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Moderate Roasting Improves Bioactivity and Stability of Sacha Inchi (Plukenetia volubilis L.) Oil Without Altering Its Fatty Acid Composition
Fig. 1. Yield analysis of Sacha Inchi oil extracted from ten seed samples subjected to roasting pre-treatment (Y) or retained as unroasted controls (N). Pressed oil ratio (%) indicates the proportion of crude oil obtained by mechanical pressing relative to seed input. Clarified oil yield (%) refers to the percentage of centrifuged clear oil recovered from the pressed fraction. Roasting generally increased the pressed oil ratio across most samples, whereas its effect on clarified oil yield was more variable. Summary statistics are provided in Table 1.
Fig. 1. Yield analysis of Sacha Inchi oil extracted from ten seed samples subjected to roasting pre-treatment (Y) or retained as unroasted controls (N). Pressed oil ratio (%) indicates the proportion of crude oil obtained by mechanical pressing relative to seed input. Clarified oil yield (%) refers to the percentage of centrifuged clear oil recovered from the pressed fraction. Roasting generally increased the pressed oil ratio across most samples, whereas its effect on clarified oil yield was more variable. Summary statistics are provided in Table 1.

Author:Ya-Lin Lee*、Tzu-Huan Hung、Wei-Ting Liu、Su-Yue Lin、Yi-Han Ho、Ying-Fu Lee

Abstract:

Sacha Inchi oil (Plukenetia volubilis L.), rich in ω-3 fatty acids and vitamin E, has attracted growing global interest for its potential health benefits. However, its low oxidative stability remains a key limitation to commercial application. This study investigated the effects of moderate thermal pre-treatment (roasting) on the chemical composition, oxidative stability, and functional bioactivity of Sacha Inchi oil, comparing oils extracted from roasted and unroasted seeds. Ten seed samples were collected from six regions in Taiwan: Taichung, Changhua, Nantou, Chiayi, Tainan, and Hualien. After dehulling, the seeds were mechanically pressed without intentional heating to obtain oil. Analytical parameters included acid value (AV), peroxide value (POV), oil stability index (OSI, at 130℃), vitamin E content, fatty acid profile, phospholipid composition (via thin-layer chromatography), total phenolic content, reducing power, and anti-inflammatory activity assessed using a cell-based model. Results showed that roasting did not alter the fatty acid profile or vitamin E content, but significantly improved oxidative stability (higher OSI) and promoted the accumulation of bioactive compounds such as phospholipids (ex. phosphatidylethanolamine; PE) and total phenolics, along with stronger reducing power. Both roasted and unroasted oils exhibited anti-inflammatory activity, with roasted oil showing a slightly greater suppression of nitric oxide (NO) production in lipopolysaccharide (LPS)-stimulated macrophages. In summary, controlled roasting effectively enhances the oxidative stability, bioactive composition, and physiological functionality of Sacha Inchi oil while preserving its core nutritional profile (rich in ω-3 fatty acids and vitamin E). These findings support roasting as a feasible strategy to enhance the stability and bioactivity of Sacha Inchi oil for food and nutraceutical applications.

Key words:Sacha Inchi oil, Roasting, Oxidative stability, Functional bioactivity, Anti-inflammatory activity

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Journal of
Taiwan Agricultural Research
Vol.75, No.2 (2026) ISSN: 2790-086X Vol. 75, No.2 (2026)
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