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

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

doi:10.3989/gya.0457161

Authors

N. A. Chasquibol Faculty of Industrial Engineering, Institute of Scientific Research, (IDIC), Universidad de Lima
R. B. Gómez-Coca Department of Characterization and Quality of Lipids, Instituto de la Grasa, CSIC, Campus Pablo de Olavide University
J. C. Yácono Faculty of Industrial Engineering, Institute of Scientific Research, (IDIC), Universidad de Lima
Á. Guinda Department of Characterization and Quality of Lipids, Instituto de la Grasa, CSIC, Campus Pablo de Olavide University
W. Moreda Department of Characterization and Quality of Lipids, Instituto de la Grasa, CSIC, Campus Pablo de Olavide University
C. del Aguila Department of Characterization and Quality of Lipids, Instituto de la Grasa, CSIC, Campus Pablo de Olavide University
M. C. Pérez-Camino Department of Characterization and Quality of Lipids, Instituto de la Grasa, CSIC, Campus Pablo de Olavide University

DOI:

https://doi.org/10.3989/gya.0457161

Keywords:

Authenticity, Characterization, Commercial sacha inchi oils, Purity, Quality parameters

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.

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