INVESTIGADORES
NEPOTE Valeria
congresos y reuniones científicas
Título:
Antioxidant activity of monoterpenes added to roasted sunflower seeds for the sensory properties preservation
Autor/es:
QUIROGA PR; ASENSIO, C.; LARRAURI M; GROSSO NR; NEPOTE V
Lugar:
Chicago
Reunión:
Congreso; IFT 2013 Annual Meeting and Food Expo; 2013
Institución organizadora:
IFT
Resumen:
Oxidation products and rancid flavors decrease the sensory quality of food
products making them unacceptable for consumers. Synthetic antioxidants such as BHA and BHT are used
in many foods to prevent rancidity. However, their health safety is questioned. Monoterpenes are obtained
from essential oils. Many of them have shown antioxidant activity, and could be used as natural antioxidants.
The objective of this study was to evaluate the preservation effect on sensory properties of roasted sunflower
seeds for the addition of monoterpenes: thymol, carvacrol and sabineno hydrate acting as antioxidant
additives.
Roasted sunflower (RS), roasted sunflower with addition of BHT (RS-BHT), and thtymol (RS-T), carvacrol (RSCar)
and Sabinene hydrate (RS-S) monoterpenes were prepared. Samples were stored during 35 days at
room temperature. Intensity ratings of attributes were measured by descriptive analysis every 7 days. Hexanal
content was also measured. Statistical analysis was performed on the data (ANOVA, LSD test and
regression analysis).
Oxidized and cardboard flavor intensity ratings increased during storage in all treatments being higher in RS.
The intensity ratings of roasted flavor decreased much more in RS during storage. At storage day 35, intensity
ratings of oxidized flavor in RS-BHT (26.5), RS-T (29.8) and RS-Car (39.5) were lower than the ratings
observed in other treatments as RS-S (39.67) and RS (45.92). These results indicate that the addition of
monoterpenes showed protection in the product inhibiting the increase of undesirable flavor. Hexanal content
increased in all treatments during storage. These indicator was higher in RS and the other treatments. RSBHT
was the treatment that showed the lowest hexanal content followed by RS-T and RS-Car.
Thymol was the monoterpenes that exhibited the best preservation effect of the sensory properties in roasted
sunflower seeds. Monoterpenes as thymol, carvacrol and sabineno hydrate are an alternative as natural
antioxidant in high lipid content foods