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vol.39 issue1EDUCATIONAL INTERVENTION TO MODIFY THE LEVELS OF ABSORBED IRON IN NON PREGNANT WOMENEVALUATION OF THE COLD CHAIN IN FIVE PROCESSED MEAT FACTORIES IN CHILE AND THE IMPLICATIONS FOR THE MICROBIOLOGICAL COUNT author indexsubject indexarticles search
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Revista chilena de nutrición

On-line version ISSN 0717-7518

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.  http://dx.doi.org/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.

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