Evaluation of Sacha Inchi (<i>Plukenetia volubilis</i> L.) By-Products as Valuable and Sustainable Sources of Health Benefits
2022
Suwapat Kittibunchakul | Chatrapa Hudthagosol | Promluck Sanporkha | Suwimol Sapwarobol | Piya Temviriyanukul | Uthaiwan Suttisansanee
By-products from sacha inchi (<i>Plukenetia volubilis</i> L.) oil extraction as the husk and shell are used as low value fertilizer or animal feed. The nutritive values, antioxidant activities, phenolics, and in vitro health-related activities of the sacha inchi husk and shell were investigated and compared to increase their economic potential as future food sources. Higher protein, carbohydrates, and total dietary fiber content were detected in the husk, while higher fat content and energy were found in the shell. Several phenolics were also detected in both the husk and shell, with <i>p</i>-coumaric acid being the most abundant phenolic in the shell and caffeic acid in the husk. Total phenolic content was 1.6-fold greater in the shell than in the husk, leading to 1.8–2.7-fold higher antioxidant activity and 1.2-fold higher anti-glycation activity. Various types and quantities of phenolics also led to diverse in vitro enzyme inhibitory activities in the husk and shell. Knowledge received from this research might be useful to maximize the utilization of by-products from sacha inchi oil extraction as future food sources with valuable nutritional compositions, phenolics, and potential health benefits. Further investigations on the health properties of the sacha inchi husk and shell should include toxicity, bioaccessibility, and in vivo experiments.
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