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




Mid Infrared, Oil, Oxidation, Sacha inchi, Tara


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.


Download data is not yet available.


Abbas O, Dardenne P, Baeten, V. 2012. Near-Infrared, Mid-Infrared, and Raman Spectroscopy In: Chemical Analysis of Food: Techniques and Applications, Pico Y. Burlington, Elsevier Science, 59–91.

Aguilar-Galvez A, Noratto G, Chambi F, Debaste F, Campos, D. 2014. Potential of tara (Caesalpinia spinosa) gallotan­nins and hydrolysates as natural antibacterial compounds. Food Chem. 156 (1), 301–304.

AOAC 957.13 1995. Acids (Polyunsaturated) in Oils and Fats Spectrophotometric Method. Official Methods of Analysis.

AOCS Recommended Practice Cd 8–53. 1997. Peroxide Value—Acetic Acid-Chloroform Method. Official Methods and Recommended Practices of the AOCS, American Oil Chemists Society.

AOCS Recommended Practice Cg 5–97. 1997. Oven Storage Test for Accelerated Ageing of Oils. Official Methods and Recommended Practices of the AOCS, American Oil Chemists Society.

Baeten V, Dardenne P. 2002. Spectroscopy: Developments in Instrumentation and Analysis. Grasas Aceites. 53 (1), 45–63.

Baeten V, Rogez H, Fernández Pierna JA, Vermeulen Ph, Dardenne P. 2015.Vibrational Spectroscopy Methods for the Rapid Control of Agro-Food Products. In Handbook of Food Analysis (3rd Edition). (Eds. Toldra & Nollet). Volume II, Chapter 32, pp. 591–614.

Barriuso B, Astiasarán I, Ansoren D. 2013. A review of ana­lytical methods measuring lipid oxidation status in foods: a challenging task. Eur. Food Res. Technol. 236 (1), 1–15.

Chambi F, Chirinos R, Pedreschi R, Betalleluz-Pallardel I, Debaste F, Campos D. 2013. Antioxidant potential of hydrolyzed polyphenolic extracts from tara (Caesalpinia spinosa) pods. Ind. Crop Prod. 47, 168–175.

Chirinos R, Zuloeta G, Pedreschi R, MignoletE, Larondelle Y, Campos D. 2013. Sacha inchi (Plukenetia volubilis): A seed source of polyunsaturated fatty acids, tocopherols, phy­tosterols, phenolic compounds and antioxidant capacity. Food Chem. 141 (3), 1732–1739.

Choe E, Min DB. 2006. Mechanisms and factors for edible oil oxidation. Compr. Rev. Food Sci. F. 5 (4), 169–186.

Choe E, Min DB. 2009. Mechanisms of antioxidants in the oxi­dation of foods. Compr. Rev. Food Sci. F. 8 (4), 345–358.

Cisneros FH, Paredes D, Arana A, Cisneros-Zevallos L. 2014. Chemical composition, oxidative stability and antioxidant capacity of oil extracted from roasted seeds of Sacha-inchi (Plukenetia volubilis L.). J. Agric. Food Chem. 62 (22), 5191–5197.

Codex Alimentarus. 1999. Codex Standard for Edible Fats and Oils Not Covered by Individual Standards. CODEX STAN 19–1981, Rev. 2-1999. Rome, Italy: Codex Alimentarius.

Cross C.K. 1970. Oil Stability: A DSC Alternative for the Active Oxygen Method, J. Am. Oil Chem. Soc. 47 (6), 229–230.

Commission des Communautés Européennes. 1977. Méthode d’analyse communautaire à utiliser pour la détermina­tion de la teneur en acide érucique. Journal Officiel des Communautés Européennes, L12, 12–18

Follegatti-Romero LA, Piantino CR, Grimaldi R, Cabral FA. 2009. Supercritical CO2 extraction of omega-3 rich oil from Sacha inchi (Plukenetia volubilis L.) seeds. J. Supercrit. Fluids 49, 323–329.

Giovando S, Pizzi A, Pasch H, Pretorius N. 2013. Structure and oligomers distribution of commercial Tara (Caesalpina spi­nosa) hydrolysable tannin. Publications of the University of Lorraine.

Gotoh N, Wada S. 2006. The importance of peroxide value in assessing food quality and food safety. J. Am. Oil Chem. Soc. 83 (5), 473–474.

Guillén M, Ruiz A, Cabo N, Chirinos R, Pascual G. 2003. Characterization of Sacha inchi (Plukenetia volubilis L.) oil by FTIR spectroscopy and 1H NMR. J. Am. Oil Chem. Soc. 80 (8), 755–762.

Hamaker BR, Valles C, Gilman R, Hardmeier RM, Clarck D, Garcia HH, Gonzales AE, Kohlstad I, Castro M, Valdivia R, Rodriguez T, Lescano M. 1992. Amino acid and fatty acid profiles of the Inca Peanut (Plukenetia volubilis). Cereal Chem. 69 (4), 461–463.

IUPAC, Method Number 2.504. 1987. Determination of the p-Anisidine Value (p-A.V.), Standard Methods for the Analysis of Oils, Fats and Derivatives.

Inoue KH, Hagerman AE. 1988. Determination of gallotannin with rhodanine. Anal. Biochem. 169 (2), 363–369.

Liu Q, Xu YK, Zhang P, Na Z, Tang T, Shi YX. 2014. Chemical composition and oxidative evolution of Sacha Inchi (Plukentia volubilis L.) oil from Xishuangbanna (China). Grasas Aceites. 65 (1), e012.

Maurer NE, Hatta-Sakoda B, Pascual-Chagman G, Rodriguez-Saona LE. 2012. Characterization and authentication of a novel vegetable source of omega-3 fatty acids, sacha inchi (Plukenetia volubilis L.) oil. Food Chem. 134 (2), 1173–1180.

Meurens M, Baeten V, Yan SH, Mignolet E, Larondelle Y. 2005. Determination of conjugated linoleic acids in cow’s milk fat by Fourier transform Raman spectroscopy. J. Agric. Food Chem. 53 (15), 5831–5835.

Niu L, Li J, Chen MS, Xu ZF. 2014. Determination of oil contents in Sacha inchi (Plukenetia volubilis) seeds at dif­ferent developmental stages by two methods: Soxhlet extraction and time-domain nuclear magnetic resonance. Ind. Crop Prod. 56, 187–190.

Stefanov I, Baeten V, Abbas O, Vlaeminck B, De Baets B, Fievez V. 2013. Evaluation of FT-NIR and ATR-FTIR spec­troscopy techniques for determination of minor odd- and branched-chain saturated and trans unsaturated milk fatty acids. J. Agric. Food Chem. 61, 3403–3413.

Taghvaei M, Jafari SM. 2015. Application and stability of natu­ral antioxidants in edible oils in order to substitute syn­thetic additives. J. Food Sci. Technol. 52 (3), 1272–1282.

Teran-Hilares R, Chirinos R, Pedreschi R, Campos D. 2017. Enhanced antioxidant properties of tara (Caesalpinia spi­nosa) gallotannins by thermal hydrolysis and its synergistic effects with α-tocopherol, ascorbyl palmitate, and citric acid on sacha inchi (Plukenetia volubilis) oil. J. Food Process Eng. 41 (1), 1–10.



How to Cite

Herman C, Pompeu DR, Campos D, Larondelle Y, Rogez H, Baeten V. 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. grasasaceites [Internet]. 2020Jun.30 [cited 2020Nov.25];71(2):e359. Available from: