Grasas y Aceites, Vol 65, No 1 (2014)

Chemical composition and oxidative evolution of Sacha Inchi (Plukentia volubilis L.) oil from Xishuangbanna (China)


https://doi.org/10.3989/gya.075713

Q. Liu
CAS Key Laboratory of Tropical Plant Resource and Sustainable Use, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Menglun - University of Chinese Academy of Sciences - Chinese Academy of Sciences, China

Y. K. Xu
CAS Key Laboratory of Tropical Plant Resource and Sustainable Use, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, China

P. Zhang
CAS Key Laboratory of Tropical Plant Resource and Sustainable Use, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Menglun, China

Z. Na
CAS Key Laboratory of Tropical Plant Resource and Sustainable Use, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Menglun, China

T. Tang
CAS Key Laboratory of Tropical Plant Resource and Sustainable Use, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, China

Y. X. Shi
CAS Key Laboratory of Tropical Plant Resource and Sustainable Use, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences - University of Chinese Academy of Sciences, China

Abstract


Sacha Inchi oil was studied for its physicochemical characteristics, chemical composition, radical scavenging activity and storage stability. The fatty acid composition was studied by gas chromatography–flame ionization (GC–FID) and the analysis showed that the oil is highly enriched in α–linolenic (43.5%) and linoleic (39.6%) acids. The tocopherol content in the oil analyzed by high performance liquid chromatography/ultraviolet– visible detector (HPLC/UV–VIS) was also high (161.87 mg.100 g-1). Both DPPH and ABTS assays detected relatively high radical scavenging activity. After twelve months of storage, the oil showed relatively good storage stability. The results will help guide further investigation of the health benefits of Sacha Inchi oil for the population and the development of better edible oil products and nutraceuticals.

Keywords


Antioxidant capacity; Chemical composition; Omega–3; Physicochemical characteristics; Sacha Inchi; Storage stability

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