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Introduction: Helicobacter pylori infection is a major issue worldwide, with widespread prevalence, combined with its link to gastritis, peptic ulcers, gastric cancer, and mucosa-associated lymphoid tissue (MALT) lymphoma. Meanwhile, effectiveness of current treatment protocols is limited by increasing antibiotic resistance and patient compliance issues due to long regimens and side effects. Plukenetia volubilis , or sacha inchi, is a valuable source of bioactive molecules. However, studies on its antimicrobial activity, especially against H. pylori , are lacking. Methods: In this study, the anti- H. pylori activity of P. volubilis leaves water extract was explored using in vitro and in silico approaches. High-Performance Liquid Chromatography coupled to Electrospray Ionisation and Quadrupole Time-of-Flight Mass Spectrometry (HPLC-ESI- QTOF-MS-MS) analysis of the water extract from the leaves was used to characterise the chemical composition of the plant and allowed identification of some flavonoids, such as astragalin, and some phenolic compounds. Then, high-speed counter current chromatography (HSCCC) was used to fractionate the ethyl acetate partition obtained from the water extract from the leaves. Results and Discussion: The presence of flavonoids derived from kaempferol was confirmed and astragalin was isolated for the first time in P. volubilis. The P. volubilis water infusion, ethyl acetate extract and the isolated astragalin exhibited anti-bacterial activity against H. pylori J99 and two clinical isolates (e.g., minimum inhibitory concentrations of 0.53, 0.51 and 0.49 μg/mL, respectively, for clarithromycin-resistant clinical isolate SSR366). Then, using molecular docking for potential protein targets for H. pylori , it was verified that astragalin could interact with these proteins by in silico analysis. Conclusion: These findings highlight that P. volubilis and astragalin produce a bacteriostatic activity against H. pylori and may have potential to be used in treatment against H. pylori , after further research. [ABSTRACT FROM AUTHOR]

Sacha Inchi (Plukenetia volubilis L) (SI) is a traditional natural medicine from tropical rainforests of Amazon region in South America. As a raw material for edible oil, it has various pharmacological effects such as antioxidant, anti-inflammatory, hypolipidemia, and blood pressure lowering, which have attracted increasing attentions of pharmacists. This has prompted researchers to explore its pharmacological effects for potential applications in certain diseases. Among these, the study of its anti-inflammatory effects has become a particularly interesting topic, especially in rheumatoid arthritis (RA). RA is a systemic autoimmune disease, and often accompanied by chronic inflammatory reactions. Despite significant progress in its treatment, there is still an urgent need to find effective anti-RA drugs in regard to safety. This review summarizes the potential therapeutic effects of SI on RA by modulating gut microbiota, targeting inflammatory cells and pathways, and mimicking biologic antibody drugs, predicting the application prospects of SI in RA, and providing references for research aimed at using SI to treat RA. [ABSTRACT FROM AUTHOR]

Sacha inchi (Plukenetia volubilis L.) is recognized for its antioxidative properties, making it a valuable herbal source for immune modulation and treating joint and muscle pain. This study investigated the antioxidative and immunosuppressive effects of the ethanol extract of Sacha inchi leaves (EESI) in a CFA-induced rheumatoid arthritis (RA) mouse model. Swiss albino mice were assigned to experimental groups receiving EESI at 100, 200, and 300 mg/kg doses, with mobic (0.2 mg/kg) serving as the standard drug. Key parameters assessed included malondialdehyde (MDA), hydroperoxide (H2O2), total glutathione (GSH), total antioxidant capacity (TAC), superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), white blood cell (WBC) count, phagocytic activity (PA), nitroblue tetrazolium (NBT) reduction, and total immunoglobulin (TI). Results indicated a significant increase in MDA and H2O2 levels in the CFA group (p < 0.05), reflecting oxidative stress due to RA. EESI treatment significantly reduced MDA and H2O2 levels in a dose-dependent manner (p < 0.05), with the 300 mg/kg dose achieving effects comparable to mobic (p > 0.05). EESI also prevented the depletion of GSH and TAC observed in CFA-induced mice (p < 0.05) and enhanced CAT, SOD, and GPx activities, suggesting improved antioxidant defenses (p < 0.05). Additionally, EESI normalized WBC count, PA, NBT reduction, and TI levels altered by CFA, particularly at the 300 mg/kg dose (p > 0.05). These findings demonstrate the potential of EESI as an effective antioxidative and immunosuppressive agent for RA management, supporting its use as an alternative therapeutic option. [ABSTRACT FROM AUTHOR]

Sacha inchi (Plukenetia volubilis) is a valuable oilseed crop with a high content of polyunsaturated fatty acids (PUFAs). However, there is a lack of in-depth understanding of the lipidomics in Sacha inchi seeds (SIDs). Saturated fatty acids occupied more than half of the proportion (59.31%) in early development, while PUFAs accounted for 78.92% at maturation. The main triacylglycerols were TAG(18:3/18:3/18:3), TAG(18:2/18:2/18:3), and TAG(16:0/18:2/18:2). The corresponding species (18:3/18:3, 18:2/18:2, and 16:0/18:2) were also the main ingredients in diacylglycerol and phosphatidic acid, indicating high PUFA composition in the sn-1 and sn-2 positions of TAG. Only LPC(18:3), LPC(18:2), and LPC(16:0) were identified in SIDs, implying that those PUFAs on the sn-2 positions of the PC(18:3/-), PC(18:2/-), and PC(16:0/-) categories were released into the acyl-CoA pool for the Kennedy pathway. Conversely, the PC(18:1/-) and PC(18:0/-) categories might be responsible for the generation of PC-derived DAG and TAG. The lipidomics data will contribute to understanding the TAG assembly in developing SIDs, especially for PUFAs. [ABSTRACT FROM AUTHOR]

Sacha Inchi (Plukenetia volubilis L.) is a plant native in the Amazon rainforest in South America known for its edible seeds, which are rich in lipids, proteins, vitamin E, polyphenols, minerals, and amino acids. Rural communities in developing nations have been using this plant for its health benefits, including as a topical cream for rejuvenating and revitalising skin and as a treatment for muscle pain and rheumatism. Although Sacha Inchi oil has been applied topically to soften skin, treat skin diseases, and heal wounds, its protein-rich seeds have not yet received proper attention for extensive investigation. Proteins in Sacha Inchi seeds are generally known to have antioxidant and antifungal activities and are extensively used nowadays in making protein-rich food alternatives worldwide. Notably, large-scale use of seed proteins has begun in nanoparticle and biofusion technologies related to the human health-benefitting sector. To extract and identify their proteins, the current study examined Sacha Inchi seeds collected from the Malaysian state of Kedah. Our analysis revealed a protein concentration of 73.8 ± 0.002 mg/g of freeze-dried seed flour. Employing liquid chromatography-tandem mass spectrometry (LC–MS/MS) and PEAKS studio analysis, we identified 217 proteins in the seed extract, including 152 with known proteins and 65 unknown proteins. This study marks a significant step towards comprehensively investigating the protein composition of Sacha Inchi seeds and elucidating their potential applications in the food and biopharmaceutical sectors. Our discoveries not only enhance our knowledge of Sacha Inchi's nutritional characteristics but also pave the way for prospective research and innovative advancements in the realms of functional food and health-related domains. [ABSTRACT FROM AUTHOR]

Sacha inchi (Plukenetia volubilis L.) is an under-exploited crop with great potential due to its nutritional and medicinal characteristics. A Sacha inchi protein isolate (SII), obtained from defatted Sacha inchi flour (SIF), was hydrolyzed by Bioprotease LA 660 under specific conditions. The hydrolysates were characterized chemically, and their digestibility and antioxidant capacity were evaluated by in vitro cell-free experiments to select the hydrolysate with major antioxidant activity. Sacha inchi protein hydrolysate at 20 min (SIH20B) was selected, and the anti-inflammatory capacity was evaluated by RT-qPCR and ELISA techniques, using two different doses in monocytes THP-1 stimulated with lipopolysaccharide (LPS). The results obtained showed that the in vitro administration of SIH20B down-regulated the TNF-α gene and reduced the release of this cytokine, whereas the anti-inflammatory cytokines IL-10 and IL-4 were up-regulated in LPS-stimulated monocytes and co-administrated with SIH20B. The peptides contained in SIH20B were identified, and the 20 more relatively abundant peptides with a mass by 1 kDa were subjected to in silico analysis to hypothesize those that could be responsible for the bioactivity reported in the hydrolysate. From the identified peptides, the peptides AAGALKKFL and LGVKFKGGL, among others, are proposed as the most biologically actives. In conclusion, SIH20B is a novel, natural source of high-value-added biopeptides that could be used as an ingredient in formulations of food or nutraceutical compounds. [ABSTRACT FROM AUTHOR]

IntroductionHelicobacter pylori infection is a major issue worldwide, with widespread prevalence, combined with its link to gastritis, peptic ulcers, gastric cancer, and mucosa-associated lymphoid tissue (MALT) lymphoma. Meanwhile, effectiveness of current treatment protocols is limited by increasing antibiotic resistance and patient compliance issues due to long regimens and side effects. Plukenetia volubilis, or sacha inchi, is a valuable source of bioactive molecules. However, studies on its antimicrobial activity, especially against H. pylori, are lacking.MethodsIn this study, the anti-H. pylori activity of P. volubilis leaves water extract was explored using in vitro and in silico approaches. High-Performance Liquid Chromatography coupled to Electrospray Ionisation and Quadrupole Time-of-Flight Mass Spectrometry (HPLC-ESI- QTOF-MS-MS) analysis of the water extract from the leaves was used to characterise the chemical composition of the plant and allowed identification of some flavonoids, such as astragalin, and some phenolic compounds. Then, high-speed counter current chromatography (HSCCC) was used to fractionate the ethyl acetate partition obtained from the water extract from the leaves.Results and DiscussionThe presence of flavonoids derived from kaempferol was confirmed and astragalin was isolated for the first time in P. volubilis. The P. volubilis water infusion, ethyl acetate extract and the isolated astragalin exhibited anti-bacterial activity against H. pylori J99 and two clinical isolates (e.g., minimum inhibitory concentrations of 0.53, 0.51 and 0.49 μg/mL, respectively, for clarithromycin-resistant clinical isolate SSR366). Then, using molecular docking for potential protein targets for H. pylori, it was verified that astragalin could interact with these proteins by in silico analysis.ConclusionThese findings highlight that P. volubilis and astragalin produce a bacteriostatic activity against H. pylori and may have potential to be used in treatment against H. pylori, after further research.

Sacha inchi (Plukenetia volubilis L.) is an ancestral plant with various beneficial properties and has been used as a food source due to its high nutritional value for human health. The aim of this study was to assess the effect of the addition of maltodextrin concentration, the impact of the use of drying temperature, and the interaction of both on the physicochemical characteristics of powdered Sacha inchi extract. The results of this study would provide insightful information about the utilization of Sacha inchi , the optimal concentration of maltodextrin, and the drying temperature of powdered Sacha inchi extract. The experimental design used in this study is a Randomized Group Design with a 3x3 factorial pattern of two replications followed by Duncan's further test. The observed variation consisted of maltodextrin concentration (5%, 10%, and 15%) and drying temperature (50°C, 60°C, and 70°C). This study includes chemical and physical responses such as moisture content, antioxidant activity, yield, solubility, hygroscopicity, and scanning electron microscopy (SEM). The effect of maltodextrin concentration and drying temperature factor was significant on moisture content, hygroscopicity, yield, and solubility. The interaction between drying temperature and maltodextrin concentration significantly affected moisture content and solubility. [ABSTRACT FROM AUTHOR]

Background: The sacha inchi plant contains nutrients that are beneficial for health, cosmetics, and food products, so it has the potential to be developed economically. The development of sacha inchi involves agricultural technology, which includes the treatment of fertilizer types that need to be studied in maintaining production and productivity. Objectives: This study aims to analyze the optimal type of fertilizer treatment on crop yields and the influence of farmers' perceptions of socio-economic factors in the development of sacha inchi plants so that an optimal sacha inchi development prediction model is formed. Methods: The partial least squares structural equation modeling (PLS-SEM) method was applied in the study to analyze the effect of perception of socio-economic factors, and the adaptive neuro-fuzzy inference system (ANFIS) method was applied to predict the optimal fertilizer treatment model. Findings: The results of the PLS-SEM analysis showed that farmers' perceptions of sacha inchi cultivation considered economic factors at a percentage of 50.66% and social factors at a percentage of 49.33% and had a linear relationship with the economic development of sacha inchi with a value of 0.832, although simultaneously, 77.7% was influenced by economic factors and social factors, and 22.3% was influenced outside these two factors. The ANFIS prediction results reinforced the results of the analysis, which stated that fertilizer treatment based on sacha inchi plant waste in the form of seed shells produced greater harvest weight compared with goat manure fertilizer. If farmers wanted to use a combination fertilizer, the used composition was 80% sacha inchi seed shell waste and 20% goat manure fertilizer or other materials; if the used composition was otherwise, the yield tended to decrease. This research contributes to the theory of production sustainability by integrating the optimal fertilization factor as a decision support unit in the model. Practically, this study recommends the application of fertilizer from the basic ingredients of sacha inchi seed shells to create a sustainable sacha inchi processing industry that ensures production stability, strengthens the agribusiness ecosystem, and develops the economic potential of sacha inchi and reduces the operational costs of sacha inchi farming by reducing the cost of purchasing fertilizer and supporting the circular economy model. [ABSTRACT FROM AUTHOR]

Sacha inchi waste consists of residues (SR) and shells (SS) that are processed into liquid fuel using a traditional pyrolysis process. Pyrolysis was performed at a constant heating rate of 20 °C/min and nitrogen flow rate of 100 mL/min. Before the process took place, a preliminary TGA analysis was performed and the results revealed that the appropriate pyrolysis temperature and time allowed a variation of 250–450 °C and 10–50 min, respectively. The results showed that the pyrolysis oil yields of both SR and SS increased with increasing pyrolysis temperature and time. However, the pyrolysis oil yield of SR was significantly higher than that of SS because the main component of SR contains abundant carbon from saturated fatty acids. The ANOVA method shows that the SS model is more complex and examines more terms and interactions, whereas the SR model is simpler and focuses on fewer components, but still shows significant effects, especially through temperature. The nonsignificant p-value for time in the SR model suggests that time may not have the same influence as temperature on the dependent variable. The SS pyrolysis oil was consistent and resulted in a constant calorific value and flash point between 31.10 and 32.14 MJ/kg and 120 and 124 °C, respectively. However, decreasing the O/C atomic ratio of SR pyrolysis oil from 0.92 to 0.38 influenced the increasing calorific value from 36.66 to 38.75 MJ/kg, while the H/C atomic ratio of SR pyrolysis oil was close to 2.00. This suggests that its effectiveness maintains an alkene structure that can improve fuel efficiency. The molecular formulae of the SS pyrolysis oil were CH16N0.04O7 and that of SR pyrolysis oil was CH2.2N0.08O0.45.

Plukenetia volubilis L. has been documented as a new record for the first time in Java, Indonesia. The species is easily distinguished from the native species, P. corniculata Sm., by its exstipellate basilaminar-glands, long cylindrical column, and wingless fruit-lobes. Plukenetia volubilis is cultivated mainly in South America for its beneficial values as food and medicine and was recently introduced to Asia. However, its occurrence in Java has not been reported. We collected specimens from West Java (Depok City, Bandung Barat and Sumedang Regency) and East Java (Malang Regency). Morphological description, identification key, and photographs of the species are provided. [ABSTRACT FROM AUTHOR]

Seeds are among the most relevant protein sources worldwide. However, the selection of optimum extraction methods is critical to optimize yields and protein quality. This study assessed the effects of ultrasound (US) (15 min, 1 cycle, 100% amplitude) to assist protein extraction of Sacha inchi (SI) at different pH (7, 9 and 11) and temperatures. Protein extracts were characterized in extraction yield, trypsin inhibitors, molecular weight, aminograms, in vitro protein digestibility (IVDP), protein corrected amino acid score (PDCAAS), and technofunctionality. Results indicated that US and temperature did not improve extraction yields and that pH greatly influenced extraction rate. The alkaline extraction of the SI without US performed at room temperature gave the highest extraction yield (66%), IVPD and yielded a protein with improved essential amino acid profile due to a 3.16-fold increment of tryptophan compared to the original source. The US assisted extraction from SI did not improve yields likely due to the high proportion of easily-extracted albumins. Furthermore, the SI protein ranked in the top-tier group in terms of water absorption (3.6 g water/g sample), oil absorption (7.2 g oil/g sample) and foaming capacity (99%). The SI solubility was twice that of soy at pH 4 due to clear differences in the amount of albumins and polarity of amino acids. All experimental treatments achieved at least 80% reduction in trypsin inhibitors. Given these findings, it is inferred that alkaline extracts, independently of the pretreatment with US, yielded SI concentrates with adequate protein quality and techno-functionality. [ABSTRACT FROM AUTHOR]

The ability of oil supplementation to inhibit various metabolic syndromes has been recognized. However, there are currently no studies determining the effects of oil supplements on healthy conditions. Plukenetia volubilis L., also known as Sacha inchi, is a seed rich in essential unsaturated fatty acids that improves metabolic syndrome diseases, such as obesity and nonalcoholic fatty liver. However, the health benefits and effects of Sacha inchi oil (SIO) supplementation remain unclear. This study aims to evaluate the chemical effects and properties of Sacha inchi oil. The results of the chemical compound analysis showed that Sacha inchi is an abundant source of ω-3 fatty acids, with a content of 44.73%, and exhibits scavenging activity of 240.53 ± 11.74 and 272.41 ± 6.95 µg Trolox/g, determined via DPPH and ABTS assays, respectively, while both olive and lard oils exhibited lower scavenging activities compared with Sacha inchi. Regarding liver histology, rats given Sacha inchi supplements showed lower TG accumulation and fat droplet distribution in the liver than those given lard supplements, with fat areas of approximately 14.19 ± 6.49% and 8.15 ± 2.40%, respectively. In conclusion, our findings suggest that Sacha inchi oil is a plant source of ω-3 fatty acids and antioxidants and does not induce fatty liver and pathology in the kidney, pancreas, and spleen. Therefore, it has the potential to be used as a dietary supplement to improve metabolic syndrome diseases. [ABSTRACT FROM AUTHOR]

Sacha inchi (Plukenetia volubilis) is a valuable oilseed crop with a high content of polyunsaturated fatty acids (PUFAs). However, there is a lack of in-depth understanding of the lipidomics in Sacha inchi seeds (SIDs). Saturated fatty acids occupied more than half of the proportion (59.31%) in early development, while PUFAs accounted for 78.92% at maturation. The main triacylglycerols were TAG(18:3/18:3/18:3), TAG(18:2/18:2/18:3), and TAG(16:0/18:2/18:2). The corresponding species (18:3/18:3, 18:2/18:2, and 16:0/18:2) were also the main ingredients in diacylglycerol and phosphatidic acid, indicating high PUFA composition in the sn-1 and sn-2 positions of TAG. Only LPC(18:3), LPC(18:2), and LPC(16:0) were identified in SIDs, implying that those PUFAs on the sn-2 positions of the PC(18:3/-), PC(18:2/-), and PC(16:0/-) categories were released into the acyl-CoA pool for the Kennedy pathway. Conversely, the PC(18:1/-) and PC(18:0/-) categories might be responsible for the generation of PC-derived DAG and TAG. The lipidomics data will contribute to understanding the TAG assembly in developing SIDs, especially for PUFAs.

Free radicals can cause damage to the structure of the dermis layer, which makes skin lose its elasticity and leads to the formation of wrinkles. A strategy to prevent this problem is by using antioxidants. A plant that has been reported to contain good antioxidant activity is sacha inchi seed (Plukenetia volubilis L.); apart from that, its oil has quite a high omega-3 content and potentially can act as an anti-aging agent stimulating the skin-cell-regeneration process, maintaining skin moisture and elasticity and stimulating collagen production. This research aims to analyze the physicochemical characteristics and determine the fatty acid profile, the levels of vitamins A, D, and E, and the antioxidant activity of sacha inchi seed oil. This research was conducted through eight main stages: sacha inchi seed extraction, quality parameters checking, phytochemical screening, determining fatty acid profiles, vitamin analysis, antioxidant activity tests, microbiological contamination tests, and heavy-metal contamination tests. In this study, quality inspection results were obtained: organoleptic form (liquid), color (yellow), odor (typical), relative density value (0.91 g/cm3), acid number (0.38 ± 0.02 mg/g), peroxide value (11.01 mEq/Kg), iodine value (179.32 g/100 g), and refractive index (1.479). The phytochemical screening results of sacha inchi seed oil were positive for containing flavonoids, triterpenoids, and steroids. The results of the fatty acid profile were omega-3 (48.5%), omega-6 (34.8%), and omega-9 (7.7%). The results of the vitamin contents analysis were vitamin A (123.42 mg/100 g), vitamin D (899.46 mg/100 g), and vitamin E (145.06 mg/100 g). The antioxidant activity test showed an IC50 value of 8.859 ppm (very strong), and the microbial and heavy-metal contamination tests were negative. [ABSTRACT FROM AUTHOR]

Plukenetia volubilis Linneo or Sacha Inchi (SI), a traditional natural remedy indigenous to Peru and Brazil, has garnered global attention due to its exceptional nutritional composition. Its protective effects against various non-communicable diseases, notably cardiovascular disease (CVD), have become a subject of interest in recent research. This comprehensive review summarizes the existing evidence from 15 relevant articles concerning the impact of SI on common CVD risk factors, including dyslipidemia, obesity, diabetes, and hypertension. The relevant articles were derived from comprehensive searches on PubMed, Scopus, Google Scholar, and Web of Science using predefined criteria and keywords related to the topic. Overall, SI demonstrated positive effects in attenuating dyslipidemia, obesity, diabetes, and hypertension. The multifaceted mechanisms responsible for the protective effects of SI against these CVD risk factors are primarily attributed to its antioxidative and anti-inflammatory properties. While preclinical studies dominate the current scientific literature on SI, there are limited clinical trials to corroborate these findings. Therefore, future well-designed, large-scale randomized clinical trials are highly recommended to establish the efficacy of SI and determine its optimal dosage, potential drug and food interactions, and practical integration into preventive strategies and dietary interventions for the high-risk populations. [ABSTRACT FROM AUTHOR]

Industrial processing of the Sacha inchi (Plukenetia volubilis L.) generated a large number of husks, which are one of the major by-products without sufficient utilization. Sacha inchi husk contains rich bioactive compounds unveiling its valorization potential. This study for the first time investigated the biological and antioxidant activities of the Sacha inchi husk extract recovered with distilled water at different temperatures (70, 80, 90 and 100 °C). The results showed that the aqueous extracts from Sacha inchi husks powder obtained at the extraction temperature of 80 °C showed the highest total phenolic content (7.90 mg GAE/g dry extract) and total flavonoid content (5.79 mg CE/g dry extract) and had the highest antioxidant activities (1,055.81, 53.60 and 1.59 µmol TE/g dry extract for DPPH, ABTS and FRAP assays, respectively, and 413.32 µmol EE/g dry extract for metal chelating assay). For antimicrobial activity, all extracts were effective against Gram-positive (Staphylococcus aureus and Listeria monocytogenes) and Gram-negative bacteria (Escherichia coli, Salmonella enteritidis, and Vibrio parahaemolyticus). In addition, Sacha inchi husks powder extraction at 80 °C exhibited the lowest MIC (≤ 0.625 mg/mL) and MBC (≤ 0.625 mg/mL) against all tested microorganisms. The extracts obtained at the extraction temperature of 80 °C also exhibited maximum inhibition of α-amylase (77.71 %) and α-glucosidase (76.40 %). The highest inhibition of tyrosinase activity was presented by the aqueous extract obtained at 80 °C with an IC50 value of 8.40 ± 1.40 mg/mL. Our findings suggested that the aqueous extract of Sacha inchi husks can be served as an economical source of antioxidant, antimicrobial, anti-diabetic and anti-tyrosinase agents. [ABSTRACT FROM AUTHOR]

Sacha inchi (Plukenetia volubilis L.) is an under-exploited crop with great potential due to its nutritional and medicinal characteristics. A Sacha inchi protein isolate (SII), obtained from defatted Sacha inchi flour (SIF), was hydrolyzed by Bioprotease LA 660 under specific conditions. The hydrolysates were characterized chemically, and their digestibility and antioxidant capacity were evaluated by in vitro cell-free experiments to select the hydrolysate with major antioxidant activity. Sacha inchi protein hydrolysate at 20 min (SIH20B) was selected, and the anti-inflammatory capacity was evaluated by RT-qPCR and ELISA techniques, using two different doses in monocytes THP-1 stimulated with lipopolysaccharide (LPS). The results obtained showed that the in vitro administration of SIH20B down-regulated the TNF-α gene and reduced the release of this cytokine, whereas the anti-inflammatory cytokines IL-10 and IL-4 were up-regulated in LPS-stimulated monocytes and co-administrated with SIH20B. The peptides contained in SIH20B were identified, and the 20 more relatively abundant peptides with a mass by 1 kDa were subjected to in silico analysis to hypothesize those that could be responsible for the bioactivity reported in the hydrolysate. From the identified peptides, the peptides AAGALKKFL and LGVKFKGGL, among others, are proposed as the most biologically actives. In conclusion, SIH20B is a novel, natural source of high-value-added biopeptides that could be used as an ingredient in formulations of food or nutraceutical compounds.

This study aimed to optimize the roasting conditions for sacha inchi (Plukenetia volubilis L.) seeds using the central composite design (CCD) of the response surface methodology (RSM). The antioxidant activity and oxidation indicators (peroxide and TBA values) were assessed, along with the impact of roasting on the fatty acid profile and chemical characterization of the seeds using gas chromatography. The results demonstrated that roasting partially increased the indicators of lipid oxidation in the oil extracted from roasted seeds, as well as the antioxidant activity of the seeds. The optimal roasting conditions were determined using CCD and RSM, resulting in an optimized temperature of 134.28 °C and 18.84 min. The fatty acid contents were not significantly affected by the roasting intensity, whereas a higher presence of amino acids was found in the seeds roasted at 140 °C for 15 min. In conclusion, it is suggested that the optimal roasting conditions for enhancing amino acid presence, improving antioxidant activity, and maintaining oxidative stability in sacha inchi seeds fall within the temperature range of 134–140 °C and a roasting duration of 15–20 min. [ABSTRACT FROM AUTHOR]

El sacha inchi (SI) es una planta autóctona de la Amazonía, cuyas semillas se destacan por su alto contenido de ácidos grasos poliinsaturados, en particular el omega 3 (18:3n3, ácido linolénico). Las semillas de SI empleadas en este trabajo contienen 37.9 ± 1.2% de aceite, en el cual 45.90 ± 0.26% es ácido linolénico. En el proceso de extracción del aceite de sacha inchi se retira la cascarilla (CSI), que representa el 31.30 ± 0.50% del total de la semilla. Este subproducto contiene concentraciones significativas de polifenoles (3372 + 23 mg AGE/100 g FW). El aceite de sacha inchi (ASI), junto con el extracto vegetal de polifenoles de la cascarilla, se micro encapsuló mediante secado por aspersión, utilizando maltodextrina y goma arábiga como materiales de recubrimiento. La efectividad de la microencapsulación se evaluó mediante pruebas fisicoquímicas, como contenido de humedad (3.27%), actividad de agua (0.256 ± 0.015), tamaño de las microcápsulas (9.15 y 15.13 μm), solubilidad (88.40 ± 0.10%), humectabilidad (6.5 minutos) y digestión in vitro (50.38 ± 1.19% de aceite liberado). La estabilidad oxidativa de las microcápsulas de ASI enriquecido se evaluó mediante el método Rancimat, revelando el efecto significativo de la microencapsulación al aumentar la vida útil del aceite microencapsulado en un 64% en comparación con el aceite líquido. La oxidación del producto final se evaluó en una cámara de almacenamiento con temperatura (35°C) y humedad (80%) controladas durante 60 días, donde el índice de peróxidos al final del período de seguimiento no superó los 4.22 ± 0.20 meq O2/kg de aceite. Este estudio demuestra la viabilidad tecnológica del proceso de microencapsulación del ASI enriquecido con compuestos fenólicos para prolongar su vida útil. [ABSTRACT FROM AUTHOR]

Summary: In this study, the effects of replacing the total milk fat by Sacha Inchi oil (SIO) at different concentrations (1.5, 2.5 and 3.5%w/w), on the physicochemical and sensory properties of stirred yogurts were investigated. Addition of SIO did not significant affect the yogurts fermentation processing, but significantly increased the pH‐value, acidity, water holding capacity and viscosity of obtained yogurts. In comparison with control samples (yogurts with ~3.3% milk fat), SIO‐functionalised yogurts displayed higher concentrations of α‐linolenic and linoleic acids (~50% and ~33% of the total fatty acids), and lower values of saturated fatty acids, omega‐6/omega‐3 ratios and atherogenic indices. Samples with 3.5% SIO showed a sensorial acceptance above of 60%, and a peroxide value of 2.14 after 21 days of storage at 4 °C. These results indicate that SIO could be used for producing yogurts with improved fatty acid profile and physicochemical and sensory properties acceptable to consumers. [ABSTRACT FROM AUTHOR]

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The ability of oil supplementation to inhibit various metabolic syndromes has been recognized. However, there are currently no studies determining the effects of oil supplements on healthy conditions. Plukenetia volubilis L., also known as Sacha inchi, is a seed rich in essential unsaturated fatty acids that improves metabolic syndrome diseases, such as obesity and nonalcoholic fatty liver. However, the health benefits and effects of Sacha inchi oil (SIO) supplementation remain unclear. This study aims to evaluate the chemical effects and properties of Sacha inchi oil. The results of the chemical compound analysis showed that Sacha inchi is an abundant source of ω-3 fatty acids, with a content of 44.73%, and exhibits scavenging activity of 240.53 ± 11.74 and 272.41 ± 6.95 µg Trolox/g, determined via DPPH and ABTS assays, respectively, while both olive and lard oils exhibited lower scavenging activities compared with Sacha inchi. Regarding liver histology, rats given Sacha inchi supplements showed lower TG accumulation and fat droplet distribution in the liver than those given lard supplements, with fat areas of approximately 14.19 ± 6.49% and 8.15 ± 2.40%, respectively. In conclusion, our findings suggest that Sacha inchi oil is a plant source of ω-3 fatty acids and antioxidants and does not induce fatty liver and pathology in the kidney, pancreas, and spleen. Therefore, it has the potential to be used as a dietary supplement to improve metabolic syndrome diseases.

Summary: Sacha inchi (Plukenetia volubilis) can be a great source of nutrition for the elderly since it contains great conditions of bioactive substances such as antioxidants and essential amino acids. Therefore, this study aimed to set up an optimal pretreatment method of Sacha inchi and to develop viscous beverage products for the elderly. As a result, roasting Sacha inchi had a significant effect on improving the essential amino acid content and antioxidant ability rather than raw and boiled one. However, because ageing threatens to choke older people even if they drink non‐viscous water, a viscous roasted Sacha inchi breeze was developed for the elderly. Therefore, it was confirmed that all thickening agents used in this study could be applied as elder‐friendly foods suitable for Korean Industrial Standards, and the regression equation for viscosity changes according to thickenrs concentrations was 'Y = 75 312X−35.394' for xanthan gum, 'Y = 61 413X−201.33' for locust bean gum, 'Y = 4200.7X−7.2438' for carrageenan, and 'Y = 999.85X + 3.141' for gum arabic. In conclusion, this study can help prevent suffocation and improve nutritional imbalance by developing viscous drinks using Sacha inchi for the elderly with weak oesophageal muscles. [ABSTRACT FROM AUTHOR]

Sacha inchi is a plant native to the Peruvian Amazon. The oil obtained from its seeds contains high levels of alpha-linolenic acid and linoleic acid, which may provide protective effects against inflammation, cardiovascular disease, and cancer. In Cuba, the plant has been cultivated and the oil has been obtained, so it is important to carry out preclinical studies to evaluate its toxicity. The objective of this work was to determine the toxic effects of Sacha inchi oil, after a single oral administration to NMRI mice of both sexes. The dose administered to the animals was 2000 mg/kg of body weight, then they were observed at different intervals during the first 24 hours and daily for up to 14 days. Body weight was recorded at the beginning, after seven days and at the end of the experience, and food consumption was controlled throughout the experience. There were no deaths or signs indicative of toxicity in any animal. No macroscopic findings were observed during necropsy. In the analysis of body weight and food consumption there were no significant differences between the treated groups and the controls. The administration of single oral doses of Sacha inchi oil to NMRI mice did not show signs indicative of toxicity in either sex, showing an acute oral toxicity greater than 2000 mg/kg of body weight, so according to the method of the acute toxicity classes is not classifiable. [ABSTRACT FROM AUTHOR]

Sacha Inchi (SI) (Plukenetia spp.) is an Amazonian-originary nut, used for centuries as food for the native people of the Amazon rainforest that is attracting attention worldwide as a functional food. Because of its high nutritional value, SI is considered as a "super food". In addition to its high content of polyunsaturated oil, SI is a good source of high-quality proteins, essential amino acids, dietary fiber, minerals, tocopherols, phytosterols, and phenolic compounds. This review summarizes the physicochemical characteristics, food-related applications, and biological activity of the Sacha Inchi oil press-cake. A perspective of its potential uses is provided, as a contribution to the growing increasing interest in adding value to this agro-industrial by-product. Additionally, this overview gives insights into the importance of this alternative plant-based protein, which has promissory applications in the food, pharmaceutical and cosmetic industries. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the in vitro activities such as antioxidant and inhibitions of angiotensin converting enzyme, dipeptidyl peptidase‐IV, prolyl oligopeptidase, and 3‐hydroxy‐3‐methyl‐glutaryl‐coenzyme A reductase of sacha inchi protein hydrolysate (SPH) and its membrane ultrafiltration peptide fractions. SPH was prepared after hydrolysis of sacha inchi protein using papain followed by separation into peptide fractions (F1: <1 kDa, F2: 1–3 kDa, F3: 3–5 kDa, and F4: 5–10 kDa) via ultrafiltration membranes. SPH and the peptide fractions were tested for multifunctional properties, specifically functional ability as antioxidants and enzyme inhibitors. Surface hydrophobicity was an important contributing factor to the activity of antioxidative peptides. The DPPH inhibitory activity of F4 was significantly higher (p <.05) than activities of the SPH and other fractions. The smaller peptides with <1 kDa size (F1) showed the most potent (p <.05) antioxidant properties based on the stronger scavenging of ABTS, DPPH, and superoxide radicals in addition to better attenuation of linoleic acid peroxidation. Moreover, the F1 was also the strongest inhibitor of angiotensin converting enzyme, dipeptidyl peptidase‐IV, prolyl oligopeptidase inhibition, and 3‐hydroxy‐3‐methyl‐glutaryl‐coenzyme A reductase based on the lower IC50 values. It was concluded that the smaller size of the F1 peptides was the main determinant of its strong antioxidant and enzyme inhibition potency, which could be taken as an advantage to formulate functional foods and nutraceuticals with potential activities in ameliorating some of the chronic human diseases. Practical applications: The results of present study indicate that SPH and its ultrafiltration fractions are potential sources of antihypertensive, antidiabetic, inhibition of POP, reduced cholesterol, and strong antioxidant peptides. The strong angiotensin converting enzyme, dipeptidyl peptidase‐IV, prolyl oligopeptidase inhibition, and 3‐hydroxy‐3‐methyl‐glutaryl‐coenzyme inhibitory efficiency of the F1 peptides (MW < 1 kDa) suggest potential utility as an antihypertensive, antidiabetic agent, reduce cholesterol and brain plasticity and memory formation because the small peptide size could enhance absorption from the gastrointestinal tract. Overall, results from this study indicate that SPH, especially the F1 peptides may have applications as ingredients for the formulation of functional foods and nutraceuticals. [ABSTRACT FROM AUTHOR]

Sacha Inchi ( Plukenetia volubilis L) (SI) is a traditional natural medicine from tropical rainforests of Amazon region in South America. As a raw material for edible oil, it has various pharmacological effects such as antioxidant, anti-inflammatory, hypolipidemia, and blood pressure lowering, which have attracted increasing attentions of pharmacists. This has prompted researchers to explore its pharmacological effects for potential applications in certain diseases. Among these, the study of its anti-inflammatory effects has become a particularly interesting topic, especially in rheumatoid arthritis (RA). RA is a systemic autoimmune disease, and often accompanied by chronic inflammatory reactions. Despite significant progress in its treatment, there is still an urgent need to find effective anti-RA drugs in regard to safety. This review summarizes the potential therapeutic effects of SI on RA by modulating gut microbiota, targeting inflammatory cells and pathways, and mimicking biologic antibody drugs, predicting the application prospects of SI in RA, and providing references for research aimed at using SI to treat RA., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2024 Wang, Xiang, Liu, Jiang, Guo, Jin, Sun, Zhang, Wang and Liu.)

La tendencia del consumidor es regresar al consumo de alimentos sanos y naturales sin afectar su dieta diaria, en los hábitos alimentarios actuales destacan productos cárnicos fáciles de preparar y consumir como hamburguesas. En la presente investigación se evaluó el efecto de la sustitución de grasa cerdo por dos concentraciones de aceite de sacha inchi (Plukenetia volubilis L.) (5% y 10%) y tres concentraciones de harina de plátano (Musa paradisiaca L.) (2%, 4% y 6%) variedad Inguiri sobre el rendimiento de cocción, el contenido de grasa, el índice de peróxidos y la aceptabilidad general de hamburguesa de carne de vacuno. El efecto de la sustitución de grasa de cerdo por aceite de sacha inchi y harina de plátano para rendimiento de cocción, contenido de grasa e índice de peróxidos fue significativo (p < 0,05). El tratamiento con sustitución de grasa de cerdo por aceite de sacha inchi al 5% y harina de plátano al 6% permitió obtener el menor valor de índice de peróxidos (12,17 meq O2/kg), mejor aceptabilidad general (6,27 puntos), contenido de grasa (17,23%) y rendimiento de cocción (90,56%) en hamburguesa de carne de vacuno (Bos taurus).

This study examined the changes in metabolites together with the flavor profiles of germinated Sacha inchi seeds during roasting by using gas chromatography. The results indicated that roasting partially increased the browning index, amino acid levels, total phenolic content, and antioxidant capacity, but slightly decreased the levels of reducing sugars. Oxidized and rancid compounds were significantly decreased at a 180 °C roasting temperature. Pyrazine, furan, and pyrrole were Maillard reaction products that were increased at 180 °C of roasting. Roasting at 145 °C for 45 min after germination for 4 days was determined to be the optimal conditions for roasting germinated Sacha inchi seeds, which reduced the off-flavor and burned taste. The roasted germinated Sacha inchi seed contains higher amino acids than raw seed, which could be used as an alternative source for food products and supplements. In addition, the roasted germinated seeds at 4 days were recommended for food applications.

This study aimed to optimize the roasting conditions for sacha inchi (Plukenetia volubilis L.) seeds using the central composite design (CCD) of the response surface methodology (RSM). The antioxidant activity and oxidation indicators (peroxide and TBA values) were assessed, along with the impact of roasting on the fatty acid profile and chemical characterization of the seeds using gas chromatography. The results demonstrated that roasting partially increased the indicators of lipid oxidation in the oil extracted from roasted seeds, as well as the antioxidant activity of the seeds. The optimal roasting conditions were determined using CCD and RSM, resulting in an optimized temperature of 134.28 °C and 18.84 min. The fatty acid contents were not significantly affected by the roasting intensity, whereas a higher presence of amino acids was found in the seeds roasted at 140 °C for 15 min. In conclusion, it is suggested that the optimal roasting conditions for enhancing amino acid presence, improving antioxidant activity, and maintaining oxidative stability in sacha inchi seeds fall within the temperature range of 134–140 °C and a roasting duration of 15–20 min.

The sacha inchi seeds (Plukenetia Volubilis L.), collected from different ecological regions of Vietnam (the Northern Mountainous region, the North Central region, and Central Highlands Area), were sown in the spring crop (March 2020) in Gia Lam district, Hanoi city, Vietnam. The variety S18 was copyrighted by Ministry of Agriculture and Rural Developmentof Vietnam in 2019 as a special medicinal plant variety. During the period of 26 months after planting, the agronomical parameters, growth and development characteristics (leaf form, number of inflorescences per branches, number of female flowers per inflorescences, etc.), pests and diseases, yields and yield components (number of seeds per fruit, seed weight, seed grain, etc.), ratio of kernel per seed and ratio of oil per seed were evaluated. The evaluation results show that the collected sacha inchi lines have a time from sowing to flowering and fruiting of 108-125 days, a fruiting to ripening of 123-125 days, and a time from sowing to harvesting the first batch of 244-250 days. The annual harvest is carried out at two main times: May-June and November-January. The actual yield of the first two periods is high (2.66-3.07 tons per hectare), and the highest yield is collected in the Northern Mountainous area is 3.07 tons per hectare (in Tuyen Quang province), while and 3.01 tons per hectare are collected in the North Central region (in Thanh Hoa province). In the nursery, root rot caused 2.1-5.3% deaths and green wilt caused 3.1-4.8% deaths of seedlings. In the planting garden, fruit borers, stem borers, cavity worms and red spiders were discovered, causing more serious damage than other types (from 5 to over 50%). The results of evaluation of growth, development, yield components and yield showed that the sacha inchi lines collected in the North Central region (in Thanh Hoa province) and the Northern Mountainous region (in Tuyen Quang province) is the best. [ABSTRACT FROM AUTHOR]

BACKGROUND Sacha inchi (Plukenetia volubilis L.) tea has been used as an adjuvant treatment for diabetes in Pu'er, in the Yunnan province of China. The effects of sacha inchi tea on diabetes and the underlying mechanisms remain unknown. This study was conducted to investigate the influence of a water extract of sacha inchi (P. volubilis L.) leaves (PWE) on hypoglycemic activity and gut microbiota composition in mice with streptozotocin (STZ)‐induced type 1 diabetes mellitus (T1DM). During the 6 weeks of the study, T1DM mice were administered PWE intragastrically at 400 mg kg−1 body weight (BW) per day. RESULTS: Treatment with PWE reduced excessive loss of BW and excessive intake of food. It significantly decreased blood glucose levels and improved oral glucose tolerance. The treatment caused protective histopathological transformations in sections of the pancreas, leading to decreased insulin resistance and improved insulin sensitivity. Treatment with PWE also significantly ameliorated disorders of the gut microbiota structure and increased the richness and diversity of intestinal microbial species in T1DM mice. At the genus level, the populations of several crucial bacteria, such as Akkermansia, Parabacteroides, and Muribaculum increased in the PWE treatment group but the abundance of Ruminiclostridium and Oscillibacter decreased. CONCLUSIONS: Treatment with PWE can ameliorate hyperglycemic symptoms in STZ‐induced T1DM mice, and the anti‐diabetic effect of PWE was related to the amelioration of gut microbial structural disorder and the enrichment of functional bacteria. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Sacha inchi Plukenetia huayllabambana oil (SIPHO) was co-microencapsulated, by spray drying using gum arabic as a coating material, with antioxidant extracts of camu camu (Myrciaria dubia (HBK) McVaugh) (CCSE) and mango (Mangifera indica) (MSE) skins obtained by ultrasound– microwave-assisted extraction (UMAE). The physicochemical characteristics of the microcapsules, such as, particle size, morphology, and moisture, as well as the encapsulation efficiency, the fatty acid composition, and oxidative stability, were determined in order to select the best formulation for the design of functional powdered beverages. The formulation with the highest amounts of ω3 acids and polyphenols was used to prepare a functional powdered beverage that contained ω3 (52.74%), antioxidant activity (324.80 mg AAE/100 g powder), and acceptable sensory attributes. [ABSTRACT FROM AUTHOR]

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Sacha Inchi (Plukenetia Volubilis L.), SI, is the oleaginous plant of the Euphorbiaceous family originally cultivated in the Amazonian forest. It is traditionally appreciated and consumed as the healthful food. In vivo, in vitro and clinical studies have suggested the beneficial effects of SI for a variety of neuroprotection, dermatology, antidyslipidaemic, antioxidant and anti-inflammatory, antiproliferative and antitumor modulation activities. Many of these potential impacts are related to its bioactive compounds, particularly essential fatty acids, proteins and phytochemicals. However, there are some scientific evidences underlying the risk of toxicity associated with the high doses of SI seed oils. With the aforementioned, this review outlines a narrative review of SI, including its ethnobotanical components, phytochemistry profile, organoleptic and sensory evaluations. The essential development of its latest applications in the field of medicine, pharmacology, safety and toxicological issues, are laconically demonstrated. Moreover, the underlying challenges and upcoming prospective for the integration of SI use are detailed.

Sacha inchi (Plukenetia volubilis) seed oil, which is extracted from sacha inchi seeds, may possibly establish a nutritive source which prosperous of nutraceutical value. It is paramount to assess the oil production potential of industrial oilseeds for manufacturing applications. Roasting is a key procedure for preparing oils of plant origin, which leads to crucial changes in the oil quality. With the aim of evaluating new sources for the industrial production of edible oil, the effect of different temperatures (60, 80, 100, and 120 °C) and times (10, 20, and 30 min) of roasting as an important pretreatment was evaluated on the yield, physical-chemical and qualitative properties of cold-pressed sacha inchi seed oil. Results showed that the oil yield, acid value (AV), peroxide value (PV), p -anisidine value, and oil stability index (OSI) increased, whereas the iodine value (IV) and conjugated diene (CD) content decreased with treatment temperature and time. There were no obvious different in the fatty acid composition. Prolonged roasting temperature and time increased tocopherol, phytosterol, squalene, total phenolic content (TPC), and antioxidant activity. Current findings indicated that thermal processing may have positive effect towards the quality and nutritional content of sacha inchi seed oil. • Roasting significantly affected the physicochemical properties of sacha inchi seed oil. • Color intensity shifts towards yellow and magenta with increased roasting temperature and time. • Novel phenolic compounds were identified to clarify changes in antioxidant activity and oxidative stability mechanisms. [ABSTRACT FROM AUTHOR]

Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they can affect its rheological properties. The influence of the partial addition of peanut paste and Sacha Inchi on the rheological and functional properties of dark chocolate was evaluated. Cocoa beans, peanuts, and Sacha Inchi were refined in order to obtain the cocoa paste (PC), peanut paste (PM), and Sacha Inchi paste (PSI). Then, mixtures between 0 to 20% of PM and PSI were formulated, and the rheological properties were evaluated at 30, 40, and 50 °C; these were adjusted to mathematical models. Functional groups were identified by FTIR in ATR mode, and it was observed that the partial addition of PM and PSI did not show significant changes in the shear stress and apparent viscosity of the mixture, although they did show dependence on temperature. The Herschel–Bulkley model showed a better adjustment (R2 > 0.999), reporting behavior index values, n < 1.0, and indicating pseudo-plastic behavior for pastes and formulations. The yield limit τ y and the consistency index kH increased significantly with the addition of PM and PSI, but they decreased with increasing temperature. The activation energy show values between 13.98 to 18.74 kJ/mol, and it increased significantly with the addition of PM and PSI. Infrared analysis evidenced the presence of polyunsaturated fatty acids, coming mainly from PSI and PM. The addition of PM and PSI does not influence the rheological properties and allows for an increase in the content of polyunsaturated fatty acids. [ABSTRACT FROM AUTHOR]

Una de las problemáticas que el mercado de América Latina enfrenta es la escasez de recursos. La presente investigación tiene como objetivo analizar las condiciones que presenta el mercado de aceite vegetal proveniente de semillas oleaginosas, como el del Sacha Inchi, como producto alternativo al aceite de palma africana. La metodología utilizada está basada en un enfoque cuantitativo con alcances descriptivos, empleando una matriz de cálculo de la dinámica de apertura, cierre y supervivencia de empresas, para comprobar cuál de las variables como: Turbulencia, entrada bruta, salida bruta y entrada neta, incurren como condiciones de mercado para la demanda nacional del Sacha Inchi. El análisis de la dinámica sectorial permite medir niveles de incursión de nuevas empresas al sector agricultor de semillas, motivando a los microempresarios a adherir el Sacha Inchi a su producción. Se concluye que en el cantón La Concordia un 62,46% de empresas ingresan al sector durante los últimos 10 años con un promedio de vida de 8 años, siendo un sector atractivo para introducir la semilla de Sacha Inchi para la elaboración de aceite vegetal. Lo cual representaría un recurso alternativo para la actividad principal del cantón, como es la producción y siembra de palma africana.

Sacha inchi (Plukenetia volubilis Linneo) is an ancestral plant originating in the Amazon jungle that has been adopted as a food source due to its high nutritional value, which has gradually been recognized to have potential benefits for human health. Diverse prospective studies have evaluated the effect of consuming components from the plant, derivatives from its seeds, leaves and shell on preventing the risk of cardiovascular disease, chronic inflammatory disease, dermatitis and controlling tumor proliferation, especially given its recognized high content of essential fatty acids, phenolic compounds and vitamin E, showing antioxidant, hypolipidemic, immunomodulation and emollient activity, as well as the capacity to remove heavy metals from aqueous solutions. This review offers a complete description of the existing information on the use and biological activity of P. volubilis L., based on its essential lipid components and evidenced on its use in the field of human health, in prevention, therapeutic and nutritional contexts, along with industrial uses, making it a promising bioresource.

Sacha inchi oil (Plukenetia Volubilis Linneo) is a vegetable oil that has awaken great interest in Biodiesel production due to its inherent low crystallization temperature capacity because of high content on PUFAs (Polyunsaturated Fatty Acids). Present research proposed the manufacture of biodiesel using the oil through transesterification reactions, with a 5:1 v/v ratio of potassium methoxide. A physicochemical characterization of crude oil, and the biodiesel obtained was carried out according to international standards, as well as NTC 5444 national regulation. Parallel, a 45 days evaluation of the biodiesel oxidative stability when in contact with copper foil was carried out. Different mixtures of conventional diesel were handled in order to evaluate changes in its attributes. Obtained Biodiesel reaction efficiency was 59,72 %, such measurement being within the standard regulations parameters. Regarding the biodiesel stability, evidence of degradation was found in contact with copper foil, after 28 days. Similarly, it was evidenced that the best mixture to use was B20 (20 % sacha inchi biodiesel + 80 % diesel), because it did not show significant alteration on diesel properties, which could mean a reduction of negative effects in diesel engines. This work provides information about the production of biodiesel of desirable quality, from Sacha inchi oil, with low impact on diesel engines. [ABSTRACT FROM AUTHOR]

Background: Omega-3 DHA-enriched eggs provide the consumer with a value-added product that delivers a clear, functional benefit for an increasingly health conscious population. Human requires an omega-6: omega-3 ratio of 4:1. The typical Thai diet which use a lot of vegetable oil for cooking provides a dramatically high 20:1 ratio. Lowering this ratio may reduce the risk of many chronic diseases including cardiovascular disease, coronary heart disease, Alzheimer's disease and some cancers. A healthy omega-6:omega-3 ratio promotes the health benefits. The increased levels of DHA provides much needed nutrient essential to human brain functions e.g. brain activities. Aims and Objective: The purpose of this study was to study the Omega-3,6,9 concentration in raw and boiled eggs feeding with Plukenetia Volubilis residue. Materials and Methods: A sample was selected from raw and boiled eggs feeding with Plukenetia Volubilis residue. Results: The result showed that total level of Omega-3 with 37869.65 mg/100mL and Omega-6 with 38490.67 mg/100mL which was not much different in Plukenetia Volubilis oil. However total Omega-9 is only 8394.74 mg/100mL compared to 37869.65 (Omega-3) and 38490.67 (Omega-6) which is almost 5 times lower than Omega-3,6.In addition, the comparison of Omega-3,6,9 concentration between raw and boiled eggs from hen feeding by Plukenetia Volubilis Oil. The total level of Omega-3,6,9 in boiled eggs was higher than in raw eggs (Omega-3: 122.85 mg/100g (raw egg), 158.12 mg/100g (boiled eggs); Omega-6: 1479.18 mg/100g (raw egg), 1766.53 mg/100g (boiled eggs); Omega-9: 3009.16 mg/100g (raw egg), 3375.23 mg/100g (boiled eggs)). Conclusion: There is constantly growing demand from consumers for food products of superior health quality. We can increase the omega-3 content of eggs through the enrichment of the layers’ diet with Plukenetia Volubilis. However, the relationship of Plukenetia Volubilis residue in chicken egg is still needed for further study.

Sacha inchi seed oil is a promising substance for applications in food, pharmaceutical, and nutraceutical industries because of its valuable components, particularly omega-3. In this research, sacha inchi oil was extracted from the seed kernels using supercritical carbon dioxide (CO2) extraction compared with Soxhlet extraction. The influences of extraction time, type of solvents (hexane, ethanol, butanol, and i-propanol), and solvent volume on the oil yield and compositions were investigated in the Soxhlet. In the supercritical CO2 extraction, the effects of extraction time, temperature, and pressure were evaluated. The physicochemical properties of sacha inchi oils extracted with supercritical CO2 were characterized. Scanning electron microscopy (SEM) equipped with energy dispersive X-ray analysis (EDX), Fourier transform infrared (FTIR) spectroscopy, thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC) were also carried out. The results showed the advantage of using supercritical CO2 extraction to increase the omega-3 content in the extracted oil within a shorter extraction time. The omega-3 content of 46.08% was obtained from the supercritical CO2 extraction at 400 bar and 60 °C. Supercritical CO2 extraction is a safe and environmentally friendly method that yields a toxic-free oil.

Sacha inchi waste consists of residues (SR) and shells (SS) that are processed into liquid fuel using a traditional pyrolysis process. Pyrolysis was performed at a constant heating rate of 20 °C/min and nitrogen flow rate of 100 mL/min. Before the process took place, a preliminary TGA analysis was performed and the results revealed that the appropriate pyrolysis temperature and time allowed a variation of 250-450 °C and 10-50 min, respectively. The results showed that the pyrolysis oil yields of both SR and SS increased with increasing pyrolysis temperature and time. However, the pyrolysis oil yield of SR was significantly higher than that of SS because the main component of SR contains abundant carbon from saturated fatty acids. The ANOVA method shows that the SS model is more complex and examines more terms and interactions, whereas the SR model is simpler and focuses on fewer components, but still shows significant effects, especially through temperature. The nonsignificant p-value for time in the SR model suggests that time may not have the same influence as temperature on the dependent variable. The SS pyrolysis oil was consistent and resulted in a constant calorific value and flash point between 31.10 and 32.14 MJ/kg and 120 and 124 °C, respectively. However, decreasing the O/C atomic ratio of SR pyrolysis oil from 0.92 to 0.38 influenced the increasing calorific value from 36.66 to 38.75 MJ/kg, while the H/C atomic ratio of SR pyrolysis oil was close to 2.00. This suggests that its effectiveness maintains an alkene structure that can improve fuel efficiency. The molecular formulae of the SS pyrolysis oil were CH 16 N 0.04 O 7 and that of SR pyrolysis oil was CH 2.2 N 0.08 O 0.45 ., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

A deficit in protein intake can severely halt children growth, and is associated with both structural and functional pathologies of the brain, as well as increase the risk of contracting infectious diseases. Protein-enriched defatted meals from sacha inchi (Plukenetia volubilis) (sdSI) and chocho (Lupinus mutabilis) (sdCH) were obtained by a solvent defatting procedure. The concentration of protein was higher in sdSI (64%) than in sdCH (60%). Lysine and tryptophan were the limiting amino acid (AA) in each case. However, the AA profile of the protein meals met daily intake FAO requirements for adults, while their blends met the requirements for infants. The sdSI had an in vitro digestibility of 100. Regarding functional properties, sdSI presented higher values for water absorption index (3.5), emulsifying activity (56%), and foaming capacity (167%), while the sdCH had a slightly better oil absorption capacity (2.8). However, when mixing sdSI with sdCH some improvements in functional properties were observed. The nutritional and functional properties of the mixtures of meals can be used to develop protein-enriched foods and beverages. [ABSTRACT FROM AUTHOR]

El aceite de Sacha inchi (Plukenetia Volúbilis Linneo) es un aceite vegetal que ha despertado gran interés en la producción de Biodiesel por su baja temperatura de cristalización debido al alto contenido de PUFAs. En la presente investigación se produjo biodiesel a partir de este aceite, mediante reacciones de transesterificación, empleando una relación aceite: metóxido de sodio de 5:1 v/v. Se caracterizó fisicoquímicamente el aceite y biodiesel obtenido, según normas nacionales e internacionales y se comparó con lo estipulado en la NTC 5444. Igualmente, se evaluó la estabilidad oxidativa del biodiesel en contacto con lámina de cobre y, se realizó mezcla con diésel convencional, con objeto de evaluar alteración de las propiedades del mismo. Se observó, que el rendimiento de la reacción fue inferior al 60%, sin embargo, los parámetros evaluados se encontraron en los rangos indicados en la norma. De igual manera se concluye que el aceite de Sacha inchi puede ser utilizado en mezcla con diésel para la fabricación de biocombustibles en la proporción de 20% aceite de sacha inchi + 80% diésel (B20), sin que haya alteración de las propiedades del diésel y sin que se afecte negativamente los motores que funcionan a partir de este combustible.