| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538729 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Sacha inchi (SI) oil has a unique fatty acid composition, similar in Ï-3 but twice as much Ï-6 levels compared to flax. ⺠Sacha inchi oil showed highest oxidative instability at 65 °C when compared to corn, flax and high oleic sunflower oils. ⺠Portable handheld mid-infrared spectrometers provided fast and reliable tools to characterize and authenticate SI oils. ⺠Evaluation of commercial SI oils from Peruvian markets showed some prevalence of adulteration. ⺠Combining FT-IR spectroscopy with chemometrics has proven to be a great alternative to traditional testing methods.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Natalie E. Maurer, Beatriz Hatta-Sakoda, Gloria Pascual-Chagman, Luis E. Rodriguez-Saona,