Characterization and authentication of a novel vegetable source of omega-3 fatty acids, sacha inchi (Plukenetia volubilis L.) oil

► Sacha inchi (SI) oil has a unique fatty acid composition, similar in ω-3 but twice as much ω-6 levels compared to flax. ► Sacha inchi oil showed highest oxidative instability at 65 °C when compared to corn, flax and high oleic sunflower oils. ► Portable handheld mid-infrared spectrometers provided fast and reliable tools to characterize and authenticate SI oils. ► Evaluation of commercial SI oils from Peruvian markets showed some prevalence of adulteration. ► Combining FT-IR spectroscopy with chemometrics has proven to be a great alternative to traditional testing methods.