Antioxidant activity of peanut ( Arachis hypogaea L.) skin extract in chia (Salvia hispánica L.) bulk oil and in o/w emulsions

BODOIRA, R.; JALIL RAMALLO, M. V.; BERTOLINO, C. L.; VELEZ, A.; RIBOTTA, P.; MAESTRI, D.; MARTÍNEZ, M.

Lisboa

Conferencia; II International Conference of Ia ValSe-Food Network; 2019

Extracts from peanut skin (PSE) obtained through sub-critical fluid extraction (SFE) were tested as antioxidant agents in bulk chia oil (by Rancimat at 100°C) and in chía O/W emulsion (by oven test at 40°C for 15 days). In the presence of PSE bulk chia oil stability was significantly increased (75-85%) and the response was extract concentrations dependent. In addition chia O/W emulsions without any antioxidant have reached a peroxide value of 86 meq O 2 /kg oil at 15 days, while the emulsions with PSE hardly exceed the maximum allowed (15 meq O 2 /kg oil). SFE of peanut skin may provide an efficient method to obtain extracts rich in phenolic compounds with potential use as chia oil antioxidant.