Sacha Inchi (Plukenetia volubilis L.) Oil Press-Cake Powder: Chemical Characterization and In Vitro Bioactivity for...

Area of Science:

• Agricultural Science
• Food Science
• Biochemistry

Background:

• Sacha inchi (P. volubilis L.) is an Amazonian oilseed crop known for its nutritious oil.
• Research has largely overlooked Sacha inchi by-products, particularly the oil press cake.

Purpose of the Study:

• To investigate the chemical composition and bioactive properties of Sacha inchi oil press cake.
• To explore its potential for food, feed, nutraceutical, and pharmaceutical applications.

Main Methods:

• Analysis of fatty acid and amino acid profiles.
• Quantification of antinutritional factors (saponins, alkaloids, tannins).
• Determination of total phenolic content (TPC) and antioxidant activity (AO) of extracts.
• Evaluation of extract bioactivity on cellular models (Panc-1 cancer cells).

Main Results:

• The press cake contains high levels of polyunsaturated fatty acids (42.52% α-linolenic acid) and protein (41.86%) with balanced amino acids.
• Antinutritional factors were present, but extracts exhibited significant antioxidant properties and cytotoxic effects on cancer cells.
• An acetone/water/acetic acid solvent yielded extracts with the highest antioxidant activity.

Conclusions:

• Sacha inchi oil press cake is a valuable, underutilized resource rich in essential nutrients and bioactive compounds.
• Its potential applications span the food, feed, nutraceutical, and pharmaceutical industries.
• Valorizing this by-product aligns with circular bio-economy principles and promotes sustainable resource management.