Chemical composition and oxidative evolution of Sacha Inchi (&lt;em&gt;Plukentia volubilis&lt;/em&gt; L.) oil from Xishuangbanna (China)

Liu, Qiang; Xu, You-Kai; Zhang, P.; Na, Z.; Tang, Ting; Shi, Yinxian

doi:10.3989/gya.075713

Cited by 28 publications

(14 citation statements)

References 26 publications

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“…Due to its high content of palmitic acid, palm oil can be classified as a source of saturated fatty acids, while Sacha inchi oil, with over 90% of unsaturated acids, is considered a polyunsaturated source. The lipid profile of palm oil falls within the parameters reported by NTC 431 (2011) 12 , and the Sacha inchi profile shows similar data to those reported by Gutiérrez et al (2011) 6 and Liu et al (2014) 10 .…”

Section: Resultssupporting

confidence: 87%

Apparent and true digestibility of palm oil (Elaeis guineensis), chicken oil, and Sacha inchi oil (Plukenetia volubilis) with three inclusion levels in diets for broiler chickens

Sepúlveda¹,

Mejía²,

Álvarez³

2023

GSC Biol. Pharm. Sci.

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With the intention of evaluating the fecal and ileal digestibility of crude palm oil (Elaeis guineensis), chicken oil, and Sacha inchi oil (Plukenetia volubilis) at inclusion levels of 3%, 6%, and 9%, a total of 480 female Ross 308 broiler chickens were used. Digestibility was assessed at 21 days of age for both the diets and the fat sources. Total collection or the indicator method with chromium oxide was used for fecal digestibility, while the indicator method was used for ileal digestibility. The inclusion of the three levels of the evaluated sources was based on the substitution method of the core composed of corn and soybean. A fat-free diet was used to estimate the true digestibility of fat in the evaluated sources. The experiment was conducted in a 3*3 factorial arrangement. The treatments with the sources and inclusion levels were randomly assigned. Each treatment had six repetitions with eight birds per repetition. The results showed that the apparent digestibility of fat in the experimental diets was affected by the source and the interaction between the source and inclusion level. Only in the fecal digestibility obtained through the total collection technique, the inclusion level of the source in the diet did not have an effect. In the digestibility of the evaluated sources, it was determined that as the inclusion level of the source increased, the true digestibility of the source also increased.

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Section: Resultssupporting

confidence: 87%

Apparent and true digestibility of palm oil (Elaeis guineensis), chicken oil, and Sacha inchi oil (Plukenetia volubilis) with three inclusion levels in diets for broiler chickens

Sepúlveda¹,

Mejía²,

Álvarez³

2023

GSC Biol. Pharm. Sci.

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“…In this study, the phenolic content was (6.3-6.4 mg GAE/g oil), and the value reported was similar to that reported (6.2 mg GAE/g of oil extract) by (Q. Liu et al, 2014). In another study, the seeds were subjected to three different roasting conditions (lightly roasted, medium roasted, and highly roasted), and the phenolic content was compared to unroasted seeds.…”

Section: Total Phenolic Content and Flavonoidsupporting

confidence: 83%

Comparative Study of Thermal Pre-treatment on the Extraction, Antioxidant, Fatty Acid Profile, and Physicochemical Properties of Inca Inchi Seed Oil

Christophe¹,

Tan²,

Wasoh³

et al. 2023

JTAS

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Inca Inchi oil, an edible oil with high amounts of polyunsaturated fatty acids such as omega 3 and omega 6 fatty acids, has a wide range of applications in therapeutic, food, and pharmaceutical industries. Increasing its oil yield during oil extraction is important due to its high value. However, conventional techniques such as screw press extraction pose a limitation in terms of oil yield. Thus, in this study, the seeds were pre-treated in a microwave and hot air oven prior to oil extraction. The effects of this pre-treatment on the oil yield, fatty acid profile, antioxidant profile, and physicochemical properties were compared. Microwave treatment (4 min) was found to have the highest oil yield (43.39%) compared to control (37.76%). The proximate analysis revealed that the protein content in the oil meal was high (51–60%) compared to oil seed (24.2%), indicating that it has potential application to be developed into plant-based protein foods. The fatty acid profile indicates that the oil had high omega 3 (49%) and omega 6 (37%) fatty acids. The free fatty acids and peroxide values of the pre-treated oil samples were less than 1% and 10 meq O2/kg oil, respectively, compared to the control (1%), while the iodine value was high due to double bonds. The 2,2-diphenyl-1-1picrylhydrazyl and 2,2´-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid study shows that the oil has good radical scavenging activity (70 and 90%), which shows the oil’s potential in functional food applications.

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“…One of its most relevant peculiarities is to be one of the edible oils with the highest content of w3 fatty acids (44.7-55.0% α-linolenic acid (Ln), depending on the ecotype) (Gutiérrez et al, 2011;Maurer et al, 2012;NTP, 2010;NTP 2014;Liua et al, 2014), along with a particular sterol composition (stigmasterol>campesterol), and high amounts of γ-and d-tocopherols (>1900 mg·kg −1 ). Sacha inchi oils are consumed as virgin oils since they have a highly appreciated 'flowered' taste.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2016

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SUMMARY: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.KEYWORDS: Authenticity; Characterization; Commercial sacha inchi oils; Purity; Quality parameters RESUMEN: Marcadores de la calidad y la genuinidad de aceites de sacha inchi extra virgen comerciales. En este trabajo se aborda el estudio de la calidad y la genuinidad de los aceites etiquetados y comercializados como sacha inchi extra virgen. Se estudian los componentes mayoritarios como los triglicéridos y los ésteres metílicos de ácidos grasos, componentes menores insaponificables (tocoferoles, esteroles e hidrocarburos) así como otros parámetros fisicoquímicos (densidad, viscosidad, acidez, peróxidos y estabilidad). Los resultados mostraron que algunos de los aceites comercializados no cumplían con el requisito básico establecido en la normativa de tener un contenido en α-linolénico superior a 44,7 o 55,0% determinado para P. volubilis o P. huayllabambana respectivamente. La relación estigmasterol/campesterol medida en aceites de sacha inchi genuinos es de alrededor de 4, y no todos los aceites comerciales analizados cumplían con este requisito. La presencia de las flavonas sesamina y sesamolina indica la adición de compuestos procedentes de aceites de sésamo. Por último, algunos de los aceites comerciales estudiados, contenían ácidos grasos trans aunque no se detectó en ellos la presencia de hidrocarburos esteroideos.

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Chemical composition and oxidative evolution of Sacha Inchi (<em>Plukentia volubilis</em> L.) oil from Xishuangbanna (China)

Cited by 28 publications

References 26 publications

Apparent and true digestibility of palm oil (Elaeis guineensis), chicken oil, and Sacha inchi oil (Plukenetia volubilis) with three inclusion levels in diets for broiler chickens

Apparent and true digestibility of palm oil (Elaeis guineensis), chicken oil, and Sacha inchi oil (Plukenetia volubilis) with three inclusion levels in diets for broiler chickens

Comparative Study of Thermal Pre-treatment on the Extraction, Antioxidant, Fatty Acid Profile, and Physicochemical Properties of Inca Inchi Seed Oil

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

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