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

dc.contributor.author Ramos Escudero, Fernando
dc.contributor.author Muñoz, Ana María
dc.contributor.author Ramos Escudero, Mónica
dc.contributor.author Viñas Ospino, Adriana
dc.contributor.author Morales Millán, M. T.
dc.contributor.author García Asuero, Agustín
dc.date.accessioned 2019-08-12T21:25:16Z
dc.date.available 2019-08-12T21:25:16Z
dc.date.issued 2019
dc.description.abstract Sacha 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-review Revisado por pares es_ES
dc.format application/pdf es_ES
dc.identifier.doi 10.1007/s13197-019-03938-9
dc.identifier.issn 0022-1155
dc.identifier.journal Journal of Food Science and Technology es_ES
dc.identifier.uri https://repositorio.usil.edu.pe/handle/usil/9112
dc.identifier.uri http://dx.doi.org/10.1007/s13197-019-03938-9
dc.language.iso spa es_ES
dc.publisher Springer India es_ES
dc.relation.ispartof Journal of Food Science and Technology
dc.rights info:eu-repo/semantics/embargoedAccess es_ES
dc.source Universidad San Ignacio de Loyola es_ES
dc.source Repositorio Institucional - USIL es_ES
dc.subject Chromatographic analysis es_ES
dc.subject Classification (of information) es_ES
dc.subject K-means clustering es_ES
dc.subject Linoleic acid es_ES
dc.subject Oils and fats es_ES
dc.subject Palmitic acid es_ES
dc.title Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols es_ES
dc.type info:eu-repo/semantics/article es_ES
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