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

Autores/as

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

Palabras clave:

Aceites de sacha inchi comerciales, Autenticidad, Caracterización, Parámetros de calidad, Pureza

Resumen

En este trabajo se aborda el estudio de la calidad y la genuinidad de los aceites etiquetados y comercializados como sacha inchi extra virgen. Se estudian los componentes mayoritarios como los triglicéridos y los ésteres metílicos de ácidos grasos, componentes menores insaponificables (tocoferoles, esteroles e hidrocarburos) así como otros parámetros fisicoquímicos (densidad, viscosidad, acidez, peróxidos y estabilidad). Los resultados mostraron que algunos de los aceites comercializados no cumplían con el requisito básico establecido en la normativa de tener un contenido en α-linolénico superior a 44,7 o 55,0% determinado para P. volubilis o P. huayllabambana respectivamente. La relación estigmasterol/campesterol medida en aceites de sacha inchi genuinos es de alrededor de 4, y no todos los aceites comerciales analizados cumplían con este requisito. La presencia de las flavonas sesamina y sesamolina indica la adición de compuestos procedentes de aceites de sésamo. Por último, algunos de los aceites comerciales estudiados, contenían ácidos grasos trans aunque no se detectó en ellos la presencia de hidrocarburos esteroideos.

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