Characterization of sacha inchi (Plukenetia volubilis L.) oil by FTIR spectroscopy and 1 H NMR. Comparison with linseed oil

Author:

Guillén María D.1,Ruiz Ainhoa1,Cabo Nerea1,Chirinos Rosana2,Pascual Gloria2

Affiliation:

1. ; Tecnología de Alimentos, Facultad de Farmacia; Universidad del País Vasco; Paseo de la Universidad 7 01006 Vitoria Spain

2. Universidad Agraria de La Molina; Lima Perú

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference32 articles.

1. D. Clark, H.H. Garía, A.E. Gonzales, I. Kohlstad, and M. Castro, Amino Acid and Fatty Acid Profiles of the Inca Peanut (Plukenetia volubilis L.);Hamaker;Cereal Chem.,1992

2. Omega-3 Fatty Acids in Health and Disease and in Growth and Development;Simopoulos;Am. J. Clin. Nutr.,1991

3. Role of Omega-3 Fatty Acids in Health and Disease;Fernandes;Nutr. Res.,1993

4. Infrared Spectroscopy in the Study of Edible Oils and Fats;Guillén;J. Sci. Food Agric.,1997

5. High Resolution 1H Nuclear Magnetic Resonance in the Study of Edible Oils and Fats;Guillén;Trends Food Sci. Technol.,2001

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