Sacha inchi seeds from sub-tropical cultivation: effects of roasting on antinutrients, antioxidant capacity and oxidative stability

Due to the strong bitter taste, sacha inchi seeds are usually consumed after roasting, which also contributes to the elimination of antinutrients. Sacha inchi plants fully adapted to cultivation under sub-tropical climate conditions were produced in southeastern Brazil. Our main goal was to evaluate the effect of dry heating (roasting) on the antinutrient content of these seeds. We also investigated the effects of the applied roasting treatments on the antioxidant activity, proximate composition and oxidative stability of the seeds. To the best of our knowledge, this is the first report on antinutrients of sacha inchi seeds cultivated under sub-tropical conditions, outside their native tropical environment. Except for saponins, which are not heat-labile compounds, the contents of all assessed antinutrients continually reduced with the increase in roasting temperature. Roasting improved antioxidant activity and phenolic content in the seeds at the highest temperature. Oxidation changes occurred in the seed oil, and they increased with temperature. However, maximum peroxide value was within the acceptable consumption limits. As a conclusion, roasting treatments can be applied to minimize the antinutrient potential in sacha inchi seeds. Knowledge on the composition and proper processing of sacha inchi cultivated under sub-tropical conditions may support future efforts focused on the development of new production areas.