<![CDATA[Sacha inchi seed oil (Plukenetia volubilis L.) has considerable potential as a functional oil source due to its high content of unsaturated fatty acids and bioactive compounds. The processing method, especially the roasting pre-treatment, can affect the quality and stability of the resulting oil, both in terms of physicochemical characteristics and antioxidant activity. This study aims to evaluate the effect of microwave roasting pre-treatment on the physicochemical characteristics and antioxidant activity of Sacha inchi seed oil extracted using the Soxhlet method. Roasting was carried out at Med-Low 30P, Medium 50P, and Med-High 70P power levels. The oil was extracted using the Soxhlet method. Physicochemical properties, including acid value, peroxide value, iodine value, and saponification value, were analyzed using AOCS standard methods, while antioxidant activity was evaluated spectrophotometrically using DPPH, ABTS, and β-carotene bleaching assays methods. The results showed that increasing roasting power increased oil yield, with the highest yield (62%) obtained at Med-High 70P treatment. Variation in roasting power did not have a significant effect on acid value (1.301–1.418 mg KOH/g oil) and iodine value (101.940–103.883 g I₂/100 g oil), but had a significant effect on peroxide value (5.32–5.82 meq O₂/kg) and saponification value (171.591–180.422 mg KOH/g oil). The highest antioxidant activity was obtained at Medium 50P treatment for the β-carotene bleaching assay (501.58 mg/L) and DPPH (1214.92 mg/L) methods, and at Med-Low 30P treatment for the ABTS method (673.70 mg/L). Microwave roasting pre-treatment affects the increase in yield as well as several physicochemical parameters and antioxidant activity of sacha inchi seed oil.]]>
