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[Display omitted] • Aguaje oil as sacha inchi (P. huayllabambana) oil alternative in oil blend. • Aguaje oil addition improves the carotenoid and polyphenol content of SIO-PH. • Aguaje oil addition allows an increase in oleic acid and decreases the PUFA level of the SIO-PH. • Aguaje oil addition of improves the oxidative stability index of SIO-PH. Sacha inchi (Plukenetia huayllabambana) oil is a food matrix that contains more than 80 % of polyunsaturated fatty acids, especially linoleic and α-linolenic acids. The objective of this study was to develop blends of sacha inchi oil (P. huayllabambana) enriched with aguaje oil (Mauritia flexuosa L.f.) and evaluate the induction period, total carotenoid content, nutritional quality indices and oxidative stability from the fatty acid composition. The analytical tests were conducted for oil blends that had the following proportions: sacha inchi oil enriched with aguaje oil at 5, 10 and 20 %. The results prove that the enrichment of sacha inchi oil with aguaje oil (SIO-PH-AO) leads to an improvement in oxidative stability and nutritional and physical properties. For example, the oxidative stability index (OSI) varied from 0.87 to 2.53 h. The content of total carotenoids produces an increase from 0.35 to 99.90 mg/kg, while total polyphenols from 47.45 to 126.90 mg GAE/g, and chroma from 39.91 to 69.02 units. Regarding the fatty acid profile, the oxidizability value improves with the addition of aguaje oil. Reduces levels of PUFA, PUFA/SFA, and hypo-and hypercholesterolemic ratio (h/H). Additionally, an increase in SFA and MUFA levels, while the ω6/ω3 ratio remained constant. Finally, it can be noted that the enrichment of sacha inchi oil with aguaje oil (rich in carotenoids) provides better stability and can be used for commercial applications as a mechanism to establish new vegetable oils with better properties. [ABSTRACT FROM AUTHOR]

Plukenetia huayllabambana is an edible plant traditionally used to cure wounds and various infections. The present work assessed, for the first time, the antibacterial efficacy of solvent fractions from P. huayllabambana fruits. The crude methanol extract was obtained applying ultrasound-assisted extraction, followed by partitioning through successive depletion among solvents of increasing polarity to yield fractions (n-hexane, dichloromethane, ethyl acetate, and n-butanol). The minimal inhibitory concentration (MIC) was determined following antibacterial testing, using the broth microdilution technique against a panel of drug-resistant Gram-negative and Gram-positive bacteria. Possible modes of action of the most active fraction were also investigated. Gas chromatography–mass spectrometry (GC–MS) was used to identify phytocompounds that may account for the recorded activities. Methanol, n-hexane (PH-n-Hex), and ethyl acetate extracts inhibited 100% of studied bacteria, with the recorded MIC ranging from 0.125–1 mg/mL. PH-n-Hex appeared as the most active partition, exerting a bacteriostatic effect. PH-n-Hex probably acts by interfering with bacterial biofilm formation, proton pumps, and bacterial cell membrane integrity. The GC–MS analysis of PH-n-Hex led to the identification of 11 potentially bioactive components, including fatty acids, phytosterol, and diterpene alcohol as major ones. P. huayllabambana can be considered as a plant of pharmacological value—a source of potent anti-infective drug entities.

Sacha inchi (Plukenetia huayllabambana) oil was microencapsulated by spray drying with gum arabic and with extracts of camu camu (Myrciaria dubia (HBK) Mc Vaugh) and mango (Mangifera indica) skins, obtained by assisted microwave. The physicochemical characteristics, such as moisture content, encapsulation efficiency, particle size, morphology, fatty acid composition and oxidative stability, were evaluated in order to select the best formulation for the development of functional foods. The most important results indicate that the microcapsules formulated with extracts of the fruit skins provide greater protection to sacha inchi oil (P. huayllabambana) against oxidation compared to commercial antioxidant BHT (Butylated Hydroxytoluene), resulting in a slight loss of ω-3 fatty acids.

A physico-chemical and phytochemical characterisation of the oil of two rich sources of polyunsaturated fatty acids, tocopherols and phytosterols is presented for two close species of Plukenetia , endemic to the Amazon Region of Peru. Plukenetia huayllabambana presented approximately 9% more oil yield than Plukenetia volubilis . Fatty acid profiles were pretty similar for both species but P. huayllabambana presented a significantly higher content of α-linolenic acid than P. volubilis (51.3 and 45.6 g/100 g oil, respectively). Important contents of γ- and δ-tocopherol were evidenced in both oils (127.6 and 84.0 and, 93.3 and 47.5 mg/100 g oil, for P. volubilis and P. huayllabambana , respectively). β -Sitosterol was the most important and representative phytosterol in both oils (∼127 mg/100 g oil). The results of this study indicate P. huayllabambana as an important dietary source of health promoting phytochemicals. [ABSTRACT FROM AUTHOR]

Plukenetia huayllabambana is an edible plant traditionally used to cure wounds and various infections. The present work assessed, for the first time, the antibacterial efficacy of solvent fractions from P. huayllabambana fruits. The crude methanol extract was obtained applying ultrasound-assisted extraction, followed by partitioning through successive depletion among solvents of increasing polarity to yield fractions (n-hexane, dichloromethane, ethyl acetate, and n-butanol). The minimal inhibitory concentration (MIC) was determined following antibacterial testing, using the broth microdilution technique against a panel of drug-resistant Gram-negative and Gram-positive bacteria. Possible modes of action of the most active fraction were also investigated. Gas chromatography–mass spectrometry (GC–MS) was used to identify phytocompounds that may account for the recorded activities. Methanol, n-hexane (PH-n-Hex), and ethyl acetate extracts inhibited 100% of studied bacteria, with the recorded MIC ranging from 0.125–1 mg/mL. PH-n-Hex appeared as the most active partition, exerting a bacteriostatic effect. PH-n-Hex probably acts by interfering with bacterial biofilm formation, proton pumps, and bacterial cell membrane integrity. The GC–MS analysis of PH-n-Hex led to the identification of 11 potentially bioactive components, including fatty acids, phytosterol, and diterpene alcohol as major ones. P. huayllabambana can be considered as a plant of pharmacological value—a source of potent anti-infective drug entities. [ABSTRACT FROM AUTHOR]