PHYTOCHEMISTRY COMPOSITION OF OIL´S SEEDS FRUIT OF "AGUAYMANTO", Physalis peruviana L.

• Autores: Chasquibol Silva, Nancy, Yácono Llanos, Juan Carlos
• Formato: artículo
• Fecha de Publicación: 2015
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/36
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/36
• Nivel de acceso: acceso abierto
• Materia: Fatty acids; aguaymanto seeds; tocopherol; sterols; Ácidos grasos; semillas de aguaymanto; tocoferoles; esteroles

The content of fatty acids and antioxidants in the oil of the seeds of fruit of "aguaymanto"were studied. The extraction of crude oil was carried out by the expeller pressing methodwith a yield of 18.09%. Fatty acids, tocopherols and sterols by chromatographic methodswere quantified. The oil has a high percentage of ω-6 (76.7%) with a degree of unsaturationof 77.1%. The α- tocopherols (70 ppm), β- (1452 ppm), γ- (1469 ppm) and δ- (1445 ppm)are the main species have been separated and quantified by HPLC. Sterols δ-5-avenasterol(17.1%), β-sitosterol (9.7%), stigmasterol (4.9%) and campesterol (4.8%), are the mostimportant species have been separated and quantified by GC. The results obtained confirmthat the oil and cake extracted from the seeds of "aguaymanto" could be considerate as asource of natural antioxidants to promote good health and skin care.