Bocanegra Morales Nelsy, Galeano Garcia Paula
Grupo de Investigación en Productos Naturales Amazónicos-GIPRONAZ, Facultad de Ciencias Básicas, Universidad de la Amazonia, Florencia 180001, Colombia.
Foods. 2023 Sep 12;12(18):3405. doi: 10.3390/foods12183405.
This study aimed to optimize the roasting conditions for sacha inchi ( 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.
本研究旨在运用响应面法（RSM）的中心复合设计（CCD）优化印加果（Plukenetia volubilis L.）种子的烘焙条件。评估了抗氧化活性和氧化指标（过氧化值和硫代巴比妥酸值），并通过气相色谱法研究了烘焙对种子脂肪酸组成和化学特性的影响。结果表明，烘焙会使烘焙种子所提取油脂中的脂质氧化指标有所增加，同时种子的抗氧化活性也会提高。利用CCD和RSM确定了最佳烘焙条件，得出优化温度为134.28℃，烘焙时间为18.84分钟。脂肪酸含量受烘焙强度的影响不显著，而在140℃烘焙15分钟的种子中发现了更高含量的氨基酸。总之，建议印加果种子增强氨基酸含量、提高抗氧化活性并保持氧化稳定性的最佳烘焙条件为温度134 - 140℃，烘焙时间15 - 20分钟。
