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Vol. 16 No. 1 (2025)
Vol. 16 Núm. 1 (2025): Vol. 16 Núm. 1 (2025): Vol 16, Núm.1 (2025): Enero - Junio

Artículos de investigación / Research papers

Analysis of physicochemical parameters of Sacha Inchi oil (Plukenetia Volubilis L.): a view from production process

https://doi.org/10.19053/uptc.01217488.v16.n1.2025.16847

Published 2025-04-20

  • Rodrigo Ayala Camargo
    • ,
  • Oscar Julio Medina Vargas
    • ,
  • Francisco Gerardo Rodríguez Figueroa
    • ,
  • Lucia Marlén Moreno Bastidas

Rodrigo Ayala Camargo
Universidad Pedagógica y Tecnológica de Colombia

Oscar Julio Medina Vargas
Pedagogical and Technological University of Colombia

Francisco Gerardo Rodríguez Figueroa
Universidad Nacional de Colombia

Lucia Marlén Moreno Bastidas
Pedagogical and Technological University of Colombia [https://ror.org/04vdmbk59]

Abstract

Sacha Inchi oil contains high levels of polyunsaturated fatty acids, specially α-linolenic acid (ω-3), linoleic acid (ω-6), and oleic acid (ω-9), these are transcendent compounds in pharmaceutical, nutraceutical and cosmetical industries  due to their numerous health benefits and selfcare. Sacha Inchi crop growing and transformation in oil increase as a business and crops diversification opportunity in regional development. In this way, is required to continue with the development and execution of  Good Manufacturing Practices (GMP) and Good Agricultural Practices (GAP) in Sacha Inchi oil production in order to optimize the extraction process and to assure the product innocuity; for this reason, physicochemical analysis was carried out in Sacha Inchi oil manufactured by farmers from four Colombian municipalities: Otanche, Puerto Boyacá, Moniquirá and Miraflores located at Boyacá district using the American Oils Chemists Society (AOCS) protocols. Results was compared with critical values Codex Alimentarius.  In this paper was measured Acid Value (AV), Peroxide Value (PV), Density, Iodine Value  and Saponification Value. The obtained results were lower than those recommended by Codex Alimentarius. Attention should be paid on moisture (seed and oil), enzymatic activity and seed’s roasting temperature to improve the Sacha Inchi oil quality.

Keywords

Prensado en frio, Calidad, Sacha Inchi, Seguridad Alimentaria, Ácidos grasos poliinsaturados, Nutrición

References

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