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

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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.

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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).

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Authors and Affiliations

  1. Facultad de Ciencias de la Salud, Universidad Peruana de Ciencias Aplicadas-UPC, Lima, Peru

    Fernando Ramos-Escudero

  2. Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012, Seville, Spain

    Fernando Ramos-Escudero

  3. Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012, Seville, Spain

    M. Lourdes González-Miret

  4. Facultad de Ciencias de la Salud, Universidad Tecnológica del Perú, Av. Arequipa 265, Lima, 15046, Peru

    Adriana Viñas-Ospino

  5. Laboratorio de Química Industrial, Facultad de Ingeniería y Arquitectura, Universidad de San Martín de Porres, Av. La Fontana 1250, Lima, 15024, Peru

    Mónica Ramos Escudero

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  1. Fernando Ramos-Escudero
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  2. M. Lourdes González-Miret
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  3. Adriana Viñas-Ospino
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Correspondence to Fernando Ramos-Escudero.

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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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Ramos-Escudero, F., González-Miret, M.L., Viñas-Ospino, A. et al. Quality, stability, carotenoids and chromatic parameters of commercial Sacha inchi oil originating from Peruvian cultivars. J Food Sci Technol 56, 4901–4910 (2019). https://doi.org/10.1007/s13197-019-03960-x

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