Optimization of Enzymatic Hydrolysis of Sacha Inchi Oil using Conventional and Supercritical Carbon Dioxide Processes

Author:

Prado Glaucia H. C.,Saldaña Marleny D. A.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference42 articles.

1. Guillén MD, Ruiz A, Cabo N, Chirinos R, Pascual G (2003) Characterization of sacha inchi (Plukenetia volubilis L.) oil by FTIR Spectroscopy and 1H NMR. Comparison with linseed oil. JAOCS 80:755–762

2. Gutiérrez L-F, Rosada LM, Jiménez A (2011) Chemical composition of sacha inchi (Plukenetia volubilis L.) seeds and characteristics of their lipid fraction. Grasas y Aceites 62:76–83

3. Hamaker BR, Valles C, Gilman R, Hardmeier RM, Clark D, Garcia HH, Gonzales AE, Kohlstad I, Castro M, Valdivia R, Rodriguez T, Lescano M (1992) Amino acid and fatty acid profiles of the Inca peanut (Plukenetia volubilis). Cereal Chem 69:461–463

4. Pascual CH, Mejía LM (2000) Extracción y caracterización de aceite de sacha inchi (Plukenetia volubilis L.). Anales científicos. UNALM 42:146–160 (in Spanish)

5. Follegatti-Romero LA, Piantino CR, Grimaldi R, Cabral FA (2009) Supercritical CO2 extraction of omega-3 rich oil from sacha-inchi (Plukenetia volubilis L.) seeds. J Supercrit Fluids 49:323–329

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