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

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

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Willey - Backwell

Lugar: Chester, UK; Año: 2008 vol. 43 p. 1935 - 1944

0950-5423

The objective of this work was to evaluate the antioxidant effect of essential oils on the oxidative stability of 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 product stability. Fried-salted peanuts with essential oil showed protection against the lipid oxidation process. PV and AV were higher during storage as compared to 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 natural antioxidants in foods with high lipid contents.