Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applications
BackgroundSacha inchi (Plukenetia volubilis L.), a native oilseed from the Amazon region, has attracted increasing attention for its nutritional richness and potential applications in functional foods. However, detailed studies on the characterization and valorization of its seeds, oil, and defatted...
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Frontiers Media S.A.
2025-05-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1597300/full |
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| author | Fernando E. Alejandro Ruiz Julio F. Ortega Jácome José R. Mora Andrea C. Landázuri Andrea C. Landázuri Andrea C. Landázuri Andrea C. Landázuri Paola Vásconez Duchicela Julio Vásconez Espinoza Pablo Beltrán-Ayala María J. Andrade-Cuvi José M. Alvarez-Suarez José M. Alvarez-Suarez |
| author_facet | Fernando E. Alejandro Ruiz Julio F. Ortega Jácome José R. Mora Andrea C. Landázuri Andrea C. Landázuri Andrea C. Landázuri Andrea C. Landázuri Paola Vásconez Duchicela Julio Vásconez Espinoza Pablo Beltrán-Ayala María J. Andrade-Cuvi José M. Alvarez-Suarez José M. Alvarez-Suarez |
| author_sort | Fernando E. Alejandro Ruiz |
| collection | DOAJ |
| description | BackgroundSacha inchi (Plukenetia volubilis L.), a native oilseed from the Amazon region, has attracted increasing attention for its nutritional richness and potential applications in functional foods. However, detailed studies on the characterization and valorization of its seeds, oil, and defatted oilcake by-products from the Ecuadorian Amazon remain scarce. This study evaluates the bromatological, chemical, bioactive, and techno-functional properties of Sacha inchi seeds and their by-products from the Ecuadorian Amazon to assess their potential as functional ingredients in bakery applications.MethodsBromatological composition and color of Sacha inchi seeds and oilcake flour were determined. Mineral content was analyzed using inductively coupled plasma optical emission spectrometry (ICP-OES). Techno-functional properties-including swelling capacity (SC), water absorption capacity (WHC), water retention capacity (WRC), and oil holding capacity (OHC)-were assessed in oilcake flour. Total polyphenol content and antioxidant capacity (DPPH and FRAP assays) were evaluated. The oil was analyzed for physicochemical quality and fatty acid composition using gas chromatography-mass spectrometry (GC-MS).ResultsSacha inchi seeds were primarily composed of fat, followed by protein. In contrast, the defatted oilcake flour showed increased protein content, notable fiber levels, and high mineral concentrations-particularly calcium (2,634 mg/kg), magnesium (3,692 mg/kg), potassium (7,684 mg/kg), and phosphorus (9,140 mg/kg). Polyphenol content (50.53 mg GAEq/100 g) and antioxidant capacity (DPPH: 36.08 mM TEq/g FW; FRAP: 62.52 mM TEq/g FW) were largely retained after oil extraction. The oil was rich in essential fatty acids, notably α-linolenic acid (46.92%) and linoleic acid (38.09%), though its oxidative instability requires attention. Techno-functional evaluation of the oilcake flour showed moderate swelling capacity (3.47 ± 0.12), WHC (4.16 ± 0.63), WRC (3.50 ± 0.24), and low OHC (1.02 ± 0.05), which may affect hydration, freshness, and texture in bakery formulations. Overall, the oilcake flour outperformed wheat flour in protein, fiber, and mineral content, supporting its potential in developing nutritionally enhanced baked goods.ConclusionsSacha inchi oil and its defatted oilcake flour show high nutritional quality and functional potential. Their incorporation into food formulations could promote the development of healthier, sustainable products aligned with circular economy principles. |
| format | Article |
| id | doaj-art-aa155cb18fa74dbdb4a5cf54cb34faac |
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| language | English |
| publishDate | 2025-05-01 |
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| series | Frontiers in Nutrition |
| spelling | doaj-art-aa155cb18fa74dbdb4a5cf54cb34faac2025-08-20T01:54:20ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-05-011210.3389/fnut.2025.15973001597300Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applicationsFernando E. Alejandro Ruiz0Julio F. Ortega Jácome1José R. Mora2Andrea C. Landázuri3Andrea C. Landázuri4Andrea C. Landázuri5Andrea C. Landázuri6Paola Vásconez Duchicela7Julio Vásconez Espinoza8Pablo Beltrán-Ayala9María J. Andrade-Cuvi10José M. Alvarez-Suarez11José M. Alvarez-Suarez12Laboratorio de Investigación en Ingeniería en Alimentos (LabInAli), Departamento de Ingeniería en Alimentos, Colegio de Ciencias e Ingenierías, Universidad San Francisco de Quito USFQ, Quito, EcuadorLaboratorio de Investigación en Ingeniería en Alimentos (LabInAli), Departamento de Ingeniería en Alimentos, Colegio de Ciencias e Ingenierías, Universidad San Francisco de Quito USFQ, Quito, EcuadorDepartamento de Ingeniería Química, Colegio de Ciencias e Ingenierías, Universidad San Francisco de Quito USFQ, Quito, EcuadorApplied Circular Engineering & Simulation Group (GICAS), Chemical Engineering Department, Universidad San Francisco de Quito USFQ, Quito, EcuadorIBioMed, Universidad San Francisco de Quito USFQ, Quito, EcuadorInstitute for Energy and Materials, Universidad San Francisco de Quito USFQ, Quito, EcuadorInstituto de Investigaciones Biológicas y Ambientales (Biósfera), Universidad San Francisco de Quito USFQ, Quito, EcuadorInstituto Superior Universitario Oriente ITSO, Joya de Los Sachas, Orellana, EcuadorInstituto Superior Universitario Oriente ITSO, Joya de Los Sachas, Orellana, EcuadorSchool of Economics, Universidad San Francisco de Quito USFQ, Quito, EcuadorLaboratorio de Investigación en Ingeniería en Alimentos (LabInAli), Departamento de Ingeniería en Alimentos, Colegio de Ciencias e Ingenierías, Universidad San Francisco de Quito USFQ, Quito, EcuadorLaboratorio de Investigación en Ingeniería en Alimentos (LabInAli), Departamento de Ingeniería en Alimentos, Colegio de Ciencias e Ingenierías, Universidad San Francisco de Quito USFQ, Quito, EcuadorLaboratorio de Bioexploración, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito USFQ, Quito, EcuadorBackgroundSacha inchi (Plukenetia volubilis L.), a native oilseed from the Amazon region, has attracted increasing attention for its nutritional richness and potential applications in functional foods. However, detailed studies on the characterization and valorization of its seeds, oil, and defatted oilcake by-products from the Ecuadorian Amazon remain scarce. This study evaluates the bromatological, chemical, bioactive, and techno-functional properties of Sacha inchi seeds and their by-products from the Ecuadorian Amazon to assess their potential as functional ingredients in bakery applications.MethodsBromatological composition and color of Sacha inchi seeds and oilcake flour were determined. Mineral content was analyzed using inductively coupled plasma optical emission spectrometry (ICP-OES). Techno-functional properties-including swelling capacity (SC), water absorption capacity (WHC), water retention capacity (WRC), and oil holding capacity (OHC)-were assessed in oilcake flour. Total polyphenol content and antioxidant capacity (DPPH and FRAP assays) were evaluated. The oil was analyzed for physicochemical quality and fatty acid composition using gas chromatography-mass spectrometry (GC-MS).ResultsSacha inchi seeds were primarily composed of fat, followed by protein. In contrast, the defatted oilcake flour showed increased protein content, notable fiber levels, and high mineral concentrations-particularly calcium (2,634 mg/kg), magnesium (3,692 mg/kg), potassium (7,684 mg/kg), and phosphorus (9,140 mg/kg). Polyphenol content (50.53 mg GAEq/100 g) and antioxidant capacity (DPPH: 36.08 mM TEq/g FW; FRAP: 62.52 mM TEq/g FW) were largely retained after oil extraction. The oil was rich in essential fatty acids, notably α-linolenic acid (46.92%) and linoleic acid (38.09%), though its oxidative instability requires attention. Techno-functional evaluation of the oilcake flour showed moderate swelling capacity (3.47 ± 0.12), WHC (4.16 ± 0.63), WRC (3.50 ± 0.24), and low OHC (1.02 ± 0.05), which may affect hydration, freshness, and texture in bakery formulations. Overall, the oilcake flour outperformed wheat flour in protein, fiber, and mineral content, supporting its potential in developing nutritionally enhanced baked goods.ConclusionsSacha inchi oil and its defatted oilcake flour show high nutritional quality and functional potential. Their incorporation into food formulations could promote the development of healthier, sustainable products aligned with circular economy principles.https://www.frontiersin.org/articles/10.3389/fnut.2025.1597300/fullSacha inchifunctional foodbaking applicationsplant-based omega-3 oil sourcewheat flour substitute |
| spellingShingle | Fernando E. Alejandro Ruiz Julio F. Ortega Jácome José R. Mora Andrea C. Landázuri Andrea C. Landázuri Andrea C. Landázuri Andrea C. Landázuri Paola Vásconez Duchicela Julio Vásconez Espinoza Pablo Beltrán-Ayala María J. Andrade-Cuvi José M. Alvarez-Suarez José M. Alvarez-Suarez Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applications Frontiers in Nutrition Sacha inchi functional food baking applications plant-based omega-3 oil source wheat flour substitute |
| title | Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applications |
| title_full | Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applications |
| title_fullStr | Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applications |
| title_full_unstemmed | Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applications |
| title_short | Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applications |
| title_sort | comprehensive characterization and valorization potential of amazonian sacha inchi plukenetia volubilis l seeds oil and oilcake by products for sustainable food applications |
| topic | Sacha inchi functional food baking applications plant-based omega-3 oil source wheat flour substitute |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1597300/full |
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