Open AccessMonitoring of the oxidation of the oil from sacha inchi (<em>Plukenetia volubilis</em>) seeds supplemented with extracts from tara (<em>Caesalpinia spinosa</em>) pods using conventional and MIR techniques
Author(s) -
C. A. N. P. Herman,
Darly Rodrigues Pompeu,
David Campos,
Yvan Larondelle,
Hervé Rogez,
Vincent Baeten
Publication year - 2020
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.0228191
Subject(s) - peroxide value , chemistry , hydrolysis , antioxidant , caesalpinia , food science , sesame oil , nuclear chemistry , botany , organic chemistry , horticulture , biology , sesamum
This work focuses on the characterization of the oxidation of the oil from sacha inchi seeds (Plukenetia volubilis) under accelerated conditions at 60 ºC for 15 days. Five samples were monitored: three supplemented with 200 ppm of non-hydrolyzed or partially hydrolyzed (for 4 and 9 hours) extracts from tara (Caesalpinia spinosa) pods, one without antioxidant and one with 200 ppm of BHT. Several conventional techniques (induction time, peroxide value, conjugated dienoic acid, p-anisidine value, total unsaturated fatty acids and α-linolenic acid contents) and the MIR spectroscopy coupled with chemometric tools were used and compared. The results revealed that whatever the antioxidant added, the oil from sacha inchi is fairly stable over time. The results also pointed out that extracts from tara pods, mainly those partially hydrolyzed, were more efficient than BHT against oil oxidation for up to 7 days. Finally, this paper shows that MIR spectroscopy presents an interesting alternative technique for the monitoring of the oxidation of the oil from sacha inchi.