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One of the objectives of this study was to determine the effect of the cooking method on the antioxidant activity of Sacha inchi (Plukenetia volubilis). This work was focused on the importance of performing proper cooking for studying Sacha inchi. The result of this study sheds light on preventing nutritional loss with appropriate cooking methods. Three types of cooking processes were selected: uncooked, roasted at 160 °C for 6 min, boiled at 100 °C for 13 min. The results of the present study indicated that roasted Sacha inchi is distinguishable for its high content of antioxidants (total polyphenol content 485.50 μM, total flavonoid content 0.02 μg/mL, DPPH free radical scavenging activity 33.05%, ferric reducing ability 0.19 μM). The results of the present study also indicated that Sacha inchi uniquely promotes HT22 cell viability. With roasted Sacha inchi treatment, HT22 hippocampal neuronal cell showed a significantly increased number of growth (p &lt; 0.001). Results also suggest that the development of tenderized Sacha inchi could help the elderly consumers achieve their target antioxidant provision in smaller portion sizes, thus curtailing the peril of sarcopenia. The mousse type of elderly food may also change the taste of many other nut consumers as they may opt to start selling and consuming Sacha inchi. It could be in the Sacha inchi industry’s best interest to make certain all of the population’s textural favors are catered.

foods

Feasibility of Elder-Friendly Food Applications of Sacha Inchi According to Cooking Method: Focusing on Analysis of Antioxidative Activity and Brain Neuron Cell Viability