Grasas y Aceites, Vol 71, No 2 (2020)

Monitoring of the oxidation of the oil from sacha inchi (Plukenetia volubilis) seeds supplemented with extracts from tara (Caesalpinia spinosa) pods using conventional and MIR techniques


https://doi.org/10.3989/gya.0228191

C. Herman
Centre for Valorization of Amazonian Bioactive Compounds (CVACBA), Universidade Federal do Pará, Brazil
orcid https://orcid.org/0000-0002-5434-3469

D. R. Pompeu
Departamento de Tecnologia de Alimentos, Centro de Ciências Naturais e Tecnologia (CCNT), Universidade do Estado do Pará,, Brazil
orcid https://orcid.org/0000-0003-4676-4420

D. Campos
Instituto de Biotecnología (IBT), Universidad Nacional Agraria La Molina, Peru
orcid https://orcid.org/0000-0003-1722-1187

Y. Larondelle
Institut des Sciences de la Vie, Université catholique de Louvain, Belgium
orcid https://orcid.org/0000-0001-7770-6747

H. Rogez
Centre for Valorization of Amazonian Bioactive Compounds (CVACBA), Universidade Federal do Pará, Brazil
orcid https://orcid.org/0000-0001-8925-8881

V. Baeten
Centre Wallon de Recherches Agronomiques (CRA-W), Département Valorisation des Productions, Unité Qualité des Produits, Belgium
orcid https://orcid.org/0000-0003-4342-333X

Abstract


This work focuses on the characterization of the oxidation of the oil from sacha inchi seeds (Plukenetia volubilis) under accelerated conditions at 60 ºC for 15 days. Five samples were monitored: three supplemented with 200 ppm of non-hydrolyzed or partially hydrolyzed (for 4 and 9 hours) extracts from tara (Caesalpinia spinosa) pods, one without antioxidant and one with 200 ppm of BHT. Several conventional tech­niques (induction time, peroxide value, conjugated dienoic acid, p-anisidine value, total unsaturated fatty acids and α-linolenic acid contents) and the MIR spectroscopy coupled with chemometric tools were used and com­pared. The results revealed that whatever the antioxidant added, the oil from sacha inchi is fairly stable over time. The results also pointed out that extracts from tara pods, mainly those partially hydrolyzed, were more efficient than BHT against oil oxidation for up to 7 days. Finally, this paper shows that MIR spectroscopy pres­ents an interesting alternative technique for the monitoring of the oxidation of the oil from sacha inchi.

Keywords


Mid Infrared; Oil; Oxidation; Sacha inchi; Tara

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