Impact of roasting temperature on the shelf life and antioxidant properties of cold-pressed sacha inchi oil during storage: a practical approach in Thailand
Year: 2025
Type: article
Abstract: Cold-pressed sacha inchi oil, obtained from the seeds of the Plukenetia volubilis plant, is recognized for its high nutritional value and potential health benefits. However, the effects of various processing techniques on the oil's quality and shelf life warrant further investigation. This study primarily aimed to explore the impact of roasting temperature on the shelf life and antioxidant properties of cold-pressed sacha inchi oil during a 6-month storage period, with samples analyzed monthly. Oil samples were prepared from unroasted seeds and seeds roasted at 60°C and 80°C. The physicochemical properties, including acid value, iodine value, fatty acid profile, tocopherol isomers, total phenolic content, and DPPH radical scavenging activity, were assessed. The findings revealed that higher roasting temperatures enhanced oxidative stability, as indicated by lower peroxide and p-anisidine values. Oils from roasted seeds exhibited increased total phenolic content and elevated DPPH radical scavenging activity, contributing to their improved antioxidant properties. The fatty acid profile demonstrated a higher level of lipid oxidation in oil from unroasted seeds during storage, while oils from roasted seeds maintained a more stable fatty acid composition, characterized by higher contents of health-promoting unsaturated fatty acids like alpha-linolenic acid and lower levels of saturated fatty acids such as palmitic and stearic acid. Acid and iodine values remained within acceptable limits for all oil samples, signifying consistent quality throughout the storage period. In summary, this study established that roasting sacha inchi seeds at 80°C before cold pressing could significantly enhance the oil's shelf life and antioxidant properties. This finding suggested a practical approach for oil production in Thailand, with potential benefits for both consumers and the oil industry.
Source: Food Research
Authors: C. Chotimarkorn, T. Punvichai
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $100
OpenAlex ID: W4408634642