Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants

Authors

  • R. H. Olmedo Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET
  • V. Nepote Instituto de Ciencia y Tecnología de Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales (UNC), IMBIV-CONICET
  • N. R. Grosso Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET

DOI:

https://doi.org/10.3989/gya.056711

Keywords:

Arachis hypogaea, Laurel, Oregano, Rosemary, Shelf-life

Abstract


The objective of this work was to evaluate the antioxidant effect of essential oils on the oxidative stability of coated peanuts. Untreated coated peanuts (CP) and treated coated peanuts with the addition of rosemary (CP-R), oregano (CP-O) and laurel (CP-L) essential oils and BHT (CPBHT) were prepared. Peroxide values (PV) and p-anisidine values (AV) and the intensity ratings of sensory attributes by descriptive analysis were measured during 112 days of storage at room temperature (23°C). CP-BHT exhibited the lowest PV and AV increase. CP-R, CP-O and CP-L showed lower rates of increase in PV and AV than CP. The oxidized and cardboard flavor intensity ratings increased much more in CP during storage than the other studied products. CPBHT also showed the lowest increase in the intensity ratings of these sensory attributes. Three essential oils, namely, laurel, oregano and rosemary showed antioxidant activity and increased the shelf life of coated peanuts.

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Published

2012-03-30

How to Cite

1.
Olmedo RH, Nepote V, Grosso NR. Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants. Grasas aceites [Internet]. 2012Mar.30 [cited 2024Apr.14];63(1):5-13. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1348

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