Results 1 to 10 of about 334 (129)

Nutritional composition of Sacha inchi ( Plukenetia Volubilis L.) as affected by different cooking methods [PDF]

International Journal of Food Properties, 2019
The object of this study was to determine the effect of cooking method on the fatty acid composition, mineral content, and physicochemical properties of Sacha inchi. The analysis showed that roasting at 160 ℃ for 6 minutes significantly increased (p
Dah-Sol Kim, Nami Joo
exaly   +5 more sources

Determination of hydrophilic–lipophilic balance value and emulsion properties of sacha inchi oil

Asian Pacific Journal of Tropical Biomedicine, 2017
Objective: To determine hydrophilic–lipophilic balance (HLB) value, stability of formulate emulsion and properties of sacha inchi oil. Methods: The physiochemical characteristics of sacha inchi oil were first investigated.
Kiattiphumi Saengsorn, Ampa Jimtaisong
doaj   +2 more sources

Cold-Pressed Sacha Inchi Oil: High in Omega-3 and Prevents Fat Accumulation in the Liver

Pharmaceuticals
The ability of oil supplementation to inhibit various metabolic syndromes has been recognized. However, there are currently no studies determining the effects of oil supplements on healthy conditions.
Pornanan Kueakhai, Anan Athipornchai
exaly   +3 more sources

Feasibility of Elder-Friendly Food Applications of Sacha Inchi According to Cooking Method: Focusing on Analysis of Antioxidative Activity and Brain Neuron Cell Viability

Foods, 2021
One of the objectives of this study was to determine the effect of the cooking method on the antioxidant activity of Sacha inchi (Plukenetia volubilis). This work was focused on the importance of performing proper cooking for studying Sacha inchi.
Dah-Sol Kim, Nami Joo
doaj   +1 more source

Nutritional Comparison of Sacha Inchi (Plukenetia volubilis) Residue with Edible Seeds and Nuts in Taiwan: A Chromatographic and Spectroscopic Study

International Journal of Food Science, 2022
Sacha inchi is a source of quality commercial oil in Taiwan. Oil extraction results in sacha inchi residue have not been utilized and not much investigated. Different edible seeds and nuts have different levels of nutrients.
Sahri Yanti, Dinesh Chandra Agrawal, Dinar Suksmayu Saputri, Hung-Yu Lin, Wei-Jyun Chien   +4 more
doaj   +1 more source

Seeds of sacha inchi (Plukenetia volubilis, Euphorbiaceae) as a feed ingredient for juvenile tambaqui, Colossoma macropomum, and matrinxã, Brycon amazonicus (Characidae) [PDF]

Acta Amazonica, 2018
Sacha inchi (Plukenetia volubilis) is a plant native to the Peruvian Amazon with seeds that contain 24 to 29% protein, and levels of vitamin A and E and omega 3 polyunsaturated fatty acids that are suitable for fish nutrition.
Thyssia Bomfim ARAÚJO-DAIRIKI, Francisco Célio Maia CHAVES, Jony Koji DAIRIKI   +2 more
doaj   +2 more sources

Application of factorial experimental design for optimization and development of color lipstick containing antioxidant-rich Sacha inchi oil

Pakistan Journal of Pharmaceutical Sciences, 2021
This study aimed to optimize and develop the color lipstick formulation containing antioxidant-rich Thai Sacha inchi oil using full factorial experimental design.
Worrapan Poomanee, Kultida Kongin, Kemjira Sriputorn, Pimporn Leelapornpisid, Chiang Mai, Thailand   +5 more
doaj   +1 more source

Effects of Maturity and Thermal Treatment on Phenolic Profiles and In Vitro Health-Related Properties of Sacha Inchi Leaves

Plants, 2022
Sacha inchi (Plukenetia volubilis L.) has been adopted as a novel economic crop with well-studied nutritional and bioactive benefits for human health. Sacha inchi seeds and oil have high commercial value but scant research has focused on its leaves. This
Suwapat Kittibunchakul, Chatrapa Hudthagosol, Promluck Sanporkha, Suwimol Sapwarobol, Uthaiwan Suttisansanee, Yuraporn Sahasakul   +5 more
doaj   +1 more source

The Effects of Different Roasting Methods on the Phenolic Contents, Antioxidant Potential, and In Vitro Inhibitory Activities of Sacha Inchi Seeds

Foods, 2023
Roasted sacha inchi seeds are now commercialized as a health food product, but the influence of roasting methods on their proclaimed health effects has yet to be explored. This study investigated the total phenolic contents (TPCs), antioxidant potential,
Suwapat Kittibunchakul, Varongsiri Kemsawasd, Chatrapa Hudthagosol, Promluck Sanporkha, Suwimol Sapwarobol, Uthaiwan Suttisansanee   +5 more
doaj   +1 more source

De novo transcriptome assembly of the eight major organs of Sacha Inchi (Plukenetia volubilis) and the identification of genes involved in α-linolenic acid metabolism

BMC Genomics, 2018
Background Sacha Inchi (Plukenetia volubilis L.), which belongs to the Euphorbiaceae, has been considered a new potential oil crop because of its high content of polyunsaturated fatty acids in its seed oil.
Xiao-Di Hu, Bang-Zhen Pan, Qiantang Fu, Longjian Niu, Mao-Sheng Chen, Zeng-Fu Xu   +5 more
doaj   +1 more source