Universidad Nacional del Santa, Urb. Bellamar s/n, Chimbote, Peru.
University of Bari Aldo Moro, Department of Soil, Plant and Food Sciences, Via Amendola, 165/A, 70126 Bari, Italy.
Food Chem. 2021 Mar 15;340:127942. doi: 10.1016/j.foodchem.2020.127942. Epub 2020 Aug 28.
Sacha inchi (Plukenetia volubilis) oil (SI) is appreciated for its nutritional and sensorial characteristics. The aim of this study was to evaluate SI changes during French fries deep-frying at 170 °C or 180 °C up to 119 and 50 min, respectively; commercial soybean oil (SO) was tested as control. SI had high α-linolenic acid (53.8%), linoleic acid (33.4%) and total tocopherols (2540.1 mg/kg). During frying tocopherol content, oil stability and antioxidant capacity (ABTS, DPPH) decreased following zero-order kinetics; γ-tocopherol showed the strongest decrease. Notwithstanding the high SI unsaturation and the commercial antioxidant (TBHQ) in SO, SI showed slightly higher or similar hydrolysis (free fatty acids and diacylglycerols), similar primary (K, oxidized-triacylglycerols) and lower secondary (K, triacylglycerol oligopolymers) oxidation. Because of the high tocopherol content, SI showed lower degradation than SO. Thus, SI is suitable for short-term deep-frying; additionally, it may enhance the nutritional value and the flavour of fried foods.
萨查胡麻（Plukenetia volubilis）油（SI）因其营养和感官特性而受到赞赏。本研究旨在评估 170°C 或 180°C 条件下，SI 油在薯条油炸过程中的变化，油炸时间分别为 119 分钟和 50 分钟；同时以商业大豆油（SO）为对照。SI 油具有高的 α-亚麻酸（53.8%）、亚油酸（33.4%）和总生育酚（2540.1mg/kg）含量。在油炸过程中，生育酚含量、油的稳定性和抗氧化能力（ABTS、DPPH）随零级动力学下降；γ-生育酚下降最强。尽管 SI 具有高的不饱和度和商业抗氧化剂（TBHQ），但 SI 表现出稍微更高或相似的水解（游离脂肪酸和二酰基甘油），相似的初级（K，氧化三酰基甘油）和较低的次级（K，三酰甘油低聚物）氧化。由于生育酚含量高，SI 油的降解程度低于 SO 油。因此，SI 油适合短期油炸；此外，它可能会提高油炸食品的营养价值和风味。
