Abstract

MUNOZ JAUREGUI, Ana et al. Evaluation of the content of phytosterols, phenolic compounds and chemical methods to determine antioxidant activity in sacha inchi`s seed (Plukenetia volubilis L.). Rev. Soc. Quím. Perú [online]. 2010, vol.76, n.3, pp.234-241. ISSN 1810-634X.

The present research was the quantification of phenolic compounds by HPLC chromatographic conditions as described by Muñoz etal., in the sacha inchi`s cake that quantified phenolic acids found an average of 3,51 mg/kg of caffeic and 1,68 mg/kg of ferulic. Also flavonoids are found an average of 42,93 mg/kg routinely 28,46 mg/kg of hesperidin and 53,24 mg/kg of morin. Was identified by the method described by Fierro et al., using TLC where they detected the presence of phytosterols in sacha inchi. Content were quantified by HPLC phytosterols in oil which was extracted by saponification according to EEC 2568-91. Results were average content of 75,49 mg/100g for stigmasterol, while the content of β-sitosterol was 74,56 mg/100g. Antioxidant activity was determined by ABTS methods according to Van Overveld et al., And DPPH as Brand-Williams et al. The results showed that the lipophilic extract oil had higher antioxidant activity showed a greater inhibitory capacity with DPPH method, however, the hydrophilic extract of the oil showed greater activity with the ABTS method.

Keywords : phenolic acids; flavonoids; phytosterols; sacha inch.

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