 g, and antioxidant activity was 9.36 - 13.72 % for DPPH and 5,803.99 - 10,700 mg Trolox equivalent for FRAP. Average SFA, MUFA, and PUFA contents were 3.35, 4.63, and 30.91 g/100 g, respectively. Most common FA was omega-6 PUFA, followed by omega-3 and omega-9. Omega-6 to omega-3 ratio was 1.12 - 1.56. Samples with highest oil content were brown and dry samples harvested from Chiang Rai (47.26 g/100 g oil) and Phitsanulok (46.37 g/100 g oil), which were selected to test for amino acids and vitamin E. Nineteen amino acids were detected, with lysine, tyrosine, leucine, and glutamic acid predominant. Vitamin E content was 1.02 - 1.42 mg/100 g. For highest quality and greatest benefits to health, sacha inchi should be harvested when the shuck is brown and dry.

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