Effects of Dehulling Sacha Inchi (<i>Plukenetia volubilis</i> L.) Seeds on the Physicochemical and Sensory Properties of Oils Extracted by Means of Cold Pressing

Gutiérrez, Luis Felipe Higuita; Sanchez-Reinoso, Zain; Quiñones-Segura, Yolanda

doi:10.1002/aocs.12270

Cited by 19 publications

(17 citation statements)

References 24 publications

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“…Recently, many studies with respect to new types of oil have been carried out. They usually focus on the preparation methods, physicochemical properties, antioxidant properties, nutritional properties, and applications of oils [22][23][24][25][26][27][28][29][30][31]. As a result, the information about tocols in new types of vegetable oil is severely scarce.…”

Section: Introductionmentioning

confidence: 99%

Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods

Wen

Xue

et al. 2020

Molecules

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The consumption of vegetable oil is an important way for the body to obtain tocols. However, the impact of oil types and grades on the tocopherol and tocotrienol contents in vegetable oils is unclear. In this study, nine types of traditional edible oils and ten types of self-produced new types of vegetable oil were used to analyze eight kinds of tocols. The results showed that the oil types exerted a great impact on the tocol content of traditional edible oils. Soybean oils, corn oils, and rapeseed oils all could be well distinguished from sunflower oils. Both sunflower oils and cotton seed oils showed major differences from camellia oils as well as sesame oils. Among them, rice bran oils contained the most abundant types of tocols. New types of oil, especially sacha inchi oil, have provided a new approach to obtaining oils with a high tocol content. Oil refinement leads to the loss of tocols in vegetable oil, and the degree of oil refinement determines the oil grade. However, the oil grade could not imply the final tocol content in oil from market. This study could be beneficial for the oil industry and dietary nutrition.

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Section: Introductionmentioning

confidence: 99%

Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods

Wen

Xue

et al. 2020

Molecules

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“…Ramos-Escudero et al [20] have mentioned that these compounds are responsible for the floral aroma in this oil. However, the sensory characteristics of Sacha inchi oil not only correspond to the sensory notes of the terpenoids, but to a combination of sensory attributes such as herbal, green, nutty, seeds, butter, rancid, fruity, floral, and woody [20,59]. Different volatile compounds including terpenoids have been identified in vegetable oils and each compound has different characteristics of key odorants.…”

Section: Terpenoids and Sensory Properties In Sacha Inchi Seed Oilmentioning

confidence: 99%

Sacha Inchi Seed (Plukenetia volubilis L.) Oil: Terpenoids

Romero-Orejon¹,

Viñas-Ospino²,

Barriga-Rodriguez³

et al. 2021

Terpenes and Terpenoids - Recent Advances

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Sacha inchi oil is a product obtained from oilseed (Plukenetia volubilis L.) and is an excellent source of bioactive compounds, especially in polyunsaturated fatty acids, tocopherols, and sterols. These compounds are causally related to their positive impact on human health. In this study summarizes some monoterpenes, sesquiterpenes, and triterpenes reported in Sacha inchi oil seeds and reviews their sensory properties. The terpenoids that characterize Sacha inchi seed oil are: α-pinene, sabinene, limonene, aristolene, cycloartenol, 24-methylene cycloartenol, lanosterol, β-sitosterol, stigmasterol, campesterol and phytol. The sensory properties of this oil are due to a set of volatile compounds including terpenoids, the odor descriptors of monoterpenes, sesquiterpenes and diterpenes are: flower, pine, turpentine, pepper, wood, lemon, orange, and sweet. These compounds were characterized by gas chromatography with different detectors.

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“…The nutrient deficiencies in ALA (Omega-3) and LA (Omega-6) might be tackled by developing Sacha Inchi plants in Indonesia to fulfill the requirements for essential fatty acids of Indonesian children. Sacha Inchi oil has excellent nutritional properties and a high potential for industrialization in producing functional food [32].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Cultivation Conditions on Sacha Inchi (Plukenetia volubilis L.) Seed Production and Oil Quality (Omega 3, 6, 9)

et al. 2022

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Sacha Inchi (Plukenetia volubilis Linneo, Euphorbiaceae) is known as a Peruvian seed containing a high level of unsaturated fatty acids, such as α-linolenic acid (Omega-3), linoleic acid (Omega-6), and oleic acid (Omega-9). These essential fatty acids are important functional foods due to their benefits for human health. Considering its benefits, it is necessary to find the right cultivation conditions to develop Sacha Inchi in Indonesia, where it has not been widely cultivated. This study aimed to determine the adaptability of Sacha Inchi to different cultivation conditions and the effects of these conditions on seed production and oil quality. Sacha Inchi plants were cultivated under three different cultivation conditions (open area, mixed cultures, and agroforestry) and the seeds were harvested monthly to determine the seed production and oil quality. The results showed that seed production in the open area was higher than in other conditions. The highest oil yield from monthly harvesting was found in mixed cultures. Interestingly, the level of Omega-3 content in the agroforestry condition was higher compared to other conditions. The level of Omega-6 and Omega-9 content in the open area was higher than in mixed cultures and agroforestry. However, the content of unsaturated fatty acids in the three different cultivation conditions was not significantly different, being 91.88% in the open area, 92.53% in mixed cultures, and 92.97% for agroforestry. In conclusion, the cultivation of Sacha Inchi under open areas is recommended due to its seed productivity which will affect the total oil production.

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Effects of Dehulling Sacha Inchi (Plukenetia volubilis L.) Seeds on the Physicochemical and Sensory Properties of Oils Extracted by Means of Cold Pressing

Cited by 19 publications

References 24 publications

Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods

Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods

Sacha Inchi Seed (Plukenetia volubilis L.) Oil: Terpenoids

The Effect of Cultivation Conditions on Sacha Inchi (Plukenetia volubilis L.) Seed Production and Oil Quality (Omega 3, 6, 9)

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