Sacha Inchi (Plukenetia Volubilis L.): recent insight on phytochemistry, pharmacology, organoleptic, safety and toxicity perspectives

Rodzi, Nur Anis Raihana Mhd; Lee, Lai Kuan

doi:10.1016/j.heliyon.2022.e10572

Cited by 11 publications

(7 citation statements)

References 80 publications

(104 reference statements)

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“…SIF-DM presented the lowest antioxidant activity because during extraction the oil stream carries away bioactive compounds, which in sacha inchi are present in essential fatty acids. 42…”

Section: Effect Of Processing On Fpp and The Antioxidant Activitiesmentioning

confidence: 99%

Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods.

et al. 2023

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Background: Interest in alternative sources of tubers and legumes has increased in recent years because of the constant search for raw materials that provide bioactive compounds with antioxidant potential benefits for consumers. The functionality of new raw materials is sought through physical and/or chemical modifications to develop and innovate new foods. The objective of this study was to characterize taro (TF) (Colocasia esculenta) and sacha inchi (Plukenetia volubilis) flours, obtained by the wet (SIF-WM) and defatted method (SIF-DM), as an alternative for the formulation of new functional foods. Methods: The free polyphenols of the different mixtures were analyzed, and the antioxidant properties of the extracts obtained were measured using ABTS.* (2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid). The ABTS radical method, which reacts with the phenolic compounds of the food matrix, using Trolox as a standard. The blends were subjected to pasting analysis, flow profile tests, determination of viscoelastic properties (temperature sweep). Characterization of common microorganisms in these foods was performed. Results: The highest protein value was obtained in the sacha inchi flour obtained by the defatted method (72.62). The majority of components in taro were carbohydrates (85.4%). About antioxidant and determination of free polyphenols, taro flour obtained values of 2.71 µmol ET/g and 7.47 mg EAG/g, higher than Sacha inchi flours. In the rheological analysis (pasting properties, flow profile, and viscoelasticity), we observed that adding taro flour in different mixtures increases the viscosity peak and a lower breakdown, while there was an increase in setback. Except for defatted sacha flour, the others presented a flow index >1 before heating, showing a dilatant fluid behavior. The presence of Taro flour improves gel formation and stability. Staphylococcus aureus and Salmonella were present in the taro flour. Conclusions: The flours analyzed represent a raw material with great potential for the development of gluten-free foods with functional properties.

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“…SIF-DM presented the lowest antioxidant activity because during extraction the oil stream carries away bioactive compounds, which in sacha inchi are present in essential fatty acids. 42…”

Section: Effect Of Processing On Fpp and The Antioxidant Activitiesmentioning

confidence: 99%

Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods.

et al. 2023

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“…Numerous studies, including those by Gong et al (2018), Maurer et al (2018), Muangrat et al (2018), Wang et al (2018), and Bondioli & Bella (2014) have highlighted its nutritional value. Not only is the sacha inchi plant packed with nutrients (Cárdenas et al, 2021), (Mhd Rodzi & Lee, 2022), but it also offers various parts that can be utilized for medicinal purposes, as well as in the food industry and other sectors. Its seeds, seed coats, and leaves all possess beneficial properties.…”

Section: Introductionmentioning

confidence: 99%

Morphometric Analysis on Sacha Inchi Plants (Plukenetia volubilis L.) using Organic Fertilizer Treatment of Chicken Manure

Ayu Andayani,

Atma Wijaya,

Ferga Prasetyo

et al. 2024

JUATIKA

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Sacha Inchi is a plant that has economic potential and is worthy of development. This research was conducted to understand the relationship between variables in the treatment of chicken manure liquid organic fertilizer. The research method used in this research was an experimental method on 200 samples of Sacha Inchi plant seeds. The analytical design used in this research is linear regression analysis. Based on the results of linear regression on chicken fertilizer treatment, it is known that the weight variable has an effect on the cocoa bean surface area variable by 51% (moderate), bean weight has an effect on thickness by 53% (moderate), the effect of thickness on bean surface area is 6.5% ( weak) and the volume influenced by seed weight is 81% (strong). Thus, increasing the weight of the seeds will increase the volume of the seeds.

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“…As a nutrient source plant, sacha inchi contains 48-50% oil and 27-28% healthy protein [4][5][6][7][8]. There are a large number of valuable compounds found in sacha inchi seed oil [9], and it is recognized as having a high nutritional value beneficial for human health [10,11] and is also rich in unsaturated fatty acids [12][13][14][15][16]. The sacha inchi plant contains essential fatty acids of omega 6 and omega 3, which are good for dietary supplements [17].…”

Section: Introductionmentioning

confidence: 99%

Prediction Model of Sacha Inchi Crop Development Based on Technology and Farmers’ Perception of Socio-Economic Factors

Andayani,

Prasetyo,

Wijaya

et al. 2024

Sustainability

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Background: The sacha inchi plant contains nutrients that are beneficial for health, cosmetics, and food products, so it has the potential to be developed economically. The development of sacha inchi involves agricultural technology, which includes the treatment of fertilizer types that need to be studied in maintaining production and productivity. Objectives: This study aims to analyze the optimal type of fertilizer treatment on crop yields and the influence of farmers’ perceptions of socio-economic factors in the development of sacha inchi plants so that an optimal sacha inchi development prediction model is formed. Methods: The partial least squares structural equation modeling (PLS-SEM) method was applied in the study to analyze the effect of perception of socio-economic factors, and the adaptive neuro-fuzzy inference system (ANFIS) method was applied to predict the optimal fertilizer treatment model. Findings: The results of the PLS-SEM analysis showed that farmers’ perceptions of sacha inchi cultivation considered economic factors at a percentage of 50.66% and social factors at a percentage of 49.33% and had a linear relationship with the economic development of sacha inchi with a value of 0.832, although simultaneously, 77.7% was influenced by economic factors and social factors, and 22.3% was influenced outside these two factors. The ANFIS prediction results reinforced the results of the analysis, which stated that fertilizer treatment based on sacha inchi plant waste in the form of seed shells produced greater harvest weight compared with goat manure fertilizer. If farmers wanted to use a combination fertilizer, the used composition was 80% sacha inchi seed shell waste and 20% goat manure fertilizer or other materials; if the used composition was otherwise, the yield tended to decrease. This research contributes to the theory of production sustainability by integrating the optimal fertilization factor as a decision support unit in the model. Practically, this study recommends the application of fertilizer from the basic ingredients of sacha inchi seed shells to create a sustainable sacha inchi processing industry that ensures production stability, strengthens the agribusiness ecosystem, and develops the economic potential of sacha inchi and reduces the operational costs of sacha inchi farming by reducing the cost of purchasing fertilizer and supporting the circular economy model.

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Sacha Inchi (Plukenetia Volubilis L.): recent insight on phytochemistry, pharmacology, organoleptic, safety and toxicity perspectives

Cited by 11 publications

References 80 publications

Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods.

Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods.

Morphometric Analysis on Sacha Inchi Plants (Plukenetia volubilis L.) using Organic Fertilizer Treatment of Chicken Manure

Prediction Model of Sacha Inchi Crop Development Based on Technology and Farmers’ Perception of Socio-Economic Factors

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