New perspectives on different Sacha inchi seed oil extractions and its applications in the food and cosmetic industries

Abstract

Sacha inchi oil is growing in demand worldwide owing to its high fatty acid content of linolenic acid (44.30%–51.62%) and linoleic acid (34.08%–36.13%). In addition, Sacha inchi oil also contains phytosterols, such as stigmasterols (346- 456 μg/g), sitosterols (435–563 μg/g), and campesterols (10.47% ± 4.36%). Its main tocopherol is gamma-tocopherol (120.41–125.69 mg/100 g). The antinutrients in Sacha inchi seeds can be reduced by roasting prior to extraction. Various extractions, including both conventional and novel methods, have been used to extract Sacha inchi oil. However, the variety of extraction methods and origins of the seeds change the nutrient profiles, antinutrient content, and physicochemical properties. Incorporation of Sacha inchi oil into food products can increase its nutritional value, and it works as a moisturizing agent in cosmetic products. To obtain Sacha inchi oil with the desired properties and nutritional profile, this review summarizes the effects of different Sacha inchi seed oil extraction methods and processes on chemical compounds, antinutrient content, and physicochemical properties, including their potential and recent applications in food and cosmetic industries.