Abstract
Sacha inchi seeds are abundant in nutrients such as linolenic acids and amino acids. Germination can further enhance their nutritional and medicinal value; however, germination time is positively correlated with off-flavor in germinated seeds. This study investigated the changes in the metabolite and flavor profiles and evaluated the nutritional quality of sacha inchi seeds 8 days after germination (DAG). We also determined their phenolic content and antioxidant activity. We used gas chromatography equipped with a flame ionization detector (GC-FID) and gas chromatography–mass spectrometry (GC-MS) and identified 63 metabolites, including 18 fatty acid methyl esters (FAMEs). FAMEs had the highest concentration in ungerminated seeds, especially palmitic, stearic, linoleic, linolenic, and oleic acids. Amino acids, total phenolic compounds (TPCs), and antioxidant activity associated with health benefits increased with germination time. At the final germination stage, oxidation products were observed, which are associated with green, beany, and grassy odors and rancid and off-flavors. Germination is a valuable processing step to enhance the nutritional quality of sacha inchi seeds. These 6DAG or 8DAG seeds may be an alternative source of high-value-added compounds used in plant-protein-based products and isolated protein.
Highlights
Sacha inchi (Plukenetia volubilis Linneo), from the Euphorbiaceae family, known as inca peanut, wild peanut, or sacha peanut, is generally cultivated in many regions of the Peruvian Amazon [1]
Considering the insufficient information about the changes of metabolites, flavor compounds, as well as total phenolic compounds and antioxidant activity during germination of sacha inchi, this study investigated the different metabolites and flavor components formed during germination in sacha inchi seeds using coupled metabolomics– flavoromics analysis
Flavor compounds in sacha inchi seeds were investigated and measured using 6890N gas chromatography (GC) coupled with a time-of-flight mass spectrometer
Summary
Sacha inchi (Plukenetia volubilis Linneo), from the Euphorbiaceae family, known as inca peanut, wild peanut, or sacha peanut, is generally cultivated in many regions of the Peruvian Amazon [1]. The macronutrients (proteins, lipids, and carbohydrates) are enzymatically (amylases, proteases) hydrolyzed into simple units of food comprising sugars and amino acids. These dissolve in water and pass toward the growing epicotyl, hypocotyl, radicle, and plumule through the cotyledons [15]. Some limited information of the changes of fatty acids during germination of sacha inchi was investigated without any report on other nutrients. Considering the insufficient information about the changes of metabolites, flavor compounds, as well as total phenolic compounds and antioxidant activity during germination of sacha inchi, this study investigated the different metabolites and flavor components formed during germination in sacha inchi seeds using coupled metabolomics– flavoromics analysis. We identified important biomarkers during germination in order to determine the best nutritional values and acceptability of foods and ingredients made from sachi inchi seeds in the future
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