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Sacha inchi ( Plukenetia volubilis L.) is native to the Peruvian Amazon and is recognised in other parts of the world as a sustainable crop with viable commercial applications. In recent years, there has been growing interest in developing the sacha inchi plant as a novel source of oil rich in unsaturated fatty acids. This review presents information on the major and minor chemical components, health effects and utilization of different parts (seeds, seed shells and leaves) of this plant. In particular, the physicochemical properties and oxidative stability of sacha inchi seed oil are described. The whole sacha inchi plant has been utilized to generate nutritional, cosmetic and pharmaceutical products with the goal to maximize its economic value. The sacha inchi plant may become a valuable resource for high value-added compounds used in many diverse food and non-food products. [ABSTRACT FROM AUTHOR]

This work aimed to determine the structural, functional properties and immunomodulatory activity of an albumin fraction isolated from Inca peanut seed (AF-IPS). Structural characterization revealed that AF-IPS contains two polypeptides with molecular weight ranges of 25–45 and 10–15 kDa. AF-IPS is mainly composed of α-helix, β-sheet, and β-turn secondary structures. Differential scanning calorimetry analysis indicated that the denaturation temperature of AF-IPS at room temperature is 101.93 °C. AF-IPS possessed excellent protein solubility (63.0%), water holding capacity (1.59 g/g), foaming (350.2%) and emulsifying (13.0 mL/g) ability. Heat treatment improved protein solubility, oil holding capacity, and foaming and emulsifying ability. AF-IPS exhibited immunomodulatory activity by stimulating the proliferation and enhancing the TNF-α secretion of splenic lymphocytes, and through increasing the cellular lysosomal enzyme and pinocytic activities, and by moderately promoting the NO and H 2 O 2 production of RAW264.7 cells. Our findings indicated that AF-IPS has potential applications in functional and pharmaceuticals foods. [ABSTRACT FROM AUTHOR]

Mayonnaise is one of the most industrially produced and consumed food emulsions. Consistent mostly of oil, it is susceptible to deterioration by peroxidation of lipids that is manifested in sensory unpleasant characteristics associated with the chemical species that are produced in this process, which reduce their shelf life. This work studied the shelf life of a mayonnaise made from sacha inchi (Plukenetia volubilis L.) oil and duck (Anas platyrhynchos L.) egg yolks, using the peroxide value as an indicator. Three storage temperatures (12, 22 and 32 °C) were used to obtain the specific reaction constants (0.112, 0.142 and 0.359 mEq-peroxide·day-1, respectively) to determine the activation energy (41752 J·mol-1) and shelf life for each temperature. The evolution of peroxide value was similar to other mayonnaise formulations. [ABSTRACT FROM AUTHOR]

Abstract: In this work, the effects of operating parameters, such as drying temperature (60, 75, 90 °C) and press head temperature (60, 75, 90 °C), on oil yields from Sacha inchi (Plukenetia volubilis L.) seeds were studied using a single screw press machine. It is found that non‐dried Sacha inchi samples gave a high oil yield compared to dried samples for all press head temperatures. These Sacha inchi oils contained high content of polyunsaturated fatty acids, mainly α‐linolenic and linoleic acids. The total content of phenolic compounds in these oils ranges from 30.46 to 120.32 mg GAE/100g oil, DPPH IC50 value 317.33 to 663.54 mg/mL, and ABTS IC50 value 215.48 to 301.75 mg/mL. Additionally, these oil samples have peroxide (1.94–2.27 meq O2/kg oil), iodine (102.66–104.05 g I2/100g oil), saponification (182.18–195.11 mg KOH/g oil) and acid (1.94–5.90 mg KOH/g oil) values, as well as the free fatty acid percentages (0.97–2.97%). Practical applications: Screw press extraction is a cost‐efficient method, requiring a shorter extraction time than solvent extraction process and leaving no solvent residues in the oil product. Here, a single screw press machine at different press head temperatures was used to extract oil from Sacha inchi seeds. The various Sacha inchi oil extracts had differences in their fatty acid levels. Additionally, the Sacha inchi oil was found to contain total phenolic compounds, which can be potentially used as an alternative source of natural antioxidants in pharmaceutical or food industries. [ABSTRACT FROM AUTHOR]

Abstract: Plukenetia volubilis or Inca peanut is a promising plant with high economic value. Its seeds can be pressed for oil production or roasted and served as a snack, while the dried leaves can be used to make a kind of tea. Although the oil from the cold‐pressed seeds has been proven to be safe for human consumption, little information is known about the other parts of the plant regarding safety. Thus, the aim of this study was to investigate the naturally occurring phytotoxins, including saponins, total alkaloids, and lectins in fresh and roasted Inca peanut seeds and leaves. In addition, cytotoxicity on several normal cell types including human peripheral blood mononuclear cells, human embryonic kidney cells, human hepatic stellate cells, and mouse fibroblasts as well as in vivo mutagenic properties was studied. This study showed that fresh Inca peanut seeds and leaves contain saponins, alkaloids, and lectins. However, roasting enables the reduction in alkaloids, saponins, and possibly lectins, suggesting that these phytotoxins become unstable under heat. Furthermore, Inca peanut seeds and leaves, especially after roasting, are safe to a variety of normal cell lines and do not induce DNA mutations in Drosophila expressing high biotransformation system. In conclusion, the data in this study indicated that high and chronic consumption of fresh seeds and leaves should be avoided. Heat processing should be applied before the consumption of Inca peanut seeds and leaves in order to reduce phytotoxins and potential health risks. [ABSTRACT FROM AUTHOR]

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Background: Sacha Inchi (Plukenetia volubilis L.), which belongs to the Euphorbiaceae, has been considered a new potential oil crop because of its high content of polyunsaturated fatty acids in its seed oil. The seed oil especially contains high amounts of α-linolenic acid (ALA), which is useful for the prevention of various diseases. However, little is known about the genetic information and genome sequence of Sacha Inchi, which has largely hindered functional genomics and molecular breeding studies. Results: In this study, a de novo transcriptome assembly based on transcripts sequenced in eight major organs, including roots, stems, shoot apexes, mature leaves, male flowers, female flowers, fruits, and seeds of Sacha Inchi was performed, resulting in a set of 124,750 non-redundant putative transcripts having an average length of 851 bp and an N50 value of 1909 bp. Organ-specific unigenes analysis revealed that the most organ-specific transcripts are found in female flowers (2244 unigenes), whereas a relatively small amount of unigenes are detected to be expressed specifically in other organs with the least in stems (24 unigenes). A total of 42,987 simple sequence repeats (SSRs) were detected, which will contribute to the marker assisted selection breeding of Sacha Inchi. We analyzed expression of genes related to the α-linolenic acid metabolism based on the de novo assembly and annotation transcriptome in Sacha Inchi. It appears that Sacha Inchi accumulates high level of ALA in seeds by strong expression of biosynthesis-related genes and weak expression of degradation-related genes. In particular, the up-regulation of FAD3 and FAD7 is consistent with high level of ALA in seeds of Sacha Inchi compared with in other organs. Meanwhile, several transcription factors (ABI3, LEC1 and FUS3) may regulate key genes involved in oil accumulation in seeds of Sacha Inchi. Conclusions: The transcriptome of major organs of Sacha Inchi has been sequenced and de novo assembled, which will expand the genetic information for functional genomic studies of Sacha Inchi. In addition, the identification of candidate genes involved in ALA metabolism will provide useful resources for the genetic improvement of Sacha Inchi and the metabolic engineering of ALA biosynthesis in other plants. [ABSTRACT FROM AUTHOR]

It is widely reported in the literature that polyunsaturated fatty acids (PUFAs) have positive effects on human health, therefore it is important to have alternatives to their direct addition into food products. This study investigated the use of combined microencapsulation technologies for fish oil and sacha inchi oil protection and food application. The microparticles were first obtained by spray drying. The evaluated wall materials were skimmed milk powder (SM), acacia gum (AG) and a mixture of acacia gum and grape juice (AGG). The SM:AG:AGG (ratio of 1:1:1) showed a positive effect on encapsulation efficiency (85.26–88.09%). The obtained microparticles had no unpleasant odour but did have a pronounced fish oil taste, likely due to the high solubility of the wall materials. A second shell formed by spray chilling overcame this limitation. In this stage, the spray drying microparticles were used as the core and a mixture of vegetable fat and hydrogenated palm oil was the wall material, providing microparticles with no oil taste and a sufficient amount of PUFAs to be incorporated into chocolate panned products with a positive sensory evaluation. The use of combined microencapsulation technologies was considered promising for encapsulating functional oils and increasing their use in processed foods. [ABSTRACT FROM AUTHOR]

Natural phenolic compounds have been drawn a wide attention to replace the synthesis antioxidants due to the food safety issues, while, natural phenolic compounds are usually polyhydroxy derivatives which exhibit hydrophilic capacity, limiting their applications directly in lipid systems. In this work, olive leaf phenolics (OLP) are extracted by ultrasound from five cultivars and the optimal cultivar is chosen to prepare W/O nano‐emulsions of Sacha Inchi oil (SIO, containing more than 90% polyunsaturated fatty acids). The droplet size could reach 2.15 ± 0.13 nm and remaines stable without phase separation during 30‐day storage. Oxidative stabilities of SIO containing 0.02%, 0.05%, and 0.1% OLP (w/w) are evaluated by Rancimat test and accelerated storage test. The release of OLP by preparation of W/O nano‐emulsions is capable of controlling the oxidative progress of SIO, by prolonging the induction time, preventing the production of primary and secondary oxidative products and also the deterioration of polyunsaturated fatty acids and tocopherols. Practical Applications: Sacha Inchi oil (SIO) contains approximately 90% of polyunsaturated fatty acids (PUFAs) associated with poor oxidative stability. Olive leaf phenolics (OLP) are considered as a great and cheap source of natural phenolic compounds. This study aimes to select the optimum source of OLP from five cultivars and to prepare a W/O nano‐emulsion of OLP. By diluting the W/O nano‐emulsion of OLP into SIO, effect of different concentrations OLP on the oxidative stability of SIO is evaluated through thermal oxidative stability and storage oxidative stability in an accelerated storage test. Results indicate that the capacity of OLP to retard the SIO oxidation depends on the incorporated concentration, which means that it is doable to adopt OLP, an abundant and cheap material, to improve the stability of edible oil with high PUFAs in the industry. Olive leaf phenolics are extracted and detected to prepare an efficient and stable W/O nano‐emulsion; By diluting W/O nano‐emulsion into Sacha Inchi oil, oxidative stability of the high content PUFAs oil is improved. [ABSTRACT FROM AUTHOR]

Land-use conversion affects the soil community and microbial abundance, which are essential dynamic indicators of soil quality and sustainability. However, little to no work has been performed to analyse the impact from different land-use histories (i.e. fallow, tea, rice, banana, and maize) on the microbial abundance and diversity in the soil of sacha inchi (Plukenetia volubilis L.). Real-time quantitative PCR (qPCR) was performed to quantify soil bacterial and fungal abundance. Denaturing gradient gel electrophoresis (DGGE) combined with cloning and sequencing was used to assess the microbial communities. Our results showed that the bacterial and fungal abundance in fallow land-use conversion soils was significantly lower than that in the other four land-use conversion soils (tea, rice, banana, and maize). Moreover, the highest abundance of bacteria and fungi was detected in the soils converted from maize to sacha inchicultivation. In addition, canonical correspondence analysis (CCA) showed that the total N and pH were significantly related to bacterial and fungal community structures. These results suggest that land-use conversion from maize fields to sacha inchi farms is an effective way to maintain the soil microbial quantity and hence the sustainability of the soil. [ABSTRACT FROM AUTHOR]

The oxidative stability of edible oils is an important feature to know due the undesirable changes that can occur in the storage. In this way, the oxidative induction time (OIT) value is an indicative to prevent this effect. The objectives of this study were to evaluate the omega-3 content and kinetic parameters of Sacha Inchi oil (SIO) and capsules that are formed with biopolymers, in addition, there were analyzed with differential scanning calorimetry (DSC) and proton nuclear magnetic resonance (1H NMR). The SIO and capsules, formed using an emulsion, were analyzed with DSC in an oxygen atmosphere to determine the OIT value in isothermal conditions at 100, 120 and 150 °C. The kinetic parameters (activation energy, pre-exponential factor and z value) of SIO were obtained, and the stability time was predicted at different temperatures. The 1H NMR spectra enabled us to assess the identification and percentage relative before and after the isothermal DSC oxidation of omega-3 concentration and formation of their oxidized compounds. (E-E)-2,4-Alkadienals were the primary oxidized compound and is strongly correlated with the decrease in omega-3 content. Isothermal DSC is a useful to determine the OIT (min) and kinetic parameters to predict the stability oxidation in different edible oils and thus prevent the inadequate consumption of edible oils oxidized. [ABSTRACT FROM AUTHOR]

Dairy products have been widely used for adding various biomolecules with the aim of improving their functional properties and health benefits. In this study, the physicochemical properties and sensory acceptance of yogurts enriched with sacha inchi (Plukenetia volubilis) seeds (SIS) and β-glucans from Ganoderma lucidum (BGGL) were investigated. The angiotensin-converting enzyme–inhibitory activity of some yogurt samples was also evaluated. Yogurts were produced from reconstituted skim milk powder, and SIS (4% wt/wt) and BGGL were added at different concentrations (0–1.5% wt/wt). The fermentation kinetics were not affected by the enrichment process. The addition of SIS and BGGL significantly increased the contents of protein, fat, carbohydrates, ash, total solids, aspartic acid, serine, arginine, glycine, threonine, tyrosine, and alanine. α-Linolenic (49.3%) and linoleic (32.2%) acids were the main fatty acids found in the enriched samples, whose values were about 50- and 25-fold higher than those of the control yogurt. The textural parameters (firmness, consistency, cohesiveness, and index of viscosity) of the enriched yogurts were significantly lower than those of the control samples during the whole storage period. All enriched yogurts showed a sensorial acceptance higher than 70% by untrained panelists. The angiotensin-converting enzyme–inhibitory activity of some selected yogurt samples ranged between 36 and 59%. These results indicate that SIS and BGGL could be used as natural ingredients for improving the nutritional value of yogurt and fermented milks. [ABSTRACT FROM AUTHOR]

Plukenetia volubilis is a promising oilseed crop due to its seeds being rich in unsaturated fatty acids, especially alpha-linolenic acid. P. volubilis is monoecious, with separate male and female flowers on the same inflorescence. We previously reported that male flowers were converted to female flowers by exogenous cytokinin (6-benzyladenine, 6-BA) treatment in P. volubilis . To identify candidate genes associated with floral sex differentiation of P. volubilis , we performed de novo transcriptome assembly and comparative analysis on control male inflorescence buds (MIB) and female inflorescence buds (FIB) induced by 6-BA using Illumina sequencing technology. A total of 57,664 unigenes with an average length of 979 bp were assembled from 104.1 million clean reads, and 45,235 (78.45%) unigenes were successfully annotated in the public databases. Notably, Gene Ontology analyses revealed that 4193 and 3880 unigenes were enriched in the categories of reproduction and reproductive processes, respectively. Differential expression analysis identified 1385 differentially expressed unigenes between MIB and FIB, of which six unigenes related to cytokinin and auxin signaling pathways and 16 important transcription factor (TF) genes including MADS-box family members were identified. In particular, several unigenes encoding important TFs, such as homologs of CRABS CLAW, RADIALIS-like 1, RADIALIS-like 2, HECATE 2, WUSCHEL-related homeobox 9, and SUPERMAN, were expressed at higher levels in FIB than in MIB. The expression patterns of the 36 selected unigenes revealed by transcriptome analysis were successfully validated by quantitative real-time PCR. This study not only provides comprehensive gene expression profiles of P. volubilis inflorescence buds, but also lays the foundation for research on the molecular mechanism of floral sex determination in P. volubilis and other monoecious plants. [ABSTRACT FROM AUTHOR]

Sacha inchi is a seed produced in the Peruvian Amazonian and its oil is recognized by the lowering lipids effect in humans. The remaining material transformed to flour has a higher amount of protein, but, the nitrogen balance once ingested orally has not been studied. The present study was designed to evaluate the nitrogen balance after single consumption of 30 g of sacha inchi flour and compared with that obtained after consumption of 30 g soybean flour in adult men and women. This was a double-blind cohort study in 15 men and 15 women between 18 and 55 years old. Fifteen subjects received soy meal and 15 subjects received sacha inchi meal. Group receiving sacha inchi flour has comparable initial parameters as those receiving soybean flour (p > 0.05). Blood samples at different times were obtained. Urine for 24 h was collected to calculate nitrogen balance,p < 0.05 was considered significant. Plasma insulin levels increased post-prandial with a peak at 30 min. Thereafter, a reduction occurred. The magnitude of changes in insulin levels was similar in sacha inchi and soybean groups (p < 0.05). Lipid profile and inflammatory marker, C-reactive protein (CRP) and interleukin 6 (IL6) was not different at 0 or 24 h after sacha inchi or soy flour administration. The nitrogen balance was negative in the study but similar between both groups (p > 0.05). In conclusion, protein consumption of sacha inchi flour has the same nitrogen balance as soybean flour, shows acceptability for a single consumption and does not present serious adverse effects. [ABSTRACT FROM PUBLISHER]

Abstract: The antioxidant potential of thermally hydrolyzed tara pod extracts (HTEs) at 121 °C, 103 kPa for different time were tested against sacha inchi oil (SIO) oxidation. The antioxidant efficacy on SIO of 200–400 ppm HTE for 180 min were compared to α‐tocopherol (α‐T), citric acid (CA) and ascorbyl palmitate (AP). Additionally, synergistic or antagonistic effects in binary mixtures of HTE with α‐T or CA or AP were tested. Accelerated storage tests (55 °C for 30 days) were used to evaluate peroxide (PV), p‐anisidine values (p‐AV) and stability of naturally occurring SIO tocopherols and phytosterols. Antioxidant capacity (AC) and the antioxidant efficacy on SIO significantly increased as the HTE hydrolysis degree (HD) increased. The mixture of 400 ppm HTE and 100 ppm AP displayed a synergistic effect and reduced the rate of peroxide formation, p‐AV and better protected SIO tocopherols. HTEs protect oils due to their high AC being an interesting alternative as natural antioxidant. Practical applications: Tara pods are an important source of gallotannins with antioxidant and antimicrobial properties widely used by the pharmaceutical, chemical, painting, and tannery industries. The partial thermal hydrolysis of gallotannins results in an increment of antioxidant activity determined in vitro by the ABTS, FRAP, and ORAC assays and to increase the efficacy against oxidation of sacha inchi oil (a food matrix rich in polyunsaturated fatty acids). These results demonstrate that partially hydrolyzed gallotannins with a high antioxidant activity are an important alternative for the functional and nutraceutical industries. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Display omitted] • Encapsulated Sacha Inchi oil is useful to protect nutraceutical components. • Homogenization technologies and temperature affected microcapsules properties. • In vitro study of spray dried microcapsules showed high Omega-3 bioavailability. Sacha Inchi seed oil (SIO) is rich in omega 3, 6, and 9 fatty acids with important health benefits, but is temperature sensitive. Spray drying is a technology that improves the long-term stability of bioactive compounds. This work aimed to study the effect of three different homogenization techniques on some physical properties and bioavailability of microcapsules of Sacha Inchi seed oil (SIO) emulsions obtained by spray drying. Emulsions were formulated with SIO (5%, w/w), maltodextrin:sodium caseinate as wall material (10%, w/w; 85:15), Tween 20 (1%, w/w) and Span 80 (0.5%, w/w) as surfactants and water up to 100% (w/w). Emulsions were prepared using high-speed (Dispermat D-51580, 18,000 rpm, 10 min), conventional (Mixer K-MLIM50N01, Turbo speed, 5 min), and ultrasound probe (Sonics Materials VCX 750, 35% amplitude, 750 W, 30 min) homogenization. SIO microcapsules were obtained in a Mini Spray B-290 (Büchi) using two inlet temperatures of the drying air (150 and 170 °C). Moisture, density, dissolution rate, hygroscopicity, drying efficiency (EY), encapsulation efficiency (EE), loading capacity, and oil release in digestive fluids in vitro were studied. Results showed that the microcapsules obtained by spray-drying had low moisture values and high encapsulation yield and efficiency values (greater than 50% and 70%, respectively). The thermogravimetric analysis indicates that heat protection was assured, enhancing the shelf life and the ability to withstand thermal food processing. Results suggest that spray-drying encapsulation could be a suitable technology to successfully microencapsulate SIO and enhance the absorption of bioactive compounds in the intestine. This work highlights the use of Latin American biodiversity and spray drying technology to ensure the encapsulation of bioactive compounds. This technology represents an opportunity for the development of new functional foods, improving the safety and quality of conventional foods. [ABSTRACT FROM AUTHOR]

Sacha inchi (Plukenetia volubilis L.) seeds were employed for oil extraction with supercritical CO2 at laboratory scale. The supercritical extraction was carried out at a temperature of 60 °C, pressure range of 400–500 bars and CO2 flow of 40–80 g/min. The maximum recovery was 58% in 180 min, favored by increasing the residence time of CO2 in the extraction tank. Subsequently, the process was evaluated at pilot scale reaching a maximum recovery of 60% in 105 min, with a temperature of 60 °C, pressure of 450 bars and CO2 flow of 1270 g/min. The fatty acid composition of the oil was not affected for an extraction period of 30–120 min. The Sacha inchi oil was fractionated with supercritical CO2 to obtain an omega-3 concentrate oil without finding a considerable increase in the proportion of this compound, due to the narrow range in the carbon number of fatty acids present in the oil (16–18 carbons), making it difficult for selective separation.

La torta de sacha inchi es un insumo de alto valor proteico para la alimentación animal, sin embargo, contiene elevado contenido de factores antinutricionales lo cual limita su uso. El objetivo de esta investigación fue determinar los efectos de la torta de sacha inchi (TSI) en el perfil bioquímico sanguíneo e histología del hígado de gallinas de postura en la etapa de levante. Para esto se utilizó 64 pollitas de 30 días de edad, de la línea Hy Line Brown las que fueron divididas en 4 tratamientos T0, T1, T2 y T3 y alimentados con 0%, 6%,10% y 14 % de TSI respectivamente. Las muestras de sangre fueron obtenidas a los 30, 44, 72 y 100 días de edad; el diseño estadístico usado fue el DCA con arreglo factorial 4x3+1. Los niveles de TSI en la dieta mostró efecto sobre los niveles del hematocrito, hemoglobina y ALT (p

Application of deficit irrigation (DI) will be problematic in tropical humid monsoon areas, since high relative air humidity during growth there leads to stomata malfunctioning. A field split-plot experiment was used to evaluate the physiological features, growth and seed and oil yield of Sacha Inchi ( Plukenetia volubilis Linneo) plants, a tropical promising woody oilseed crop, responded to DI and fertilization in southwest China. The field experiment consisted of a factorial combination of five irrigation levels applied in the dry season [rainfed; DI20, DI50, DI100 (i.e., with irrigation amount of 20, 50 and 100% crop evapotranspiration, respectively); and full irrigation (irrigation of water saturated soil)] combined with two levels of compound fertilizer (0 and 200 kg ha −1 ) over two growing seasons, in a randomized complete block design with three replicates. Results showed the growth and root to stem mass ratio had lower sensitivity responded to DI, probably owing to their extremely low root mass fraction and seasonal short-term effect of DI on leaf photosynthetic traits. Irrigation affected the seasonal variations in seed size, seed oil concentration and seed yield, depending on the harvest date; whereas, with constant mean seed size and mean seed oil concentration across irrigation and fertilization treatments, the total seed and seed oil yield over the growing seasons were largely determined by the seed numbers per unit area. The soluble sugar and nitrogen storages as the active process, are related to effective flower formation, fruit (seed) development and enhance productivity of Sacha Inchi plants, which was indicated by the positive relationships between total seed yield and total nitrogen pool in the vegetative tissues or sugar pool in stems across all treatments. Fertilization increased total seed and seed oil yield, but no interaction between irrigation and fertilization was found. Compared with DI100, DI50 and DI20 had significant lower total seed yield, especially under the fertilized condition, although having higher agronomic water use efficiency (WUEagr, yield divided by irrigated water applied) but lower agronomic nutrient use efficiency (NUEagr, increased yield divided by fertilization rate). As a water-demanding crop species, Sacha Inchi plants under DI100 with the similar values to full irrigation had the highest total seed yield and NUEagr, but at the expense of water use efficiency. The maximum seed yield and maximum WUEagr, or maximum WUEagr and maximum NUEagr of Sacha Inchi plants are not compatible because the negative relationships existed between each of them. The polynomial regression relationships between total seed or seed oil yield and relative evapotranspiration could help to develop appropriate water-saving techniques for Sacha Inchi plantation in the tropical humid monsoon region. [ABSTRACT FROM AUTHOR]

This study evaluated the physicochemical properties of oils extracted from γ-irradiated Sacha Inchi ( Plukenetia volubilis L.) seeds (SIS) at four different doses (0, 1, 5 and 8 kGy). Fatty acid composition, tocopherol content, FTIR spectra, density, refractive index, acidity, peroxide value (PV), p -anisidine index ( p -An), oxidation induction period (IP), and color were chosen as test parameters. Overall, the irradiation treatment did not significantly affect the physicochemical properties of the Sacha Inchi oils, although slight increases were found in the PV and p -An, as the irradiation dose increased. γ-Irradiation led to a decrease in the concentration of γ- and δ-tocopherol, as well as in the IP. However, according to the FTIR analyses, the functional groups of the oils were not significantly affected by the γ-irradiation. These results suggest that γ-irradiation at 1–5 kGy, might be recommended as a suitable eco-friendly technology for the preservation of SIS used for oil production. [ABSTRACT FROM AUTHOR]

Objective To determine hydrophilic–lipophilic balance (HLB) value, stability of formulate emulsion and properties of sacha inchi oil. Methods The physiochemical characteristics of sacha inchi oil were first investigated. Free radical scavenging property was studied by DPPH assay. HLB value of sacha inchi oil was experimentally determined by preparing the emulsion using emulsifiers at different HLB value. Sacha inchi oil emulsion was prepared using the obtained HLB and its stability was conducted by centrifugation, temperature cycling, and accelerated stability test. The efficiency of the prepared emulsion was clinically investigated by 15 volunteers. The primary skin irritation was performed using closed patch test. Subjective sensory assessment was evaluated by using 5-point hedonic scale method. Results Peroxide value of sacha inchi oil was 18.40 meq O 2 /kg oil and acid value was 1.86 KOH/g oil. The major fatty acids are omega-3 (44%), omega-6 (35%) and omega-9 (9%). The vitamin E content was 226 mg/100 g oil. Moreover, sacha inchi oil (167 ppm) and its emulsion showed 85% and 89% DPPH inhibition, respectively. The experimental HLB value of sacha inchi oil was 8.5. The sacha inchi oil emulsion exhibited good stability after stability test. The emulsion was classified as non-irritant after tested by primary skin irritation method. The skin hydration value significantly increased from 38.59 to 45.21 ( P < 0.05) after applying sacha inchi oil emulsion for 1 month and the overall product satisfaction of volunteers after use was with score of 4.2. Conclusions This work provides information on HLB value and emulsion properties of sacha inchi oil which is useful for cosmetic and pharmaceutical application. [ABSTRACT FROM AUTHOR]

An analysis of the population structure and genetic diversity for any organism often depends on one or more molecular marker techniques. Nonetheless, these techniques are not absolutely reliable because of various sources of errors arising during the genotyping process. Thus, a complex analysis of genotyping error was carried out with the AFLP method in 169 samples of the oil seed plant Plukenetia volubilis L. from small isolated subpopulations in the Peruvian Amazon. Samples were collected in nine localities from the region of San Martin. Analysis was done in eight datasets with a genotyping error from 0 to 5%. Using eleven primer combinations, 102 to 275 markers were obtained according to the dataset. It was found that it is only possible to obtain the most reliable and robust results through a multiple-level filtering process. Genotyping error and software set up influence both the estimation of population structure and genetic diversity, where in our case population number (K) varied between 2–9 depending on the dataset and statistical method used. Surprisingly, discrepancies in K number were caused more by statistical approaches than by genotyping errors themselves. However, for estimation of genetic diversity, the degree of genotyping error was critical because descriptive parameters (He, FST, PLP 5%) varied substantially (by at least 25%). Due to low gene flow, P. volubilis mostly consists of small isolated subpopulations (ΦPT = 0.252–0.323) with some degree of admixture given by socio-economic connectivity among the sites; a direct link between the genetic and geographic distances was not confirmed. The study illustrates the successful application of AFLP to infer genetic structure in non-model plants. [ABSTRACT FROM AUTHOR]

In this study, sacha inchi oil (SIO) was microencapsulated by emulsion-based systems using ovalbumin (Ova), pectin (Pec), and xanthan gum (XG), followed by freeze-drying. The microencapsulation was confirmed using Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). The stability of omega-3 in SIO alone as well as in microencapsulated SIO was assessed by nuclear magnetic resonance ( 1 H NMR) spectroscopy after human gastric simulation (HGS). The SEM results revealed distinct structures for the two types of microcapsules. The thermograms showed that the thermal resistance was increased in the microencapsulated SIO, indicating that the emulsion-based system may be a way to protect the omega-3 in the SIO. In addition, the microencapsulation conferred an increased crystallinity degree, indicating a higher structural organization. Moreover, this method did not affect the stability of SIO, as confirmed by 1 H NMR. The release of omega-3 acyl units from the SIO was correlated with the decrease of the methynic proton ( sn , 2 position) of triacylglycerol (TAG). In contrast, the increase of 1,3-diglycerides was negatively correlated with the decrease of glyceryl groups ( sn , 1,3 positions). The HGS conditions did not significantly alter the stability of the omega-3 of SIO over 180 min. The SIO-Ova microcapsules had a similar behavior to the SIO, and the presence of Ova was not enough to prevent the decrease of omega-3 content over 180 min. The SIO-Ova-Pec and SIO-Ova-XG microcapsules were shown to protect the omega-3 content effectively. In conclusion, the microcapsules developed in this study can be used to transport nutraceutical compounds because they are resistant to the human gastric conditions tested in vitro . [ABSTRACT FROM AUTHOR]

Background: Cold extraction of sacha inchi oil presents low yield, generating approximately 60% solid residual remnants, which contain a variety of fats and high levels of protein. Objective: Evaluate porridge formulations made with the solid remnants left from the oil extraction of sacha inchi flour (HTSI). Materials and Methods: HTSI was obtained using the solids as dough, then conditioning, grinding, and sieving. The resultant product was then incorporated into a porridge formulation by substitution with corn flour at 0%, 25% and 50%. The formulations were evaluated using physical chemistry, microbiology, and rheology, and additionally were evaluated sensorially in panel with adults aged 45+ years. Results: HTSI is suitable for human consumption, and is a good source of protein, calcium and omega 3 fatty acids. The porridge formulations presented microbiological quality levels and were sensorially accepted by panel participants. Formulation with 50% substitution of cornstarch by HTSI is a liquid, and provides 2.3% less energy, 16.3% less carbohydrates, 1.4% more fat and 90.7% more protein than a portion of the traditional product. Conclusions: HTSI can be used in dietary plans to provide a high quality protein. [ABSTRACT FROM AUTHOR]

Sacha Inchi ( Plukenetia volubilis L.) oil (SIO) is one of the vegetable oils with the highest content of polyunsaturated fatty acids (about 50% α-linolenic acid, and 35% linoleic acid), thus being prone to oxidation. The aim of this study was to evaluate the effects of the emulsion composition on the physical properties and oxidative stability of SIO microencapsulated by spray drying using modified starch (Hi-Cap 100) and maltodextrin in a mass ratio of 75:25, as wall material. The processing yield (PY), microencapsulation efficiency (MEE), and some selected physical properties (moisture content, A , color, sorption isotherms, flowing and thermal stability) of the SIO microcapsules (SIO-M) were investigated as a function of the oil loading (10, 20, and 30%) and the concentration of wall material solids (20 and 30%). The obtained results indicated that both the PY and MEE were significantly reduced as the oil loading increased, varying from 50 to 35%, and between 96 and 82%, respectively. FTIR analyses revealed that SIO was effectively encapsulated into the wall material. SIO-M were spherical in shape, and showed high oxidation stability upon accelerated tests. According to the thermogravimetric analysis, SIO-M could resist the pasteurization and sterilization processes used in the food industry, without suffering thermal decomposition. The sorption isotherms of SIO-M fitted better with the Guggenheim-Anderson-de Boer model. These results indicate that SIO could be successfully microencapsulated by spray drying using Hi-Cap 100 and maltodextrin as wall materials, from emulsions with a concentration of 30% wall material, and 20 to 30% oil loading. [ABSTRACT FROM AUTHOR]

Raw, honey-coated and processed Sacha inchi kernels were investigated for effects of different thermal processes on the content of total phenolic content (TPC) (Folin assay) and radical scavenging capacity (DPPH method), the content of α-tocopherol, ß + γ-tocopherol, δ-tocopherol. Sacha inchi kernels were subjected to open boiling, pressure boiling, sous-vide, low-temperature roasting, high-temperature roasting and honey roasting. The radical scavenging capacity of kernels was little affected by thermal processing, with the average loss of 8%. Roasting had a significant negative effect on tocopherol content but not on the total phenolic content. The appropriate thermal procedure and adequate time can significantly influence the quality of Sacha inchi kernels during food preparation. Especially roasting at 190C for 35 min and honey roasting at 170C for 30 min of Sacha inchi kernels have positive effect of increasing TPC. Practical Applications Plukenetia volubilis or Sacha inchi seeds are the traditional food used as nuts in the mountain area of the South America. The oil have recently become popular as a source of unsaturated fatty acids, antioxidants and A and E vitamins; however, not much information has been published on the micronutrients in processed seeds. This article presents several processing methods for Sacha inchi seeds and offers the description of changes in health beneficial compounds the kernels are seeking for. This article aims to become a useful tool for increasing number of importers and processors spreading this rediscovered food. [ABSTRACT FROM AUTHOR]

The residue after oil extraction from sacha inchi (SI) presents a high protein content of ∼59% that can be further exploited to extract proteins. In this study, the protein extraction parameters for defatted SI cake meal (DSICM) were optimized using alkaline and enzyme-assisted extractions. A central composed design (CCD) was used to optimize the protein yield for both methods. The obtained response surface models (RSM) produced a satisfactory fitting of the results for both extraction methods ( R2 = 0.9609-0.9761). For the alkaline extraction method, the optimal SI protein extraction conditions corresponded to 54.2C, solvent/meal 42/1 (v/w) ratio, NaCl concentration of 1.65 M, pH 9.5 for 30 min and yielded 29.7% protein. For the enzyme-assisted method, optimal extraction conditions corresponded to an enzyme concentration of 5.6%, 40.4 min extraction, solvent/meal 50/1 (v/w) ratio, pH 9.0 and 50C and yielded 44.7% protein and hydrolysis degree of 7.8%. Practical Applications The cake obtained after oil extraction from SI seed is an important source of protein. Thus, efforts should focus on the development of protein extraction processes from the cake to add value to this by-product. Up to date, studies are very limited. Results obtained in this study allowed the optimization of the protein extraction process from SI cake meal. The enzyme-assisted protein extraction resulted in a higher quantity of protein recovery (∼1.5 fold more) than the alkaline protein extraction. The optimized protein extraction process will allow the food industry to obtain isolates or protein concentrates from SI cake meal to be used as techno-functional, nutritional and/or functional agent. [ABSTRACT FROM AUTHOR]

Sacha inchi (Plukenetia volubilis L.) seeds were employed for oil extraction with supercritical CO2 at laboratory scale. The supercritical extraction was carried out at a temperature of 60 °C, pressure range of 400-500 bars and CO2 flow of 40-80 g/min. The maximum recovery was 58% in 180 min, favored by increasing the residence time of CO2 in the extraction tank. Subsequently, the process was evaluated at pilot scale reaching a maximum recovery of 60% in 105 min, with a temperature of 60 °C, pressure of 450 bars and CO2 flow of 1270 g/min. The fatty acid composition of the oil was not affected for an extraction period of 30-120 min. The Sacha inchi oil was fractionated with supercritical CO2 to obtain an omega-3 concentrate oil without finding a considerable increase in the proportion of this compound, due to the narrow range in the carbon number of fatty acids present in the oil (16-18 carbons), making it difficult for selective separation. [ABSTRACT FROM AUTHOR]

El sacha inchi es una especie vegetal oleaginosa que se encuentra al estado silvestre en selva alta, baja y ceja de selva del Perú. Es importante por su alto contenido de ácidos grasos insaturados (aceites omegas) y proteínas que contienen las semillas que lo hace ideal para mejorar la dieta alimenticia humana. El Gobierno Regional ha priorizado el cultivo de sacha inchi para impulsar el desarrollo económico y social de sus productores. Los trabajos de evaluación de rendimiento de grano seco de sacha inchi bajo condiciones de selva baja, se realizaron en el Campo Experimental El Dorado de la EEA. San Roque- INIA; con 9 accesiones provenientes del banco de germoplasma de la EEA. El Porvenir, Tarapoto. El objetivo de esta investigación fue evaluar el rendimiento de grano seco y validar y adaptar la tecnología de producción de esta especie en condiciones de selva baja. Las accesiones que sobresalieron fueron Barranquita y Cumbaza, con rendimientos de 1863 y 1809 kg/ha de grano seco por hectárea. La accesión Tambo Yaguas, obtuvo el rendimiento más bajo con 631 kg/ha de grano seco por hectárea, debido principalmente a su susceptibilidad a Rhizoctonia sp. “Mustia hilachoza”.

La investigación tuvo como objetivo obtener extractos de flavonoides de la cáscara de naranja tangelo (Citrus reticulata x Citrus paradisi) y aplicarlos como, antioxidante natural en el aceite vegetal Sacha inchi (Plukenetia volubilis). La información se obtuvo de las pruebas experimentales, que se realizó en siete etapas: caracterización física y química de la naranja tangelo y del aceite vegetal sacha inchi, obtención de los extractos de flavonoides por soxhlet , detección de los flavonoides de cada extracto por cromatografía de capa fina y cromatografía de papel, identificación y cuantificación de los flavonoides por cromatografía líquida de alta resolución (HPLC), determinación de la capacidad antioxidante de cada extracto de flavonoide y finalmente se evaluó la actividad antioxidante en el aceite sacha inchi, del extracto que tuvo la mayor capacidad antioxidante, para lo cual se utilizó un diseño multifactorial con dos factores : extractos de flavonoides y concentración con tres niveles: 0,05%; 0,1% y 0,15% y 16 bloques que son los tiempos. Los resultados mostraron que en el extracto acuoso se encontró la mayor cantidad de flavonoides: 100,3724 mg/g, siendo la naringina con 81,1727 mg/g el flavonoide que se encontró en mayor proporción. A la concentración del 0,1% el extracto de flavonoide presentó el menor índice de peróxido a las 384 horas. Se concluye que los flavonoides presentes en la cascara de naranja tangelo pueden ser utilizados como extractos crudos sin necesidad de purificaciones parciales o totales, para conseguir aumentar la vida útil del aceite sacha inchi.

Los objetivos de esta investigación fueron evaluar el efecto de la temperatura y tiempo de tratamiento térmico de las almendras trituradas de Sacha Inchi (Plukenetia volubilis L.) sobre el rendimiento y las características físico-químicas del aceite obtenido por prensado mecánico en frío. Para ello se utilizó la Metodología Superficie de Respuesta; en la que se aplicó unDiseño Compuesto Central Rotacional (DCCR), con 11 ensayos, como diseño experimental. Todas las unidades experimentales fueron sometidas a un prensado mecánico en frío (sin adicionar calor durante el prensado) utilizando una prensa hidráulica, diseñada para el experimento, en la que se mantuvieron constantes la presión (150kgf/cm2) y el tiempo (30 minutos) de extracción. El aceite obtenido de cada unidad experimental fue sometido a un análisis físico-químico (densidad relativa, índice de refracción, humedad y materiales volátiles, índice de yodo, acidez libre e índice de peróxido). A través de la Metodología de Superficie Respuesta se encontró que el rendimiento, índice de yodo e índice de peróxido presentan modelos matemáticos estadísticamente significativos (p