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Chemical composition of Sacha Inchi (Plukenetia volubilis L.) seeds and characteristics of their lipid fraction  [2011]

Gutiérrez, L.F., Universidad Nacional de Colombia, Bogotá (Colombia). Instituto de Ciencia y Tecnología de Alimentos Rosada, L.M., Universidad Nacional de Colombia, Bogotá (Colombia). Facultdad de Ingeniería Jiménez, A., Universidad Nacional de Colombia, Bogotá (Colombia). Instituto de Ciencia y Tecnología de Alimentos

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The seeds of Sacha inchi (Plukenetia volubilis L.) from Colombia were analyzed for their main chemical composition. Sacha inchi seeds (SIS) were rich in oil (41.4%) and protein (24.7%). The main minerals present in SIS were potassium (5563.5 ppm), magnesium (3210 ppm) and calcium (2406 ppm). A fatty acid analysis revealed that alpha-linolenic (50.8%) and linoleic (33.4%) acids were the main fatty acids in Sacha inchi oil (SIO). The lipid fractionation of SIO, obtained by solid phase extraction, yielded mainly neutral lipids (97.2%), and lower amounts of free fatty acids (1.2%) and phospholipids (0.8%). The physicochemical properties of the oil include: saponification number 185.2; iodine value 193.1; density 0.9187 g/cubic cm, refractive index 1.4791 and viscosity of 35.4 mPa.s. The melting profiles of SIO were characterized by the presence of one wide endothermic peak with a melting enthalpy of 23.2 J/g. Our results indicate that Sacha inchi is an important new crop with applications in the food and pharmaceutical industries.

Журнал

Grasas y Aceites (España)

ISSN : 0017-3495

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