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Journal of Food Science and Technology

, Volume 56, Issue 11, pp 4901–4910 | Cite as

Quality, stability, carotenoids and chromatic parameters of commercial Sacha inchi oil originating from Peruvian cultivars

  • Fernando Ramos-EscuderoEmail author
  • M. Lourdes González-Miret
  • Adriana Viñas-Ospino
  • Mónica Ramos Escudero
Original Article
  • 49 Downloads

Abstract

Sacha inchi oil is a high-quality product with market potential and a wealth of bioactive compounds beneficial for food and health. The main objective of this work was to evaluate three quality parameters, stability, chromatic parameters and total carotenoids of commercial oils obtained from Sacha inchi seeds. The free acidity and peroxide value of all samples studied were in ranges of 0.16–1.86 (% α-linolenic acid) and 1.87–17.47 (meq O2/kg), respectively. While K232 value for the samples ranged from 1.96 to 2.29, the K270 value was between 0.08 to 0.20 and ∆K in the range of − 0.005 to 0.005. Regarding color, Sacha inchi oils showed high hab and low \( C^{*}_{\text{ab}} \) values, and the L* values were from 91 to near 100 units. Samples were located in the second quadrant of the CIELAB a*b*-color diagram. These characteristics corresponds to low-vivid light-yellow colors. Carotenoid content of Sacha inchi oils was 0.31–9.10 mg/kg. The oxidative stability using Rancimat (100 °C, 20 L/h air flow rate) of these oils presented an average value of 5.6 h. Pearson’s coefficients indicate a very high correlation coefficient between the values of Car (carotenoid) versus b* (yellow area) (r = 0.991). The results of this study provide better understanding of the quality, stability, chromatic intensities and carotenoid contents of Sacha inchi oil that is marketed in Peru.

Keywords

Sacha inchi oil Chromatic parameters Quality Stability Carotenoids Peru 

Notes

Acknowledgements

We thank to Dr. Joaquín Velasco Jimenez of Instituto de la Grasa, CSIC for their help with Rancimat analysis and also would like to thank Dr. Francisco José Heredia Mira, Head of the Group of Colour & Quality Food and to the Universidad Peruana de Ciencias Aplicadas-UPC, Peru (EXP-07-2017).

Compliance with ethical standards

Conflict of interest

FR-E declares that he has no conflict of interest, MLG-M declares that she no conflict of interest, AV-O declares that she no conflict of interest, MRE declares that she no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Facultad de Ciencias de la SaludUniversidad Peruana de Ciencias Aplicadas-UPCLimaPeru
  2. 2.Department of Analytical Chemistry, Facultad de FarmaciaUniversidad de SevillaSevilleSpain
  3. 3.Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de FarmaciaUniversidad de SevillaSevilleSpain
  4. 4.Facultad de Ciencias de la SaludUniversidad Tecnológica del PerúLimaPeru
  5. 5.Laboratorio de Química Industrial, Facultad de Ingeniería y ArquitecturaUniversidad de San Martín de PorresLimaPeru

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