IDENTIFICATION OF FATTY ACIDS IN SACHA INCHI OIL (CURSIVE PLUKENETIA VOLUBILIS L.) FROM ECUADOR

Authors

  • Carrillo W Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato, Ecuador.
  • Quinteros Mf Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato, Ecuador.
  • Carpio C Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato, Ecuador.
  • Morales D Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato, Ecuador.
  • VÁsquez G Escuela Superior Politécnica del Litoral, ESPOL, Faculty of Mechanical Engineering and Production Sciences, Campus Gustavo Galindo Km 30.5 VíaPerimetral, Guayaquil, Ecuador
  • Álvarez M Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato, Ecuador.
  • Silva M Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato, Ecuador. http://orcid.org/0000-0002-7609-2939

DOI:

https://doi.org/10.22159/ajpcr.2018.v11i2.15515

Keywords:

Sacha inchi, Pluketeniavolubilis, Fatty acids, Gas chromatography - mass selective detector, Methyl ester

Abstract

Objective: The aim of this study was to identify fatty acids in a sacha inchi oil sample.

Methods: Sacha inchi oil was obtained of sacha inchi seeds using the cold pressing method. Fatty acids analysis was carried out using the gas chromatography with a mass selective detector and using the database Library NIST14.L to identify the compounds.

Results: Sacha inchi seeds have a high content of unsaturated fatty acids with 34.98% of ɷ6 α- Linoleic and 47.04% of ɷ3 α- Linolenic. Sacha inchi seeds only have 3.98% of palmitic acid.

Conclusions: Sacha inchi seed is a good source of fatty acids É·3 and É·6, being É·3 and É·6 in a good proportion. Sacha inchi oil can be used to elaborate functional foods.

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Author Biographies

Carrillo W, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato, Ecuador.

Facultad de Ciencia e Ingeniería en Alimentos

Quinteros Mf, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato, Ecuador.

FCIAL

Carpio C, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato, Ecuador.

FCIAL

VÁsquez G, Escuela Superior Politécnica del Litoral, ESPOL, Faculty of Mechanical Engineering and Production Sciences, Campus Gustavo Galindo Km 30.5 VíaPerimetral, Guayaquil, Ecuador

FCIAL

Álvarez M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato, Ecuador.

FCIAL

Silva M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato, Ecuador.

Facultad de Ciencia e Ingeniería en Aliementos

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Published

01-02-2018

How to Cite

W, C., Q. Mf, C. C, M. D, V. G, Álvarez M, and S. M. “IDENTIFICATION OF FATTY ACIDS IN SACHA INCHI OIL (CURSIVE PLUKENETIA VOLUBILIS L.) FROM ECUADOR”. Asian Journal of Pharmaceutical and Clinical Research, vol. 11, no. 2, Feb. 2018, pp. 389-1, doi:10.22159/ajpcr.2018.v11i2.15515.

Issue

Vol 11 Issue 2 February 2018

Section

Original Article(s)

The publication is licensed under CC By and is open access. Copyright is with author and allowed to retain publishing rights without restrictions.

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