Lipid composition of the Amazonian ‘Mountain Sacha Inchis’ including Plukenetia carolis-vegae Bussmann, Paniagua &amp; C.Téllez

Kodahl, Nete; Frandsen, Heidi Blok; Lütken, Henrik; Petersen, Iben Lykke; Andrade, Nelly Judith Paredes; García-Dávila, Carmen Rosa; Sørensen, Marten

doi:10.1038/s41598-022-10404-8

Cited by 5 publications

(3 citation statements)

References 33 publications

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“…The fat component of Plukenetia volubilis is characterized by a high content of polyunsaturated (51.5%) and monounsaturated (32.5%) fatty acids, which differ from a Peruvian accession that shows values of 46.6% and 36.5%, respectively. This is probably due to influential factors such as genetic differences and growing conditions like elevation and temperature [111]. The high carbohydrate content of Eugenia stipitata can be explained by the amount of total sugars (50% dry wt%) and dietary fiber (39 dry wt%) [112].…”

Section: Physicochemical Characterizationmentioning

confidence: 99%

Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components

Sánchez-Capa,

Corell González,

Mestanza-Ramón

2023

Plants

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In the Ecuadorian Amazon region, there are various types of edible fruits that have distinct qualities and benefits. Understanding the uses, properties, and functions of these fruits is important for researching products that are only available in local markets. This review aims to gather and summarize the existing scientific literature on the ethnobotany, physicochemical composition, and bioactive compounds of these native fruits to highlight the potential of the region’s underutilized biodiversity. A systematic review was carried out following the PRISMA methodology, utilizing databases such as Web of Science, Scopus, Pubmed, Redalyc, and SciELO up to August 2023. The research identified 55 edible fruits from the Ecuadorian Amazon and reported their ethnobotanical information. The most common uses were fresh fruit consumption, preparation of typical food, and medicine. Additionally, nine native edible fruits were described for their physicochemical characteristics and bioactive components: Aphandra natalia (Balslev and Henderson) Barfod; Eugenia stipitate McVaugh; Gustavia macarenensis Philipson; Mauritia flexuosa L.f; Myrciaria dubia (Kunth) McVaugh; Oenocarpus bataua Mart; Plukenetia volubilis L.; Pouteria caimito (Ruiz and Pav.) Radlk.; and Solanum quitoense Lam. The analyzed Amazonian fruits contained bioactive compounds such as total polyphenols, flavonoids, carotenoids, and anthocyanins. This information highlights their potential as functional foods and the need for further research on underutilized crops.

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Section: Physicochemical Characterizationmentioning

confidence: 99%

Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components

Sánchez-Capa,

Corell González,

Mestanza-Ramón

2023

Plants

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“…The sources of these FAs are mainly staple crops, especially the following oilseed crops: peanut (Arachis hypogaea L.), sunflower (Helianthus annuus L.), flax (Linum usitatissimum L.), rapeseed (Brassica napus L.), camelina (Camelina sativa L.), cotton (Gossypium hirsutum L.), safflower (Carthamus tinctorius L.), and castor bean (Ricinus communis L.) [3,4]. Currently, there is a search for alternative sources of FAs that could supplement or even replace such usual sources as common crops or fishes [5][6][7][8][9].…”

Section: Introduction 1the Roles and Sources Of Unsaturated Fatty Acidsmentioning

confidence: 99%

Shoots and Turions of Aquatic Plants as a Source of Fatty Acids

Strzemski,

Adamec,

Dresler

et al. 2024

Molecules

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Background: Fatty acids are essential for human health. Currently, there is a search for alternative sources of fatty acids that could supplement such sources as staple crops or fishes. Turions of aquatic plants accumulate a variety of substances such as starch, free sugars, amino acids, reserve proteins and lipids. Our aim is to see if turions can be a valuable source of fatty acids. Methods: Overwintering shoots and turions of aquatic carnivorous plants were collected. The plant material was extracted with hexane. The oils were analyzed using a gas chromatograph with mass spectrometer. Results: The dominant compound in all samples was linolenic acid. The oil content was different in turions and shoots. The oil content of the shoots was higher than that of the turions, but the proportion of fatty acids in the oils from the shoots was low in contrast to the oils from the turions. The turions of Utricularia species were shown to be composed of about 50% fatty acids. Conclusions: The turions of Utricularia species can be used to obtain oil with unsaturated fatty acids. In addition, the high fatty acid content of turions may explain their ability to survive at low temperatures.

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“…The major fraction of the oils is made up of polyunsaturated fatty acids (PUFAs) (77.5-84.4%). The remaining lipid fraction is composed of monounsaturated fatty acids (MUFAs) (8.4-13%) and saturated fatty acids (SFAs) (6.8-9.1%) (Chirinos et al, 2013;Follegatti-Romero et al, 2009;Gutiérrez et al, 2011;Kodahl et al, 2022;Maurer et al, 2012). A few vegetable oils with an equivalent high percentage of PUFA are linseed (Linum usitatissimum L.) (74%) and chia (Salvia hispanica L.) (80%) (Ciftci et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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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Lipid composition of the Amazonian ‘Mountain Sacha Inchis’ including Plukenetia carolis-vegae Bussmann, Paniagua & C.Téllez

Cited by 5 publications

References 33 publications

Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components

Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components

Shoots and Turions of Aquatic Plants as a Source of Fatty Acids

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

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