Characterization of glyceridic and unsaponifiable compounds of Sacha inchi (Plukenetia huayllabambana L.) oils

Nancy A. Chasquibol, Chellah Del Aguila, Juan C. Yácono, Ángeles Guinda, Wenceslao Moreda, Raquel B. Gómez-Coca, M. Carmen Pérez-Camino

Research output: Contribution to journalArticle (Contribution to Journal)

10 Scopus citations

Abstract

This work deals with the characterization of the main glyceridic and unsaponifiable components of oils obtained from Sacha inchi (Plukenetia huayllabambana L.) seed ecotypes collected during two harvests in the Department of Amazonas in Peru. The seed-oil yield was 30.3-41.2%; standing out are the high percentages of the ω3- and ω6-fatty acids series whose ranges lie within those of the present Regulation for Sacha inchi oils. Triacylglycerols with even equivalent carbon number (ECN; 36-42) were the main components. Minor glyceridic polar compounds such as oxidized triglycerides, diglycerides, monoglycerides, and free fatty acids were determined by high-performance size exclusion chromatography. The low campesterol/stigmasterol ratio (1:6), unusual in the majority of vegetable oils, stands out. Regarding aliphatic hydrocarbons, these oils showed a particular profile for the saturated series of odd and even carbon atom numbers. According to our results Sacha inchi P. huayllabambana oils can be offered as a good alternative to P. volubilis, the species mainly commercialized for this vegetable oil.

Original languageEnglish
Pages (from-to)10162-10169
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume62
Issue number41
DOIs
StatePublished - 15 Oct 2014

Keywords

  • oil characterization
  • polar glyceridic compounds
  • Sacha inchi P. huayllabambana oil
  • triglycerides
  • unsaponifiable components

Fingerprint Dive into the research topics of 'Characterization of glyceridic and unsaponifiable compounds of Sacha inchi (Plukenetia huayllabambana L.) oils'. Together they form a unique fingerprint.

  • Projects

    Cite this