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

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dc.contributor.author Cisneros, FH es_PE
dc.contributor.author Paredes, D es_PE
dc.contributor.author Arana, A es_PE
dc.contributor.author Cisneros-Zevallos, L es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2014
dc.description We thank the financial support from CONCYTEC, Peru (Contract 142-2006-OAJ).
dc.description.abstract 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.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1021/jf500936j
dc.identifier.isi 337018700026
dc.identifier.uri https://hdl.handle.net/20.500.12390/1221
dc.language.iso eng
dc.publisher American Chemical Society
dc.relation.ispartof Journal of Agricultural and Food Chemistry
dc.rights info:eu-repo/semantics/openAccess
dc.subject tocopherol
dc.subject antioxidant capacity es_PE
dc.subject fatty acid profile es_PE
dc.subject Inca peanut es_PE
dc.subject oil es_PE
dc.subject oilseed es_PE
dc.subject oxidative stability es_PE
dc.subject Plukenetia volubilis es_PE
dc.subject roasting es_PE
dc.subject Sacha-inchi es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#4.04.01
dc.title Chemical Composition, Oxidative Stability and Antioxidant Capacity of Oil Extracted from Roasted Seeds of Sacha-Inchi (Plukenetia volubilis L.)
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
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