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BIO - BERGOLIO SACHA INCHIK OIL
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Contents Introduction ................................................................................................................... 3 Sacha Inchik Taxonomic Classification ..................................................................... 4 Obtention of the product ........................................................................................... 5 Essential composition and quality factors ................................................................ 6 Nutrition Facts ............................................................................................................. 11 Contents of Oil Seed Oil and Protein ...................................................................... 12 Bio Inspecta Certificate ............................................................................................. 13 Bergolio Sacha inchik vegetable and organic omega 3-6-9 Vs. Fish Oil .......... 14 Advantages of Sacha inchik oil compared to other vegetable oils ................. 15 Cosmetic Use .............................................................................................................. 18 Research & Studies of Sacha Inchik ........................................................................ 19
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Introduction For more than 3,000 years, the Plukenetia Volubilis – also known as the Sacha Inchi or Inca Peanut – has been used by inhabitants of the Amazon Rainforest for better total body health and increased endurance. Found in the highlands of the Andes Mountains in Peru, the plants are durable, producing year after year for decades. Now people the world over are praising this Super Food as an excellent source of essential fatty acids, proteins and amino acids – more than most other currently recommended sources. It’s also easier to break down, helping every cell to function at its most optimum. Your body is going to love how easily it digests the proteins and nutrients of the Sacha Inchi. Since our bodies do not produce omega-3 oils naturally, we must get them from our diet. The Inca Peanut is one of the few nuts (though they are actually seeds) that offers a perfect balance of omega-3 and omega-6 fatty acids, as well as protein, vitamin A and alpha-tocopherol vitamin E (the most beneficial form of vitamin E), while being 96% digestible and 100% irritation free. Current scientific studies indicate the Sacha Inchi oélagineux as the best in its composition and high nutritional quality: ·
The oil has a high content of Omega 3 (more than 38.98%), omega 6 (41.79%) will omega 9 (10.34%)
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Digestibility is very high (over 96%)
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Contains antioxidants vitamin A and vitamin E alpha-tocoferol Over 60% of defatted almond is a high quality complete protein (99% digestible)
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Very rich and non-essential amino acids in sufficient quantities to health.
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Sacha Inchik Taxonomic Classification The Bergolio sacha inchik Oil is extracted from selected seeds of Plukenetia Volubilis Linneo. It is a natural, additive-free, non-refined vegetable oil. Family Gender Species Scientific name Common name
Euphorbiaceous Plukenetia Volubilis Linneo Plukenetia Volubilis Linneo Sacha Inchik
BERGOLIO SACHA INCHIK SEED HAS POTENTIAL AS RAW MATERIAL FOR THE FOOD, NUTRACEUTICAL/SUPPLEMENT, PHARMACEUTICAL AND COSMETIC INDUSTRY.
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Obtention of the product Suitable mechanical pressing techniques authorized by the Codex Alimentarius are used in the oil production process. Such techniques do not alter the nature and neither the quality of the oil.
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Essential composition and quality factors ¡
Ingredents: 100% Inca Inchi Seed Oil
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Food additives: None admitted.
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Nutrition Facts
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Contents of Oil Seed Oil and Protein
RESULTS
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Bio Inspecta Certificate
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Bergolio Sacha inchik vegetable and organic omega 3-6-9 Vs. Fish Oil
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Bergolio oil is an organic, biological product; fish oil is exposed to contamination in the sea: dioxide, mercury, benzopyrenes and others.
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Because Bergolio oil is a vegetable oil it contains no cholesterol, fish oil does contain cholesterol.
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Bergolio oil is metabolised by the human body for its own needs in about 10% in DHA AND EPA FATTY ACIDS, fish oil is metabolised by fish for the needs of the fish.*
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Bergolio oil is easy to digest while fish oil is less so.
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Bergolio oil has a better flavour and aroma than fish oil.
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Bergolio oil does not cause the acidity and irritation that fish oil does.
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Bergolio oil does not cause intestinal gases like fish oil.
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Bergolio oil has a high proportion of essential fatty acids (84.41%) while fish oil has a very small essential fatty acid content 3%.
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Bergolio oil has a high proportion of unsaturated fatty acids (93.69%), fish oil contains less unsaturateds (65%).
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Bergolio oil has the lowest saturated fat content (6.39%), while fish oil has a high saturated fat content (40%).
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Bergolio oil has more physiological functions in the human body than fish oil.
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Bergolio oil is consumed raw, it is obtained from the first cold pressing, it is virgin and is not refined while fish oil for human consumption is extracted and refined at high temperature using solvents and chemicals.
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Bergolio oil contains important natural antioxidants such as alphatocopherol vitamin E, vitamin C carotenoids and thus, unlike fish oil, does not require artificial preservatives to be added. * Dr. Josef Pies "Sacha Inchi-das Omega-3-Öl aus der Inka-Nuss" (VAK Verlags GmbH, 79199 Kirchzarten)
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Advantages of Sacha inchik oil compared to other vegetable oils The plant Plukenetia volubilis whose seeds are used to produce sacha Inchik oil has important advantages compared to other plants producing highly unsaturated oils as a world source of such oil the most important are as follows: 1. Biodiversity and fair trade Plukenetia Volubilis or Sacha Inchik is a plant herbaceous originally from the Amazon rainforest and was used to be a wild plant, now the Government look for a trade with socio-economic and environment responsibility. Sacha Inchik is cultivated in the Amazon region and is a sustainable source of income for many womans and families of the area through the use of ideas and traditional methods of cultivation. Sacha Inchik is a forest crop and encourages reforestation of the Amazon, growing it in the Amazon forest has a more positive impact than that of other oil plants.
2. Industrial advantages
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3. Nutritional advantages "The Omega 3, EPA and DHA are in the seaweed, some fish of cold waters and the human organism synthesizes the fatty acids EPA and DHA by elongation processes starting from essential fatty acid linoleic and linolenic (source: Marine Villavicencio Núùez, Biochemical I, 1996)." When the human organism assimilates the essential fatty acids linoleic and a-linolenic, elongates them converting the linoleic chain from 18 atoms of carbon with 2 two double bonds into 20 atoms with 5 double bonds, producing the fatty acid Eicosapentaenoic (EPA) and the a-linolenic chain enlongates from 18 atoms of carbon with 3 double bonds into 22 atoms with 6 double bonds, producing the fatty acid Docosahexaenoic (DHA); these fatty acids are denominated Omega-3. Rich natural source of Omega 3, Omega 6 and Omega 9, incomparable for the invigoration of the cerebral functions, their consumption is ideal for people of all ages.
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4. Economic advantages The high seed production per hectare and the high oil content oft the seeds give Bergolio Sacha Inchik considerable advantages over other oil plants used to produce oils and proteins. The easy industrial processing of Bergolio Sacha Inchik is a further advantage. 5. Health Benefits of Bergolio Sacha Inchik Bergolio Sacha Inchik can be helpful in the treatment of many other health conditions: ·
Powers every Organ and System in Your Body
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Feeds your Brain improving cognitive functions
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Good for Mental Health Improves attention and concentration
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Depression
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Supports your Eyes and Vision
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Vital for a Healthy Heart
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Good for Metabolism Healthy blood glucose levels
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Asthma/ Ulcers/ Migrane Headaches/ Glaucoma/ & Others
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Lowers Cholesterol
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Hypertension
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Arthritis
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Relieves Inflammation
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Mood Enhancer Family and friends are nicer, people treat you with respect and courtesy, life is brighter and happier
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Good for Joint Health Eases stiffness – improves your mobility and grip strength
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Vital for Bone Health Better calcium absorption and maintains bone density
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Important for Healthy Skin, Nails and Hair
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Cosmetic Use The Sacha Inchik (Plukenetia volubilis linneo) plant is indigenous to the Peruvian Amazon Forest, and produces small nuts that are extremely rich in high quality, nutritious oil. External Use: The combination of Omega-3s, Vitamin E, Vitamin A, antioxidants, and amino acids makes Sacha Inchik Oil a wonderful external body treatment. It revitalizes, nourishes, protects, and hydrates skin, hair and nails. Sacha Inchik Oil is especially excellent for sensitive skin, inflamed or irritated skin, and for repairing damaged hair.
and
dry
Various high-priced cosmetic brands have discovered the Sacha Inchik oil as an ingredient for exclusive cosmetic products and external use for the care of inflammatory and dry Skin. The benefit of alpha-linolenic acid and the positive effects are various: · · · ·
Strong cell-regenerating Activates the cells Supports fluidizing cell membranes Increases skin elasticity
Sacha Inchik is a wonderful light, low viscosity oil for the care of greasy skin, which is absorbed immediately. It helps fight wrinkles and has a moisturizing effect, ideal for the care of skin, hair and lips. In other words, it’s an excellent anti-aging oil! I would compose it with penetrations stimulating, unsaponifiables, phospholipids and oleic acid (from shea butter, avocado oil or lecithin), which help to get the polyunsaturated fatty acids in the skin. Due to its low content of saturated fatty acids and cornification disorders counteracting linoleic acid Sacha Inchik oil is also a wonderfully light, low viscosity oil for oily skin care, it is absorbed immediately; combined with babassu and grape seed oil moisturizing and not resting formulations are possible.
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Research & Studies of Sacha Inchik EXPLOITING BIODIVERSITY: SACHA INCHIK (Plukenetia volubilis L.) AS SOURCE OF ESSENTIAL OILS A. Mohd Rani (1) and W.A. Wan Khairul Anuar (2)
INTRODUCTION Sacha inchik or Inca nut (Plukenetia volubilis L.) is a wild, climbing, semi woody, perennial oleaginous plant of the Euphorbiaceae family that grows in the tropical jungles in America at altitudes between 200 and 1500 m. This legume has seeds of a lenticular shape, which are rich in oil and proteins. The seeds contain 35-60% oil and about 27% proteins rich in cysteine, tyrosine, threonine and tryptophan (Follegatti-Romero et al., 2009). Traditionally, its flour and oil from seeds are used in the preparation of different meals and beverages, roasted seeds and tender leaves are also consumed by Indian of Peru (GuillĂŠn et al., 2003). The special characteristic of Sacha inchik oil is that it contained large amount of unsaturated fatty acids (93% of the total fatty acid). Hamaker et al. (1992) found that the seeds of this plant contained about 45.2% of linolenic acid (omega-3) and 36.8% of linoleic acid (omega-6). Linolenic and linoleic acids are known as essential fatty acids because human cannot produce but obtain them in their diet. Alfa lenolenic (ALA; 18:3 n-3) and linoleic (LA, 18:2 n6) acids are the main essential unsaturated fatty acids obtained from vegetable oils. These fatty acids can be elongated and de-saturated into their longer chain derivates, arachidonicand eicosapentaenoic acids (EPA, 20:5 n-3) and docosahexaenoic acid (DHA, 22:6 n-3). Several studies have strongly suggested that these fatty acids are important in relation to the pathogenesis (and prevention) of coronary heart diseases and hypertension during pregnancy and breastfeeding besides exhibiting a hypocholesterolemic effect when used as food supplement. The optimal dietary intake of ALA seems to be about 2g/day or 0.6-1% of the total energy intake (Follegatti-Romero et al., 2003). Owing to these benefits, the manufacture of food supplemented with n-3 acyl groups such as infant formulas and clinical nutrition products, has increased considerably, and at the same time, has increased the demand for oil rich in the n-3 polyunsaturated acyl groups. In this context, Sacha inchi seed oil has potential as raw material for the food and nutraceutical industry.
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One of the objectives of this study on this plant undertaken by MARDI was to determine fatty acids composition of locally-grown Sacha inchi oil. MATERIALS AND METHODS Planting material (seed and stem cutting) was obtained to study suitable techniques in the multiplication of Sacha inchi. Three months old Sacha inchi seedlings were transplanted on October 2008 to observe plant adaptability in Malaysia. The plant was found bearing fruit 6-7 months after transplanting. Mature fruits were collected and the kernel from seed was separated. Seed and kernel sample of Sacha inchi was sent to UNIPEC, UKM to determine total fatty acid and their fatty acid composition. Methodology of STP/Chem/A02- AOAC, 991.36 was used to determine total fatty acids and IUPAC/GC were carried out to determine fatty acid composition. RESULTS AND DISCUSSION Total fatty acids of Sacha inchi were estimated to constitute about 34.2% and 26.3% in kernel and seed, respectively (Table 1). Low percentage of total fat in seed might be due to the seed coat present during the analysis. This suggested that the seed coat must be removed to obtained high percentage of total fatty acids. Table 1: The percentage of fatty acid of Plukenetia volubilis L. in kernel and seed
Total Fat (%w/w) Kernel Seed 34.2 26.3 Locally-grown Sacha inchi showed that the oil obtained from seed or kernel rich in unsaturated fatty acids with approximately 88-89% of the total fatty acids. The main fatty acids were -linolenic (C 18:3n3) (range: 42-43%) followed by linoleic acid (C 18:2n6c) (range: 33-34%) and Oleic (C 18:1n9c) (10-11%) (Table 2). The result of fatty acid composition (%) in kernel and seed of Sacha inchi in the present study as compared to Follegatti-Romero et al. (2009) and Hamaker et al. (1992) is shown in Table 3. The fatty acids compositions values were in good agreement. The results indicated that Sacha inchi oil could be an important precursor source of Omega-3 fatty acids and that Sacha inchi oil could be a good source of both -linolenic and linoleic acids. D
D
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Table 2: Fatty acids compositions (% of total fatty acids) of Plukenetia volubilis L. kernel and seed
E
E
F
Fatty Acid Methyl Esther Capric (C 10:0) Undecanoic (C 11:0) Tridecanoic (C 13:0) Myristic (C 14:0) Pentadecanoic (C 15:0) Palmitic (C16:0) Heptadecanoic (C 17:0) Stearic (C 18:0) Arachidic (C 20:0) Henicosanoic (C 21:0) Behenic (C 22:0) Tricosanoic (C 23:0) Lignoceric (C24:0) SFA
Kernel 0.07 0.02 1.56 0.03 4.65 0.11 3.79 0.38 0.39 0.04 0.23 11.27
Seed 0.34 0.02 0.08 0.56 4.73 0.1 3.81 0.35 0.68 0.05 0.1 0.07 10.89
Myristoleic (C 14:1) Elaidic (trans) (C 18:1n9t) Oleic (C 18:1n9c) Cis-10-pentadecenoic (C 15:1) Cis-11-eicosenoic (C 20:1) Palmitoleic (C16:1) Erucic (C 22:1n9) Cis-10-heptadecanoic (C 17:1) MUFA
0.04 0.07 10.33 0.04 0.3 0.08 0.06 10.92
0.02 0.08 10.84 nd 0.31 0.06 0.03 0.06 11.4
Linolelaidic (trans) (C 18:2n6t) Linoleic(cis) (C 18:2n6c) -linolenic (C 18:3n6) -linolenic (C 18:3n3) Cis-11,14-eicosadienoic (C 20:2) Cis-8,11,14-eicosatrienoic (C 20:3n6) Cis-5,8,11,14,17-eicosapentanoic (C 20:5n3) Cis-13,16-docosadienoic (C 22:2) Cis-4,7,10,13,16,19-docosahexanoic (C 22:6n3) Nervonic (C 24:1n9) PUFA Unsaturated Fatty Acids
1.35 33.5 0.07 42.03 0.04 0.04
0.03 33.93 0.08 43.35 0.08 0.04
0.03 0.06
0.06 0.13
0.06 0.59 77.77 88.69
0.09 0.22 78.01 89.41
G
E
E
SFA, saturated fatty acid; PUFA, polyunsaturated fatty acid; and MUFA, monounsaturated fatty acid.
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Table 3: Fatty acid composition (%) of the Sacha inchi in kernel and seed and their oil Fatty acid composition (%) Palmitic (C16:0) Stearic (C 18:0) Oleic (C 18:1n9c) Linoleic(cis) (C 18:2n6c) -linolenic (C 18:3n3) G
Locally grown Kernal Seed 4.65 4.73 3.79 3.81 10.33 10.84 33.5 42.03
33.93 43.35
L. A. Follegatti-Romero 4.24 2.5 8.41 34.08 50.41
Hamaker 4.5 3.2 9.6 36.8 45.2
Key Scientific References Guillén, M., A. Ruiz, N. Cabo, R. Chirinos, G. Pascual (2003). Characterization of Sacha inchi (Plukenetia volubilis L.) oil by FTIR spectroscopy and 1H NMR. Comparison with linseed oil. J. Am. Oil Chem. Soc. 80 : 755. Follegatti-Romero, L.A., C. R. Piantino, R. Grimaldi, F. A. Cabral (2009). Supercritical CO2 extraction of omega-3 rich oil from Sacha inchi (Plukenetia volubilis L.) seeds. Journal of Supercritical Fluids : 323-329. Hamaker, B.R., C. Valles, R. Gilman, R. M. Hardmeier, D. Clark, H. H. García, A.E. Gonzales, I. Kohlstad, and M. Castro (1992). Amino acid and fatty acids profiles of the Inca Peanut (Plukenetia volubilis L.). Cereal ChemI. 69 : 461-463. Nguemeni C., et al., Alpha-linolenic Acid: A promising nutraceutical fort he prevention of stroke, Pharma Nutrition . 2013;1:1-8. Surette ME. Dietary Omega -3PUFA and health: Srearidonic acid –Containing seed oils as effective and sustainable alternatives to traditional marine oils. Mol Nutr Food Res. 2013:57:748-759
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