J Am Oil Chem Soc (2019)
DOI 10.1002/aocs.12270
ORIGINAL ARTICLE
Effects of Dehulling Sacha Inchi (Plukenetia volubilis L.) Seeds
on the Physicochemical and Sensory Properties of Oils Extracted
by Means of Cold Pressing
Luis-Felipe Gutiérrez1 · Zain Sanchez-Reinoso1 · Yolanda Quiñones-Segura1
Received: 12 February 2019 / Revised: 28 May 2019 / Accepted: 8 July 2019
© 2019 AOCS
Abstract Sacha Inchi (Plukenetia volubilis L.) is a plant
native to the Peruvian Amazon, with great expansion
because of the high industrialization potential of its seeds
(SIS). The Sacha Inchi oil (SIO) is commonly obtained by
pressing the SIS, and it is of high commercial value
because of its excellent nutritional properties. In this study,
we investigated the effects of the dehulling of SIS on the
physicochemical and sensory properties of the SIO
extracted by means of cold pressing. The fatty acid compo-
sition, Fourier transform infrared (FTIR) spectra, density,
refractive index (RI), acid value (AV), peroxide value
(PV), p-anisidine index (p-An), oxidative stability index
(OSI), color, and sensory profiles of the SIO samples were
evaluated. The oils obtained from whole SIS showed simi-
lar fatty acid profiles, physicochemical properties, and sen-
sory profiles to those extracted from dehulled SIS. After
60 days of storage, the total oxidation values of both SIO
samples significantly increased, but there were no signifi-
cant differences between oils from whole and dehulled SIS.
Thus, the dehulling process could be avoided without
affecting significantly the quality of the obtained oils.
Keywords Sacha Inchi
Cold pressing
Dehulling
Oil
properties
Sensory analysis
J Am Oil Chem Soc (2019).
* Luis-Felipe Gutiérrez
lfgutierreza@unal.edu.co
1 the selection of SIS, dehulling, cleaning, pressing, filtering,
Instituto de Ciencia y Tecnología de Alimentos, Universidad
Nacional de Colombia Sede Bogotá, Carrera 30 # 45-03, Edificio
500A, Bogotá, DC 111321, Colombia
J Am Oil Chem Soc (2019)
Introduction
Sacha Inchi (Plukenetia volubilis L.) is an oleaginous plant
of the Euphorbiaceae family with great expansion in some
countries of South America and South East Asia (Gutiérrez
et al., 2017). The Sacha Inchi seeds (SIS) are constituted by
the kernel and the shell, which represent about 65–67% and
33–35% (w/w), respectively (Chirinos et al., 2016). SIS are
oval in shape, and weigh about 115–120 g per 100 seeds.
Their average size, based on their diameters is: major axis of
20–25 mm, intermediate axis of 15–20 mm, and minor axis
(thickness) of 8–10 mm (Fig. 1). The kernels are rich in oil
(35–60%), protein (25–30%), essential amino acids, min-
erals, tocopherols, phytosterols, phenolic compounds, die-
tary fiber, and vitamin E (Chirinos et al., 2013; Gutiérrez
et al., 2011; Hamaker et al., 1992; Vanegas-Azuero and
Gutiérrez, 2018; Wang et al., 2018). The shell is mainly
composed of insoluble fiber (~78%), and contains low
amounts of lipids (~1%), high concentrations of α-tocopherol
(1.84 mg per 100 g) (Wang et al., 2018), and it has been
considered as an alternative source of phenolic compounds
and antioxidants (Chirinos et al., 2016).
The Sacha Inchi oil (SIO) is the main commercial product
obtained from SIS. It contains high amounts of α-linolenic
(47–51%) and linoleic (34–37%) acids (Sanchez-Reinoso and
Gutiérrez, 2017). The most abundant tocopherols in SIO are γ-
and δ-tocopherol, which range from 50 to 114 and from 30 to
125 mg per 100 g, respectively (Chirinos et al., 2015; Gutiér-
rez et al., 2017). SIO is mainly used in culinary applications,
and as ingredients in cosmetic and nutraceuticals products.
The conventional process for producing SIO involves
and bottling. The dehulling of oilseeds is recommended in
some cases, because waxes and pigments present in the hull

Fig. 1 Schematic representation of the Sacha Inchi fruit
may diminish the oil quality (Matthäus, 2012). Moreover,
dehulling increases the protein content of the meal,
improves the flavor, and increases oil recovery (Zheng et al.,
2003). However, the dehulling of SIS is considered to be a
critical operation with a low efficiency (less than 70%),
because the form of the SIS is too asymmetrical, as shown
in Fig. 1. Furthermore, the dehulling process requires special
equipment, and it may represent about 30% of the oil pro-
duction costs, according to the estimations carried out by
the local SIO processors.
Few studies concerning the effects of oilseed dehulling
on the quality of oils have been published. Rękas et al.
(2017) reported that rapeseed oils obtained from dehulled
seeds contained higher amounts of bioactive compounds,
lower content of pigments, and higher content of primary
and secondary oxidation products compared to the oils
obtained from whole seeds. Oils from dehulled rapeseeds
showed better sensory characteristics and lower content of
waxes (Matthäus, 2012). The smell of the rapeseed oils
from dehulled seeds was milder than that of the conven-
tional cold-pressed oils (Zhou et al., 2013). Koubaa et al.
(2016) found that dehulling adversely affected the effi-
ciency of cold-pressing canola seeds. These results suggest
that the effects of the dehulling process on the physico-
chemical and sensory properties of seed oils mainly depend
on the chemical composition of the seeds and seed coat. In
the case of SIO processing, this aspect is still insufficiently
explored, and should therefore be investigated. The aim of
this study was to evaluate the effects of dehulling SIS on
some physicochemical properties and sensory characteris-
tics of oils extracted by means of cold pressing.
Materials and Methods
Materials
SIS supplied by a local grower were hand cleaned and
divided in two lots of 5 kg each. One lot was mechanically
J Am Oil Chem Soc
dehulled using a vertical dehulling machine (200 kg hour−1
capacity) consisting in two adjustable cylindrical rollers
(15 mm diameter) rotating in opposite sense, while the
other was kept with the shell. All reagents and standards
used in the analytical determinations were of analytical
grade and purchased from Sigma-Aldrich (St. Louis,
MO, USA).
Oil Extraction by Cold Pressing
The dehulled and whole SIS (1 kg of each one) were placed
separately into filtration sleeves, and pressed twice at
200 bar using a piston cylinder press of 15.24 cm in diame-
ter. During pressing, the temperature was always below
30  C. Three independent pressing operations were carried
out for each one of the starting materials (dehulled and
whole SIS). The SIO samples obtained from each pressing
were collected, vacuum filtered, poured individually into
sealed amber glass bottles, and stored at room temperature
until subsequent analysis.
Fatty Acid Composition
The fatty acid composition of the SIO was determined by gas
chromatography as described before (Gutiérrez and
Belkacemi, 2008), using an Agilent model 7890A gas chro-
matograph (Santa Clara, CA, USA). The fatty acid methyl
esters (FAME), obtained by alkaline methylation with sodium
methoxide in methanol 0.5 M (Sigma-Aldrich) were sepa-
rated on a capillary column HP-88 (100 m × 0.25 mm
id×0.20 μm film thickness; Agilent J&W GC Columns)
under the following temperature-programmed conditions:
From 60  C (isothermal for 1 min) to 190  C at 20  C min−1,
and then isothermal for 30 min at 190  C. Helium was used
as a carrier gas at 1.5 mL min−1. FAME standards (F.A.M.E
Mix C4-C24, Sigma-Aldrich) were used to identify the fatty
acids. Peaks were integrated using Agilent ChemStation soft-
ware, and the results were expressed in weight percentage
(wt.%).
J Am Oil Chem Soc (2019)
J Am Oil Chem Soc
Fourier Transform Infrared (FTIR) Spectroscopy
FTIR analyses of SIO samples were carried out using a
FT/IR-4100 spectrometer (JASCO, Japan), in the range of
4000 to 500 cm−1, with a resolution better than 4 cm−1, at
a scanning speed of 2 mm s−1. A drop of SIO was carefully
placed between two KBr disks, avoiding the presence of
air. The results were expressed in absorbance, and the
assignment of bands to a specific functional group vibration
mode was made by comparison with spectra reported in the
literature.
Chemical and Physical Indices
The density and refractive indices (RI) were determined at
25  C according to AOAC Official Methods 9201.212 and
921.08, respectively (AOAC, 2010). The peroxide value
(PV, mEq O2
kg−1 oil) (AOCS Cd 8–53), p-anisidine index
(p-An, AOCS 18-0), and acid value (AV, mg KOH
g−1 oil)
(AOCS Cd 3d-63) were determined according to the stan-
dard methods (Firestone, 1997). The total oxidation value
(TOTOX) was calculated by means of Eq. 1.
TOTOX = ð2 × PVÞ + p − An ð1Þ
The oxidative stability index (OSI) of the SIO samples
was evaluated by means of the Rancimat test, using an
892 Professional Rancimat instrument (Metrohm, Switzer-
land). Samples of SIO (~6 g) were poured in glass tubes,
and analyzed under constant airflow of 20 L hour−1 at
80  1.4  C. The OSI was defined as the time taken from
the start of the test to the onset of oxidation, and it was
automatically calculated from the second derivative of the
conductivity curve.
The color of the SIO samples was determined using a
Minolta Spectrophotometer CM-5 (Konica Minolta, Tokyo,
Japan). Results were given in the CIEL*a*b* system for
illuminant D65 and a 10 angle of vision. The values of L*
(0 = black to 100 = white), a* (red (+) to green (−)), and
b* (yellow (+) to blue (−)) were registered.
Sensory Evaluation
The sensory evaluation, in terms of odor, flavor, and resid-
ual flavor profiles of the SIO samples, was performed by
the trained panel in sensory evaluation of oils and fats of
Team Foods S.A. (Bogota, Colombia), which consisted of
eight judges of both sexes. The panelists were asked to
evaluate the intensity of six descriptive attributes (herbal,
green, nutty, seeds, butter, and rancid), which were scored
on a scale from 0 (not intense) to 5 (very intense). These
attributes were evaluated for odor, flavor, and residual fla-
vor profiles.
J Am Oil Chem Soc (2019)
Statistical Analysis
The statistical analysis of the physicochemical properties
was performed using the Student’s t-test at 95% confidence,
while the Mann–Whitney U test was used to compare the
sensory profile scores of each attribute evaluated.
STATGRAPHICS Centurion XVI (16.1.03) was employed
for the statistical analysis. All the measurements were per-
formed in triplicate, and the results were reported as
mean  standard deviation.
Results and Discussion
The oil extraction yield of the dehulled SIS was signifi-
cantly higher (P < 0.05) than that obtained from the whole
seeds (40.15  2.50 vs. 27.20  1.90%w/w, respectively).
These results are well correlated with the mass balance of
the extraction process, taking into account that the shell
represents about 35% of the whole SIS, and that its lipid
content is less than 1%. Thus, in 1 kg of whole SIS, there is
about 35% material that does not contribute significantly to
the oil yield.
Fatty Acid Composition
SIO is characterized by its high content of α-linolenic
(ALA) and linoleic acids (LNA). Any process altering its
unique fatty acid composition would not be desired, because
it would reduce its nutritional value. Table 1 presents the
fatty acid composition of the SIO samples obtained from
dehulled (SIO-hs) and whole (SIO-ws) seeds, on Day 1 and
after 60 days of storage at room temperature.
There were no significant differences between the fatty
acids of the two SIO samples (P > 0.05), indicating that
the presence of the shell does not modify the fatty acid pro-
file of the SIO. This is due to the very low lipid content of
the shell (≤1%), which presents similar amounts of LNA
and ALA to the oil from the kernel, per gram of the total
lipids, as indicated recently (de Souza et al., 2013). The
SIO-hs and SIO-ws samples displayed mean values of
ALA, LNA, oleic acid, stearic acid, and palmitic acids of
53.6%, 33%, 7.5%, 2.3%, and 3.7%, respectively. The
values of saturated fatty acids (SFA), monounsaturated
fatty acids (MUFA), and polyunsaturated fatty acids
(PUFA) were approximately 5.9  0.2%, 7.5  0.2%, and
86.6  0.4%, respectively. This unique fatty acid composi-
tion is attractive to the food and pharmaceutical industries,
because the low ratio of LNA/ALA (~0.62) is desirable for
reducing the risk of various chronic diseases (Simopoulos,
2002). Moreover, it is worth mentioning that if ALA is pro-
vided in significant amounts, it can be converted into
 J Am Oil Chem Soc

Table 1 Fatty acid composition of SIO-hs and SIO-ws obtained by et al., 2003; Gutiérrez et al., 2017; Maurer et al., 2012).
means of cold pressinga The weak band at 3471 cm−1 corresponds to the overtone
Fatty acids Storage SIO-hs SIO-ws of the glycerol ester carbonyl absorption. The band at
(wt.%) time (days) 3010 cm−1 corresponds to the stretching vibration of the
cis olefinic CH double bonds. The bands at 2926 and
Palmitic (16:0) 1 3.76  0.15A,a 3.59  0.05A,a
2854 cm−1 correspond to the methylene asymmetrical and
60 3.83  0.22A,a 3.52  0.07A,a
symmetrical vibrations, respectively, while the band at
Stearic (18:0) 1 2.33  0.11A,a 2.27  0.10A,a
1746 cm−1 was assigned to the stretching vibration of the
60 2.19  0.01A,a 2.21  0.11A,a
C═O group of triacylglycerols, being characteristic of oils
Oleic (18:1) 1 7.65  0.07A,a 7.46  0.18A,a
with a high unsaturation degree. The band at 1654 cm−1 is
60 7.56  0.05A,a 7.28  0.08A,a
related to the disubstituted cis C═C of the unsaturated acyl
Linoleic (18:2) 1 33.19  0.48A,a 32.30  0.44A,a
groups, whereas that at 1463 cm−1 is due to the bending
60 33.36  0.22A,a 33.09  0.00A,a
vibrations of the CH2 and CH3 aliphatic groups. The band
α-linolenic (18:3) 1 53.16  0.27A,a 54.38  0.78A,a
at 1163 cm−1 is typical of all vegetable oils, and it has been
60 53.05  0.48A,a 53.90  0.26A,a
attributed to the stretching vibration of the C─O ester
SFA 1 6.09  0.25A,a 5.86  0.16A,a
groups and to the bending vibration of the CH2 group,
60 6.02  0.21A,a 5.73  0.17A,a
while those at 1100 and 722 cm−1 are associated with the
MUFA 1 7.65  0.06A,a 7.46  0.18A,a
stretching vibration of the C─O group in esters, and with
60 7.56  0.05A,a 7.28  0.08A,a
the ═C─H bending out-of-plane for alkenes, respectively.
PUFA 1 86.27  0.31A,a 86.68  0.34A,a
After 60 days of storage, the IR spectra of both SIO sam-
60 86.42  0.26A,a 86.98  0.26A,a
ples were similar to those obtained on Day 1, thus they
UFA 1 93.91  0.25A,a 94.14  0.16A,a
were not included in Fig. 2 for simplicity.
60 93.98  0.21A,a 94.27  0.17A,a
LNA/ALA 1 0.62  0.01A,a 0.59  0.02A,a
Chemical and Physical Indices
60 0.63  0.01A,a 0.61  0.00A,a
a
Means in rows followed by the same lowercase letters indicate that The physicochemical properties of the SIO-hs and SIO-ws
both means are not significantly different by Student’s t-test at the samples are presented in Table 2. In general, dehulling of
5% level. Means in columns followed by the same uppercase letters
indicate that both means are not significantly different by Student’s
the SIS did not significantly affect (P > 0.05) the quality of
t-test at the 5% level. SFA, saturated fatty acids; MUFA, monounsat- SIO, as indicated by the values of the parameters investi-
urated fatty acids; PUFA, polyunsaturated fatty acids; UFA, unsatu- gated in this study. This behavior is in agreement with pre-
rated fatty acids; LNA/ALA, ratio of linoleic and α-linolenic acids. vious studies related to the screw pressing of whole and
dehulled flaxseeds (Zheng et al., 2003).
eicosapentaenoic and docosahexaenoic acids in some tis- The density of the SIO samples ranged between 0.926
sues. Thus, SIO could serve as an alternative to fish oils, and 0.940 g
cm−3, and the RI from 1.481 to 1.482. These
for increasing the intake of these essential fatty acids, with values are typical of SIO, as reported previously
the advantage of the absence of a fishy taste (Valenzuela (Chasquibol et al., 2016; Gutiérrez et al., 2011, 2017).
et al., 2014). After 60 days of storage, neither the density nor the RI
Regarding the effect of the storage time, the fatty acid showed significant differences (P > 0.05).
composition of SIO-hs and SIO-wh did not significantly The AV of fresh SIO-hs and SIO-ws samples were not
change (P > 0.05) during storage at room temperature. A statistically different (0.39 vs. 0.38 mg KOH g−1, respec-
similar behavior was reported by Abou-Gharbia et al. tively, P > 0.05). During storage, there were no hydrolytic
(1997) for sesame oils extracted from coated and dehulled processes leading to the formation of free fatty acids by
seeds. splitting of acylglycerols, as indicated by the AV on Day
60, which were not statistically different (P > 0.05) from
FTIR Spectroscopy those presented by the samples on Day 1. Similar AV have
been reported for commercial SIO (Chasquibol et al., 2016)
FTIR spectroscopy was used for investigating whether the and SIO from two different Plukenetia species (Chirinos
dehulling process could generate structural changes on the et al., 2015). Moreover, these AV were in agreement with
SIO. Fig. 2 shows the IR spectra of both SIO-hs and SIO- those published by Zheng et al. (2003) for flaxseed oils
ws samples. As depicted, the two samples present similar obtained from dehulled and whole seeds, who reported that
IR spectra, with any notable changes in the chemical func- during storage the free fatty acids of oils from dehulled
tional groups. These spectra displayed the characteristic flaxseeds were significantly higher than those of oils from
absorption bands of SIO described previously (Guillén whole seeds.

J Am Oil Chem Soc (2019)

J Am Oil Chem Soc
Fig. 2 FTIR spectra of SIO-hs and SIO-ws obtained by means of cold pressing
Because of its high amounts of PUFA, SIO is suscepti-
ble to oxidation, which results in rancid flavors and
reduced nutritional quality. The oxidation state of the SIO
samples was evaluated through the PV, p-An, and
TOTOX, as well as by the determination of the OSI. As
can be seen in Table 2, the SIO-hs and SIO-ws samples
showed low oxidation levels, even after 60 days of stor-
age. Although the PV, p-An, and TOTOX values of the
SIO-ws samples were slightly lower than the SIO-hs, the
differences found between both treatments were not statis-
tically significant (P > 0.05). Recent studies have reported
that the Sacha Inchi shell is an important source of phe-
nolic compounds and antioxidants (Chirinos et al., 2016),
and that it contains high concentrations of α-tocopherol
(Wang et al., 2018). The lower values in the oxidation
indices of the SIO-ws could be due to the presence of
these compounds, which could have also been extracted
from the shell during the pressing. The PV is the most
common measurement of lipid oxidation. It is an indica-
tive of amount of lipid hydroperoxides, which are
J Am Oil Chem Soc (2019)
primary products of the oxidation of oils (Gutiérrez et al.,
2017). The PV of the SIO-ws and SIO-hs were 1.75 and
1.92 mEq O2 kg−1 oil on Day 1, and increased signifi-
cantly (P < 0.05) during storage to 3.22 and 3.02 mEq
O2 kg−1 oil, respectively, after 60 days of storage. These
values were within the acceptable limits (maximum
10 mEq O2 kg−1 oil) of the Peruvian regulation for SIO
(NTP, 2009), and were similar to those reported previ-
ously for SIO from Plukenetia volubilis and Plukenetia
huayllabambana (Chirinos et al., 2015). p-An is used to
determine secondary oxidation products, and is useful in
determining the quality of crude oils. It measures the
amount of unsaturated aldehydes in oils, generated during
the decomposition of hydroperoxides. On Day 1, the p-
An values of the SIO-ws and SIO-hs samples were 0.48
and 0.61, respectively. These values increased signifi-
cantly (P < 0.05) up to 0.86 and 1.05, respectively, after
60 days of storage. However, because p-An values were
lower than 2.0, the two SIO samples may be considered
as good quality oils (Shahidi and Zhong, 2005).
 J Am Oil Chem Soc

Table 2 Physicochemical properties of SIO-hs and SIO-ws obtained by means of cold pressinga

Property Storage time (days) SIO-hs SIO-ws

−3
Density at 25  C (g cm ) 1 0.928  0.004A,a 0.926  0.07A,a
60 0.940  0.010A,a 0.932  0.017A,a
Refractive index at 25  C 1 1.481  0.000B,a 1.481  0.000B,a
60 1.482  0.000A,a 1.482  0.001B,a
Acid value (mg KOH g−1 oil) 1 0.39  0.04A,a 0.38  0.06A,a
60 0.40  0.02A,a 0.32  0.03A,b
Peroxide value (mEq O2 kg−1 oil) 1 1.92  0.46B,a 1.75  0.61B,a
60 3.02  0.28A,a 3.22  0.22A,a
p-Anisidine value 1 0.61  0.06B,a 0.48  0.10B,a
60 1.05  0.08A,a 0.83  0.07A,b
TOTOX 1 4.31  0.95B,a 3.77  1.36B,a
60 7.00  0.74A,a 7.42  0.52A,a
OSI (hour, at 80  C, 20 L air per hour) 1 17.56  0.09A,a 16.09  0.14A,b
60 17.33  0.39A,a 15.94  1.13A,a
L* (0 = black, 100 = white) 1 73.05  2.26A,a 71.54  2.90A,a
60 67.20  0.44B,a 66.98  0.20B,a
a* ((+) = red, (−) = green) 1 −3.05  0.78A,a −3.64  0.08A,a
60 −2.44  0.11A,a −2.54  0.08B,a
b* ((+) = yellow, (−) = blue) 1 10.52  3.95A,a 12.09  1.10A,a
60 10.51  2.14A,a 13.22  1.75A,a
a
Means in rows followed by the same lowercase letters indicate that both means are not significantly different by Student’s t-test at the 5% level.
Means in columns followed by the same uppercase letters indicate that both means are not significantly different by Student’s t-test at the 5%
level.

The TOTOX value is a measure of the total oxidation,
including primary and secondary oxidation products, thus
providing a better estimation of the progressive oxidative
deterioration of oils (Shahidi and Zhong, 2005). The
TOTOX values of the SIO-ws and SIO-hs were 3.77 and
4.31, and increased significantly (P < 0.05) during storage
up to 7.42 and 7.00, respectively, as a consequence of the
respective increases in the PV and p-An. The OSI values of
SIO-ws and SIO-hs on Day 1 were 16.09  0.14 and
17.56  0.09 hours, respectively (P < 0.05). At the end of
the storage period, these values were not statistically differ-
ent (15.94  1.13 vs. 17.33  0.39 hours, respectively,
P > 0.05), in comparison to the initial OSI values. These
values are comparable to those found by Symoniuk et al.
(2016) for linseed (Linum usitatissimum L.) oils from five
different cultivation areas in Poland. These authors reported
OSI ranging between 13.97 and 18.32 hours in linseed oils
containing about 56% ALA, under similar Rancimat operat-
ing parameters (80  C and 20 L air per hour). However, it
is important to mention that the concentration of linoleic
acid in the linseed oil is about the half in comparison to that
found in SIO (16% vs. 33%, respectively). The variations in
the fatty acid composition, as well as the different opera-
tional parameters reported in the literature during the deter-
mination of the oxidative stability index by means of the
Rancimat method (i.e. differences in the amount of sample,
temperature, and air flow) make difficult the comparison
between the OSI values of different oils.
The above oxidation results suggest that the SIO-ws is
faster oxidized to primary products, and slowly oxidized to
secondary oxidation products, in comparison to the SIO-hs.
Color of foods is associated with their quality, and plays
a significant role in the consumer’s acceptance. The color
of oils is related to the presence of pigments such as chloro-
phyll and carotenoids, which generate their typical yellow-
red or amber coloration (Shahidi, 2005). According to
Matthäus (2012), the dehulling of oilseeds leads to oils with
a lighter color. The colorimetric parameters (L*, a*, and
b*) of the SIO-ws and SIO-hs are presented in Table 2. As
can be observed, the dehulling process did not significantly
influence (P > 0.05) the color parameters of SIO, which
displayed a bright yellow-greenish color. On Day 1, the
values of L*, a*, and b*, varied between 73.05  2.26 and
71.54  2.90, −3.05  0.78 and − 3.64  0.08, and
10.52  3.95 and 12.09  1.10, respectively. These color
values were in agreement with those reported previously
for SIO (Gutiérrez et al., 2017; Paucar-Menacho et al.,
2015). During storage, no significant changes were found
in the yellowness of the oils, while the lightness and the
greenness of both SIO decreased significantly (P < 0.05).

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SIO were darker after 60 days of storage, as indicated by
the L* values, which decreased from 73.05  2.26 to
67.20  0.44, and from 71.54  2.90 to 66.98  0.20 for
SIO-hs and SIO-ws, respectively. As far as the values of
the color coordinate a* are concerned, they varied from
−3.05  0.78 to −2.44  0.11, and from −3.64  0.08 to
−2.54  0.08 for SIO-hs and SIO-ws, respectively, indicat-
ing that SIO were less green after 60 days of storage. These
changes may be due to the oxidation reactions, which lead
to the formation of dark-colored substances, and/or to the
degradation of color compounds such as carotenoids and
chlorophylls (Matthäus, 2012).
Sensory Analysis
Sensory attributes are important in determining the accep-
tance or rejection of a food product by consumers. A total
of six attributes (herbal, green, nutty, seeds, butter, and ran-
cid) were evaluated by eight trained panelists to describe
the sensory characteristics of the SIO samples. These attri-
butes were selected based on the NTC 4161, which
describes the recommended procedures for the sensorial
evaluation of edible fats and oils (ICONTEC, 1999). The
Fig. 3 Sensory profile of SIO-hs and SIO-ws obtained by means of cold pressing (attributes followed by ─O, ─F, and ─RF correspond to the
odor, flavor, and residual flavor profiles, respectively)
J Am Oil Chem Soc (2019)
herbal attribute is the sensorial characteristic associated
with fresh cut grass, while the green attribute is a general
descriptor for unripe and unprocessed grains. The nutty and
seed attributes refer to the fresh sweet nuts, and to the pro-
tective coating of grains and oilseeds. The butter attribute is
the characteristic associated with dairy butter, while rancid
is the general descriptor associated with highly oxidized
oils. The average values of odor, flavor, and residual flavor
sensory profiles for both SIO samples are depicted in Fig. 3.
Both oils displayed similar sensory profiles and no signifi-
cant differences (P > 0.05) were found in the attributes
evaluated by the trained panelists.
The SIO samples were described to have a low intense
aroma, characterized by a green, seed, and herbal odor.
Neither rancid nor butter aroma was detected by the panel-
ists, indicating that the low oxidation levels of oils were not
sensorially perceptible. However, the SIO-ws were had
slightly higher values of herbal, nutty, and seed odor. Both
SIO samples were characterized to present an intense seed
flavor, and a low perceivable nutty, green, and herbal fla-
vor. These characteristics were similar in the residual flavor
profile, which was described to have seed, and slightly
nutty and herbal notes.

Conclusions
The present study aimed to establish whether cold-pressed
extracted oils from dehulled and whole SIS present differ-
ent quality during storage, in terms of their physicochemi-
cal and sensory properties. The obtained results indicated
that the oil extraction yield from whole SIS was signifi-
cantly lower than that obtained from dehulled seeds,
because the shell does not contain important amount of
lipids, and represents about 35%w/w of the whole seeds.
The fatty acid composition, characterized by a high content
of ALA and LNA, was not affected by the presence of the
shell during the cold-pressed extraction, because of the
very low lipid content of the hull. The dehulling process
had no significant effects either on the physical properties
(density, RI, AV, and colorimetric characteristics L*, a*,
b*) or on the oxidation parameters (PV, p-An, TOTOX,
and OSI) of the SIO. Oils from dehulled SIS displayed sim-
ilar sensory profiles to those from whole SIS, which were
characterized to present seed and herbal notes on their fla-
vor and odor. From the obtained results, this work demon-
strates for the first time that the dehulling of SIS does not
significantly affect the quality of SIO during 60 days of
storage at room temperature, because there were no unde-
sirable changes either in the physicochemical properties or
in the sensory profiles.
Acknowledgments Authors are thankful to the Instituto de Ciencia
y Tecnología de Alimentos (ICTA) of the Universidad Nacional de
Colombia Sede Bogotá for supporting this research. Alberto Polanía
is acknowledged for providing the SIS and facilitating the hydraulic
press for the cold-pressing extractions. The sensory panel of Team
Foods Colombia is recognized for the collaboration in performing the
sensory analysis of SIO.
Conflict of Interest The authors declare that they have no conflict
of interest.
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