TY - JOUR
T1 - Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present in Plukenetia huayllabambana Seed
AU - Chirinos, Rosana
AU - Zorrilla, Daniela
AU - Aguilar-Galvez, Ana
AU - Pedreschi, Romina
AU - Campos, David
N1 - Publisher Copyright:
© 2016 Rosana Chirinos et al.
PY - 2016
Y1 - 2016
N2 - The effect of roasting of Plukenetia huayllabambana seeds on the fatty acids, tocopherols, phytosterols, and phenolic compounds was evaluated. Additionally, the oxidative stability of the seed during roasting was evaluated through free fatty acids, peroxide, and p-anisidine values in the seed oil. Roasting conditions corresponded to 100, 120, 140, and 160°C for 10, 20, and 30 min, respectively. Results indicate that roasting temperatures higher than 120°C significantly affect the content of the studied components. The values of acidity, peroxide, and p-anisidine in the sacha inchi oil from roasted seeds increased during roasting. The treatment of 100°C for 10 min successfully maintained the evaluated bioactive compounds in the seed and quality of the oil, while guaranteeing a higher extraction yield. Our results indicate that P. huayllabambana seed should be roasted at temperatures not higher than 100°C for 10 min to obtain snacks with high levels of bioactive compounds and with high oxidative stability.
AB - The effect of roasting of Plukenetia huayllabambana seeds on the fatty acids, tocopherols, phytosterols, and phenolic compounds was evaluated. Additionally, the oxidative stability of the seed during roasting was evaluated through free fatty acids, peroxide, and p-anisidine values in the seed oil. Roasting conditions corresponded to 100, 120, 140, and 160°C for 10, 20, and 30 min, respectively. Results indicate that roasting temperatures higher than 120°C significantly affect the content of the studied components. The values of acidity, peroxide, and p-anisidine in the sacha inchi oil from roasted seeds increased during roasting. The treatment of 100°C for 10 min successfully maintained the evaluated bioactive compounds in the seed and quality of the oil, while guaranteeing a higher extraction yield. Our results indicate that P. huayllabambana seed should be roasted at temperatures not higher than 100°C for 10 min to obtain snacks with high levels of bioactive compounds and with high oxidative stability.
UR - http://www.scopus.com/inward/record.url?scp=84973460266&partnerID=8YFLogxK
U2 - 10.1155/2016/6570935
DO - 10.1155/2016/6570935
M3 - Article
AN - SCOPUS:84973460266
VL - 2016
JO - Journal of Chemistry
JF - Journal of Chemistry
SN - 2090-9063
M1 - 6570935
ER -