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plukenetia huayllabambana/triacylglycerol
Odkaz sa uloží do schránky
8 výsledky
Identification of polyunsaturated triacylglycerols and CC location isomers in sacha inchi oil by photochemical reaction mass spectrometry combined with nuclear magnetic resonance spectroscopy.
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Prihlásiť Registrácia
Sacha inchi oil is derived from the seeds of Plukenetia volubilis L. and has great nutritional value due to its high contents of active polyunsaturated triacylglycerols (PUTAGs). In this study, we developed a methodology combined Paternò-Büchi reaction nanoelectrospray ionization mass spectrometry
Stage-specific metabolization of triacylglycerols during seed germination of Sacha Inchi (Plukenetia volubilis L.).
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BACKGROUND
A detailed study was carried out on Sacha Inchi (Plukenetia volubilis L.) to investigate the mobilization of storage lipids during seed germination.
RESULTS
Thin layer chromatography analysis of the total lipids showed a rapid decline in the triacylglycerol (TAG) and diacylglycerol (DAG)
Transcriptome analysis of Sacha Inchi (Plukenetia volubilis L.) seeds at two developmental stages.
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BACKGROUND
Sacha Inchi (Plukenetia volubilis L., Euphorbiaceae) is a potential oilseed crop because the seeds of this plant are rich in unsaturated fatty acids (FAs). In particular, the fatty acid composition of its seed oil differs markedly in containing large quantities of α-linolenic acid (18C:3,
Microencapsulation of sacha inchi oil using emulsion-based delivery systems.
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In this study, sacha inchi oil (SIO) was microencapsulated by emulsion-based systems using ovalbumin (Ova), pectin (Pec), and xanthan gum (XG), followed by freeze-drying. The microencapsulation was confirmed using Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD),
Characterization of glyceridic and unsaponifiable compounds of Sacha inchi (Plukenetia huayllabambana L.) oils.
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This work deals with the characterization of the main glyceridic and unsaponifiable components of oils obtained from Sacha inchi (Plukenetia huayllabambana L.) seed ecotypes collected during two harvests in the Department of Amazonas in Peru. The seed-oil yield was 30.3-41.2%; standing out are the
Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying
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Sacha inchi (Plukenetia volubilis) oil (SI) is appreciated for its nutritional and sensorial characteristics. The aim of this study was to evaluate SI changes during French fries deep-frying at 170 °C or 180 °C up to 119 and 50 min, respectively; commercial soybean oil (SO) was tested as control. SI
Exposure of fatty acids after a single oral administration of sacha inchi (Plukenetia volubilis L.) and sunflower oil in human adult subjects.
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BACKGROUND
Sacha inchi (Plukenetia volubilis L.) is a potential oilseed crop because it is rich in α-linolenic acid (ALA) (omega-3 fatty acid).
OBJECTIVE
To evaluate the exposure of fatty acids after a single oral administration of sacha inchi or sunflower oil in healthy volunteers.
METHODS
Plasma
Chemical characterization of Sacha Inchi (Plukenetia volubilis L.) oil.
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A chemical characterization of the major components, namely, triacylglycerols (TAGs), polyphenols, and tocopherols in a Sacha inchi oil derived from cold pressing of the seed, is hereby reported. To tackle such a task, high-performance liquid chromatography in combination with photodiode array
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