Analysis of physicochemical parameters of Sacha Inchi oil (Plukenetia Volubilis L.): a view from production process

Sacha Inchi oil contains high levels of polyunsaturated fatty acids, specially α-linolenic acid (ω-3), linoleic acid (ω-6), and oleic acid (ω-9), these are transcendent compounds in pharmaceutical, nutraceutical and cosmetical industries due to their numerous health benefits and selfcare. Sacha Inchi crop growing and transformation in oil increase as a business and crops diversification opportunity in regional development. In this way, is required to continue with the development and execution of Good Manufacturing Practices (GMP) and Good Agricultural Practices (GAP) in Sacha Inchi oil production in order to optimize the extraction process and to assure the product innocuity; for this reason, physicochemical analysis was carried out in Sacha Inchi oil manufactured by farmers from four Colombian municipalities: Otanche, Puerto Boyacá, Moniquirá and Miraflores located at Boyacá district using the American Oils Chemists Society (AOCS) protocols. Results was compared with critical values Codex Alimentarius. In this paper was measured Acid Value (AV), Peroxide Value (PV), Density, Iodine Value and Saponification Value. The obtained results were lower than those recommended by Codex Alimentarius. Attention should be paid on moisture (seed and oil), enzymatic activity and seed’s roasting temperature to improve the Sacha Inchi oil quality.