Chemical Composition, Oxidative Stability and Antioxidant Capacity of Oil Extracted from Roasted Seeds of Sacha-Inchi (Plukenetia volubilis L.)

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Cisneros, FH
Paredes, D
Arana, A
Cisneros-Zevallos, L
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American Chemical Society
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The effect of roasting of Sacha-inchi (Plukenetia volubilis L.) seeds on the oxidative stability and composition of its oil was investigated. The seeds were subjected to light, medium and high roasting intensities. Oil samples were subjected to high-temperature storage at 60 °C for 30 days and evaluated for oxidation (peroxide value and p-anisidine), antioxidant activity (total phenols and DPPH assay), and composition (tocopherol content and fatty acid profile). Results showed that roasting partially increased oil oxidation and its antioxidant capacity, slightly decreased tocopherol content, and did not affect the fatty acid profile. During storage, oxidation increased for all oil samples, but at a slower rate for oils from roasted seeds, likely due to its higher antioxidant capacity. Also, tocopherol content decreased significantly, and a slight modification of the fatty acid profile suggested that α-linolenic acid oxidized more readily than other fatty acids present.
We thank the financial support from CONCYTEC, Peru (Contract 142-2006-OAJ).
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tocopherol, antioxidant capacity, fatty acid profile, Inca peanut, oil, oilseed, oxidative stability, Plukenetia volubilis, roasting, Sacha-inchi