Evaluation of different roasting condition on yield, physico-chemical characteristics, and antioxidant activity of cold-pressed sacha inchi (Plukenetia volubilis) oil

Sacha inchi (Plukenetia volubilis) seed oil, which is extracted from sacha inchi seeds, may possibly establish a nutritive source which prosperous of nutraceutical value. It is paramount to assess the oil production potential of industrial oilseeds for manufacturing applications. Roasting is a key procedure for preparing oils of plant origin, which leads to crucial changes in the oil quality. With the aim of evaluating new sources for the industrial production of edible oil, the effect of different temperatures (60, 80, 100, and 120 °C) and times (10, 20, and 30 min) of roasting as an important pretreatment was evaluated on the yield, physical-chemical and qualitative properties of cold-pressed sacha inchi seed oil. Results showed that the oil yield, acid value (AV), peroxide value (PV), p-anisidine value, and oil stability index (OSI) increased, whereas the iodine value (IV) and conjugated diene (CD) content decreased with treatment temperature and time. There were no obvious different in the fatty acid composition. Prolonged roasting temperature and time increased tocopherol, phytosterol, squalene, total phenolic content (TPC), and antioxidant activity. Current findings indicated that thermal processing may have positive effect towards the quality and nutritional content of sacha inchi seed oil.