Abstract
This work focuses on the characterization of the oxidation of the oil from sacha inchi seeds (Plukenetia volubilis) under accelerated conditions at 60 ºC for 15 days. Five samples were monitored: three supplemented with 200 ppm of non-hydrolyzed or partially hydrolyzed (for 4 and 9 hours) extracts from tara (Caesalpinia spinosa) pods, one without antioxidant and one with 200 ppm of BHT. Several conventional techniques (induction time, peroxide value, conjugated dienoic acid, p-anisidine value, total unsaturated fatty acids and α-linolenic acid contents) and the MIR spectroscopy coupled with chemometric tools were used and compared. The results revealed that whatever the antioxidant added, the oil from sacha inchi is fairly stable over time. The results also pointed out that extracts from tara pods, mainly those partially hydrolyzed, were more efficient than BHT against oil oxidation for up to 7 days. Finally, this paper shows that MIR spectroscopy presents an interesting alternative technique for the monitoring of the oxidation of the oil from sacha inchi.
Highlights
The resulting solutions were centrifuged at 10,000 g for 10 min, and the clarified solutions were referred to as hydrolyzed extract for 4 hours (HE4H) and hydrolyzed extract for 9 hours (HE9H)., The concentration of the total phenolic compounds of the non-hydrolized extract (NHE), HE4H and HE9H were 21.36, 17.54 and 17.15 mg gallic acid equivalent / mL, respectively
Thanks to the measurement of various physicochemical parameters commonly used in oil oxidation processes and the use of the MIR spectroscopy coupled with chemometric tools, this work allows for ample monitoring of the oxidation process of sacha inchi oil supplemented with natural antioxidants from tara pods
The results point out that the addition of 200 ppm of the extracts from tara pods, mainly those partially hydrolyzed for 9 hours, is more efficient than the use of 200 ppm BHT for the protection of the sacha inchi oil against oxidation
Summary
Fresh sacha inchi seeds were harvested from the Province of Lamas (Region of San Martín, Peru), at optimum maturity. They were roasted (140 oC for 20 min) using an air circulation oven. The outer skin was manually removed from the seed. Cisneros et al, (2014) showed that roasting increased the antioxidant capacity of the seeds, and contributed to a slower rate of oil oxidation than seeds which were not roasted. The oil from sacha inchi was obtained by cold-pressing the dehulled seeds using a screw press (KOMET, DD85G, German) according to a warm-press procedure at 50 °C (4 – 5x103 psi for 20 min). The extracted oil was decanted naturally in a fridge (4 oC for 48 h) and vacuum filtrated through Whatman No 1
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