In the same way,
1H NMR has been used in studies of the characterization,
authentication, and quality assessment of some edible oils,
as well as for determining parameters such as iodine value,
among others (15–22). In this paper, sacha inchi oil wasstudied by means of the previously mentioned techniques; the
composition of this oil was determined using methods based
on these techniques, and the results obtained were compared
with those obtained by classical methods. The presence or absence
of -linolenic acyl groups in sacha inchi oil was elucidated,
and similarities and differences with linseed oil were
commented on.