Effect of Minthostachys mollis Kunth essential oil on the oxidative stability of sachainchi oil (Plukenetia hayllabambana)

Chavez S.G.; Gómez N.A.; Mestanza M. · Revista Chilena de Nutricion (2022) · DOI: 10.4067/s0717-75182022000200173

Resumen

Sacha inchi oil is considered a food of high nutritional value, due to its high content of polyunsaturated fatty acids, tocopherolsand sterols. However, like other oils in its category, it is very susceptible to lipid oxidation during storage. The objective was to evaluate the effect of Minthostachys mollis essential oil on the oxidative stability of sacha inchi oil (Plukenetia huayllabambana). Essential oil (EO) of M. mollis was applied with 1, 2, 4, 6 and 8 g/kg of sacha inchi oil and two controls (without EO and with 0.02 g/kg of commercial antioxidant BHT). All treatments were stored at room temperature (17 °C average) and the peroxide value of the treatments was measured at 2, 5, 10 and 15 days of storage. It was found that doses of 1, 2 and 4 g/kg of M. mollis EO could stabilize lipid oxidation of sacha inchi oil for up to 10 storage days with equal effectiveness to the commercial antioxidant BHT. Although this work reveals the potential of M. mollis EO as a natural antioxidant in food, evaluations with lower doses and longer storage times are necessary to strengthen this first approximation.

Instituciones: Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas