Chemical Composition, Oxidative Stability and Antioxidant Capacity of Oil Extracted from Roasted Seeds of Sacha-Inchi (<i>Plukenetia volubilis</i> L.)

Cisneros, Fausto H.; Paredes, Daniel; Arana, Adrian; Cisneros‐Zevallos, Luis

doi:10.1021/jf500936j

Cited by 66 publications

(79 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Cisneros and Paredes (2014) found similar results, with an increase of 617.5% in peroxide index in oil from Sacha-inchi grains (Plukenetia volubilis L.) roasted at a temperature of 83-86 °C for 10 min.…”

Section: Resultssupporting

confidence: 62%

Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

Ziegler

Ferreira

Rockembach

et al. 2017

SCA

View full text Add to dashboard Cite

Peanut grains are an excellent source of proteins and lipids. Before consumption, peanuts are subjected to a roasting process to acquire desirable sensory characteristics, in addition to eliminating microorganisms present. However, this processing step can cause various changes in lipid and protein fraction of grains, which are not totally elucidated in the literature. This study evaluated parameters such as the lipid acidity, peroxide value, primary (K 232 ) and secondary (K 270 ) products of lipid oxidation, fatty acid profile, reducing sugars, browning index, protein solubility, protein content and intention to purchase of peanut kernels with four colors of testa (striped, rose, red and black), subjected to the roasting process in microwave or oven. After processing, there was a reduction in lipid acidity and unsaturated fatty acids and an increase in saturated fatty acids, peroxide value, K 232 and K 270 in oil. There was a reduction in protein solubility and reducing sugars, with an increase in browning index. The purchase intention was higher for microwave-roasted red and rose peanut grains, which makes this form of processing interesting due to its convenience and speed. Key words: Oxidative stability. Peanuts. Roasting. Sensory and chemical properties. ResumoOs grãos de amendoim são excelente fonte de proteínas e lipídios. Antes de serem consumidos, os grãos de amendoim são submetidos a um processo de torrefação para adquirir características sensoriais desejáveis, além de eliminar os microrganismos presentes, no entanto, essa etapa de processamento pode causar várias alterações na fração lipídica e proteica dos grãos, as quais não são totalmente elucidadas pela literatura. Esse estudo avaliou parâmetros como a acidez lipídica, o índice de peróxidos, os produtos primários (K 232 ) e secundários (K 270 ) de oxidação lipídica, o perfil de ácidos graxos, açúcares redutores, índice de escurecimento, solubilidade proteica, teor de proteína e intenção de compra de grãos de amendoim com quatro cores de tegumento (listrado, rosa, vermelho e preto), submetidos ao processo de torrefação em micro-ondas ou forno. Após o processamento, ocorreu uma redução da acidez lipídica e de ácidos graxos poli-insaturados e um aumento de ácidos graxos saturados, índice de peróxidos, K 232 e K 270 no óleo. Houve uma redução da solubilidade proteica e de açúcares redutores, com aumento no índice de escurecimento. A intenção de compra foi maior nos grãos de amendoim vermelho e rosa torrados em micro-ondas, o que torna essa forma de processamento interessante devido a sua rapidez e conveniência. Palavras-chave: Amendoim. Estabilidade oxidativa. Torrefação. Propriedades químicas e sensoriais.

show abstract

Section: Resultssupporting

confidence: 62%

Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

Ziegler

Ferreira

Rockembach

et al. 2017

SCA

View full text Add to dashboard Cite

show abstract

“…The protein content of the seed of Sacha Inchi analyzed in this study was similar to that reported by (Gutiérrez et al, 2011) with 24.7% and was slightly lower than that found by (Cisneros et al, 2014) with 27% w/w. These percentages can be related to other oil seeds such as sesame (~25%), peanut (23% w/w) and sunflower (24% w/w) (Bodwell and Hopkins, 1985) to help meet the daily protein requirements for adults (0.66 g/kg per day), as suggested by the World Health Organization (Joint FAO, World Health Organization, 2007).…”

Section: Discussionsupporting

confidence: 87%

Effect of adding sacha inchi (Plukenetia volubilis L.) seeds to a prototype of convenience food draft, on the nutritional composition and sensory acceptance

Betancur-Hoyos¹,

Urango-Marchena²,

Betancur³

2016

J. Med. Plants Res.

View full text Add to dashboard Cite

The polyunsaturated fatty acids of Sacha Inchi seeds are important in the development of food products with healthy and nourishing properties. The aim of this study was to evaluate the effect of Sacha Inchi (Plukenetia volubilis L) on a prototype convenience food. The nutritional composition and sensory acceptance was evaluated using a completely randomized experimental design. Fixed effectbalanced factorial multiple correspondence analyses were used for the different treatments. Four formulations were developed for the prototype type setting (F0, F5, F7.5 and F10) using Sacha Inchi almonds characterized according to their nutritional composition. The fatty acid composition of the total lipids of the seed was determined by gas chromatography. In the food draft type, sensory parameters such as color, odor, flavor and texture in all treatments were evaluated. The results obtained showed a content polyunsaturated fatty acids of 33.74% in the seed. In addition, the acceptance of sensory parameters evaluated by consumers in the draft prototype was greater than 80%. It was observed that lipid content increased up to 3 times and the content of polyunsaturated fatty acids, 4 times in the treatment of F10 with regard to white F0. About 10% almond Sacha Inchi can be effectively incorporated into draft products with suitable timing sensory characteristics and nutritional value, thus, allowing the foods declared under the Colombian law as a high and good source of omega 3.

show abstract

“…The purpose of this step is to eliminate humidity, and to facilitate the extraction by eliminating the astringent off-flavors and anti-nutritional compounds, besides increasing the oil stability (Cisneros et al, 2014). We have not found documentation about the formation of trans-isomers in roasted seeds, but the presence of these compounds in the analyzed commercial oils could be indicative of a process where temperature is involved.…”

Section: Major Componentsmentioning

confidence: 83%

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

et al. 2016

View full text Add to dashboard Cite

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.

show abstract

Chemical Composition, Oxidative Stability and Antioxidant Capacity of Oil Extracted from Roasted Seeds of Sacha-Inchi (Plukenetia volubilis L.)

Cited by 66 publications

References 20 publications

Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

Effect of adding sacha inchi (Plukenetia volubilis L.) seeds to a prototype of convenience food draft, on the nutritional composition and sensory acceptance

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

Contact Info

Product

Resources

About