&lt;b&gt;Sacha inchi as potential source of essential fatty acids and tocopherols: multivariate study of nut and shell&lt;/b&gt; - doi: 10.4025/actascitechnol.v35i4.19193

Souza, Aloísio Henrique Pereira de; Gohara, Aline Kirie; Rodrigues, Ângela Cláudia; Souza, Nilson Evelázio de; Visentainer, Jesuí Vergílio; Matsushita, Makoto

doi:10.4025/actascitechnol.v35i4.19193

Cited by 23 publications

(15 citation statements)

References 31 publications

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“…Therefore, it is important for people to increase ω-3 intakes for optimum health. [10] The roasted Sacha inchi has great potential to serve as an alternative ω-3 source in the diet either as an edible seed for cooking or through nutraceutical supplements.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Nutritional composition of Sacha inchi ( Plukenetia Volubilis L.) as affected by different cooking methods

Kim

Joo

2019

International Journal of Food Properties

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The object of this study was to determine the effect of cooking method on the fatty acid composition, mineral content, and physicochemical properties of Sacha inchi. The analysis showed that roasting at 160 ℃ for 6 minutes significantly increased (p < .05) most of the mineral contents of the Sacha inchi, whilst decreasing its potassium and sodium content. Contrarily, boiling at 100 ℃ for 13 minutes significantly decreased (p < .05) the mineral contents of the Sacha inchi (except for calcium and sodium). Unsaturated fatty acid content was similarly affected. Roasting at 160 ℃ for 6 minutes significantly increased (p < .05) the omega 3, 6, and 9 of the Sacha inchi, but boiling at 100 ℃ for 13 minutes significantly decreased (p < .05) its unsaturated fatty acids. These results show that the roasting at 160 ℃ for 6 minutes is a superior processing method of Sacha inchi for production and highlight why it is important to correctly perform the cooking process in order to both avoid nutritional value loss and the worsening of physicochemical properties. Therefore, the results of this study indicate the possible utilization of Sacha inchi in food industry.

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Section: Fatty Acid Compositionmentioning

confidence: 99%

Nutritional composition of Sacha inchi ( Plukenetia Volubilis L.) as affected by different cooking methods

Kim

Joo

2019

International Journal of Food Properties

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“…The column temperature was maintained at 165 °C for 4 min, increased to 185 °C at 4 °C min -1 and maintained for 5 min, then increased from 185 °C to 225 ºC at 10 °C min -1 and maintained for 10 min. The same chromatographic conditions were used previously to analyze other plant foods (Souza et al, 2013).…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach

et al. 2016

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Azuki beans are small red grains rich in several essential nutrients used in traditional dishes in Asia that, nowadays present many applications around the world. This work aimed at evaluating angularis and niponensis cultivars from south region of Brazil. Both cultivars presented proximal composition similar to literature and the majority fatty acids were 18:2n-6, 16:0 and 18:3n-3. All samples showed polyunsatured fatty acids prevalence and nutritional indices and ratios considered adequate for biological system maintenance of a healthy organism. The grains presented significant contents of tocopherols and vitamin E activity, resulting in a high contribution to the dietary reference intake. Significant contents of iron, manganese and zinc were also found in the azuki beans, and they are very important mainly due to their function as cofactors in metabolic reactions. Phenolic compounds and flavonoids corroborated with other studies and contributed to the antioxidant activity. The principal components multivariate analysis allowed distinguishing the cultivars, and the two principal components could explain 92.28% of data variance.Index terms: Vigna angularis; alpha-linolenic; principal component analysis; vitamin E; antioxidant activity. RESUMOO feijão adzuki consiste de pequenos grãos de cor vermelha, ricos em diversos nutrientes essenciais e que são utilizados em pratos tradicionais na Ásia e, atualmente têm várias aplicações ao redor do mundo. Neste trabalho, objetivou-se avaliar os cultivares angularis e niponensis produzidas na região sul do Brasil. Ambas os cultivares apresentaram valores de composição proximal similares aos encontrados na literatura e os ácidos graxos majoritários foram 18:2n-6, 16:0 e 18:3n-3. Todas as amostras apresentaram prevalência de ácidos graxos poli-insaturados, bem como razões e índices nutricionais adequados. Os grãos apresentaram teores significativos de tocoferóis e atividade de vitamina E, resultando em alta contribuição para a ingestão de referência diária. Concentrações de ferro, manganês e zinco também foram importantes, em razão das suas funções como cofatores em reações metabólicas. Compostos fenólicos e flavonoides corroboraram com outros estudos e contribuíram para atividade antioxidante. A análise multivariada de componentes principais permitiu distinguir as cultivares, e os dois componentes principais selecionados puderam explicar 92,28% da variância total dos dados.Termos para indexação: Vigna angularis; alfa-linolênico; análise de componentes principais; vitamina E; atividade antioxidante.

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“…It is commercially cropped in the Peruvian Amazon, and Brazil has potential to produce this plant. Its seeds contain 24 to 29% protein, nearly 41.4% oil (Gutiérrez et al 2011;Souza et al 2013;Rodriguez et al 2015) and high levels of vitamin A and E (Fanali et al 2011), making it suitable for dietary use. In addition, sacha inchi oil is highly nutritious, containing 45% omega 3 polyunsaturated fatty acids (PUFA) (linolenic acid) (Guillén et al 2003;Céspedes 2006;Clavijo et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Seeds of sacha inchi (Plukenetia volubilis, Euphorbiaceae) as a feed ingredient for juvenile tambaqui, Colossoma macropomum, and matrinxã, Brycon amazonicus (Characidae)

2018

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Sacha inchi (Plukenetia volubilis) is a plant native to the Peruvian Amazon with seeds that contain 24 to 29% protein, and levels of vitamin A and E and omega 3 polyunsaturated fatty acids that are suitable for fish nutrition. Thus, this study aimed to evaluate the use of sacha inchi seeds as an ingredient in the diets of tambaqui (Colossoma macropomum) and matrinxã (Brycon amazonicus). The acceptance and effect of three levels of sacha inchi seed meal (0, 15 and 30%) in fish feed was evaluated in a randomized experiment, testing groups of 12 juvenile tambaquis (29.8 ± 1.0 g, 11.0 ± 1.4 cm) and groups of eight juvenile matrinxãs (34.8 ± 1.3 g, 13.7 ± 1.0 cm). Growth performance and body composition of the fish were determined at the end of the experiment. An effect of the sacha inchi diet was only observed for feed conversion of tambaquis, which was worst at the highest level of sacha inchi seed. In conclusion, sacha inchi can be added to feed juvenile tambaquis at a level of 15%, and juvenile matrinxãs at 30% without compromising growth performance and body parameters of the fish.KEYWORDS: alternative diet, growth performance, nutrition, fish Sementes de sacha inchi (Plukenetia volubilis, Euphorbiaceae) em rações para juvenis de tambaqui, Colossoma macropomum, e matrinxã, Brycon amazonicus (Characidae) RESUMOSacha inchi (Plukenetia volubilis) é uma planta nativa da Amazônia peruana cujas sementes contém 24-29% de proteína, além de vitamina A e E e ácidos graxos polinsaturados ômega 3 em níveis adequados para a nutrição de peixes. Dessa forma, este estudo teve como objetivo avaliar o uso de sementes de sacha inchi como ingrediente em rações para o tambaqui (Colossoma macropomum) e matrinxã (Brycon amazonicus). Níveis de inclusão de sacha inchi nas rações e aceitação foram avaliados em um delineamento experimental inteiramente aleatorizado, avaliando três grupos de 12 juvenis de tambaqui (29,8 ± 1,0 g; 11,0 ± 1,4 cm) e três grupos de oito juvenis de matrinxãs (34,8 ± 1,3 g; 13,7 ± 1,0 cm) alimentados com rações contendo 0, 15 ou 30% de farelo de sementes de sacha inchi. O crescimento e a composição corporal dos peixes foram avaliados ao final do experimento. Um efeito da ração com sacha inchi foi somente observado para a conversão alimentar de tambaquis, que foi pior no maior nível de semente de sacha inchi. Em conclusão, sacha inchi pode ser adicionada na alimentação de juvenis de tambaqui até o nível de 15% e na de juvenis de matrinxã até 30% sem comprometimento do desempenho e dos parâmetros corporais.

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<b>Sacha inchi as potential source of essential fatty acids and tocopherols: multivariate study of nut and shell</b> - doi: 10.4025/actascitechnol.v35i4.19193

Cited by 23 publications

References 31 publications

Nutritional composition of Sacha inchi ( Plukenetia Volubilis L.) as affected by different cooking methods

Nutritional composition of Sacha inchi ( Plukenetia Volubilis L.) as affected by different cooking methods

Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach

Seeds of sacha inchi (Plukenetia volubilis, Euphorbiaceae) as a feed ingredient for juvenile tambaqui, Colossoma macropomum, and matrinxã, Brycon amazonicus (Characidae)

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