Use of a phenolic extract from peanut skin as a natural antioxidant in chia oil based mayonnaise

BODOIRA ROMINA; RODRIGUEZ CAROLINA; MAESTRI, DAMIÁN M.; RIBOTTA PABLO; VELEZ ALEXIS; MARTINEZ MARCELA

Valencia

Congreso; V International Conference of la ValSe-Food Network and VIII Symposium Chia-Link Feeding biodiversity and mitigating the effects of climate change: the role of ancestral crops in creating healthy food; 2023

la ValSe-Food Network

Abstract: Currently, the antioxidants (AOs) used in foods are mainlysynthetic, often questioned on health grounds. So, the need for innocuousnatural AOs has increased in last years. The peanut skin (PS) is an industrialby-product of low added value, but rich in bioactive phenolic compounds. Inthis study, the antioxidant capacity of a PS extract (PSE) was examined in achia oil-based mayonnaise stored during six months (25 °C). The mayonnaise wasmade using chia oil (68% w/w) added with PSE (2 mg/g fat) andwithout any AO (control). For the storage test, 30 g were placed in 100 mLamber bottles and at 2, 4 and 6 months the oily phase was extracted(chloroform: methanol). Peroxide index (PI), acidity index (AI), K232,K270, p-Anisidine (pAnV) and TOTOX values were measured. Moreover,the presence of 2,4 heptadienal and 3,5-octadiene-2-one was analyzed by staticheadspace GC-MS. At the end of the assay, PI, AI, K232, K270,and pAnV for control and PSE mayonnaises were 74.7 and 13.4 meq O2/kgoil; 2.4 and 2.0 mg KOH/kg oil, 10 and 3.55, 1.34 and 0.64, 3.7 and 0.98,respectively. The TOTOX value of the control was approximately six times higherthan PSE mayonnaise. 2,4 Heptadienal and 3,5-octadiene-2-one were not detectedat initial time but in the control treatment at the end reached 3.75 and 2.15µg/g, respectively. Differently, in PSE mayonnaise, 3,5-octadiene-2-one wasundetected and 2,4 Heptadienal was 0.83 µg/g. In conclusion, PSE represents apotential natural AO to preserve the oxidative stability of chia oil-basedmayonnaise.