TY - JOUR
T1 - Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation
AU - Ramos Escudero, Diomedes Fernando
AU - Morales, María Teresa
AU - Ramos Escudero, Mónica
AU - Cancino Chavez, Keidy
AU - Asuero, Agustín G.
AU - Munoz Jauregui, Ana María
N1 - Copyright © 2020 Elsevier Ltd. All rights reserved.
PY - 2021/2/1
Y1 - 2021/2/1
N2 - Sacha inchi is a super seed primarily grown in the Amazon rainforest of Peru. One of the main products obtained from seeds is oil. This product is rich in polyunsaturated fatty acids, tocopherols, and sterols. The objective of this work was to authenticity evaluate of the Sacha inchi oil by means of characterization of phenols, volatile compounds, and sensory profile. The phenolic and volatile compounds were analyzed using liquid chromatography-electrospray ionization-time of flight/mass spectrometry (HPLC-ESI-TOF/MS) and headspace solid phase microextraction combined with gas chromatography and mass spectrometry (HS-SPME/GC-MS), respectively. A total of 16 phenolic compounds were detected in commercial Sacha inchi oils, while 54 compounds have been found in the volatile fraction. These compounds mainly correspond to notes generated by alcohols, aldehydes, acids, ketones, and terpenoids. Principal component analysis (PCA) showed that the first two PCs account for 71.13% of total variance. Statistical analysis was used to observe the relationships between phenolic and volatile compounds; therefore, consequently, it has been found that 16 volatile compounds may have a significant influence upon overall perceived flavor and odor of the commercial Sacha inchi oils. According to the odor and flavor, the Sacha inchi oil is characterized by “green” odor notes, seed, dried fruit and rough.
AB - Sacha inchi is a super seed primarily grown in the Amazon rainforest of Peru. One of the main products obtained from seeds is oil. This product is rich in polyunsaturated fatty acids, tocopherols, and sterols. The objective of this work was to authenticity evaluate of the Sacha inchi oil by means of characterization of phenols, volatile compounds, and sensory profile. The phenolic and volatile compounds were analyzed using liquid chromatography-electrospray ionization-time of flight/mass spectrometry (HPLC-ESI-TOF/MS) and headspace solid phase microextraction combined with gas chromatography and mass spectrometry (HS-SPME/GC-MS), respectively. A total of 16 phenolic compounds were detected in commercial Sacha inchi oils, while 54 compounds have been found in the volatile fraction. These compounds mainly correspond to notes generated by alcohols, aldehydes, acids, ketones, and terpenoids. Principal component analysis (PCA) showed that the first two PCs account for 71.13% of total variance. Statistical analysis was used to observe the relationships between phenolic and volatile compounds; therefore, consequently, it has been found that 16 volatile compounds may have a significant influence upon overall perceived flavor and odor of the commercial Sacha inchi oils. According to the odor and flavor, the Sacha inchi oil is characterized by “green” odor notes, seed, dried fruit and rough.
KW - Authentication
KW - Oil
KW - Phenolic profile
KW - Plukenetia volubilis seed
KW - Sensory properties
KW - Volatile profiles
KW - Gas Chromatography-Mass Spectrometry
KW - Phenols
KW - Euphorbiaceae
KW - Plant Oils
KW - Peru
UR - http://www.scopus.com/inward/record.url?scp=85098204291&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2020.110022
DO - 10.1016/j.foodres.2020.110022
M3 - Artículo
C2 - 33648252
AN - SCOPUS:85098204291
SN - 0963-9969
VL - 140
SP - 110022
JO - Food Research International
JF - Food Research International
M1 - 110022
ER -