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. 2023 Sep 12;12(18):3405.
doi: 10.3390/foods12183405.

Chemical Composition, Fatty Acid Profile, and Optimization of the Sacha Inchi (Plukenetia volubilis L.) Seed-Roasting Process Using Response Surface Methodology: Assessment of Oxidative Stability and Antioxidant Activity

Nelsy Bocanegra Morales  1 , Paula Galeano Garcia  1
Affiliations

Chemical Composition, Fatty Acid Profile, and Optimization of the Sacha Inchi (Plukenetia volubilis L.) Seed-Roasting Process Using Response Surface Methodology: Assessment of Oxidative Stability and Antioxidant Activity

Nelsy Bocanegra Morales et al. Foods. .

Abstract

This study aimed to optimize the roasting conditions for sacha inchi (Plukenetia volubilis L.) seeds using the central composite design (CCD) of the response surface methodology (RSM). The antioxidant activity and oxidation indicators (peroxide and TBA values) were assessed, along with the impact of roasting on the fatty acid profile and chemical characterization of the seeds using gas chromatography. The results demonstrated that roasting partially increased the indicators of lipid oxidation in the oil extracted from roasted seeds, as well as the antioxidant activity of the seeds. The optimal roasting conditions were determined using CCD and RSM, resulting in an optimized temperature of 134.28 °C and 18.84 min. The fatty acid contents were not significantly affected by the roasting intensity, whereas a higher presence of amino acids was found in the seeds roasted at 140 °C for 15 min. In conclusion, it is suggested that the optimal roasting conditions for enhancing amino acid presence, improving antioxidant activity, and maintaining oxidative stability in sacha inchi seeds fall within the temperature range of 134-140 °C and a roasting duration of 15-20 min.

Keywords: antioxidant activity; fatty acids; oxidative stability; roasting; sacha inchi.

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Conflict of interest statement

The authors declare that they have no conflict of interest.

Figures

Figure 1
Figure 1
The effect of roasting on the physical appearance of the sacha inchi seeds in different heat treatments: unroasted (A); 80 °C, 10 min (B); 80 °C, 20 min (C); 110 °C, 15 min (D); 140 °C, 15 min (E); 170 °C 15 min (F); 200 °C, 10 min (G); 200 °C, 20 min (H).
Figure 2
Figure 2
(A) The 3D response surface plot illustrates the impact of roasting temperature and time on the antioxidant activity of sacha inchi seeds. (B) Pareto chart showing the standardized effect of independent variables and their interaction on the antioxidant activity.
Figure 3
Figure 3
The 3D response surface plot depicts the relationship between time and temperature and their effect on two parameters: (A) peroxide and (B) TBA value. Pareto chart showing the standardized effect of independent variables and their interaction on the oxidation indicators, (C) peroxide, and (D) TBA value.
See this image and copyright information in PMC

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