Effect of the essential oil addition on the oxidative stability of fried-salted peanuts

OLMEDO, R.H.; NEPOTE, V.; MESTRALLET, M.G; GROSSO, N.R.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Institute of Food Science and Technology Trust Fund, Wiley-Blackwell

Año: 2008 vol. 43 p. 1935 - 1944

0950-5423

The objective of this work was to evaluate the antioxidant properties of essential oils added to fried-salted peanuts. Fried-salted peanut (FP), fried-salted peanuts with BHT (FP-BHT) and fried-salted peanuts with rosemary (FP-R), oregano (FP-O) and laurel (FP-L) essential oils were prepared. Peroxide values (PV), p-anisidine value (AV), conjugated dienes (CD), and descriptive analysis were carried out during 112 days of storage to determine the antioxidant effect of essential oils on the product stability. Fried-salted peanuts with essential oil showed protection against the lipid oxidation process. PV and AV were higher during storage as compared the other samples with essential oils. The oxidized and cardboard flavour intensities increased and the roasted peanutty flavour decreased much more in FP during storage than the other studied products. Laurel, oregano, and Butyl hydroxytoluene (BHT) showed similar antioxidant activity and increased shelf life in fried-salted peanuts. These essential oils could be used as a natural antioxidant in foods with high lipid content.