Markers of quality and genuineness of commercial extra virgin sacha inchi oils

N. A. Chasquibol; R. B. Gómez-Coca; J. C. Yácono; A. Guinda; W. Moreda; C. Del Aguila; M. C. Pérez-Camino

doi:10.3989/gya.0457161

Markers of quality and genuineness of commercial extra virgin sacha inchi oils

N. A. Chasquibol, R. B. Gómez-Coca, J. C. Yácono, A. Guinda, W. Moreda, C. Del Aguila, M. C. Pérez-Camino

Industrial Engineering School

Research output: Contribution to journal › Article (Contribution to Journal) › peer-review

9 Scopus citations

Abstract

This work tackles the study of the quality and authenticity of oils labeled and commercialized as extra virgin sacha inchi oil. Major and minor components as triglycerides, fatty acid methyl esters, tocopherols, sterols and hydrocarbons are determined as well as other physicochemical parameters (density, viscosity, acidity and peroxide value). The results showed that some of the commercialized oils do not fulfill the basic requirement established in the regulation such as the content of α-linolenic acid, higher than 44.7 or 55.0% in the cases of P. volubilis and P. huayllabambana, respectively. The calculated stigmasterol/campesterol ratio for genuine sacha inchi oils should be around 4, however not all commercial oils analyzed comply with this requirement. The presence of the flavons sesamin and sesamolin indicates the addition of compounds from sesame oils. Finally, some of the commercial oils showed to contain trans fatty acids although this was not accompanied by the sterene hydrocarbon presence.

Original language	English
Article number	e169
Journal	Grasas y Aceites
Volume	67
Issue number	4
DOIs	https://doi.org/10.3989/gya.0457161
State	Published - 1 Oct 2016

Keywords

Authenticity
Characterization
Commercial sacha inchi oils
Purity
Quality parameters

Access to Document

10.3989/gya.0457161

Link to publication in Scopus

Fingerprint Dive into the research topics of 'Markers of quality and genuineness of commercial extra virgin sacha inchi oils'. Together they form a unique fingerprint.

1 Finished

Microencapsulation of sacha inchi oils (plukenetiavolubilis and P. huayllabambana) and antioxidants of Peruvian biodiversity. Contribution to the development of functional foods containing omega-3 to prevent noncommunicable diseases.
Chasquibol Silva, N., Montoya Ramirez, M. F., Yacono Llanos, J. C., Caceres Chumpitaz, M. L., Gallardo, G. L., Monaco, G., Sanchez, M., Pérez-Camino, M. C., Vilca Calderon, L. & Pascual Chagman, G.
13/01/16 → 21/11/19
Project: Research

Cite this

@article{42d8d6b8830545728a25c5b0dfc0e00f,

title = "Markers of quality and genuineness of commercial extra virgin sacha inchi oils",

abstract = "This work tackles the study of the quality and authenticity of oils labeled and commercialized as extra virgin sacha inchi oil. Major and minor components as triglycerides, fatty acid methyl esters, tocopherols, sterols and hydrocarbons are determined as well as other physicochemical parameters (density, viscosity, acidity and peroxide value). The results showed that some of the commercialized oils do not fulfill the basic requirement established in the regulation such as the content of α-linolenic acid, higher than 44.7 or 55.0% in the cases of P. volubilis and P. huayllabambana, respectively. The calculated stigmasterol/campesterol ratio for genuine sacha inchi oils should be around 4, however not all commercial oils analyzed comply with this requirement. The presence of the flavons sesamin and sesamolin indicates the addition of compounds from sesame oils. Finally, some of the commercial oils showed to contain trans fatty acids although this was not accompanied by the sterene hydrocarbon presence.",

keywords = "Authenticity, Characterization, Commercial sacha inchi oils, Purity, Quality parameters",

author = "Chasquibol, {N. A.} and G{\'o}mez-Coca, {R. B.} and Y{\'a}cono, {J. C.} and A. Guinda and W. Moreda and {Del Aguila}, C. and P{\'e}rez-Camino, {M. C.}",

year = "2016",

month = oct,

day = "1",

doi = "10.3989/gya.0457161",

language = "Ingl{\'e}s",

volume = "67",

journal = "Grasas y Aceites",

issn = "0017-3495",

number = "4",

}

TY - JOUR

T1 - Markers of quality and genuineness of commercial extra virgin sacha inchi oils

AU - Chasquibol, N. A.

AU - Gómez-Coca, R. B.

AU - Yácono, J. C.

AU - Guinda, A.

AU - Moreda, W.

AU - Del Aguila, C.

AU - Pérez-Camino, M. C.

PY - 2016/10/1

Y1 - 2016/10/1

N2 - This work tackles the study of the quality and authenticity of oils labeled and commercialized as extra virgin sacha inchi oil. Major and minor components as triglycerides, fatty acid methyl esters, tocopherols, sterols and hydrocarbons are determined as well as other physicochemical parameters (density, viscosity, acidity and peroxide value). The results showed that some of the commercialized oils do not fulfill the basic requirement established in the regulation such as the content of α-linolenic acid, higher than 44.7 or 55.0% in the cases of P. volubilis and P. huayllabambana, respectively. The calculated stigmasterol/campesterol ratio for genuine sacha inchi oils should be around 4, however not all commercial oils analyzed comply with this requirement. The presence of the flavons sesamin and sesamolin indicates the addition of compounds from sesame oils. Finally, some of the commercial oils showed to contain trans fatty acids although this was not accompanied by the sterene hydrocarbon presence.

AB - This work tackles the study of the quality and authenticity of oils labeled and commercialized as extra virgin sacha inchi oil. Major and minor components as triglycerides, fatty acid methyl esters, tocopherols, sterols and hydrocarbons are determined as well as other physicochemical parameters (density, viscosity, acidity and peroxide value). The results showed that some of the commercialized oils do not fulfill the basic requirement established in the regulation such as the content of α-linolenic acid, higher than 44.7 or 55.0% in the cases of P. volubilis and P. huayllabambana, respectively. The calculated stigmasterol/campesterol ratio for genuine sacha inchi oils should be around 4, however not all commercial oils analyzed comply with this requirement. The presence of the flavons sesamin and sesamolin indicates the addition of compounds from sesame oils. Finally, some of the commercial oils showed to contain trans fatty acids although this was not accompanied by the sterene hydrocarbon presence.

KW - Authenticity

KW - Characterization

KW - Commercial sacha inchi oils

KW - Purity

KW - Quality parameters

UR - http://www.scopus.com/inward/record.url?scp=84999740001&partnerID=8YFLogxK

U2 - 10.3989/gya.0457161

DO - 10.3989/gya.0457161

M3 - Artículo (Contribución a Revista)

AN - SCOPUS:84999740001

VL - 67

JO - Grasas y Aceites

JF - Grasas y Aceites

SN - 0017-3495

IS - 4

M1 - e169

ER -

Markers of quality and genuineness of commercial extra virgin sacha inchi oils

Abstract

Keywords

Access to Document

Microencapsulation of sacha inchi oils (plukenetiavolubilis and P. huayllabambana) and antioxidants of Peruvian biodiversity. Contribution to the development of functional foods containing omega-3 to prevent noncommunicable diseases.

Cite this