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

• Published in: Food reviews international Vol. 39; no. 1; pp. 148 - 159
• Main Authors: Torres Sánchez, Erwin G., Hernández-Ledesma, Blanca, Gutiérrez, Luis-Felipe
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis 02-01-2023; Taylor & Francis Ltd
• Subjects: Amino acids; bioactive peptides; Biological activity; Dietary fiber; Food; Food industry; functional foods; Functional foods & nutraceuticals; Indigenous peoples; Nutritive value; Oil; Phenolic compounds; Phenols; Phytosterols; Plant-based foods; Proteins; Rainforests; sacha inchi; Tocopherols; Vegetable oils
• ISSN: 8755-9129; 1525-6103
• DOI: 10.1080/87559129.2021.1900231

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.