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Título : Chemical composition, oxidative stability and antioxidant capacity of oil extracted from roasted seeds of Sacha-inchi (Plukenetia volubilis L.)
Autor : Cisneros Zevallos, Fausto Humberto
Arana, Adrián
Paredes, Daniel
Palabras clave : Sacha inchi
Plukenetia volubilis
Semillas oleaginosas
Ácidos grasos
Maní del Inca
Aceites vegetales
Fecha de publicación : 2014
Editorial : American Chemical Society
Citación : Cisneros, F. H., Paredes, D., Arana, A., & Cisneros-Zevallos, L. (2014). Chemical composition, oxidative stability and antioxidant capacity of oil extracted from roasted seeds of Sacha-Inchi (Plukenetia volubilis L.). Journal of agricultural and food chemistry, 62(22), 5191-5197.
Resumen : The effect of roasting of Sacha-inchi (Plukenetia volubilis L.) seeds on the oxidative stability and composition of its oil was investigated. The seeds were subjected to light, medium and high roasting intensities. Oil samples were subjected to high-temperature storage at 60 °C for 30 days and evaluated for oxidation (peroxide value and p-anisidine), antioxidant activity (total phenols and DPPH assay), and composition (tocopherol content and fatty acid profile). Results showed that roasting partially increased oil oxidation and its antioxidant capacity, slightly decreased tocopherol content, and did not affect the fatty acid profile. During storage, oxidation increased for all oil samples, but at a slower rate for oils from roasted seeds, likely due to its higher antioxidant capacity. Also, tocopherol content decreased significantly, and a slight modification of the fatty acid profile suggested that α-linolenic acid oxidized more readily than other fatty acids present.
URI : http://dx.doi.org/10.1021/jf500936j
http://repositorio.usil.edu.pe/handle/123456789/1556
ISSN : 1520-5118
Aparece en las colecciones: Artículos Académico-científicos

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