scholarly journals Glycerolipid Composition and Advanced Physicochemical Considerations of Sacha Inchi Oil toward Cosmetic Products Formulation

Cosmetics ◽  
2019 ◽  
Vol 6 (4) ◽  
pp. 70 ◽  
Author(s):  
Diana Penagos-Calvete ◽  
Valeria Duque ◽  
Claudia Marimon ◽  
Diana M. Parra ◽  
Sandra K. Restrepo-Arango ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physical Stability ◽  
Physicochemical Characterization ◽  
Raw Material ◽  
Hydrophilic Lipophilic Balance ◽  
Chemical Content ◽  
Functional Features ◽  
Sacha Inchi Oil ◽  
Sacha Inchi ◽  
Glycerolipid Composition

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.

scholarly journals Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying

2020 ◽  
Vol 71 (4) ◽  
pp. 387
Author(s):  
L. Landoni ◽  
R. Alarcon ◽  
L. Vilca ◽  
N. Chasquibol ◽  
M. C. Pérez-Camino ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Physicochemical Characterization ◽  
Physicochemical Characteristics ◽  
Whey Protein Concentrate ◽  
Arabic Gum ◽  
Sacha Inchi Oil ◽  
Sacha Inchi ◽  
Drying Technology

The aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different species, Plukenetia volubilis L. (SIVO) and Plukenetia huayllabambana L. (SIHO), using different biopolymers as wall materials and spray drying technology. The physicochemical characteristics such as encapsulation efficiency, particle size, morphology and oxidative stability were analyzed in order to select the best formulation that could potentially be used as an ingredient in the development of functional food. Bulk SIO and four formulations were tested for each oil ecotype, using different encapsulating agents: maltodextrin (MD), Arabic gum (AG), whey protein concentrate (WPC) and modified starch HI-CAP®-100 (H). Microcapsules made of H presented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC formulations.

scholarly journals Markers of quality and genuineness of commercial extra virgin sacha inchi oils

2016 ◽  
Vol 67 (4) ◽  
pp. 169 ◽  
Author(s):  
N. A. Chasquibol ◽  
R. B. Gómez-Coca ◽  
J. C. Yácono ◽  
Á. Guinda ◽  
W. Moreda ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Parameters ◽  
Trans Fatty Acids ◽  
Fatty Acid Methyl Esters ◽  
Methyl Esters ◽  
Minor Components ◽  
Basic Requirement ◽  
Acid Methyl ◽  
Sacha Inchi Oil ◽  
Sacha Inchi

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.

scholarly journals Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present inPlukenetia huayllabambanaSeed

2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Rosana Chirinos ◽  
Daniela Zorrilla ◽  
Ana Aguilar-Galvez ◽  
Romina Pedreschi ◽  
David Campos
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Free Fatty Acids ◽  
Bioactive Compounds ◽  
Seed Oil ◽  
Extraction Yield ◽  
Sacha Inchi Oil ◽  
Sacha Inchi

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.

Fatty acids profile of Sacha Inchi oil and blends by 1H NMR and GC–FID

2015 ◽  
Vol 181 ◽  
pp. 215-221 ◽  
Author(s):  
Juarez Vicente ◽  
Mario Geraldo de Carvalho ◽  
Edwin E. Garcia-Rojas
Keyword(s):  
Fatty Acids ◽  
1H Nmr ◽  
Fatty Acids Profile ◽  
Sacha Inchi Oil ◽  
Sacha Inchi

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 ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Aliphatic Alcohols ◽  
Sacha Inchi Oil ◽  
Sacha Inchi

scholarly journals Incorporation of Omega-3 Fatty Acids in Nile Tilapia (Oreochromis nilo icus) By-Products Containing Sacha Inchi Oil

2020 ◽  
Vol 12 (2) ◽  
pp. 414-423
Author(s):  
Michele da Silva ◽  
Adriela A. Rydlewski ◽  
Marina Oliveira ◽  
Polyana B. F. Biondo ◽  
Liane Maldaner ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nile Tilapia ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Sacha Inchi Oil ◽  
Sacha Inchi ◽  
By Products

scholarly journals IDENTIFICATION OF FATTY ACIDS IN SACHA INCHI OIL (CURSIVE PLUKENETIA VOLUBILIS L.) FROM ECUADOR

2018 ◽  
Vol 11 (2) ◽  
pp. 389 ◽  
Author(s):  
Carrillo W ◽  
Quinteros Mf ◽  
Carpio C ◽  
Morales D ◽  
VÁsquez G ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Functional Foods ◽  
Unsaturated Fatty Acids ◽  
Pressing Method ◽  
Mass Selective Detector ◽  
Selective Detector ◽  
Sacha Inchi Oil ◽  
Plukenetia Volubilis ◽  
Sacha Inchi ◽  
Good Proportion

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.

scholarly journals Sacha Inchi Seed (Plukenetia volubilis L.) Oil: Terpenoids

2021 ◽  
Author(s):  
Alexandra Valencia ◽  
Frank L. Romero-Orejon ◽  
Adriana Viñas-Ospino ◽  
Dayana Barriga-Rodriguez ◽  
Ana María Muñoz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Positive Impact ◽  
Sensory Properties ◽  
Oil Seeds ◽  
Sacha Inchi Oil ◽  
Plukenetia Volubilis ◽  
Sacha Inchi ◽  
Excellent Source ◽  
Odor Descriptors

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.

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