1
|
Velasco-Pérez S, Ramos-Escudero F. Stability, chromatic characteristics and chemical changes of sacha inchi (Plukenetia huayllabambana) oil enriched with aguaje oil (Mauritia flexuosa L.f.) rich in carotenoids. Food Res Int 2024; 187:114402. [PMID: 38763657 DOI: 10.1016/j.foodres.2024.114402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 04/17/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
Sacha inchi (Plukenetia huayllabambana) oil is a food matrix that contains more than 80 % of polyunsaturated fatty acids, especially linoleic and α-linolenic acids. The objective of this study was to develop blends of sacha inchi oil (P. huayllabambana) enriched with aguaje oil (Mauritia flexuosa L.f.) and evaluate the induction period, total carotenoid content, nutritional quality indices and oxidative stability from the fatty acid composition. The analytical tests were conducted for oil blends that had the following proportions: sacha inchi oil enriched with aguaje oil at 5, 10 and 20 %. The results prove that the enrichment of sacha inchi oil with aguaje oil (SIO-PH-AO) leads to an improvement in oxidative stability and nutritional and physical properties. For example, the oxidative stability index (OSI) varied from 0.87 to 2.53 h. The content of total carotenoids produces an increase from 0.35 to 99.90 mg/kg, while total polyphenols from 47.45 to 126.90 mg GAE/g, and chroma from 39.91 to 69.02 units. Regarding the fatty acid profile, the oxidizability value improves with the addition of aguaje oil. Reduces levels of PUFA, PUFA/SFA, and hypo-and hypercholesterolemic ratio (h/H). Additionally, an increase in SFA and MUFA levels, while the ω6/ω3 ratio remained constant. Finally, it can be noted that the enrichment of sacha inchi oil with aguaje oil (rich in carotenoids) provides better stability and can be used for commercial applications as a mechanism to establish new vegetable oils with better properties.
Collapse
Affiliation(s)
- Sayra Velasco-Pérez
- Facultad de Ingeniería y Arquitectura, Universidad de San Martín de Porres, Av. La Fontana 1250, 15024 Lima, Peru
| | - Fernando Ramos-Escudero
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, 15024 Lima, Peru; Carrera de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad San Ignacio de Loyola, Av. La Fontana 550, 15024 Lima, Peru.
| |
Collapse
|
2
|
Cáceres A, Cruz SM, de León C, Méndez R. Yield and Chemical Characteristics of Salvia hispanica L. (Chia) Oil from Native Seeds from Four Provenances of Guatemala. Comb Chem High Throughput Screen 2024; 27:555-561. [PMID: 37183473 DOI: 10.2174/1386207326666230512124457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 04/13/2023] [Accepted: 04/13/2023] [Indexed: 05/16/2023]
Abstract
INTRODUCTION Chia (Salvia hispanica L.) is a plant from the Lamiaceae family that has been used as ancestral food, medicine, and oil, with culinary, artistic, and religious purposes by most of the Mesoamerican civilizations. Native from Mesoamerica, introduced into South America, Australia, and Europe, it is presently consumed as a nutritional and functional food. OBJECTIVE This research aims to characterize ancient native cultivars from four provenances in Guatemala to recommend their direct consumption by the population as well as to establish its trade. METHODS Seed samples were collected in four places where they have been cultivated for several generations. The oil was obtained by expression and analyzed chemically by gas chromatography following standard qualitative and quantitative methods. RESULTS Variations in oil yield and some of the characteristic parameters of the phytochemical analysis were obtained. In general, the profile was similar to most of the reported data in the literature, with the saturated fatty acids (8.54-9.25%) relatively lower than the references (7.95-11.45%) but a higher concentration of unsaturated fatty oils, particularly of omega-3 (64.68-68.62%). CONCLUSION The oil from native cultivars contains high quantities of omega-3, which might help pregnant women during gestation and to control other conditions such as metabolic syndrome, particularly in low- and middle-income populations where these seeds are consumed regularly. The suggestion is made to encourage the cultivation and use of these ancestral seeds with the possibility of commercialization abroad with an appellation of origin label.
Collapse
Affiliation(s)
- Armando Cáceres
- Laboratorio de Investigación de Productos Naturales (Lipronat), Facultad de Ciencias Químicas y Farmacia, Universidad de San Carlos, Cdad. de Guatemala, 01002, Guatemala
- Laboratorio de Productos Naturales Farmaya, Guatemala
| | - Sully M Cruz
- Laboratorio de Investigación de Productos Naturales (Lipronat), Facultad de Ciencias Químicas y Farmacia, Universidad de San Carlos, Cdad. de Guatemala, 01002, Guatemala
| | - Claudia de León
- Instituto de Investigaciones Químicas, Biológicas, Biomédicas y Biofísicas, Universidad Mariano Gálvez, Cdad. de Guatemala, Guatemala
| | - Rebeca Méndez
- Instituto de Investigaciones Químicas, Biológicas, Biomédicas y Biofísicas, Universidad Mariano Gálvez, Cdad. de Guatemala, Guatemala
| |
Collapse
|
3
|
Ramos-Escudero F, Casimiro-Gonzales S, Fernández-Prior Á, Cancino Chávez K, Gómez-Mendoza J, Fuente-Carmelino LDL, Muñoz AM. Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111629] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
4
|
Best I, Casimiro-Gonzales S, Portugal A, Olivera-Montenegro L, Aguilar L, Muñoz AM, Ramos-Escudero F. Phytochemical screening and DPPH radical scavenging activity of three morphotypes of Mauritia flexuosa L.f. from Peru, and thermal stability of a milk-based beverage enriched with carotenoids from these fruits. Heliyon 2020; 6:e05209. [PMID: 33088964 PMCID: PMC7566103 DOI: 10.1016/j.heliyon.2020.e05209] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 06/01/2020] [Accepted: 10/07/2020] [Indexed: 11/09/2022] Open
Abstract
Mauritia flexuosa L.f. is a palm tree which presents great morphological variability (morphotypes), represented mainly by the mesocarp color of its fruits. The objective of the study was to characterize the physicochemical and antioxidant properties of three morphotypes of Mauritia flexuosa L.f. (“Yellow”, “Colour” and “Shambo”) of greater economic importance in the Peruvian Amazon. “Shambo” showed a significantly high content of bioactive compounds (total phenolics, flavonoids and carotenoids) and DPPH radical scavenging activity compared to the “Yellow” and “Colour” morphotypes (p ≤ 0.05). There was a significant correlation between DPPH radical scavenging activity and total phenolics, flavonoids and carotenoids (p ≤ 0.01). Furthermore, milk-based beverages enriched with carotenoids of those morphotypes of Mauritia flexuosa L.f. have been shown to be a good source of bioactive compounds for use in the food industry. The milk-based beverages enriched with carotenoids of those morphotypes of Mauritia flexuosa L.f. showed higher lightness (L∗) and yellowness (b∗).
Collapse
Affiliation(s)
- Ivan Best
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutracéuticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, 15024 Lima, Peru.,Grupo de Ciencia, Tecnología e Innovación en Alimentos, Universidad San Ignacio de Loyola, Av. La Fontana 550, 15024 Lima, Peru
| | - Sandra Casimiro-Gonzales
- Instituto de Ciencias de los Alimentos y Nutrición (ICAN USIL), Universidad San Ignacio de Loyola, Campus Pachacamac, Sección B, Parcela 1, Fundo La Carolina, Pachacámac, Lima, Peru
| | - Alan Portugal
- Instituto de Ciencias de los Alimentos y Nutrición (ICAN USIL), Universidad San Ignacio de Loyola, Campus Pachacamac, Sección B, Parcela 1, Fundo La Carolina, Pachacámac, Lima, Peru
| | - Luis Olivera-Montenegro
- Grupo de Ciencia, Tecnología e Innovación en Alimentos, Universidad San Ignacio de Loyola, Av. La Fontana 550, 15024 Lima, Peru
| | - Luis Aguilar
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutracéuticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, 15024 Lima, Peru.,Facultad de Ciencias de la Salud, Universidad San Ignacio de Loyola, Av. La Fontana 750, 15024 Lima, Peru
| | - Ana María Muñoz
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutracéuticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, 15024 Lima, Peru
| | - Fernando Ramos-Escudero
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutracéuticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, 15024 Lima, Peru.,Facultad de Ciencias de la Salud, Universidad San Ignacio de Loyola, Av. La Fontana 750, 15024 Lima, Peru
| |
Collapse
|
5
|
Ramos-Escudero F, Muñoz AM, Ramos Escudero M, Viñas-Ospino A, Morales MT, Asuero AG. Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols. Journal of Food Science and Technology 2019; 56:4503-4515. [PMID: 31686682 DOI: 10.1007/s13197-019-03938-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/31/2019] [Accepted: 07/09/2019] [Indexed: 01/23/2023]
Abstract
Sacha inchi oil (SIO) is one of the largest vegetable oil exports in Peru, used for consumption, in the food industry, cosmetics, and pharmaceuticals; it represents a significant economic income for producers. This study addresses the characterization and quantification of fatty acids, tocopherols, sterols, and alcohols of commercial Sacha inchi oils from Peru. Some of the SIO samples received had a high substance consistency, while others differed in the compounds studied. The results showed that some of the commercialized oils present high levels of γ-tocopherol and δ-tocopherol, while other samples had variable fatty acid compositions; especially in α-linolenic, linoleic, oleic and palmitic acids. Fourteen sterols and eleven alcohols were identified (β-sitosterol, stigmasterol, campesterol, Δ5-avenasterol, triterpene alcohol, lanosterol isomer 1 and cycloartenol) being the major components. Some SIO samples presented the following ratios: The δ-tocopherol/γ-tocopherol ratio was 0.33-0.81, ω-6/ω-3 ratio was 0.77 and a stigmasterol/campesterol ratio of 3.13. The presence of brassicasterol in some commercial oils indicates the addition of rapeseed or canola oil. Tocopherols, fatty acids, sterols and alcohol data provided a classification of SIO samples, by an efficient k-means clustering algorithm analysis. The ANOVA found significant differences between clusters for palmitic acid, oleic acid, γ-tocopherol, δ-tocopherol, campesterol and stigmasterol; these compounds could be used as markers of authenticity in commercial Sacha inchi oils.
Collapse
Affiliation(s)
- Fernando Ramos-Escudero
- 1Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon, 310, 15024 Lima, Peru
- 2Department of Analytical Chemistry, University of Seville, c/Prof. García González 2, 41012 Seville, Spain
| | - Ana María Muñoz
- 1Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon, 310, 15024 Lima, Peru
| | - Mónica Ramos Escudero
- 3Laboratorio de Química Industrial, Facultad de Ingeniería y Arquitectura, Universidad de San Martín de Porres, Av. La Fontana 1250, 15024 Lima, Peru
| | - Adriana Viñas-Ospino
- 4Facultad de Ciencias de la Salud, Universidad Tecnológica del Perú, Av. Arequipa 265, 15046 Lima, Peru
| | - María Teresa Morales
- 2Department of Analytical Chemistry, University of Seville, c/Prof. García González 2, 41012 Seville, Spain
| | - Agustín G Asuero
- 2Department of Analytical Chemistry, University of Seville, c/Prof. García González 2, 41012 Seville, Spain
| |
Collapse
|