Sacha Inchi (Plukenetia volubilis L.) is a plant native to the Peruvian Amazon, with great expansion because of the high industrialization potential of its seeds (SIS). The Sacha Inchi oil (SIO) is commonly obtained by pressing the SIS, and it is of high commercial value because of its excellent nutritional properties. In this study, we investigated the effects of the dehulling of SIS on the physicochemical and sensory properties of the SIO extracted by means of cold pressing. The fatty acid composition, Fourier transform infrared (FTIR) spectra, density, refractive index (RI), acid value (AV), peroxide value (PV), p‐anisidine index (p‐An), oxidative stability index (OSI), color, and sensory profiles of the SIO samples were evaluated. The oils obtained from whole SIS showed similar fatty acid profiles, physicochemical properties, and sensory profiles to those extracted from dehulled SIS. After 60 days of storage, the total oxidation values of both SIO samples significantly increased, but there were no significant differences between oils from whole and dehulled SIS. Thus, the dehulling process could be avoided without affecting significantly the quality of the obtained oils.

中文翻译：

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脱壳萨哈Inchi（Plukenetia volubilis L.）种子对冷压提取油的理化和感官特性的影响

Sacha Inchi（Plukenetia volubilis L.）是秘鲁亚马逊原生植物，由于其种子（SIS）的高工业化潜力而得到了极大的扩展。Sacha Inchi油（SIO）通常是通过压榨SIS获得的，并且由于其优异的营养特性而具有很高的商业价值。在这项研究中，我们调查了去皮SIS对通过冷压提取的SIO的理化和感官特性的影响。脂肪酸组成，傅立叶红外光谱（FTIR），密度，折光率（RI），酸值（AV），过氧化物值（PV），对茴香胺指数（p‐An）评估了SIO样品的氧化稳定性指数（OSI），颜色和感官特征。从整个SIS获得的油显示与从脱壳SIS提取的油相似的脂肪酸谱，理化性质和感官特征。储存60天后，两个SIO样品的总氧化值均显着增加，但来自完整SIS和去壳SIS的油之间没有显着差异。因此，可以避免脱壳过程，而不会显着影响所得油的质量。