Sacha Inchi Oil Press-cake: Physicochemical Characteristics, Food-related Applications and Biological Activity

ABSTRACT

Sacha Inchi (SI) (Plukenetia spp.) is an Amazonian-originary nut, used for centuries as food for the native people of the Amazon rainforest that is attracting attention worldwide as a functional food. Because of its high nutritional value, SI is considered as a “super food”. In addition to its high content of polyunsaturated oil, SI is a good source of high-quality proteins, essential amino acids, dietary fiber, minerals, tocopherols, phytosterols, and phenolic compounds. This review summarizes the physicochemical characteristics, food-related applications, and biological activity of the Sacha Inchi oil press-cake. A perspective of its potential uses is provided, as a contribution to the growing increasing interest in adding value to this agro-industrial by-product. Additionally, this overview gives insights into the importance of this alternative plant-based protein, which has promissory applications in the food, pharmaceutical and cosmetic industries.

KEYWORDS:

• Proteins
• sacha inchi
• functional foods
• amino acids
• bioactive peptides

Acknowledgments

This work was supported by the Instituto de Ciencia y Tecnología de Alimentos (ICTA) of the Universidad Nacional de Colombia Sede Bogotá.

Declaration of Competing Interest

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.