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Comparison of Fatty Acid Profiles of Sacha Inchi Oil (Plukenetia huayllabambana), Sesame Oil (Sesamum indicum), and Peanut oil (Arachis hypogaea) Using Two Extraction Methods for Food Purposes

Abstract:

Vegetable oil consumption has increased in recent decades due to the high content of monounsaturated (Omega 9) and polyunsaturated (Omega 3 and 6) fatty acids. For this reason, this research compared the fatty acid profile of sacha inchi, sesame and peanut oils under two extraction methods for food purposes. A completely randomized experimental design considered an A*B factorial arrangement with 3 repetitions. Factor A corresponds to oilseed type and Factor B is extraction method. The results showed that both factors significantly influenced (p<0.05) bromatological characteristics (pH, acidity, peroxide value, relative density and ash). The lowest concentration of saturated fatty acids was obtained in sacha inchi oil + cold pressing (6.80 g/100 g), while monounsaturated fatty acids increased in peanut oil + hot pressing (51.51 g/100 g). Sacha inchi oil + cold pressing had the highest content of polyunsaturated fatty acids (84.36 g/100 g).