Aguaribay and Cedron Essential Oils as Natural Antioxidants in Oil-Roasted and Salted Peanuts

OLMEDO, R.; NEPOTE, V.; GROSSO, N.R.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

SPRINGER

Lugar: Berlin; Año: 2012

0003-021X

The study objective was to evaluate theantioxidant effect of aguaribay and cedron essential oils onoil-roasted and salted peanuts. Fried-salted peanuts (FP),fried-salted peanuts with addition of BHT (FP-BHT)aguaribay (FP-A) and cedron (FP-C) essential oils wereprepared. Peroxide (PV) and p-anisidine (AV) values,conjugated dienes (CD) and sensory descriptive attributeswere analyzed on the products during storage. The majorcompounds detected were 25.6 % spathulenol and 24.4 %geranial and 27.3 % neral in cedron essential oils and12.7 % elemol, 11.7 % a-pinene, 9.3 % b-pinene, 8.3 %limonene and 8.2 % a-phellandrene in aguaribay essentialoil. PV, AV and CD were lower in FP-BHT during storage.At storage day 112, PVs were 94.86, 82.74, 76.29, and63.89 mequiv O2 kg-1 in FP, FP-A, FP-C and FP-BHT,respectively. FP-C and FP-A had lipid oxidation valuesbetween FP and FP-BHT. The intensity ratings of oxidizedand cardboard flavors increased more in the control sample(FP) than the other samples. At storage day 112, FP-A,FP-BHT and FP-C exhibited oxidized intensity ratings of24.13, 24.9 and 26.1, respectively, lower than FP (35.83).Aguaribay and cedron essential oils showed protectiveeffect against lipid oxidation in fried-salted peanuts.However, these essential oils could affect the sensoryprofile and consumer acceptance of this product.