Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Sacha inchi seeds from sub-tropical cultivation: effects of roasting on antinutrients, antioxidant capacity and oxidative stability

Full text
Author(s):
Bueno-Borges, Larissa Braga [1] ; Sartim, Marco Aurelio [2] ; Gil, Claudia Carreno [1] ; Sampaio, Suely Vilela [2] ; Viegas Rodrigues, Paulo Hercilio [3] ; Bismara Regitano-d'Arce, Marisa Aparecida [1]
Total Authors: 6
Affiliation:
[1] Univ Sao Paulo, Lab Oils & Fats, Dept Agri Food Ind Food & Nutr, Luiz de Queiroz Coll Agr, Av Padua Dias 11, BR-13418900 Piracicaba, SP - Brazil
[2] Univ Sao Paulo, Sch Pharmaceut Sci Ribeirao Preto, Dept Clin Anal Toxicol & Food Sci, Lab Toxinol, Av Cafe, BR-14040903 Ribeirao Preto, SP - Brazil
[3] Univ Sao Paulo, Dept Crop Sci, Lab Tissue Culture Ornamental Plants, Luiz de Queiroz Coll Agr, Av Padua Dias 11, BR-13418900 Piracicaba, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 55, n. 10, p. 4159-4166, OCT 2018.
Web of Science Citations: 0
Abstract

Due to the strong bitter taste, sacha inchi seeds are usually consumed after roasting, which also contributes to the elimination of antinutrients. Sacha inchi plants fully adapted to cultivation under sub-tropical climate conditions were produced in southeastern Brazil. Our main goal was to evaluate the effect of dry heating (roasting) on the antinutrient content of these seeds. We also investigated the effects of the applied roasting treatments on the antioxidant activity, proximate composition and oxidative stability of the seeds. To the best of our knowledge, this is the first report on antinutrients of sacha inchi seeds cultivated under sub-tropical conditions, outside their native tropical environment. Except for saponins, which are not heat-labile compounds, the contents of all assessed antinutrients continually reduced with the increase in roasting temperature. Roasting improved antioxidant activity and phenolic content in the seeds at the highest temperature. Oxidation changes occurred in the seed oil, and they increased with temperature. However, maximum peroxide value was within the acceptable consumption limits. As a conclusion, roasting treatments can be applied to minimize the antinutrient potential in sacha inchi seeds. Knowledge on the composition and proper processing of sacha inchi cultivated under sub-tropical conditions may support future efforts focused on the development of new production areas. (AU)

FAPESP's process: 17/02819-8 - Development of a decontamination protocol for Rancimat equipment's components
Grantee:Marisa Aparecida Bismara Regitano d'Arce
Support Opportunities: Regular Research Grants
FAPESP's process: 13/03650-6 - Application of chemical heterogeneous catalysts in the transesterification of soybean oil ethanolic miscellae
Grantee:Marisa Aparecida Bismara Regitano d'Arce
Support Opportunities: Regular Research Grants