Nutritional Comparison of Sacha Inchi (Plukenetia volubilis) Residue with Edible Seeds and Nuts in Taiwan: A Chromatographic and Spectroscopic Study

Abstract

Sacha inchi is a source of quality commercial oil in Taiwan. Oil extraction results in sacha inchi residue have not been utilized and not much investigated. Different edible seeds and nuts have different levels of nutrients. This study aims (a) to determine the oil, moisture, ash, protein, carbohydrate, type of fatty acid, resveratrol, and type of sugar in edible seeds and nuts, including sacha inchi residue, and (b) to determine the model to predict the five macronutrients using NIR spectroscopy. The samples used were candlenut, peanut, sesame, sunflower, sacha inchi residue, and black bean. Determination was conducted using NIR spectroscopy, NMR spectroscopy, LC-MS/MS, and HPLC-ELSD. NIR spectroscopy prediction results show that candlenut is rich in oil, and sacha inchi residue is rich in minerals, protein, and moisture. The correct prediction model for oil and moisture is principal component regression, while partial least squares are for ash, protein, and carbohydrates. NMR spectroscopy results showed that all samples were rich in polyunsaturated fatty acids. Sacha inchi residue is rich in omega 3. LC-MS/MS results showed that all samples contained resveratrol, and its highest level was found in sesame. HPLC-ELSD results showed eight types of sugars in the samples. High sucrose was found in sacha inchi residue, sunflower, sesame, and candlenut. The results are expected to provide information on nutrient levels in seeds and nuts to consumers and people who deal with nutrition. Also, results are expected to increase the economic value of sacha inchi residue as a source of diversification of food products in Taiwan.

Chemical Composition, Fatty Acid Profile, and Optimization of the Sacha Inchi (Plukenetia volubilis L.) Seed-Roasting Process Using Response Surface Methodology: Assessment of Oxidative Stability and Antioxidant Activity

“…Similarly, eight sugars were found in all the heat treatments. The reducing sugars D-glucose and D-fructose, sucrose, and myoinositol have been reported in other studies on sacha inchi seeds [46,54,55]. These sugars may be responsible for the formation of Maillard reaction products during toasting, contributing to the characteristic color and flavor of the toasted seeds.…”

Microwave Drying of Sacha Inchi (Plukenetia Volubilis L.) Seed for Improving Oil Yield Extract

“…This result might happen due to fruit maturity stages. The mature sacha inchi poroduce high oil content and more fatty acids compared with immature (Yanti et al, 2022). Another factor affecting fatty acid content is heating temperature, which can change the geometrical double bond formation into trans-fatty acids.…”

Assessing biocontrol and plant growth promoting traits of Trichoderma longibrachiatum GFT2, and its effect on root nodules development of Arachis hypogea

“…More groundnut production is required because their seed contains 40%-55% oil and is used as cooking oil, among other things (Maestri et al, 2020). Other uses of peanut in the food market include peanut butter, edible seed, and cooking oil, and humans consume it directly due to its high protein and lipid content (Yanti et al, 2022). In addition to seeds, the foliage is an important source of fodder in regions where animals are extensively used on the farm, and the meal remaining after oil extraction is also an important source of animal feed (Sagona et al, 2020).…”