Abstract

CASTANO T, Diego Leandro et al. FATTY ACID COMPOSITION OF INCA PEANUT (Plukenetia volúbilis Linneo) AND ITS RELATIONSHIP WITH VEGETAL BIOACTIVITY. Rev. chil. nutr. [online]. 2012, vol.39, n.1, pp. 45-52. ISSN 0717-7518.  doi: 10.4067/S0717-75182012000100005.

Omega and unusual fatty acids were evaluated from ethanol extracts of roots and leaves ofPlukenetia volúbilis L. were evaluated. Seed oil was obtained by soxhlet and bioreactor; the fatty acids were determined and characterized by gas chromatography coupled to mass spectrometry (GLC-MS). Also, antioxidant activity was evaluated using ABTS/HRP enzymatic. Fatty acid in seed oil was beyond 80%. Meanwhile, the main unusually fatty acids in leaves and roots are ciclopropenic acids. The phytocompounds, omega and functional fatty acids could be responsible for the lipophilic antioxidant activity in leaves.

Keywords : Plukenetia volúbilis L. Omega; functional fatty acids; antioxidant activity; Inca peanut; ciclopropenic acids.