Sacha inchi seeds from sub-tropical cultivation: effects of roasting on antinutrients, antioxidant capacity and oxidative stability

Abstract

Due to the strong bitter taste, sacha inchi seeds are usually consumed after roasting, which also contributes to the elimination of antinutrients. Sacha inchi plants fully adapted to cultivation under sub-tropical climate conditions were produced in southeastern Brazil. Our main goal was to evaluate the effect of dry heating (roasting) on the antinutrient content of these seeds. We also investigated the effects of the applied roasting treatments on the antioxidant activity, proximate composition and oxidative stability of the seeds. To the best of our knowledge, this is the first report on antinutrients of sacha inchi seeds cultivated under sub-tropical conditions, outside their native tropical environment. Except for saponins, which are not heat-labile compounds, the contents of all assessed antinutrients continually reduced with the increase in roasting temperature. Roasting improved antioxidant activity and phenolic content in the seeds at the highest temperature. Oxidation changes occurred in the seed oil, and they increased with temperature. However, maximum peroxide value was within the acceptable consumption limits. As a conclusion, roasting treatments can be applied to minimize the antinutrient potential in sacha inchi seeds. Knowledge on the composition and proper processing of sacha inchi cultivated under sub-tropical conditions may support future efforts focused on the development of new production areas.

The Seed of Industrial Hemp (Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition

“…Although most of the works regarding TIs are performed on soy and legume seeds in general, some literature data about the amount of these antinutritional compounds in oilseeds such as Sacha inchi ( Plukenetia volubilis L.) [ 90 ] and linseed [ 91 ] are also reported. The TIs amount in hempseed meal reported by different authors ( Table 8 ) was found to range between 10.8 and 28.4 U/mg, and the differences in the TIs content is probably due to both genotype and growth conditions [ 39 , 74 , 75 ].…”

Phytochemical Screening and Antioxidant Activities of the Seedling Extracts from Inca Peanut Plukenetia volubilis

“…Roasting could be most effectively reducing these phytotoxins, and hence, thermal processing should be applied before the consumption of Inca peanut 31,37 . The approximately heating inducing on Inca peanut seeds (at 160ºC for 15 mins) might be increased total phenolic compound contents and improved antioxidant inhibitory activity has been reported for the plant seeds 38 . The results obtained in this study indicated that the seedling is an important source of antioxidant from phenolic compounds.…”

Influence of Different Cowpea (<i>Vigna unguiculata</i> (L.) Walp.) Genotypes from Burkina Faso on Proteases Inhibition

“…Different studies have previously shown the positive or negative effect of protease inhibitors (trypsin and chymotrypsin inhibitors). Trypsin inhibitors in human foods inhibit protein digestion, cause growth depression, pancreatic hyperplasia and metabolic disturbance of sulfur and essential amino acid utilization [14,18,15]. Several studies showed that trypsin inhibitors (TI) could adversely affect the metabolism of methionine, threonine and valine by inhibiting proteolysis [19].…”

“…The content of trypsin and chymotrypsin in cowpea seeds could be reduced during the cooking. It was showed that trypsin inhibitor activity in soybeans was reduced of 26.3% during heattreatments [18]. Trypsin inhibitors from Leguminosae seeds are reported to be great thermo resistance to high temperatures [28].…”