Aguaribay and cedron essential oils as natural antioxidant in oil roasted and salted peanuts

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

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

SPRINGER

Año: 2012 vol. 89 p. 2195 - 2205

0003-021X

The study objective was to evaluate the antioxidant effect of aguaribay and cedron essential oils on oil-roasted and salted peanuts. Fried-salted peanuts (FP), fried-salted peanuts with addition of BHT (FP-BHT) aguaribay (FP-A) and cedron (FP-C) essential oils were prepared. Peroxide (PV) and p-anisidine (AV) values, conjugated dienes (CD) and sensory descriptive attributes were analyzed on the products during storage. The major compounds detected were 25.6 % spathulenol and 24.4 % geranial and 27.3 % neral in cedron essential oils and 12.7 % elemol, 11.7 % a-pinene, 9.3 % b-pinene, 8.3 % limonene and 8.2 % a-phellandrene in aguaribay essential oil. PV, AV and CD were lower in FP-BHT during storage. At storage day 112, PVs were 94.86, 82.74, 76.29, and 63.89 mequiv O2 kg-1 in FP, FP-A, FP-C and FP-BHT, respectively. FP-C and FP-A had lipid oxidation values between FP and FP-BHT. The intensity ratings of oxidized and cardboard flavors increased more in the control sample (FP) than the other samples. At storage day 112, FP-A, FP-BHT and FP-C exhibited oxidized intensity ratings of 24.13, 24.9 and 26.1, respectively, lower than FP (35.83). Aguaribay and cedron essential oils showed protective effect against lipid oxidation in fried-salted peanuts. However, these essential oils could affect the sensory profile and consumer acceptance of this product.