Skip to content
DraconiticResearch
Search Sources API
201,683 studies31 sourcesUpdated 6 min ago
Peer-reviewedCC BYMolecules (Basel, Switzerland)

Thermokinetic Parameters and Shelf-Life Prediction of Sacha Inchi Oil Stabilized with Essential Oils

  • María Alina Cueva-Ríos1
  • Frank Fernandez-Rosillo1
  • Javier S. Córdova-Ramos2
  • Beetthssy Z. Hurtado-Soria3
  • Eudes Villanueva3
  • Gilbert Rodríguez4
  • Elza Aguirre5
5 affiliations
  1. 1Departamento de Ingeniería de Industrias Alimentarias, Universidad Nacional de Jaén (UNJ), Cajamarca 06801, Peru
  2. 2Escuela Profesional de Ciencia de los Alimentos, Universidad Nacional Mayor de San Marcos, Lima 09001, Peru
  3. 3Departamento Académico de Ingeniería en Industrias Alimentarias, Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo (UNAT), Urb. Av. Universitaria s/n, Ahuaycha 09151, Peru
  4. 4Facultad de Ingeniería, Universidad Nacional del Santa (UNS), Urb. Av. Universitaria s/n, Nuevo Chimbote 02712, Peru
  5. 5Laboratorio de Microbiología y Toxicología de Productos Agroindustriales, Universidad Nacional del Santa (UNS), Urb. Av. Universitaria s/n, Nuevo Chimbote 02712, Peru
Read full textPDFDOICite

Abstract

Sacha inchi oil is a highly unsaturated edible oil with considerable nutritional value but high susceptibility to oxidative deterioration. This study evaluated the effects of matico (Piper aduncum L.), real lemon (Citrus limon (L.) Burm. f.), and spearmint (Mentha spicata L.) essential oils (EOs) on the thermokinetic behavior, oxidative stability, and estimated shelf-life of sacha inchi oil. EOs were incorporated at 0.1%, 0.3%, and 0.5% (v v−1), and oxidative stability was evaluated by Rancimat at 90, 100, and 110 °C after 0, 7, 15, 30, and 90 days of storage. Activation energy (Ea), temperature coefficient (Q10), and changes in activation enthalpy (ΔH++), activation entropy (ΔS++), and Gibbs free energy (ΔG++) were calculated from the oxidative stability index (OSI) and used to estimate the shelf-life of the oil at storage temperature (T = 25 °C). EO type, EO concentration, and storage time had significant effects on the estimated shelf-life of sacha inchi oil (p < 0.05). Spearmint showed the most persistent protective effect, with the highest OSI values and an estimated shelf-life of approximately 350 days, whereas real lemon exhibited a more consistent protective effect throughout storage. EOs increased the activation energy (Ea) from 113.22 kJ mol−1 in the control to approximately 120 kJ mol−1 in the treated samples, indicating a higher apparent energetic barrier to oxidation. The temperature coefficient (Q10) increased from 2.665 to approximately 2.86, while the activation enthalpy (ΔH++) and Gibbs free energy (ΔG++) also increased in EO-treated samples, and the positive activation entropy (ΔS++) values indicated greater molecular disorder in the transition state. Overall, essential oils modulated the thermokinetic behavior of sacha inchi oil, increasing the apparent energetic barrier to oxidation and extending its predicted shelf-life, highlighting their potential as natural systems for stabilizing highly unsaturated edible oils.

Related

  1. Deep Neural Network-Based Prediction of Temperature-Dependent Tensile Stress–Strain Behavior in Injection-Molded Impact-Modified Heat-Stabilized PA66 for Automotive Applications
    Román Eduardo Soto López, Iván Juan Carlos Pérez Olguín, Simón Yobanny Reyes López +1
    PolymersPeer-reviewedCC BY 4.0Materials & polymersCrossref
  2. Solubility prediction for ill-defined polymers: A critical comparison of Hansen parameters and COSMO-RS backfitting
    Jean-Marie Aubry, Evamaria Hofmann, Florian Laubé +2
    Current Opinion in Colloid & Interface SciencePeer-reviewedCC BY 4.0Full text1 citedMaterials & polymersTheoretical & computational chemistryHAL
  3. POMs-GibbsNet: A Deep Neural Network for the Prediction of Thermodynamic Parameters of Polyoxometalates.
    Jordi Buils, Carles Bo, David Balcells
    Journal of computational chemistryPeer-reviewedCC BYFull textMaterials & polymersEurope PMC
  4. Impact of chemical and herbal pre-treatments on shelf life and quality characteristics of dried mango (Mangifera Indica L.) slices
    Safeer Ahmad, Moazzam Rafiq Khan, Rana Muhammad Aadil +1
    PLOS OnePeer-reviewedCC BY 4.0Full textOrganic chemistryPLOS
  5. Nitrogen-Stabilized Fe–Co Nanoclusters Supported on Mushroom-Residue-Derived Porous Carbon for Peroxymonosulfate Activation Toward Sulfadiazine Degradation
    Molecules (Basel, Switzerland)Peer-reviewedCC BYFull textGeneral chemistryEurope PMC

Cite

BibTeXRIS
BibTeX
@article{cuevarios2026thermokinetic,
  title = {{Thermokinetic Parameters and Shelf-Life Prediction of Sacha Inchi Oil Stabilized with Essential Oils}},
  author = {María Alina Cueva-Ríos and Frank Fernandez-Rosillo and Javier S. Córdova-Ramos and Beetthssy Z. Hurtado-Soria and Eudes Villanueva and Gilbert Rodríguez and Elza Aguirre},
  journal = {Molecules (Basel, Switzerland)},
  year = {2026},
  month = oct,
  doi = {10.3390/molecules31193574},
  url = {https://europepmc.org/article/PMC/PMC13666768},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Thermokinetic Parameters and Shelf-Life Prediction of Sacha Inchi Oil Stabilized with Essential Oils
AU  - María Alina Cueva-Ríos
AU  - Frank Fernandez-Rosillo
AU  - Javier S. Córdova-Ramos
AU  - Beetthssy Z. Hurtado-Soria
AU  - Eudes Villanueva
AU  - Gilbert Rodríguez
AU  - Elza Aguirre
PY  - 2026
DA  - 2026/10/01
JO  - Molecules (Basel, Switzerland)
DO  - 10.3390/molecules31193574
UR  - https://europepmc.org/article/PMC/PMC13666768
AB  - Sacha inchi oil is a highly unsaturated edible oil with considerable nutritional value but high susceptibility to oxidative deterioration. This study evaluated the effects of matico (Piper aduncum L.), real lemon (Citrus limon (L.) Burm. f.), and spearmint (Mentha spicata L.) essential oils (EOs) on the thermokinetic behavior, oxidative stability, and estimated shelf-life of sacha inchi oil. EOs were incorporated at 0.1%, 0.3%, and 0.5% (v v−1), and oxidative stability was evaluated by Rancimat at 90, 100, and 110 °C after 0, 7, 15, 30, and 90 days of storage. Activation energy (Ea), temperature coefficient (Q10), and changes in activation enthalpy (ΔH++), activation entropy (ΔS++), and Gibbs free energy (ΔG++) were calculated from the oxidative stability index (OSI) and used to estimate the shelf-life of the oil at storage temperature (T = 25 °C). EO type, EO concentration, and storage time had significant effects on the estimated shelf-life of sacha inchi oil (p < 0.05). Spearmint showed the most persistent protective effect, with the highest OSI values and an estimated shelf-life of approximately 350 days, whereas real lemon exhibited a more consistent protective effect throughout storage. EOs increased the activation energy (Ea) from 113.22 kJ mol−1 in the control to approximately 120 kJ mol−1 in the treated samples, indicating a higher apparent energetic barrier to oxidation. The temperature coefficient (Q10) increased from 2.665 to approximately 2.86, while the activation enthalpy (ΔH++) and Gibbs free energy (ΔG++) also increased in EO-treated samples, and the positive activation entropy (ΔS++) values indicated greater molecular disorder in the transition state. Overall, essential oils modulated the thermokinetic behavior of sacha inchi oil, increasing the apparent energetic barrier to oxidation and extending its predicted shelf-life, highlighting their potential as natural systems for stabilizing highly unsaturated edible oils.
SN  - 1420-3049
ER  -