Sacha inchi oil is a product obtained from oilseed (Plukenetia volubilis L.) and is an excellent source of bioactive compounds, especially in polyunsaturated fatty acids, tocopherols, and sterols. These compounds are causally related to their positive impact on human health. In this study summarizes some monoterpenes, sesquiterpenes, and triterpenes reported in Sacha inchi oil seeds and reviews their sensory properties. The terpenoids that characterize Sacha inchi seed oil are: α-pinene, sabinene, limonene, aristolene, cycloartenol, 24-methylene cycloartenol, lanosterol, β-sitosterol, stigmasterol, campesterol and phytol. The sensory properties of this oil are due to a set of volatile compounds including terpenoids, the odor descriptors of monoterpenes, sesquiterpenes and diterpenes are: flower, pine, turpentine, pepper, wood, lemon, orange, and sweet. These compounds were characterized by gas chromatography with different detectors.
Part of the book: Terpenes and Terpenoids
The South American Andes hide countless cacti and are part of valuable Andean biodiversity. Within this large family of Cactaceae are edible cacti that are highly valued for their medicinal properties and used as edible fruits. In this review, we will make a description of the overall chemical composition, main phytochemicals found in some edible cacti of the Andean region such as sanky (Corryocactus brevistylus), pitahaya (Hylocereus monacanthus, Hylocereus megalanthus) and tuna or prickly pear (Opuntia ficus-indica). In addition, we will include its medicinal and therapeutic properties and its commercial applications and uses as a natural colorant.
Part of the book: Secondary Metabolites