No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Sacha Inchi (Plukenetia volubilis L.) Nut Oil and Its Therapeutic and Nutritional Uses
Abstract
This chapter explores the therapeutic and nutritional usage of sacha inchi nut oil and its applications in health and disease prevention. It was found that the oil contains remarkably high contents of α-linoleic acid and linolic acid. Sacha inchi oil is therefore classified as an edible oil with the highest proportion of unsaturated fatty acids. As the oil also has a high content of γ- and δ-tocopherols, it is, despite its high proportion of unsaturated fatty acids, comparably stable against oxidation. Furthermore, vitamins A and E, and phytosterols, mainly stigmasterol, campesterol, and {increment}5-avenasterol have also been identified. Medicinal applications of the seeds and the oil have been discussed for a variety of diseases. Besides their cholesterol- and blood-pressure-lowering properties, it is also presumed that health improvements can be obtained in diabetes, arthritis, and even in the case of certain psychological disorders and cancers. Due to its high contents of omega-3, omega-6, and omega-9 fatty acids, the oil is used in medical and cosmetic applications. Despite relatively high tocopherol concentrations, the oil is comparatively stable against oxidation. Prospective fields of application are coronary heart disease, arthritis, diabetes, ADHD, and inflammatory skin diseases.
... Currently SI seeds are being industrialized to obtain oil (rich in omega-3 and -6) [2]. Due to its high content of omega-3, omega-6, and omega-9 fatty acids, this oil is used in medical and cosmetic applications [10]. ...
... and good phenolic compounds [5]. The seeds of SI are rich in αlinolenic acid (ALA) (an omega-3 fatty acid) [10,11,17] so it is classified as a vegetable oil with the highest proportion of unsaturated fatty acids [10]. The protein content and all essential amino acids contained in SI seeds are sufficient when compared to the FAO/WHO recommended pattern for adult humans and are easily digested [16]. ...
... and good phenolic compounds [5]. The seeds of SI are rich in αlinolenic acid (ALA) (an omega-3 fatty acid) [10,11,17] so it is classified as a vegetable oil with the highest proportion of unsaturated fatty acids [10]. The protein content and all essential amino acids contained in SI seeds are sufficient when compared to the FAO/WHO recommended pattern for adult humans and are easily digested [16]. ...
The search for natural, functional, and healthy products based on local knowledge continues, such as sacha inchi (SI) or Plukenetia volubilis L. (Euphorbiaceae). This plant has long been used by the Icha tribe in Peru because it has a high protein and vegetable oil content. This study aims to explain the potential use of SI as a food ingredient or traditional medicine. The method used in the study is library research using data obtained online at Google Scholar using the keywords sacha inchi, P. volubilis and uses P. volubilis. The SI is an indigenous Peruvian plant that has been cultivated in various parts of the world, including Indonesia. The nutritional value of SI is so high that it is considered a "super food" because it is high in polyunsaturated oils, high quality protein, essential amino acids, dietary fiber, minerals, tocopherols, phytosterols, and phenolic compounds. The seeds of P. volubilis are used for various anti-oxidants, anti-cancer, anti-hypercholesterolemia, anti-hypertensive and anti-microbial properties. The proportion of unsaturated fatty acids in SI seeds is high, including ϒ and δ-tocopherol, but is relatively stable against oxidation, so storage needs to be developed. The SI seeds have the potential to be developed as a nutraceutical, namely healthy food, especially to overcome cholesterol and hypertension.
... These unsaturated fatty acids are also important for the development of aquatic organisms, and are the main source of high amounts of unsaturated fatty acids for humans. Other bioactive compounds have also been observed in SI oil, such as carotenes [15], polyphenolic compounds [15,16], tocopherols [15,17,18], and phytosterols [18]. For all these reasons, SI seeds should be considered as an important dietary source of health-promoting phytochemicals [15]. ...
... These unsaturated fatty acids are also important for the development of aquatic organisms, and are the main source of high amounts of unsaturated fatty acids for humans. Other bioactive compounds have also been observed in SI oil, such as carotenes [15], polyphenolic compounds [15,16], tocopherols [15,17,18], and phytosterols [18]. For all these reasons, SI seeds should be considered as an important dietary source of health-promoting phytochemicals [15]. ...
A feeding trial was carried out on a shrimp farm located in the Santa Rosa province of El Oro, Ecuador, with four isonitrogenous and isolipidic experimental diets, designed with increasing levels of substitution of fish meal by P. voluvilis, (D-0), 15% (D-15), 25% (D-25), and 50% (D-50). The obtained results indicated that the 50% replacement with P. volubilis in practical diets had no noticeable negative effects on the growth performance of L. vanameii juveniles. The total weight of shrimps fed with 25% and 50% diets (16.04 g and 16.72 g, respectively) and the abdomen weight (10.32 g) of shrimps fed with the D-50 diet were high, with significant differences regarding those fed with the D-0 diet. No adverse effects on muscle composition were found. Significant differences were observed only in groups D-25 (for chymotrypsin) and D-50 (chymotrypsin and alkaline protease). Trypsin and amylase activity was not affected by the inclusion of P. volubilis. The results of this experiment indicated that P. volubilis cake is a possible alternative to fish meal in shrimp feeding; however, it should be studied in more depth to establish the maximum replacement percentage and to identify the adequate treatments to eliminate antinutritional factors.
... Sacha inchi, known as "sacha peanut, mountain peanut, or Inca peanut," is a native species of South America and is also being increasingly cultivated in northern Thailand and the Greater Mekong Sub-region [12]. This crop is produced mainly for human consumption rather than bioenergy purposes as its seeds are rich in protein, fatty acids (e.g., omega-3 and omega-6), and oil (30-60%) [12][13][14]. Sacha inchi oil has been renowned mostly for its nutritive and pharmaceutical values [12][13][14], and only a few studies reveal its potential for biofuel production [15,16]. A plant's rhizosphere is well recognized as an energetic zone where the plant communicates and interacts with abundant microbes using phytochemicals in the form of root exudates [17][18][19][20][21][22][23][24]. ...
... This crop is produced mainly for human consumption rather than bioenergy purposes as its seeds are rich in protein, fatty acids (e.g., omega-3 and omega-6), and oil (30-60%) [12][13][14]. Sacha inchi oil has been renowned mostly for its nutritive and pharmaceutical values [12][13][14], and only a few studies reveal its potential for biofuel production [15,16]. A plant's rhizosphere is well recognized as an energetic zone where the plant communicates and interacts with abundant microbes using phytochemicals in the form of root exudates [17][18][19][20][21][22][23][24]. ...
Nowadays, oil crops are very attractive both for human consumption and biodiesel production; however, little is known about their commensal rhizosphere microbes. In this study, rhizosphere samples were collected from physic nut and sacha inchi plants grown in several areas of Thailand. Rhizobacteria, cultivable in nitrogen-free media, and arbuscular mycorrhizal (AM) fungi were isolated and examined for abundance, diversity, and plant growth-promoting activities (indole-3-acetic acid (IAA) and siderophore production, nitrogen fixation, and phosphate solubilization). Results showed that only the AM spore amount was affected by plant species and soil features. Considering rhizobacterial diversity, two classes-Alphaproteobacteria (Ensifer sp. and Agrobacterium sp.) and Gammaproteobacteria (Raoultella sp. and Pseudomonas spp.)-were identified in physic nut rhizosphere, and three classes; Actinobacteria (Microbacterium sp.), Betaproteobacteria (Burkholderia sp.) and Gammaproteobacteria (Pantoea sp.) were identified in the sacha inchi rhizosphere. Considering AM fungal diversity, four genera were identified (Acaulospora, Claroideoglomus, Glomus, and Funneliformis) in sacha inchi rhizospheres and two genera (Acaulospora and Glomus) in physic nut rhizospheres. The rhizobacteria with the highest IAA production and AM spores with the highest root-colonizing ability were identified, and the best ones (Ensifer sp. CM1-RB003 and Acaulospora sp. CM2-AMA3 for physic nut, and Pantoea sp. CR1-RB056 and Funneliformis sp. CR2-AMF1 for sacha inchi) were evaluated in pot experiments alone and in a consortium in comparison with a non-inoculated control. The microbial treatments increased the length and the diameter of stems and the chlorophyll content in both the crops. CM1-RB003 and CR1-RB056 also increased the number of leaves in sacha inchi. Interestingly, in physic nut, the consortium increased AM fungal root colonization and the numbers of offspring AM spores in comparison with those observed in sacha inchi. Our findings proved that AM fungal abundance and diversity likely rely on plant species and soil features. In addition, pot experiments showed that rhizosphere microorganisms were the key players in the development and growth of physic nut and sacha inchi.
... It is native in tropical South America, some of the Windward Islands in the Caribbean, and cultivated commercially in South East Asia. The oil derived from the sacha inchi nut has been reported to contain a variety of unsaturated fatty acids, γ-, and δ-tocopherols, and traditionally used by indigenous people for cosmetic purposes, treating rheumatic problems and aching muscles for centuries [6]. ...
Plukenetia volubilis Linneo (P. volubilis), or Sacha inca, is an oleaginous plant from the Euphorbiaceae family. The presence of terpenoids, saponins, tannins, glycosides, phytosterols, and phenolic compounds in the ethanol extracts of P. volubilis L leaves has been reported, showing a range of bioactivities including antimicrobial, anti-inflammatory, antioxidant, and analgesia. However, the safety of this plant has not yet been reported explicitly. This study thus is aimed at evaluating the toxicity of the ethanol extract of P. volubilis leaves (EtPV) by acute and subchronic toxicity tests in Swiss albino mice following standard procedures set by The Organization for Economic Cooperation and Development (OECD) with slight modifications. In the acute toxicity test, the treatment groups were administered orally with the EtPV at doses of 1000, 3000, 5000, and 7000 mg/kg body weight in small fractions during 16 hours, and the mice were then observed in 14 consecutive days. In the subchronic toxicity study, the EtPV was given at doses of 100, 300, 500, and 700 mg/kg body weight for 90 days. Changes in behavior, mortality rate, and body and the weights of vital organs, hematology, clinical biochemistry, urine analysis, and histologic morphology were evaluated. The acute toxicity study showed that the EtPV causes no sign of toxicity or mortality. The hematological, biochemical and urine analyses, changes in the weight of the body and vital organs (heart, liver and kidney), and histopathological analyses of organs indicated no evidence of toxicity at any doses. It was also revealed that oral administration of EtPV is safe at the oral doses set by acute and subchronic toxicity tests, and the oral lethal dose for the EtPV is higher than 7000 mg/kg. This study is the first to confirm the safety of P. volubilis leaf ethanol extract, and as a result, encouraging further investigation to examine EtPV potential for traditional medicine.
... Sacha inchi (Plukenetia volubilis Linneo), from the Euphorbiaceae family, also known as inca peanut, wild peanut, or sacha peanut, is generally cultivated in many regions of the Peruvian Amazon [1]. Sacha inchi has significant potential economic value in cosmetic, pharmaceutical, and food industries, and has recently been introduced as an alternative crop in Thailand. ...
Sacha inchi seeds are abundant in nutrients such as linolenic acids and amino acids. Germination can further enhance their nutritional and medicinal value; however, germination time is positively correlated with off-flavor in germinated seeds. This study investigated the changes in the metabolite and flavor profiles and evaluated the nutritional quality of sacha inchi seeds 8 days after germination (DAG). We also determined their phenolic content and antioxidant activity. We used gas chromatography equipped with a flame ionization detector (GC-FID) and gas chromatography–mass spectrometry (GC-MS) and identified 63 metabolites, including 18 fatty acid methyl esters (FAMEs). FAMEs had the highest concentration in ungerminated seeds, especially palmitic, stearic, linoleic, linolenic, and oleic acids. Amino acids, total phenolic compounds (TPCs), and antioxidant activity associated with health benefits increased with germination time. At the final germination stage, oxidation products were observed, which are associated with green, beany, and grassy odors and rancid and off-flavors. Germination is a valuable processing step to enhance the nutritional quality of sacha inchi seeds. These 6DAG or 8DAG seeds may be an alternative source of high-value-added compounds used in plant-protein-based products and isolated protein.
... A by-product in the oiling extract process of SI is the pressed cake, the yield of this cake can reach amounts of more than 50% according to the extraction method used (Rawdkuen et al., 2016), for example, in a cold press extraction, the yield of the cake is around 68% (Valdiviezo et al., 2019). In the seed, the percentage of protein is approximately 33%, compared to others oilseeds, is relatively high (Hanssen and Markus, 2011) , and this percentage is better in the pressed cake with an approximate value of 59% (Ruiz, 2013), the aminoacidic composition in the SI protein could reach or exceed the recommended amino acid scoring patterns by FAO ( FAO, 2013), the SI press cake could give us a good contribution, especially in quality protein (Vásquez, 2017). ...
Sacha inchi seed (Plukenetia volubilis) has long been used for its high protein content and for its essential fatty acids (omega 3, 6 and 9). After obtaining the oil, a by-product called dry cake is generated, recent studies have shown that this cake, which is generally wasted, has a high protein content. In this investigation, the residue from the oil extraction from the Sacha Inchi seed was used, this dried cake was subjected to several treatments (dehydration, grinding and sieving) to obtain ine lour. To this product, chemical physical analyzes were performed (moisture, proteins, lipids and ashes), microbiological (microorganisms and mycotoxins) and amino acid pro ile. The lour had 47% of proteins, 10% of lipid fraction and 20% of iber, the microbiological result showed that there was no presence of microorganisms due to bad manipulation or pathogens (E. coli), no presence of mycotoxins (furosin, ochratoxin and zearalenone), the most interesting result was found in the amino acid pro-ile, the total amount of non-essential amino acids present in the lour was 601.32 g.kg −1 , while in essential amino acids the presence of threonine, valine, leucine and phenylalanine (77, 35, 40 and 50 g.kg −1 respectively). These results allow us to determine that sacha inchi seed can not only provide its bene its with its oil, dry cake represents an interesting unconventional raw material because of its high protein content and can be used in the food industry to enrich different food products low in this macromolecule.
... Unfortunately, studies of medicinal applications and possible benefits of consumption are limited. However, Hanssen and Schmitz-Hübsch (2011) suggest a number of possible future applications for medical purposes, including treatment of arthritis and patients with ADHD, and mentions potential cholesterol and blood pressure lowering properties as an effect of the high content of PUFAs. Further, recommendation of consumption of P. volubilis products in the diet may aid in the prevention of cardiovascular disease in Latin America (Alayón and Echeverri 2016), while providing an option for rural development as an alternative crop to, e.g., coca (Eryhroxylum coca Lam.). ...
Main conclusion:
The underutilized, oleaginous crop Plukenetia volubilis L. has a remarkable lipid composition and a large potential for further domestication, alleviation of malnutrition, and integration into sustainable food production systems. Current global challenges include climate change, increasing population size, lack of food security, malnutrition, and degradation of arable lands. In this context, a reformation of our food production systems is imperative. Underutilized crops, or orphan crops, can provide valuable traits for this purpose, e.g., climate change resilience, nutritional benefits, cultivability on marginal lands, and improvement of income opportunities for smallholders. Plukenetia volubilis L. (Euphorbiaceae)-sacha inchi-is a 'lost crop' of the Incas native to the Amazon basin. Its oleaginous seeds are large, with a high content of ω-3, and -6 fatty acids (ca. 50.5, and 34.1%, of the lipid fraction, respectively), protein, and antioxidants. Culinarily, the seeds are nut-like and the crop has been associated with humans since Incan times. Research has particularly been undertaken in seed biochemistry, and to some extent in phylogeny, genetics, and cultivation ecology, but attention has been unevenly distributed, causing knowledge gaps in areas such as ethnobotany, allergenicity, and sustainable cultivation practices. Recently, seed size evolution and molecular drivers of the fatty acid synthesis and composition have been studied, however, further research into the lipid biosynthesis is desirable. Targeted breeding has not been undertaken but might be especially relevant for yield, sensory qualities, and cultivation with low environmental impact. Similarly, studies of integration into sustainable management systems are of highest importance. Here, present knowledge on P. volubilis is reviewed and a general framework for conducting research on underutilized crops with the aim of integration into sustainable food production systems is presented.
... El aceite (mezclado con harina) es usado con fines cosméticos por mujeres de las tribus Mayoruna, Campas, Huitotas, Shipibas, Yaguas y Bora. También se ha usado médicamente en el tratamiento de problemas reumáticos y dolores musculares (Hanssen & Schmitz-Hübsch, 2011). ...
Se evaluó y se comparó la composición química y actividad antioxidante de tres especies de semillas de sacha inchi (Plukenetia voluvilis, Plukenetia carolis-vegae y Plukenetia huayllabambana). Se realizaron los análisis de composición proximal, análisis de micro y macro nutrientes, propiedades fisicoquímicas y composición de ácidos grasos de los aceites, y la evaluación de la actividad antioxidante mediante los métodos de DPPH y ABTS. Los resultados mostraron una similitud entre P. carolis-vegae y P. huayllabambana, estas especies presentaron un alto contenido de aceites (49,28 y 48,82 %, respectivamente) en comparación con P. voluvilis (34,23%). Las tres especies presentaron similar perfil de ácidos grasos siendo el ácido linolénico (omega-3) el mayoritario (48,32-58,71%). En el contenido de minerales el potasio fue el mineral más predominante en P. carolis-vegae y P. huayllabambana (686,04 y 710,69 mg/100g, respectivamente), a diferencia de P. voluvilis que fue el calcio (237,92 m/100g). P. carolis-vegae fue la especie que presentó mayor actividad antioxidante (DPPH 2,30 µmol TE/g, ABTS 3,38 µmol TE/g) correlacionándose con su contenido de fenoles totales (3,85 mg AG/100g). Estos resultados nos indican que P. carolis-vegae también pudiera ser aprovechado por la industria alimenticia y farmacéutica como lo es P. voluvilis, debido a que presenta buenas propiedades nutricionales.
... Thus far, most studies on Sacha Inchi have dealt with plant development and physiology [27][28][29], the characterization of seed oil [3,6,8], in vitro regeneration systems [30], and potential applications in biofuel production [31] and in cosmetic, pharmaceutical, and food industries [7,[32][33][34]. However, the genetic information and molecular mechanisms underlying ALA metabolism in Sacha Inchi have rarely been studied, especially absence of a genome. ...
Background:
Sacha Inchi (Plukenetia volubilis L.), which belongs to the Euphorbiaceae, has been considered a new potential oil crop because of its high content of polyunsaturated fatty acids in its seed oil. The seed oil especially contains high amounts of α-linolenic acid (ALA), which is useful for the prevention of various diseases. However, little is known about the genetic information and genome sequence of Sacha Inchi, which has largely hindered functional genomics and molecular breeding studies.
Results:
In this study, a de novo transcriptome assembly based on transcripts sequenced in eight major organs, including roots, stems, shoot apexes, mature leaves, male flowers, female flowers, fruits, and seeds of Sacha Inchi was performed, resulting in a set of 124,750 non-redundant putative transcripts having an average length of 851 bp and an N50 value of 1909 bp. Organ-specific unigenes analysis revealed that the most organ-specific transcripts are found in female flowers (2244 unigenes), whereas a relatively small amount of unigenes are detected to be expressed specifically in other organs with the least in stems (24 unigenes). A total of 42,987 simple sequence repeats (SSRs) were detected, which will contribute to the marker assisted selection breeding of Sacha Inchi. We analyzed expression of genes related to the α-linolenic acid metabolism based on the de novo assembly and annotation transcriptome in Sacha Inchi. It appears that Sacha Inchi accumulates high level of ALA in seeds by strong expression of biosynthesis-related genes and weak expression of degradation-related genes. In particular, the up-regulation of FAD3 and FAD7 is consistent with high level of ALA in seeds of Sacha Inchi compared with in other organs. Meanwhile, several transcription factors (ABI3, LEC1 and FUS3) may regulate key genes involved in oil accumulation in seeds of Sacha Inchi.
Conclusions:
The transcriptome of major organs of Sacha Inchi has been sequenced and de novo assembled, which will expand the genetic information for functional genomic studies of Sacha Inchi. In addition, the identification of candidate genes involved in ALA metabolism will provide useful resources for the genetic improvement of Sacha Inchi and the metabolic engineering of ALA biosynthesis in other plants.
... Interestingly, the oil from the cold-pressed seeds is well known for being healthy because of its high essential fatty acid levels, including ω-3 and ω-6, measured at approximately 47-51% and 34-37%, respectively (Fanali et al., 2011). Furthermore, Inca peanut oil has the highest amount of ω-6 compared to olive, soy, maize, and sunflower oils (Hanssen & Schmitz-Hübsch, 2011). It has been proven that Inca peanut oil is not only safe but also could increase HDL cholesterol in humans (Gonzales & Gonzales, 2014). ...
Plukenetia volubilis or Inca peanut is a promising plant with high economic value. Its seeds can be pressed for oil production or roasted and served as a snack, while the dried leaves can be used to make a kind of tea. Although the oil from the cold‐pressed seeds has been proven to be safe for human consumption, little information is known about the other parts of the plant regarding safety. Thus, the aim of this study was to investigate the naturally occurring phytotoxins, including saponins, total alkaloids, and lectins in fresh and roasted Inca peanut seeds and leaves. In addition, cytotoxicity on several normal cell types including human peripheral blood mononuclear cells, human embryonic kidney cells, human hepatic stellate cells, and mouse fibroblasts as well as in vivo mutagenic properties was studied. This study showed that fresh Inca peanut seeds and leaves contain saponins, alkaloids, and lectins. However, roasting enables the reduction in alkaloids, saponins, and possibly lectins, suggesting that these phytotoxins become unstable under heat. Furthermore, Inca peanut seeds and leaves, especially after roasting, are safe to a variety of normal cell lines and do not induce DNA mutations in Drosophila expressing high biotransformation system. In conclusion, the data in this study indicated that high and chronic consumption of fresh seeds and leaves should be avoided. Heat processing should be applied before the consumption of Inca peanut seeds and leaves in order to reduce phytotoxins and potential health risks. • Fresh Inca peanut seeds and leaves contain saponins, alkaloids, and lectins.• Roasting enables the reduction in the phytotoxins.• Roasted seeds and leaves contain low amount of the toxins and are safe to a variety of normal cell lines and do not induce DNA mutations in vivo.
... P. volubilis seeds contain 25-27% protein and 41-54% oil, which comprises approximately 90% unsaturated fatty acids (oleic, linoleic, linolenic) and is rich in vitamins E and A (Chirinos et al., 2013;Gutierrez et al., 2011;Niu et al., 2014). P. volubilis oil has great potential economic value in cosmetic, pharmaceutical, and food industries (Chirinos et al., 2013;Hanssen and Schmitz-Huebsch, 2011). Wang et al. (2012) reported the transcriptome analysis of Sacha inchi seeds at the initial and fast oil accumulation stages, and identified 397 unigenes associated with the biosynthesis of fatty acids. ...
Plukenetia volubilis is a promising oilseed crop due to its seeds being rich in unsaturated fatty acids, especially alpha-linolenic acid. P. volubilis is monoecious, with separate male and female flowers on the same inflorescence. We previously reported that male flowers were converted to female flowers by exogenous cytokinin (6-benzyladenine, 6-BA) treatment in P. volubilis. To identify candidate genes associated with floral sex differentiation of P. volubilis, we performed de novo transcriptome assembly and comparative analysis on control male inflorescence buds (MIB) and female inflorescence buds (FIB) induced by 6-BA using Illumina sequencing technology. A total of 57,664 unigenes with an average length of 979 bp were assembled from 104.1 million clean reads, and 45,235 (78.45%) unigenes were successfully annotated in the public databases. Notably, Gene Ontology analyses revealed that 4193 and 3880 unigenes were enriched in the categories of reproduction and reproductive processes, respectively. Differential expression analysis identified 1385 differentially expressed unigenes between MIB and FIB, of which six unigenes related to cytokinin and auxin signaling pathways and 16 important transcription factor (TF) genes including MADS-box family members were identified. In particular, several unigenes encoding important TFs, such as homologs of CRABS CLAW, RADIALIS-like 1, RADIALIS-like 2, HECATE 2, WUSCHEL-related homeobox 9, and SUPERMAN, were expressed at higher levels in FIB than in MIB. The expression patterns of the 36 selected unigenes revealed by transcriptome analysis were successfully validated by quantitative real-time PCR. This study not only provides comprehensive gene expression profiles of P. volubilis inflorescence buds, but also lays the foundation for research on the molecular mechanism of floral sex determination in P. volubilis and other monoecious plants.
... The nutritional composition of sacha inchi is characterized by high levels of essential fatty omega 3 (ω-3) and omega 6 (ω-6),), which have been documented to have effects on the human health by preventing various diseases like arthritis , coronary heart disease , diabetes, hypertension , attention deficit hyperactivity, and inflammatory skin diseases. (Hanssen and Schmitz-Hübsch, 2011) (Gogus and Smith, 2010), according to this context , the use of almonds extracted from the seeds of Sacha inchi has a high potential for nutraceuticals industry (Guillén et al., 2003). ...
The polyunsaturated fatty acids of Sacha Inchi seeds are important in the development of food products with healthy and nourishing properties. The aim of this study was to evaluate the effect of Sacha Inchi (Plukenetia volubilis L) on a prototype convenience food. The nutritional composition and sensory acceptance was evaluated using a completely randomized experimental design. Fixed effect- balanced factorial multiple correspondence analyses were used for the different treatments. Four formulations were developed for the prototype type setting (F0, F5, F7.5 and F10) using Sacha Inchi almonds characterized according to their nutritional composition. The fatty acid composition of the total lipids of the seed was determined by gas chromatography. In the food draft type, sensory parameters such as color, odor, flavor and texture in all treatments were evaluated. The results obtained showed a content polyunsaturated fatty acids of 33.74% in the seed. In addition, the acceptance of sensory parameters evaluated by consumers in the draft prototype was greater tan 80%. It was observed that lipid content increased up to 3 times and the content of polyunsaturated fatty acids, 4 times in the treatment of F10 with regard to white F0. About 10% almond Sacha Inchi can be effectively incorporated into draft products with suitable timing sensory characteristics and nutritional value, thus, allowing the foods declared under the Colombian law as a high and good source of omega
3.
... The protein content of the seeds is also relatively high (ca. 33%) with the main component being 3 S storage protein, a water soluble albumin (Hanssen & Schmitz-Hubsch, 2011), which potentially could have promising applications in the food and pharmaceutical industries. Camellia oleifera Abel. is a woody shrub that is used as an ornamental plant, for traditional medicines, and also commercially for edible oil production (Chaicharoenpong & Petsom, 2011). ...
A comparative study of pressed-cake made from tea and sacha inchi seeds was performed. Sacha inchi seeds contained the largest amount of protein (62.07%) and tea seeds contained the largest amount of carbohydrates (82.68%). Lysine, leucine, histidine and phenylalanine were the main essential amino acids found. High amounts of unsaturated fats with a number of omega fatty acids (ω−3, ω−6, and ω−9) were found in the residue oil following extraction. Both seeds are also good sources of mineral content (potassium, phosphorus, calcium, and magnesium). SDS-PAGE profiles showed that the main proteins had MWs of 35-63 and 11-20 kDa for sacha inchi and tea seed, respectively, and contained glycoprotein with a MW of 35 kDa. Phytochemical analysis showed that both pressed-cakes are good sources for bioactive compounds with high antioxidant activities. However, anti-nutrients and toxic compounds were found in some content. Therefore, the chemical properties of the pressed-cakes indicate that this by-product of oil extraction is a good supplement to functional food ingredients.
... Sacha inchi oil has a high content (approximately 85% of the total oil content) of polyunsaturated fatty acids (PUFAs), namely alpha-linolenic acid (ALA, C18:3, omega-3) and linoleic acid (LA, C18:2, omega-6), accounting for approximately 47-51% and 34-37%, respectively (Fanali et al., 2011;Guillén et al., 2003). Because PUFAs have beneficial effects on human health by preventing several diseases like arthritis, cancer, coronary heart disease, diabetes, hypertension, attention deficit hyperactivity disorder (ADHD), and inflammatory skin diseases (Gogus and Smith, 2010;Hanssen and Schmitz-Hübsch, 2011), Sacha inchi oil has a great potential for applications in the food and pharmaceutical industries (Chirinos et al., 2013). In addition, Sacha inchi oil is also a good feedstock for making biodiesel (Zaccheria et al., 2009(Zaccheria et al., , 2012Zuleta et al., 2012). ...
Background
Inhibition of starch-hydrolysing enzymes is one of major methods to reduce risk of type 2 diabetes mellitus. Nowadays, there are no reports involving oil-rich and oil-low seeds of different botanical origin. The current study intended to extract Phaseolus vulgaris L. and Arachis hypogaea L. including Plukenetia volubilis L. using ethanol and water solvents, and to analyse Fourier-transform infrared (FTIR) fingerprint, total phenolic content, antioxidant and anti-glucosidase activities of the extracts by principal component analysis (PCA) and cluster analysis
Results
The result showed that the ethanol extracts of P. vulgaris L., A. hypogaea L., and P. volubilis L. showed total phenolic content higher than those of the aqueous extracts. The result also demonstrated that the aqueous and ethanol extracts from P. volubilis L. seed showed the highest antioxidant and anti-glucosidase activities, respectively. In comparison with the efficacy of the aqueous extracts of beans, A. hypogaea L. showed the highest antioxidant activity and anti-glucosidase activity. For the ethanol extract of beans, P. vulgaris L. (red kidney bean) showed the highest antioxidant activity, while P. vulgaris L. (white kidney beans) showed the highest anti-glucosidase activity. Moreover, significantly positive correlations between total phenolic content and anti-glucosidase activity (r = 0.41, P-value = 0.018), and between total phenolic content and FTIR data (r = 0.66, P-value = 0.000) were found.
Conclusions
FTIR of the extracts showed functional groups corresponding with phenolic compounds. Moreover, the PCA and cluster analysis from FTIR data, phenolic content and biological activity could separate solvent types used for extraction.
Direct expanded or ready-to-eat (RTE) snacks fortified with Sacha inchi (Plukenetia volubilis L.) seed meal, a by-product of oil extraction process, were developed using a co-rotating twin-screw extruder. The composite blends of various amounts of Sacha inchi seed meal (20-60%), rice flour (40-80%) were prepared for extrusion cooking at 10-15% in-barrel moisture, 10.88-15.14 kg/h of feeder speed and 400 rpm of screw speed. The final products were characterized in terms of physical properties (color, texture, density, expansion ratio, water absorption index (WAI), water soluble index (WSI), proximate compositions, sensory, in-vitro digestibility and antioxidant activities, respectively. The results indicate that level of Sacha inchi seed meal significantly affected the physical characteristics by increasing hardness and density of the snack products. Expansion ratio and WAI of the snack products were decreased by increasing the level of Sacha inchi seed meal. The sensory evaluation result shows that all snack formulations were generally accepted by consumers. The snack fortified with 40% Sacha inchi seed meal was the most acceptable product based on the overall characteristics. It contained highest protein content (24.94±0.07%) with approximately 1.79±0.16% fiber, 2.09±0.00% fat, 3.42±0.02% ash, 5.61±0.14% moisture, and 62.27±0.11% carbohydrate, respectively. Total digestibility of the snack was 41.11% in which 12.36% and 28.75% were digested in stomach and small intestine, respectively. The total phenolic content (TPC) was 205.46±11.66 mg GAE/g dry weight snack and the Trolox equivalent antioxidant capacity (TEAC) was 135.40±1.10 µmol TE/g dry weight snack. The extruded product developed from Sacha inchi seed meal is protein-rich and suitable for health-conscious consumers.
Sacha Inchi (Plukenetia Volubilis L.), SI, is the oleaginous plant of the Euphorbiaceous family originally cultivated in the Amazonian forest. It is traditionally appreciated and consumed as the healthful food. In vivo, in vitro and clinical studies have suggested the beneficial effects of SI for a variety of neuroprotection, dermatology, antidyslipidaemic, antioxidant and anti-inflammatory, antiproliferative and antitumor modulation activities. Many of these potential impacts are related to its bioactive compounds, particularly essential fatty acids, proteins and phytochemicals. However, there are some scientific evidences underlying the risk of toxicity associated with the high doses of SI seed oils. With the aforementioned, this review outlines a narrative review of SI, including its ethnobotanical components, phytochemistry profile, organoleptic and sensory evaluations. The essential development of its latest applications in the field of medicine, pharmacology, safety and toxicological issues, are laconically demonstrated. Moreover, the underlying challenges and upcoming prospective for the integration of SI use are detailed.
Sacha inchi (Inca peanut) is a well-known oilseed with high polyunsaturated fatty acid content. Therefore, Inca peanut oil (IPO) may be potentially used as an animal fat substitute in meat products. In the present study, the effects of substitution of chicken fat with IPO (0.5–1.5 g/100 g of ground chicken) on the nutritional, physicochemical, textural, and sensory properties of the resulting sausage was investigated. The findings revealed that saturated fat content, omega-6/omega-3 ratio, and the atherogenic and thrombogenic index values declined, whereas omega-3 fatty acid content increased. In addition, the use of 0.5 g/100 g IPO improved the emulsion stability without affecting the cooking loss and texture properties of sausages. In sausages containing 0.5–1.5 g/100 g IPO, there were no significant alterations in the textural properties or the protein carbonyl and thiol content. However, an increase in TBARS value was observed in the sausage containing 1.5 g/100 g IPO during 21 days of refrigerated storage. Moreover, substituting of chicken fat with IPO (0.5 g/100 g) did not affect the sausage sensory acceptability. These findings demonstrate that IPO use can increase the omega-3 fatty acid while lowering saturated fat content, as well as improve the omega-6/omega-3 ratio in chicken sausages.
En este trabajo se presentan los resultados de optimización en la formulación de una barra energética de sacha inchi (Plukenetia volubilis), aplicando el diseño estadístico de mezclas para el análisis de composición y poder calórico en la barra. Se desarrollaron barras energéticas constituidas por amaranto, quinua, piña deshidratada, avena, miel de abeja y sacha inchi. En cada composición se modificaron las cantidades de: miel de abeja y sacha inchi, seleccionando tres barras con mayor diferencia entre sus composiciones y poder calórico. Al realizar un análisis de aceptabilidad en base a la aplicación de una encuesta, los potenciales consumidores resultaron ser personas entre 19 y 24 años. Además de realizar una evaluación del aporte calórico a todas las barras elaboradas, a la barra con mayor aceptación se efectuó un análisis de composición o proximal sobre el cual se desarrollaron nuevas formulaciones manteniendo el valor de aporte calórico y validando la aceptación por el consumidor en cada nueva formulación. Se concluye que existen diferencias significativas respecto a la aceptación de la barra optimizada y no optimizada, pues la barra no optimizada tiene mayor contenido de sacha inchi que la no optimizada (35 % wt y 30 % wt, respectivamente) y, en cuanto al contenido de miel, la barra no optimizada tiene un contenido superior a la optimizada (30 % wt y 20 % wt, respectivamente). Se obtuvo una alternativa de barra energética que promueve el consumo de cereales y lípidos autóctonos que, además, tienen gran aporte nutricional.
Sacha inchi (Plukenetia volubilis) (SI) is an oleaginous plant producing oil and protein-rich seeds. It has been cultivated for centuries and is native to the tropical rainforest of the Amazon region of South America including parts of Peru and northwestern Brazil. At present, SI seeds are emerging as a potential source of macro- and micronutrients, α-linolenic acid and phytochemicals. This review attempts to elucidate the nutrients, phytonutrients, safety, toxicity, health benefits and food applications of SI seed. Recent scientific studies have associated the consumption of SI seed/oil with reduced risk of chronic inflammatory diseases. However, lack of awareness and in-depth understanding has resulted in it being neglected both at the consumer and industrial level. In all, SI is an underutilized and undervalued oleaginous crop which not only has the potential to mitigate food and nutritional insecurity but also offers humongous opportunities for the development of novel value-added food products.
The protein extracted from sacha inchi (SI) pressed‐cake seed was evaluated as a source of protein hydrolysates with in vitro antioxidant and antihypertensive properties (Angiotensin‐I converting enzyme [ACE] inhibition). Food‐grade microbial enzymes, Alcalase, Neutrase, and Flavourzyme, were used alone and in combination to obtain sacha inchi protein hydrolysates (SIPH). Hydrolysates obtained with Alcalase–Neutrase for 240 min at 50°C with a hydrolysis degree of 22.6%, presented the lowest ACE inhibition IC50 value (98 μg/ml) and a high ABTS antioxidant activity (1.19 μmol Trolox equivalent/mg). This hydrolysate was further purified through ultrafiltration where permeate (<10 kDa) presented an IC50 value of 33 μg/ml. The antioxidant and ACE inhibition properties of the SIPH after simulated gastrointestinal digestion did not show significant changes (p < .05). Results demonstrate that protein from pressed‐cake SI seeds, a valuable agroindustry residue, might have a promising use as protein hydrolysates with bioactive properties. Today, society is in search of natural, functional, and healthy products. SI seed has a high content of protein and oil. SI is currently industrialized to obtain oil (rich in omega‐3 and ‐6) and generates as main by‐product a cake containing high protein content (~55% to 59% w/w, in dry weight). This cake could be used as starting material to generate new products (co‐products) based on proteins such as protein concentrates and isolates, protein hydrolysates, and biopeptides and has drawn much attention to researchers, industry, and consumers due to the potential beneficial properties. These products are demanded by the expanding functional/nutraceutical foods/ingredients markets. The results of this research might be used to obtain hydrolysates from pressed‐cake SI seed proteins with antioxidant and antihypertensive properties and/or contribute with starting but needed research useful for further studies related to biopeptides of SI.
synonyms: Sacha Inchiöl (D); Inca peanut oil (E) huile végétale d’Inca Inchi (F)
The objective of this study was to investigate the effect of ultrasonic operating conditions, i.e., ultrasonic mode, amplitude, total ultrasonic duration time, and emulsifier system in producing an optimum oil-in-water of sacha inchi oil nanoemulsions (SIO-NEs). Physicochemical characteristics (including average droplet size, polydispersity index (PDI), zeta potential, and viscosity) were the evaluated response variables. Smaller droplet size was obtained from SIO-NEs prepared by ultrasonic pulse application (15s ON and 10s OFF) with an ultrasonic amplitude level of 60%. In contrast, excess energy produced by ultrasonication amplitudes of more than 60% resulted in larger average droplet size and PDI. A decrease in the absolute value of zeta potential and a lower viscosity of SIO-NEs were also observed in conjunction with the high amplitude level of the ultrasonication process. An ultrasonication duration time of longer than 10 minutes did not significantly reduce the droplet size. Five emulsifier systems were evaluated in this study, including Pluronic®L-31, Brij®C-10, Tween®80, Tween®80/Pluronic®L-31, and Brij®C-10/Pluronic®L-31. The results revealed that the Brij®C-10/Pluronic®L-31 mixture produced the smallest droplet size (148 nm) with the lowest PDI (0.210), viscosity (3.35 cPs), and zeta potential (－31.09 mV). The concentration of the Brij®C-10/Pluronic®L-31 mixture, used as an emulsifier of SIO-NEs, varied from 1.5% to 9%. Based on the present findings, the most suitable concentration of mixed emulsifier used was deemed as 3% (w/v). The selected SIO-NEs were stored under room temperature to determine their droplet size stability, with the constant slightly increasing within 90 days of storage.
This study focused on assessing the physical stabilization of several oil-in-water nanoemulsions obtained by Ultra-High-Pressure Homogenization (UHPH). For this, several formulations were developed using Sacha inchi oil (~9.3% w/w), ultra-pure water, preservatives (0.44% w/w) and several emulsifier mixtures at 2% w/w, which were combined in different proportions to provide surfactant blends with HLB values (HLBB) of 6, 8, 10, and 12. The conventional emulsions were then subjected to UHPH (40,000 psi) and underwent thermal stability assays for 4 weeks, where changes in creaming index, droplet size, polydispersity, viscosity and zeta potential, were evaluated. The results showed the required HLB (HLBr) for SI oil was approximately 8 and when UHPH was utilized, high physical stability of emulsified systems was achieved. It was also found that the increase in HLBB for the emulsions submitted to UHPH leads to a less viscosity, smaller droplet sizes and more homogeneous system.
Amino acids (AAs) are abundantly found in the food plants and their individual concentration is of enormous importance in terms of nutrition. Therefore it is mandatory to explore the food plants for their nutritional importance. This review gives the overview of AA composition in different food plants. However, in most of the studies the complete AA concentration of food plants has not been reported. The data of 142 economical important plant species were collected from Google Scholar, Scopus and Google. Because the techniques applied by various authors, the units of content, and the conditions of analysis were different, in this review paper, for the purpose of statistical analysis the concentrations of AAs were changed into comparative units on Lys content basis, which is the utmost limiting, most variable species specific essential AAs in plants. The average concentration of relative AAs is: Leu > Asp > Glu > Ala > Glu > Arg > Gly > Ile > Ser > Pro > Lys > Thr > Val > His > Phe > Tyr > Cys > Met > Trp. The average relative content of non-essential AAs was recorded maximum, whereas relative content of aromatic AAs was low. The data was statistically analyzed by Pearson's correlation, cluster analysis (CA), heatmap analysis, principal component analysis (PCA) and non-metric multidimensional scaling (NMDS). Among the analyzed plant species, plants of Pentadipandraceae family recorded maximum total relative AAs content, while minimum total relative AAs content was found in Periplocaceae family. Keywords: Amino acids, Economical important plants, Heatmap, NMDS, Multivariate technique
Sacha inchi is widely used as a raw material in the edible oil industry. The de-oiled pressed cake has high amounts of proteins, which makes it highly desirable for industrial use due to their value-added products. The objectives of this study were to produce and characterize protein concentrate (PC) and its hydrolysates (PH) hydrolyzed by crude papain and Calotropis proteases. The proximate compositions of sacha inchi used in this study included protein 459, carbohydrate 361, fat 67, ash 59, crude fiber 58, and moisture 53 g/kg (wb). PC hydrolyzed by crude papain (PH-P) and Calotropis proteases (PH-C) had a degree of hydrolysis (DH) of 2.7% and 11.2%, respectively. PH-P contained a higher amount of essential amino acids (474 g/kg) than PH-C (410 g/kg). The protein pattern of PC and PHs were determined by SDS-PAGE, and the molecular weights were clearly observable between <8 and 57 kDa. The antioxidant properties, such as DPPH scavenging and FRAP showed a rising PH when increasing the DH. Sacha inchi protein hydrolysates can be produced in a cost-effective way by using crude enzyme extracts.
This study was undertaken to evaluate the clinical
efficacy, safety and satisfy by oral administration of Sacha Inchi
oil extraction with oral erythromycin versus oral erythromycin on
the treatment of Acne Vulgaris for 12 weeks. The randomized,
controlled parallel dietary intervention study was performed in 32
participants with acne global severity grade 1-4, divided in 2
groups, oral Sacha Inchi oil extraction with oral erythromycin
group and oral erythromycin group, respectively. This study
decided to give intervention for 8 weeks and follow up at week 4, 8
and 12. Setting of preliminary study was one group of oral Sacha
Inchi oil extraction with erythromycin. After 4 weeks of
intervention, Sacha Inchi oil extraction with oral erythromycin,
inflammatory and non-inflammatory acne lesions decreased
significantly. Acne severity showed similar result. Patient
subjective assessment of improvement showed similar result. Ne
severe adverse effect of intervention was reported. This study
shows for new evidence of Sacha Inchi oil extraction could be used
as adjuvant treatment or supplement for acne treatment.
In this work, the effects of operating parameters, such as drying temperature (60, 75, 90 °C) and press head temperature (60, 75, 90 °C), on oil yields from Sacha inchi (Plukenetia volubilis L.) seeds were studied using a single screw press machine. It is found that non‐dried Sacha inchi samples gave a high oil yield compared to dried samples for all press head temperatures. These Sacha inchi oils contained high content of polyunsaturated fatty acids, mainly α‐linolenic and linoleic acids. The total content of phenolic compounds in these oils ranges from 30.46 to 120.32 mg GAE/100g oil, DPPH IC50 value 317.33 to 663.54 mg/mL, and ABTS IC50 value 215.48 to 301.75 mg/mL. Additionally, these oil samples have peroxide (1.94–2.27 meq O2/kg oil), iodine (102.66–104.05 g I2/100g oil), saponification (182.18–195.11 mg KOH/g oil) and acid (1.94–5.90 mg KOH/g oil) values, as well as the free fatty acid percentages (0.97–2.97%).
Practical applications
Screw press extraction is a cost‐efficient method, requiring a shorter extraction time than solvent extraction process and leaving no solvent residues in the oil product. Here, a single screw press machine at different press head temperatures was used to extract oil from Sacha inchi seeds. The various Sacha inchi oil extracts had differences in their fatty acid levels. Additionally, the Sacha inchi oil was found to contain total phenolic compounds, which can be potentially used as an alternative source of natural antioxidants in pharmaceutical or food industries.
Sacha inchi (Plukenetia volubilis) oil has high polyunsaturated fatty acids content. The hydrolysis of this oil is an efficient way to obtain desirable free fatty acids (FFA). The optimization of parameters was carried out according to the maximum production of FFA using two enzymatic hydrolysis processes. The effect of enzyme concentration (5–40 % based on weight of oil), temperature (40–60 °C), and oil:water molar ratio (1:5–1:70) were studied for the conventional enzymatic hydrolysis process, while pressure (10–30 MPa) and oil:water molar ratio (1:5–1:30) were studied for the enzymatic hydrolysis in supercritical carbon dioxide (SC-CO2) media. The hydrolysis in SC-CO2 media resulted in higher production of FFA (77.98 % w/w) at 30 MPa and an oil:water molar ratio equal to 1:5 compared to the conventional process (68.40 ± 0.98 % w/w) at 60 °C, oil:water molar ratio equal to 1:70, and 26.17 % w/w, enzyme/oil. The only significant parameter on the production of FFA for conventional enzymatic hydrolysis was enzyme concentration, while for the hydrolysis in SC-CO2 media both pressure and the molar ratio of oil:water were significant. Lipid class analyses showed that with both methods, FFA, monoglycerides, and diglycerides content in the final product increased compared to pure oil, while triglycerides content decreased. Fatty acid composition analysis showed that the content of fatty acids in the FFA form were similar to their triglyceride form.
Three oil samples obtained from sacha inchi (Plukenetia volubilis L.) seeds were studied by means of FTIR and 1H NMR. Frequency data of the most significant bands of the IR spectrum of this oil are given. These data show that sacha inchi
oil has a high degree of unsaturation. The same fact is deduced from the ratio between the absorbance of the bands due to
the stretching vibrations of the cis olefinic CH double bonds at 3010.5 cm−1 and to the methylene symmetrical stretching vibrations at 2855.1 cm−1. The proportions of monounsaturated, polyunsaturated, and saturated acyl groups were predicted from the frequency of some
IR bands, and these were in satisfactory agreement with the values obtained through FAME generation and their quantification
by GC. Likewise, simple observation of the 1H NMR spectra provided a great deal of information about sacha inchi oil, with regard not only to the relative proportions
of the different acyl groups but also to their nature. Thus, the presence of γ-linolenic acyl groups was discounted. Furthermore,
the area of some 1H NMR signals was used to determine the proportion of saturated and mono-, di-, and triunsaturated acyl groups, which also
were in satisfactory agreement with the values obtained by classical methods. IR and 1H NMR determinations take very little time in comparison with classical methods and do not require chemical manipulation or
transformation of the sample. A comparison was also made between the compositions of sacha inchi and linseed oil. Both oils
are important sources of the healthful n−3 linolenic acyl groups, and sacha inchi also contains high proportions of the n−6
linoleic acyl groups.
A water soluble storage albumin from Inca peanut (IPA) accounted for approximately 25% (w/w) of defatted seed flour weight, representing 31% of the total seed protein. IPA is a 3S storage protein composed of two glycosylated polypeptides, with estimated molecular weights (MW) of 32800 and 34800 Da, respectively. IPA has an estimated sugar content of 4.8% +/- 0.92% (n = 6). IPA is a basic protein (pI of approximately 9.4) and contains all of the essential amino acids in adequate amounts when compared to the FAO/WHO recommended pattern for a human adult. The tryptophan content of IPA is unusually high (44 mg/g of protein), whereas the phenylalanine content is low (9 mg/g of protein). IPA is a highly digestible protein in vitro.