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

Producción científica: Contribución a una revista › Artículo (Contribución a Revista) › revisión exhaustiva

13 Citas (Scopus)

Resumen

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.

Idioma original	Inglés
Número de artículo	e169
Publicación	Grasas y Aceites
Volumen	67
N.º	4
DOI	https://doi.org/10.3989/gya.0457161 https://doi.org/10.3989/gya.0457161
Estado	Publicada - 1 oct. 2016

COAR

Artículo

Temas Repositorio Ulima

Aceite de sacha inchi
Aceites vegetales
Alimentos funcionales
Calidad de los alimentos
Food-Quality
Functional food
Plant oils
Plukenetia huayllabambana
Plukenetia volubilis
Sacha inchi oil

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Microencapsulación de aceites de sacha inchi (plukenetiavolubilis y p. huayllabambana) y antioxidantes de la biodiversidad peruana. Contribución al desarrollo de alimentos funcionales conteniendo omega-3 para prevenir enfermedades no transmisibles.
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
Proyecto: Investigación

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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.}",

note = "Publisher Copyright: {\textcopyright} 2016 CSIC.",

year = "2016",

month = oct,

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doi = "10.3989/gya.0457161",

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

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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

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U2 - 10.3989/gya.0457161

DO - 10.3989/gya.0457161

M3 - Artículo (Contribución a Revista)

AN - SCOPUS:84999740001

SN - 0017-3495

VL - 67

JO - Grasas y Aceites

JF - Grasas y Aceites

IS - 4

M1 - e169

ER -

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

Resumen

COAR

Temas Repositorio Ulima

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Proyectos

Microencapsulación de aceites de sacha inchi (plukenetiavolubilis y p. huayllabambana) y antioxidantes de la biodiversidad peruana. Contribución al desarrollo de alimentos funcionales conteniendo omega-3 para prevenir enfermedades no transmisibles.

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