Natural Antioxidant Effect from Peanut Skins in Honey Roasted Peanuts

VALERIA NEPOTE; M G MESTRALLET; N R GROSSO

JOURNAL OF FOOD SCIENCE

Institute of Food Techonogists (IFT), Wiley-Blackwell

Año: 2004 vol. 69 p. 295 - 300

0022-1147

The purpose of this work was to determine the antioxidant effect of extracts obtained from peanut skins on honey roasted peanuts. A consumer test, chemical analysis and descriptive sensory analysis were performed on samples of honey roasted peanuts without antioxidants (HRP), honey roasted peanuts with natural antioxidant from peanut skins (HRP-NA) and honey roasted peanuts with butylated hydroxytoluene (HRP-BHT). The consumer acceptance test was performed on fresh products at day 0 to determine if the addition of antioxidant has an effect on the product acceptance by the consumers. The chemical analyses, peroxide and thiobarbituric acid reactive substance (TBARS) values, and the descriptive analysis were performed during 126 days of storage to determine the antioxidant effect of peanut skin extracts on the product stability. Peroxide and TBARS values, oxidized and cardboard flavors increased and roasted peanutty decreased across the storage time for all samples. Addition of natural antioxidants from peanut skins did not affect the acceptance of the product, but provided protection against lipid oxidation being a little less efficient in comparison with BHT. Peroxide value reached 10 meqO2/kg after 19.6 days in HRP, 28.0 days in HRP-NA and 34.0 days in HRP-BHT.