Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present in Plukenetia huayllabambana Seed

Rosana Chirinos, Daniela Zorrilla, Ana Aguilar-Galvez, Romina Pedreschi, David Campos

Research output: Contribution to journalArticlepeer-review

15 Scopus citations

Abstract

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.

Original languageEnglish
Article number6570935
JournalJournal of Chemistry
Volume2016
DOIs
StatePublished - 2016
Externally publishedYes

Fingerprint

Dive into the research topics of 'Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present in Plukenetia huayllabambana Seed'. Together they form a unique fingerprint.

Cite this