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

Fernando Ramos-Escudero, Ana María Muñoz, Mónica Ramos Escudero, Adriana Viñas-Ospino, María Teresa Morales, Agustín G. Asuero

Resultado de la investigación: Contribución a una revistaArtículoInvestigaciónrevisión exhaustiva

Resumen

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.

Idioma originalInglés
PublicaciónJournal of Food Science and Technology
DOI
EstadoPublicada - 1 ene 2019

Huella dactilar

Triterpenes
Tocopherols
Sterols
tocopherols
triterpenoids
sterols
Oils
Fatty Acids
alcohols
Alcohols
fatty acids
oils
Stigmasterol
campesterol
stigmasterol
Peru
palmitic acid
oleic acid
Linolenic Acids
Palmitic Acids

Citar esto

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title = "Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols",
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.",
keywords = "Authenticity, Chromatographic methods, Classification, Composition data, Oil purity",
author = "Fernando Ramos-Escudero and Mu{\~n}oz, {Ana Mar{\'i}a} and {Ramos Escudero}, M{\'o}nica and Adriana Vi{\~n}as-Ospino and Morales, {Mar{\'i}a Teresa} and Asuero, {Agust{\'i}n G.}",
year = "2019",
month = "1",
day = "1",
doi = "10.1007/s13197-019-03938-9",
language = "Ingl{\'e}s",
journal = "Journal of Food Science and Technology",
issn = "0022-1155",
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}

Characterization of commercial Sacha inchi oil according to its composition : tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols. / Ramos-Escudero, Fernando; Muñoz, Ana María; Ramos Escudero, Mónica; Viñas-Ospino, Adriana; Morales, María Teresa; Asuero, Agustín G.

En: Journal of Food Science and Technology, 01.01.2019.

Resultado de la investigación: Contribución a una revistaArtículoInvestigaciónrevisión exhaustiva

TY - JOUR

T1 - Characterization of commercial Sacha inchi oil according to its composition

T2 - tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols

AU - Ramos-Escudero, Fernando

AU - Muñoz, Ana María

AU - Ramos Escudero, Mónica

AU - Viñas-Ospino, Adriana

AU - Morales, María Teresa

AU - Asuero, Agustín G.

PY - 2019/1/1

Y1 - 2019/1/1

N2 - 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.

AB - 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.

KW - Authenticity

KW - Chromatographic methods

KW - Classification

KW - Composition data

KW - Oil purity

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DO - 10.1007/s13197-019-03938-9

M3 - Artículo

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

SN - 0022-1155

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