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

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

GRASAS Y ACEITES

INST GRASA SUS DERIVADOS

Año: 2012 vol. 63 p. 5 - 13

0017-3495

The objective of this work was to evaluate the antioxidant effect of essential oils on the oxidative stability in coated peanuts. Coated peanuts (CP), coated peanuts with addition of rosemary (CP-R), oregano (CP-O) and laurel (CP-L) essential oils and BHT (CP-BHT) were prepared. Peroxide values (PV) and p-anisidine values (AV), and intensity ratings of sensory attributes by descriptive analysis were measured during 112 days of storage. From day 28 of storage, CP-BHT had lower PV (17.69 meqO2/kg) than the other samples. The PV increase was lower during storage in samples of coated peanuts added with essential oil (CP-R, CP-O and CP-L) than in CP. CP-BHT also exhibited the lowest AV increase. The coated peanuts with essential oils (CP-O, CP-L and CP-R) had low increase in AVs with respect to CP. The oxidized and cardboard flavour intensity ratings increased much more in CP during storage than the other studied products. CP-BHT also showed the lowest increase in the intensity ratings of these sensory attributes. Laurel, oregano, and rosemary essential oil showed antioxidant activity and increased shelf life in coated peanuts.