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.

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.

Characterization and authentication of a novel vegetable source of omega-3 fatty acids, sacha inchi (Plukenetia volubilis L.) oil

2012 ◽  
Vol 134 (2) ◽  
pp. 1173-1180 ◽  
Author(s):  
Natalie E. Maurer ◽  
Beatriz Hatta-Sakoda ◽  
Gloria Pascual-Chagman ◽  
Luis E. Rodriguez-Saona
Keyword(s):  
Fatty Acids ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Plukenetia Volubilis ◽  
Sacha Inchi

scholarly journals Neuroprotective Effect of Sacha Inchi Oil (Plukenetia volubilis L.) in an Experimental Model of Epilepsy

2019 ◽  
Vol 11 (6s) ◽  
pp. 1591-1596
Author(s):  
Oscar Herrera-Calderon ◽  
Ricardo Angel Yuli-Posadas ◽  
Johnny Aldo Tinco-Jayo ◽  
Edwin Enciso-Roca ◽  
Cesar Franco-Quino ◽  
...  
Keyword(s):  
Experimental Model ◽  
Neuroprotective Effect ◽  
Sacha Inchi Oil ◽  
Plukenetia Volubilis ◽  
Sacha Inchi

scholarly journals Effect of Sacha Inchi Oil (Plukenetia volubilis L.) on Genotoxicity in Mice (Mus musculus) and Subchronic Toxicity in Goldfish (Carassius auratus)

2019 ◽  
Vol 11 (6s) ◽  
pp. 1549-1557
Author(s):  
Oscar Herrera-Calderon ◽  
Jorge Luis Arroyo-Acevedo ◽  
Roberto Chavez-Asmat ◽  
Juan Pedro Rojas-Armas ◽  
Edwin Enciso-Roca ◽  
...  
Keyword(s):  
Mus Musculus ◽  
Carassius Auratus ◽  
Subchronic Toxicity ◽  
Goldfish Carassius Auratus ◽  
Sacha Inchi Oil ◽  
Plukenetia Volubilis ◽  
Sacha Inchi

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.

Antimutagenic Effect of Plukenetia volubilis (Sacha inchi) Oil in BALB/c Mice

2018 ◽  
Vol 24 (3) ◽  
pp. 1-8
Author(s):  
Jorge Arroyo-Acevedo ◽  
Oscar Herrera-Calderon ◽  
Cesar Cisneros-Hilario ◽  
Roberto Chávez-Asmat ◽  
Andrea Anampa-Guzmán ◽  
...  
Keyword(s):  
Antimutagenic Effect ◽  
Sacha Inchi Oil ◽  
Plukenetia Volubilis ◽  
Sacha Inchi

Effects of Dehulling Sacha Inchi ( Plukenetia volubilis L.) Seeds on the Physicochemical and Sensory Properties of Oils Extracted by Means of Cold Pressing

2019 ◽  
Vol 96 (11) ◽  
pp. 1187-1195 ◽  
Author(s):  
Luis‐Felipe Gutiérrez ◽  
Zain Sanchez‐Reinoso ◽  
Yolanda Quiñones‐Segura
Keyword(s):  
Sensory Properties ◽  
Cold Pressing ◽  
Plukenetia Volubilis ◽  
Sacha Inchi

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.

scholarly journals Storage evaluation of a functional food with skimmed milk enriched with fatty acids of Sacha Inchi (Plukenetia volubilis L.)

2018 ◽  
Vol 8 (1) ◽  
pp. 39-43
Author(s):  
Patrick García ◽  
Aníbal Quinteros ◽  
Patricia García ◽  
Julio Chumacero ◽  
Publio Castro
Keyword(s):  
Fatty Acids ◽  
Functional Food ◽  
Plukenetia Volubilis ◽  
Sacha Inchi ◽  
Skimmed Milk
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