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

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

GRASAS Y ACEITES

INST GRASA SUS DERIVADOS

Lugar: Sevilla; Año: 2012 vol. 63 p. 5 - 12

0017-3495

The objective of this work was to evaluate the antioxidant effect of essential oils on the oxidative stability in coated peanuts. Untreated coated peanuts (CP) and treated 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 at room temperature (23ºC). CP-BHT exhibited the lowest PV and AV increase. CP-R, CP-O and CP-L showed lower rate of increase in PV and AV than 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. Three essential oils, namely, laurel, oregano, and rosemary essential oil showed antioxidant activity and increased shelf life in coated peanuts.