Citas bibligráficas
Muñante, D., (2021). Potencial bioaccesible de ácidos grasos del snack comercial de almendras de Sacha Inchik (Plukenetia volubilis L.) [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/4062
Muñante, D., Potencial bioaccesible de ácidos grasos del snack comercial de almendras de Sacha Inchik (Plukenetia volubilis L.) []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2021. http://hdl.handle.net/11458/4062
@misc{renati/1055888,
title = "Potencial bioaccesible de ácidos grasos del snack comercial de almendras de Sacha Inchik (Plukenetia volubilis L.)",
author = "Muñante Ñañez, Delicia Milagros",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2021"
}
To study the bioaccessibility of nutrients is to know how and how much the human organism can take advantage of the nutrients and/or bioactive compounds in foods. In the case of roasted almonds known as Plukenetia volubilis L. (Sacha Inchik) snack, which has an emerging market worldwide, little or nothing is known about reports related to the bioaccessibility of the fatty acids present in this snack. Therefore, in this work we investigated the physicochemical characteristics of the snack and the fatty acid (FA) profile, as well as the bioaccessible percentages of the fatty acids in the sacha inchik snack. For this purpose, toasted almonds donated by the Shanantina company in 1000 g packages were used. The fatty acid profile was determined by gas chromatography and bioaccessibility by in vitro dialysis. Significant amounts of lipids (~51%), proteins (~31%), total fiber (~13%) and energy (~591 Kcal) were found in the snack, which draw attention in the formulation of diets. Likewise, the amount of polyunsaturated fatty acids is important, representing ~80% distributed largely by Linoleic (~37%) and α-Linolenic (~45%); in addition, monounsaturated and saturated FA were found in amounts of ~10.5% and ~7% respectively. As for the bioaccessible percentages of FA, palmitic (~1.49%), stearic (~4.25%), oleic (~0.76%), linoleic (~0.27%) and linolenic (ND) were found in the intestinal phase. These results demonstrate that the bioaccessible percentages of monounsaturated and polyunsaturated fatty acids are released in less quantity when compared to the initial value of almonds, however, their consumption and absorption is indispensable. In conclusion, this information can be taken into account initially for nutritional evaluations, especially the fatty acids present in the sacha inchik snack.
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