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The aim of this research was to evaluate the oxidative stability and sensory quality of Plukenetia volubilis L. (Sacha Inchi) (SI) oil, and its improvement with essential oils (EO) from Jaén. Rancimat 743 was used to measure the oxidative stability and shelf life of the oil with additions of Citrus limon (royal lemon), Piper aduncum (matico), and Mentha spicata (hierbabuena) EOs. The results showed that all combinations significantly increased oxidative stability at the concentrations tested (0.1, 0.3, and 0.5%) compared to net oil. The 0.5% matico EO at 90 °C, and 0 days of induction, showed the highest oxidative stability index. Although no significant differences were found in the sensory analysis (p < 0.01), the average acceptability was 4.55 out of 10. It was concluded that the addition of EO improved the oxidative stability, with an increase of 205.45% with the 0.5% matico EO. The combination with citrus lemon EO at 0.3% showed higher acceptability.

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Oxidative Stability and Sensory Quality of Sacha Inchi Oil (Plukenetia volubilis L) by the Action of Five Essential Oils from Aromatic Species from Jaén, Perú

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  • 发表日期：

    2025年

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  • Maria Alina Cueva-Rios,
  • Elza Berta Aguirre Vargas

摘要

The aim of this research was to evaluate the oxidative stability and sensory quality of Plukenetia volubilis L. (Sacha Inchi) (SI) oil, and its improvement with essential oils (EO) from Jaén. Rancimat 743 was used to measure the oxidative stability and shelf life of the oil with additions of Citrus limon (royal lemon), Piper aduncum (matico), and Mentha spicata (hierbabuena) EOs. The results showed that all combinations significantly increased oxidative stability at the concentrations tested (0.1, 0.3, and 0.5%) compared to net oil. The 0.5% matico EO at 90 °C, and 0 days of induction, showed the highest oxidative stability index. Although no significant differences were found in the sensory analysis (p < 0.01), the average acceptability was 4.55 out of 10. It was concluded that the addition of EO improved the oxidative stability, with an increase of 205.45% with the 0.5% matico EO. The combination with citrus lemon EO at 0.3% showed higher acceptability.