Comparison of fatty acid profiles of sacha inchi oil (Plukenetia huayllabambana), sesame oil (Sesamum indicum), and peanut oil (Arachis hypogaea) using two extraction methods for food purposes | Comparison of fatty acid profiles of sacha inchi oil (Plukenetia huayllabambana), sesame oil (Sesamum indicum), and peanut oil (Arachis hypogaea) using two extraction methods for food purposes

English. Vegetable oil consumption has increased in recent decades due to the high content of monounsaturated (Omega 9) and polyunsaturated (Omega 3 and 6) fatty acids. Forthis reason, this research compared the fatty acid profile of sacha inchi, sesame and peanut oils under two extraction methods for food purposes. A completely randomized experimental design considered an A*B factorial arrangement with 3 repetitions. Factor A corresponds to oilseed type and Factor B is extraction method. The results showed that both factors significantly influenced (p<0.05) bromatological characteristics (pH, acidity, peroxide value, relative density and ash). The lowest concentration of saturated fatty acids was obtained in sacha inchi oil + cold pressing (6.80 g/100 g), while monounsaturated fatty acids increased in peanut oil + hot pressing (51.51 g/100 g). Sacha inchi oil + cold pressing had the highest content of polyunsaturated fatty acids (84.36 g/100 g). Highlights:  Comparison of lipid profiles in sacha inchi, sesame, and peanut oils. Cold extraction preserves quality, hot extraction increases yield. Cold-pressed sacha inchi contains more polyunsaturated fatty acids. Hot-pressed peanut is more stable and has lower acidity. Sacha inchi provides omega-3, while peanut and sesame are more oxidation-stable.

Spanish; Castilian. Vegetable oil consumption has increased in recent decades due to the high content of monounsaturated (Omega 9) and polyunsaturated (Omega 3 and 6) fatty acids. Forthis reason, this research compared the fatty acid profile of sacha inchi, sesame and peanut oils under two extraction methods for food purposes. A completely randomized experimental design considered an A*B factorial arrangement with 3 repetitions. Factor A corresponds to oilseed type and Factor B is extraction method. The results showed that both factors significantly influenced (p<0.05) bromatological characteristics (pH, acidity, peroxide value, relative density and ash). The lowest concentration of saturated fatty acids was obtained in sacha inchi oil + cold pressing (6.80 g/100 g), while monounsaturated fatty acids increased in peanut oil + hot pressing (51.51 g/100 g). Sacha inchi oil + cold pressing had the highest content of polyunsaturated fatty acids (84.36 g/100 g). Highlights:  Comparison of lipid profiles in sacha inchi, sesame, and peanut oils. Cold extraction preserves quality, hot extraction increases yield. Cold-pressed sacha inchi contains more polyunsaturated fatty acids. Hot-pressed peanut is more stable and has lower acidity. Sacha inchi provides omega-3, while peanut and sesame are more oxidation-stable.