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Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols

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dc.contributor.authorRamos Escudero, Fernando
dc.contributor.authorMuñoz, Ana María
dc.contributor.authorRamos Escudero, Mónica
dc.contributor.authorViñas Ospino, Adriana
dc.contributor.authorMorales Millán, M. T.
dc.contributor.authorGarcía Asuero, Agustín
dc.date.accessioned2019-08-12T21:25:16Z
dc.date.available2019-08-12T21:25:16Z
dc.date.issued2019
dc.description.abstractSacha inchi oil (SIO) is one of the largest vegetable oil exports in Peru, used for consumption, in the food industry, cosmetics, and pharmaceuticals; it represents a significant economic income for producers. This study addresses the characterization and quantification of fatty acids, tocopherols, sterols, and alcohols of commercial Sacha inchi oils from Peru. Some of the SIO samples received had a high substance consistency, while others differed in the compounds studied. The results showed that some of the commercialized oils present high levels of γ-tocopherol and δ-tocopherol, while other samples had variable fatty acid compositions; especially in α-linolenic, linoleic, oleic and palmitic acids. Fourteen sterols and eleven alcohols were identified (β-sitosterol, stigmasterol, campesterol, Δ5-avenasterol, triterpene alcohol, lanosterol isomer 1 and cycloartenol) being the major components. Some SIO samples presented the following ratios: The δ-tocopherol/γ-tocopherol ratio was 0.33–0.81, ω-6/ω-3 ratio was 0.77 and a stigmasterol/campesterol ratio of 3.13. The presence of brassicasterol in some commercial oils indicates the addition of rapeseed or canola oil. Tocopherols, fatty acids, sterols and alcohol data provided a classification of SIO samples, by an efficient k-means clustering algorithm analysis. The ANOVA found significant differences between clusters for palmitic acid, oleic acid, γ-tocopherol, δ-tocopherol, campesterol and stigmasterol; these compounds could be used as markers of authenticity in commercial Sacha inchi oils.es_ES
dc.description.peer-reviewRevisado por pareses_ES
dc.formatapplication/pdfes_ES
dc.identifier.doi10.1007/s13197-019-03938-9
dc.identifier.issn0022-1155
dc.identifier.journalJournal of Food Science and Technologyes_ES
dc.identifier.urihttps://hdl.handle.net/20.500.14005/9112
dc.identifier.urihttp://dx.doi.org/10.1007/s13197-019-03938-9
dc.language.isospaes_ES
dc.publisherSpringer Indiaes_ES
dc.relation.ispartofJournal of Food Science and Technology
dc.rightsinfo:eu-repo/semantics/embargoedAccesses_ES
dc.sourceUniversidad San Ignacio de Loyolaes_ES
dc.sourceRepositorio Institucional - USILes_ES
dc.subjectChromatographic analysises_ES
dc.subjectClassification (of information)es_ES
dc.subjectK-means clusteringes_ES
dc.subjectLinoleic acides_ES
dc.subjectOils and fatses_ES
dc.subjectPalmitic acides_ES
dc.titleCharacterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcoholses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dspace.entity.typePublication
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