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

Autor: Yanti S; Department of Applied Chemistry, Chaoyang University of Technology, 168, Jifeng E. Rd., Wufeng District, Taichung City 413310, Taiwan.; Department of Agricultural Product Technology, Sumbawa University of Technology, Olat Maras Rd. Sumbawa District, West Nusa Tenggara 84371, Indonesia., Agrawal DC; Department of Applied Chemistry, Chaoyang University of Technology, 168, Jifeng E. Rd., Wufeng District, Taichung City 413310, Taiwan.; Department of Environmental Engineering and Management, Chaoyang University of Technology 168, Jifeng E. Rd., Wufeng District, Taichung City 413310, Taiwan., Saputri DS; Department of Applied Chemistry, Chaoyang University of Technology, 168, Jifeng E. Rd., Wufeng District, Taichung City 413310, Taiwan.; Department of Agricultural Product Technology, Sumbawa University of Technology, Olat Maras Rd. Sumbawa District, West Nusa Tenggara 84371, Indonesia., Lin HY; Department of Applied Chemistry, Chaoyang University of Technology, 168, Jifeng E. Rd., Wufeng District, Taichung City 413310, Taiwan., Chien WJ; Department of Applied Chemistry, Chaoyang University of Technology, 168, Jifeng E. Rd., Wufeng District, Taichung City 413310, Taiwan.
Jazyk: angličtina
Zdroj: International journal of food science [Int J Food Sci] 2022 Sep 19; Vol. 2022, pp. 9825551. Date of Electronic Publication: 2022 Sep 19 (Print Publication: 2022).
DOI: 10.1155/2022/9825551
Abstrakt: 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. This study aims (a) to determine the oil, moisture, ash, protein, carbohydrate, type of fatty acid, resveratrol, and type of sugar in edible seeds and nuts, including sacha inchi residue, and (b) to determine the model to predict the five macronutrients using NIR spectroscopy. The samples used were candlenut, peanut, sesame, sunflower, sacha inchi residue, and black bean. Determination was conducted using NIR spectroscopy, NMR spectroscopy, LC-MS/MS, and HPLC-ELSD. NIR spectroscopy prediction results show that candlenut is rich in oil, and sacha inchi residue is rich in minerals, protein, and moisture. The correct prediction model for oil and moisture is principal component regression, while partial least squares are for ash, protein, and carbohydrates. NMR spectroscopy results showed that all samples were rich in polyunsaturated fatty acids. Sacha inchi residue is rich in omega 3. LC-MS/MS results showed that all samples contained resveratrol, and its highest level was found in sesame. HPLC-ELSD results showed eight types of sugars in the samples. High sucrose was found in sacha inchi residue, sunflower, sesame, and candlenut. The results are expected to provide information on nutrient levels in seeds and nuts to consumers and people who deal with nutrition. Also, results are expected to increase the economic value of sacha inchi residue as a source of diversification of food products in Taiwan.
Competing Interests: The authors declare that they have no conflicts of interest.
(Copyright © 2022 Sahri Yanti et al.)
Databáze: MEDLINE
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