Chemical Composition, Oxidative Stability and Antioxidant Capacity of Oil Extracted from Roasted Seeds of Sacha-Inchi (Plukenetia volubilis L.)

Descripción del Articulo

We thank the financial support from CONCYTEC, Peru (Contract 142-2006-OAJ).
Detalles Bibliográficos
Autores: Cisneros, FH, Paredes, D, Arana, A, Cisneros-Zevallos, L
Formato: artículo
Fecha de Publicación:2014
Institución:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/1221
Enlace del recurso:https://hdl.handle.net/20.500.12390/1221
https://doi.org/10.1021/jf500936j
Nivel de acceso:acceso abierto
Materia:tocopherol
antioxidant capacity
fatty acid profile
Inca peanut
oil
oilseed
oxidative stability
Plukenetia volubilis
roasting
Sacha-inchi
https://purl.org/pe-repo/ocde/ford#4.04.01
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oai_identifier_str oai:repositorio.concytec.gob.pe:20.500.12390/1221
network_acronym_str CONC
network_name_str CONCYTEC-Institucional
repository_id_str 4689
dc.title.none.fl_str_mv Chemical Composition, Oxidative Stability and Antioxidant Capacity of Oil Extracted from Roasted Seeds of Sacha-Inchi (Plukenetia volubilis L.)
title Chemical Composition, Oxidative Stability and Antioxidant Capacity of Oil Extracted from Roasted Seeds of Sacha-Inchi (Plukenetia volubilis L.)
spellingShingle Chemical Composition, Oxidative Stability and Antioxidant Capacity of Oil Extracted from Roasted Seeds of Sacha-Inchi (Plukenetia volubilis L.)
Cisneros, FH
tocopherol
antioxidant capacity
fatty acid profile
Inca peanut
oil
oilseed
oxidative stability
Plukenetia volubilis
roasting
Sacha-inchi
https://purl.org/pe-repo/ocde/ford#4.04.01
title_short Chemical Composition, Oxidative Stability and Antioxidant Capacity of Oil Extracted from Roasted Seeds of Sacha-Inchi (Plukenetia volubilis L.)
title_full Chemical Composition, Oxidative Stability and Antioxidant Capacity of Oil Extracted from Roasted Seeds of Sacha-Inchi (Plukenetia volubilis L.)
title_fullStr Chemical Composition, Oxidative Stability and Antioxidant Capacity of Oil Extracted from Roasted Seeds of Sacha-Inchi (Plukenetia volubilis L.)
title_full_unstemmed Chemical Composition, Oxidative Stability and Antioxidant Capacity of Oil Extracted from Roasted Seeds of Sacha-Inchi (Plukenetia volubilis L.)
title_sort Chemical Composition, Oxidative Stability and Antioxidant Capacity of Oil Extracted from Roasted Seeds of Sacha-Inchi (Plukenetia volubilis L.)
author Cisneros, FH
author_facet Cisneros, FH
Paredes, D
Arana, A
Cisneros-Zevallos, L
author_role author
author2 Paredes, D
Arana, A
Cisneros-Zevallos, L
author2_role author
author
author
dc.contributor.author.fl_str_mv Cisneros, FH
Paredes, D
Arana, A
Cisneros-Zevallos, L
dc.subject.none.fl_str_mv tocopherol
topic tocopherol
antioxidant capacity
fatty acid profile
Inca peanut
oil
oilseed
oxidative stability
Plukenetia volubilis
roasting
Sacha-inchi
https://purl.org/pe-repo/ocde/ford#4.04.01
dc.subject.es_PE.fl_str_mv antioxidant capacity
fatty acid profile
Inca peanut
oil
oilseed
oxidative stability
Plukenetia volubilis
roasting
Sacha-inchi
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#4.04.01
description We thank the financial support from CONCYTEC, Peru (Contract 142-2006-OAJ).
publishDate 2014
dc.date.accessioned.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.available.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.issued.fl_str_mv 2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12390/1221
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1021/jf500936j
dc.identifier.isi.none.fl_str_mv 337018700026
url https://hdl.handle.net/20.500.12390/1221
https://doi.org/10.1021/jf500936j
identifier_str_mv 337018700026
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Journal of Agricultural and Food Chemistry
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:CONCYTEC-Institucional
instname:Consejo Nacional de Ciencia Tecnología e Innovación
instacron:CONCYTEC
instname_str Consejo Nacional de Ciencia Tecnología e Innovación
instacron_str CONCYTEC
institution CONCYTEC
reponame_str CONCYTEC-Institucional
collection CONCYTEC-Institucional
repository.name.fl_str_mv Repositorio Institucional CONCYTEC
repository.mail.fl_str_mv repositorio@concytec.gob.pe
_version_ 1844883131672297472
spelling Publicationrp02452500rp03483600rp03484600rp02455500Cisneros, FHParedes, DArana, ACisneros-Zevallos, L2024-05-30T23:13:38Z2024-05-30T23:13:38Z2014https://hdl.handle.net/20.500.12390/1221https://doi.org/10.1021/jf500936j337018700026We thank the financial support from CONCYTEC, Peru (Contract 142-2006-OAJ).The effect of roasting of Sacha-inchi (Plukenetia volubilis L.) seeds on the oxidative stability and composition of its oil was investigated. The seeds were subjected to light, medium and high roasting intensities. Oil samples were subjected to high-temperature storage at 60 °C for 30 days and evaluated for oxidation (peroxide value and p-anisidine), antioxidant activity (total phenols and DPPH assay), and composition (tocopherol content and fatty acid profile). Results showed that roasting partially increased oil oxidation and its antioxidant capacity, slightly decreased tocopherol content, and did not affect the fatty acid profile. During storage, oxidation increased for all oil samples, but at a slower rate for oils from roasted seeds, likely due to its higher antioxidant capacity. Also, tocopherol content decreased significantly, and a slight modification of the fatty acid profile suggested that α-linolenic acid oxidized more readily than other fatty acids present.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengAmerican Chemical SocietyJournal of Agricultural and Food Chemistryinfo:eu-repo/semantics/openAccesstocopherolantioxidant capacity-1fatty acid profile-1Inca peanut-1oil-1oilseed-1oxidative stability-1Plukenetia volubilis-1roasting-1Sacha-inchi-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Chemical Composition, Oxidative Stability and Antioxidant Capacity of Oil Extracted from Roasted Seeds of Sacha-Inchi (Plukenetia volubilis L.)info:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/1221oai:repositorio.concytec.gob.pe:20.500.12390/12212024-05-30 15:23:58.071http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="f94201c0-7451-4f05-b55c-fda40860a0cd"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Chemical Composition, Oxidative Stability and Antioxidant Capacity of Oil Extracted from Roasted Seeds of Sacha-Inchi (Plukenetia volubilis L.)</Title> <PublishedIn> <Publication> <Title>Journal of Agricultural and Food Chemistry</Title> </Publication> </PublishedIn> <PublicationDate>2014</PublicationDate> <DOI>https://doi.org/10.1021/jf500936j</DOI> <ISI-Number>337018700026</ISI-Number> <Authors> <Author> <DisplayName>Cisneros, FH</DisplayName> <Person id="rp02452" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Paredes, D</DisplayName> <Person id="rp03483" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Arana, A</DisplayName> <Person id="rp03484" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Cisneros-Zevallos, L</DisplayName> <Person id="rp02455" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>American Chemical Society</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>tocopherol</Keyword> <Keyword>antioxidant capacity</Keyword> <Keyword>fatty acid profile</Keyword> <Keyword>Inca peanut</Keyword> <Keyword>oil</Keyword> <Keyword>oilseed</Keyword> <Keyword>oxidative stability</Keyword> <Keyword>Plukenetia volubilis</Keyword> <Keyword>roasting</Keyword> <Keyword>Sacha-inchi</Keyword> <Abstract>The effect of roasting of Sacha-inchi (Plukenetia volubilis L.) seeds on the oxidative stability and composition of its oil was investigated. The seeds were subjected to light, medium and high roasting intensities. Oil samples were subjected to high-temperature storage at 60 °C for 30 days and evaluated for oxidation (peroxide value and p-anisidine), antioxidant activity (total phenols and DPPH assay), and composition (tocopherol content and fatty acid profile). Results showed that roasting partially increased oil oxidation and its antioxidant capacity, slightly decreased tocopherol content, and did not affect the fatty acid profile. During storage, oxidation increased for all oil samples, but at a slower rate for oils from roasted seeds, likely due to its higher antioxidant capacity. Also, tocopherol content decreased significantly, and a slight modification of the fatty acid profile suggested that α-linolenic acid oxidized more readily than other fatty acids present.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
score 13.4721
Chemical Composition, Oxidative Stability and Antioxidant Capacity of Oil Extracted from Roasted Seeds of Sacha-Inchi (Plukenetia volubilis L.)
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La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).

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