Physicochemical Properties, Fatty Acid and Amino Acid Profiles, and Antioxidant Activity of Sacha Inchi (Plukenetia Volubilis L.) Seed Oil and Press Cake Extracted Using Hydraulic Press and Soxhlet Methods
DOI:
https://doi.org/10.48048/tis.2025.9690Keywords:
Sacha Inchi oil, Physicochemical characteristics, Fatty acid profile, Amino acid profile, Antioxidant activity, Functional foodsAbstract
Sacha Inchi (Plukenetia volubilis L.) oil is increasingly recognized for its high polyunsaturated fatty acid content, particularly its balanced omega-3 and omega-6 ratio, making it a valuable ingredient in functional foods and nutraceuticals. However, the choice of extraction method significantly affects its physicochemical properties, bioactive compound retention, and oxidative stability. This study aims to compare the effects of hydraulic press (SIOP) and Soxhlet extraction (SIOS) methods to determine the most effective technique for preserving the nutritional integrity of Sacha Inchi oil and its by-products. The study assessed oil density, refractive index, moisture content, peroxide value, and acid value, employing gas chromatography for fatty acid composition and high-performance liquid chromatography for amino acid profiling. SIOP was obtained through mechanical pressing without solvents, while SIOS involved continuous solvent reflux. The press cakes (SIOPC and SIOSC) were analyzed for protein and fiber content. Results showed that SIOP exhibited superior oil quality, with lower peroxide values (2.31 mEq O₂/kg), higher α-linolenic acid content (46.77 %), and greater antioxidant activity (IC50: 104.05 mg/mL) compared to SIOS. Additionally, SIOPC retained more protein and antioxidants, highlighting its potential as a functional food ingredient. Our findings highlight the trade-offs between oil quality and yield. SIOP retains more polyunsaturated fatty acids and antioxidants, making it ideal for high-quality oil, while SIOS achieves higher yield but compromises bioactive retention. These insights help industries select the most suitable extraction method based on quality or efficiency priorities.
HIGHLIGHTS
- Physicochemical chemical analysis revealed that sacha inchi oil extracted with hydraulic press (SIOP) exhibited higher quality compared to sacha inchi oil extracted with soxhlet method (SIOS)
- SIOP contain higher levels of α-linolenic acid, linoleic acid, and oleic acid compared of SIOS
- Proximate analysis revealed that the protein and fat content in the press method (SIOPC) is higher than in the soxhlet method (SIOSC)
- Antioxidant activity of SIOP and SIOPC are higher compared to SIOS and SIOPS
- Amino acids profile of SIOPC revealed the presence of 7 non-essential amino acids and 8 essential amino acids
GRAPHICAL ABSTRACT
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