Oxidative stability of sacha inchi oils (Plukenetia Huayllabambana and Plukenetia Volubilis) and their importance in the food industry

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This work aims to determine the oxidative stability of sacha inchi oils(Plukenetia huayllabambana and Plukenetia volubilis), both non-microencapsulated and microencapsulated with different wall materials, using the Rancimat method at 70, 80, 90 and 100 oC, and the linear extrapolation technique base...

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Detalles Bibliográficos
Autores: Chasquibol, Nancy, Iparraguirre, Karen, Huamán, José, Alarcón, Rafael
Formato: artículo
Fecha de Publicación:2020
Institución:Universidad de Lima
Repositorio:Revistas - Universidad de Lima
Lenguaje:español
OAI Identifier:oai:revistas.ulima.edu.pe:article/4922
Enlace del recurso:https://revistas.ulima.edu.pe/index.php/Ingenieria_industrial/article/view/4922
Nivel de acceso:acceso abierto
Materia:sacha inchi oil
oxidative stability
microcapsules
Rancimat method
shelf life of sacha inchi oils
aceite de sacha inchi
estabilidad oxidativa
método Rancimat
microcápsulas
vida útil de aceites de sacha inchi
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spelling Oxidative stability of sacha inchi oils (Plukenetia Huayllabambana and Plukenetia Volubilis) and their importance in the food industryEstabilidad oxidativa de los aceites de sacha inchi (Plukenetia huayllabambana y Plukenetia volubilis) y su importancia en la industria alimentariaChasquibol, Nancy Iparraguirre, KarenHuamán, José Alarcón, Rafaelsacha inchi oiloxidative stabilitymicrocapsulesRancimat methodshelf life of sacha inchi oilsaceite de sacha inchiestabilidad oxidativamétodo Rancimatmicrocápsulasvida útil de aceites de sacha inchiThis work aims to determine the oxidative stability of sacha inchi oils(Plukenetia huayllabambana and Plukenetia volubilis), both non-microencapsulated and microencapsulated with different wall materials, using the Rancimat method at 70, 80, 90 and 100 oC, and the linear extrapolation technique based on induction periods. Shelf-life values were estimated ​​at 25 °C. The following physical and chemical analysis were carried out: acidity level, peroxide index, oxidative stability and humidity. El objetivo de este trabajo es determinar la estabilidad oxidativa de losaceites de sacha inchi (Plukenetia huayllabambana y Plukenetia volubilis) sin microencapsular y microencapsulados con diferentes materiales de pared, empleando el método de Rancimat a 70 °C, 80 °C, 90 °C y 100 °C y la técnica de extrapolación lineal en función de los periodos de inducción se estimaron los tiempos de vida útil a 25 °C. Se realizaron los siguientes análisis físico-químicos: índice de acidez, índice de peróxidos, estabilidad oxidativa y humedad.Universidad de Lima2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistas.ulima.edu.pe/index.php/Ingenieria_industrial/article/view/492210.26439/ing.ind2020.n039.4922Ingeniería Industrial; No. 039 (2020); 207-224Ingeniería Industrial; Núm. 039 (2020); 207-2242523-63261025-992910.26439/ing.ind2020.n039reponame:Revistas - Universidad de Limainstname:Universidad de Limainstacron:ULIMAspahttps://revistas.ulima.edu.pe/index.php/Ingenieria_industrial/article/view/4922/4797https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessoai:revistas.ulima.edu.pe:article/49222023-07-21T20:50:48Z
dc.title.none.fl_str_mv Oxidative stability of sacha inchi oils (Plukenetia Huayllabambana and Plukenetia Volubilis) and their importance in the food industry
Estabilidad oxidativa de los aceites de sacha inchi (Plukenetia huayllabambana y Plukenetia volubilis) y su importancia en la industria alimentaria
title Oxidative stability of sacha inchi oils (Plukenetia Huayllabambana and Plukenetia Volubilis) and their importance in the food industry
spellingShingle Oxidative stability of sacha inchi oils (Plukenetia Huayllabambana and Plukenetia Volubilis) and their importance in the food industry
Chasquibol, Nancy
sacha inchi oil
oxidative stability
microcapsules
Rancimat method
shelf life of sacha inchi oils
aceite de sacha inchi
estabilidad oxidativa
método Rancimat
microcápsulas
vida útil de aceites de sacha inchi
title_short Oxidative stability of sacha inchi oils (Plukenetia Huayllabambana and Plukenetia Volubilis) and their importance in the food industry
title_full Oxidative stability of sacha inchi oils (Plukenetia Huayllabambana and Plukenetia Volubilis) and their importance in the food industry
title_fullStr Oxidative stability of sacha inchi oils (Plukenetia Huayllabambana and Plukenetia Volubilis) and their importance in the food industry
title_full_unstemmed Oxidative stability of sacha inchi oils (Plukenetia Huayllabambana and Plukenetia Volubilis) and their importance in the food industry
title_sort Oxidative stability of sacha inchi oils (Plukenetia Huayllabambana and Plukenetia Volubilis) and their importance in the food industry
dc.creator.none.fl_str_mv Chasquibol, Nancy
Iparraguirre, Karen
Huamán, José
Alarcón, Rafael
author Chasquibol, Nancy
author_facet Chasquibol, Nancy
Iparraguirre, Karen
Huamán, José
Alarcón, Rafael
author_role author
author2 Iparraguirre, Karen
Huamán, José
Alarcón, Rafael
author2_role author
author
author
dc.subject.none.fl_str_mv sacha inchi oil
oxidative stability
microcapsules
Rancimat method
shelf life of sacha inchi oils
aceite de sacha inchi
estabilidad oxidativa
método Rancimat
microcápsulas
vida útil de aceites de sacha inchi
topic sacha inchi oil
oxidative stability
microcapsules
Rancimat method
shelf life of sacha inchi oils
aceite de sacha inchi
estabilidad oxidativa
método Rancimat
microcápsulas
vida útil de aceites de sacha inchi
description This work aims to determine the oxidative stability of sacha inchi oils(Plukenetia huayllabambana and Plukenetia volubilis), both non-microencapsulated and microencapsulated with different wall materials, using the Rancimat method at 70, 80, 90 and 100 oC, and the linear extrapolation technique based on induction periods. Shelf-life values were estimated ​​at 25 °C. The following physical and chemical analysis were carried out: acidity level, peroxide index, oxidative stability and humidity.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://revistas.ulima.edu.pe/index.php/Ingenieria_industrial/article/view/4922
10.26439/ing.ind2020.n039.4922
url https://revistas.ulima.edu.pe/index.php/Ingenieria_industrial/article/view/4922
identifier_str_mv 10.26439/ing.ind2020.n039.4922
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistas.ulima.edu.pe/index.php/Ingenieria_industrial/article/view/4922/4797
dc.rights.none.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidad de Lima
publisher.none.fl_str_mv Universidad de Lima
dc.source.none.fl_str_mv Ingeniería Industrial; No. 039 (2020); 207-224
Ingeniería Industrial; Núm. 039 (2020); 207-224
2523-6326
1025-9929
10.26439/ing.ind2020.n039
reponame:Revistas - Universidad de Lima
instname:Universidad de Lima
instacron:ULIMA
instname_str Universidad de Lima
instacron_str ULIMA
institution ULIMA
reponame_str Revistas - Universidad de Lima
collection Revistas - Universidad de Lima
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1841719259538915328
score 12.860808
Oxidative stability of sacha inchi oils (Plukenetia Huayllabambana and Plukenetia Volubilis) and their importance in the food industry
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