Evaluación de la rancidez y la respuesta sensorial de la mantequilla adicionada con orégano (Origanum vulgare), clavo de olor (Syzygium aromaticum) y chile (Capsicum annum).

V.  Quitral; E. Armijo; B.  Guzmán; M. Flores; M.  Sepúlveda

doi:10.3989/gya.0212251.2291

Authors

V. Quitral Escuela de Nutrición y Dietética, Facultad de Salud, Universidad Santo Tomás - Department of Analytical Chemistry, Nutrition and Food Science, Food Technology Division. School of Veterinary Sciences. University of Santiago de Compostela https://orcid.org/0000-0001-7477-4824
E. Armijo Escuela de Nutrición y Dietética, Facultad de Salud, Universidad Santo Tomás https://orcid.org/0009-0007-7742-2577
B. Guzmán Escuela de Nutrición y Dietética, Facultad de Salud, Universidad Santo Tomás https://orcid.org/0009-0001-5397-6897
M. Flores Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca https://orcid.org/0000-0002-2085-5706
M. Sepúlveda Departamento de Agroindustria, Facultad de Ciencias Agronómicas, Universidad de Chile https://orcid.org/0000-0003-4378-6683

DOI:

https://doi.org/10.3989/gya.0212251.2291

Keywords:

Butter, Chili pepper, Cloves, Oregano, Rancidity, Sensory

Abstract

This study evaluates the addition of 1% oregano, cloves, and chili pepper to butter. The spices are analyzed and the high dietary fiber and ash contents are highlighted. Butter acidity increases with storage time in all samples, being significant in butter with oregano and cloves (p < 0.05), while adding chili pepper does not modify the acidity kinetics compared to the control butter. From the sensory point of view, all samples presented high acceptability, with butter with chili pepper standing out as being significantly (p < 0.05) better rated in appearance and color; it was also more preferred. Based on the conditions and results of this study, chili pepper was selected to be added to butter at 1%.

Downloads

Download data is not yet available.

References

Al Dhaheri A, Alkhatib DH, Jaleel A, Tariq MNM, Feehan J, Apostolopoulos V, Osaili TM, Mohamad MN, Cheikh Ismail L, Saleh S T, Stojanovska L. 2023. Proximate composition and mineral content of spices increasingly employed in the Mediterranean diet. J. Nutr. Sci. 12, e79. https://doi.org/10.1017/jns.2023.52 PMid:37528827 PMCid:PMC10388428

A.O.A.C. 2005. The official methods of analisis of AOAC International. 18th Ed. Washington DC.

A.O.C.S. 2009. The official methods. Acid value of fats and oils. AOCS 6th ed. AOCS Press, Champaign, IL

Andrés C. 2013. Determinación de descriptores sensoriales para un producto untable a base de frijol gandul (Cajanus cajan) mediante dos mini grupos focales. UNED Res J. 5 (2), 307-317. https://doi.org/10.22458/urj.v5i2.264

Augusto-Obara TR, Pirce F, Scheuermann E, Spoto MH, Vieira TM. 2017. Antioxidant activity and sensory analysis of murtilla (Ugni molinae Turcz.) fruit extracts in an oil model system. Grasas Aceites 68 (1), e183. https://doi.org/10.3989/gya.0810162

Ayar A, Özcan M, Akgül A, Akin N. 2001. Butter stability as affected by extracts of sage, rosemary and oregano. J. Food Lipids 8 (1), 15-25. https://doi.org/10.1111/j.1745-4522.2001.tb00180.x

BEDCA. 2010. Base de Datos Española de Composición de Alimentos (BEDCA). Red BEDCA del Ministerio de Ciencia e Innovación. http://www.bedca.net.

Cerecedo-Cruz L, Azuara-Nieto E, Hernández-Alvarez AJ, González-González CR, Melgar-Lalanne G. 2018. Evaluation of the oxidative stability of Chipotle chili (Capsicm annum L.) oleoresins in avocado oil. Grasas Aceites 69 (1), 1-12. https://doi.org/10.3989/gya.0884171

Damechki M, Sotiropoulou S, Tsimidou M. 2001. Antioxidant and pro-oxidant factors in oregano and Rosemary gourmet olive oils. Grasas Aceites 52 (3), 207-213. https://doi.org/10.3989/gya.2001.v52.i3-4.359

Danudol A, Judprasong K. 2022. Development and Method Validation of Butyric Acid and Milk Fat Analysis in Butter Blends and Blended Milk Products by GC-FID. Foods. 11 (22), 3606. https://doi.org/10.3390/foods11223606 PMid:36429199 PMCid:PMC9689190

Dupas C, Métoyer B, El Hatmi H, Adt I, Mahgou SA, Dumas E. 2020. Plants: A natural solution to enhance raw milk cheese preservation? Food Res. Int. J. 130, 108883. https://doi.org/10.1016/j.foodres.2019.108883 PMid:32156345

Embuscado ME. 2015. Spices and herbs: Natural sources of antioxidants - a mini review. J Funct. Foods 18, 811-819. https://doi.org/10.1016/j.jff.2015.03.005

Erkaya T, Ürkek B, Doğru Ü, Çetin B, Şengül M. 2015. Probiotic butter: Stability, free fatty acid composition and some quality parameters during refrigerated storage. Int. Dairy J. 49, 102-110. https://doi.org/10.1016/j.idairyj.2015.04.011

Farag RS, Ali MN, Taha SH. 1990. Use of some essential oils as natural preservatives for butter. J. Am. Oil Chem. Soc. 68 (3), 188-191. https://doi.org/10.1007/BF02539623

Fei T, Peng W, Lin Y, Ying M, Li D. 2017. Validation of the Methods for the Non-Milk Fat Detection in Artificially Adulterated Milk with Palm Oil. Food Anal. Methods 16, 798-807. https://doi.org/10.1007/s12161-023-02465-w

Feng Y-H, Gutiérrez-Salomón AL, Angulo O, O'Mahony M, Wichchukit S. 2015. Data from 'words only' and 'numbers only' 9-point hedonic scales are not interchangeable for serial monadic as well as rank-rating protocols: Aspects of memory and culture. Food Qual. Prefer. 41, 12-19. https://doi.org/10.1016/j.foodqual.2014.11.004

Ferreira-Anta T, Torres MD, Mourelle L, Legido JL, Domínguez H, Flórez-Fernández N. 2024. Ecofriendly cascade extraction of antioxidants from Origanum vulgare: Morphological and rheological behavior of microparticles formulations. J. Ind. Eng. Chem. 137, 174-182. https://doi.org/10.1016/j.jiec.2024.03.003

Frohlich PC, Santos KA, Ascari J, dos Santos JR, Palú RF, Cardozo-Filho L, da Silva EA. 2023. Antioxidant compounds and eugenol quantification of clove (Syzygium aromaticum) leaves extracts obtained by pressurized liquid extraction and supercritical fluid extraction. J. Supercrit. Fluids 196, 105865. https://doi.org/10.1016/j.supflu.2023.105865

Gamarra N. 2022. Evaluación químico proximal y físico química de 5 especies y 7 variedades de ajíes (Capsicum) identificados en la provincia de Oxampa, región Pasco. Perspectiva Universitaria 6, 53-57. https://doi.org/10.26490/uncp.prospectivauniversitaria.2009.6.1180

Gapasin JP, Salas R. 2023. Postharvest quality of bell pepper (Capsicum annuum L.) in soil less media with fertigation of organic amendments. J. Austrian Soc. Agric. Econom. 19 (3), 1495-1504

Instituto de Nutrición y Tecnología de Alimentos (INTA). 2018. Tabla de Composición de Alimentos. Santiago, Chile. Jiménez J, López J, Huez MA, García A, Soto R, Esoboza L. 2013. Postharvest quality and shelf life of green pepper (Capsicum annuum L.) grown under open-field and greenhouse conditions. IDESIA 31 (4), 35-41 https://doi.org/10.4067/S0718-34292013000400005

Karakus MS, Akgul FY, Korkmaz A, Atasoy AF. 2022. Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt. Int. Dairy J. 126,105229. https://doi.org/10.1016/j.idairyj.2021.105229

Kodavatiganti A. 2021. Electrical Conductivity and pH of Indian spices. Int. J. Adv. Eng. Manag. 3 (7), 2938-2942.

Loizzo MR, Pugliese A, Bosesi M, Menichini F, Tundis R. 2015. Evaluation of chemical profile an antioxidant activity of twenty cultivars from Capsicum annum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: A comparison between fresh and processed peppers. LWT-Food Sci. Technol. 64 623-631. https://doi.org/10.1016/j.lwt.2015.06.042

Najgebauer-Lejko D, Grega T, Sady M, Domagała J. 2009. The quality and storage stability of butter made from sour cream with addition of dried sage and Rosemary. Biotechnol. Anim. Husb. 25 (5), 753-761.

Norma UNE-ISO. 2010. Análisis sensorial-Metodología-Ordenación. AENOR, España

Peter WP. 1997. Cows' milk fat components as potential anticarcinogenic agents. J. Nutr. 127 (6), 1055-1060. https://doi.org/10.1093/jn/127.6.1055 PMid:9187617

Pokorny J, Yanishlieva N, Gordon M. 2005. Antioxidantes de los alimentos. Editorial Acribia, Zaragoza, España

Ramadan MF, Asker MMS, Tadros M. 2013. Lipid profile, antiradical power and antimicrobial properties of Syzygium aromaticum oil. Grasas Aceites 64 (5), 509-520. https://doi.org/10.3989/gya.011713

Serra JJ, Fagoaga C, Mura J, Sempere-Ferre F, Castellano G. 2024. Effectiveness of natural antioxidants on oxidative stability of margarines. LWT - Food Sci. Technol. 214, 116997, https://doi.org/10.1016/j.lwt.2024.116997

Wang W, Xiong P, Zhang H, Zhu Q, Liao C, Jiang G. 2021. Analysis, occurrence, toxicity and environmental health risks of synthetic phenolic antioxidants: A review. Environ. Res. J. 201, 111531. https://doi.org/10.1016/j.envres.2021.111531 PMid:34146526

Xu Y, Zhang J, Wang Y. 2023. Recent trends of multi-source and non-destructive information for quality authentication of herbs and spices. Food Chem. 398. 133939. https://doi.org/10.1016/j.foodchem.2022.133939 PMid:35987000