Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids

OLMEDO, RUBÉN H.; GROSSO, NELSON R.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

WILEY-V C H VERLAG GMBH

Año: 2019 vol. 121 p. 1 - 11

1438-7697

The objective of the study is to evaluate lipid oxidation stability in roastedpeanuts with essential oils as natural antioxidants. Laurel, oregano, androsemary essential oil (LEO, OEO, and REO, respectively) provide preliminaryantioxidant activity determined by free radical scavenging activity (DPPH test)of 61.1, 58.4, and 47.9% and total phenolic content of 10.3, 10.6, and8.4 mgg1 for LEO, OEO, and REO, respectively. Essential oil (EO; 0.02% p/p)is added to roasted peanuts and an affective sensory test (nine-point hedonicscale) shows that samples with OEO have greater values (6.74) than those ofother samples (6.20). Chemical (peroxide anisidine diene content and Totoxvalues) volatile (hexanal and 2-heptenal) and sensory (oxidized and cardboardintensity) indicators change over 84 storage days. Samples with EOs showlower values than those for controls decreasing lipid oxidation. Samples withBHT have the lowest values for deterioration indicators. Principal componentanalysis of EOs for all indicators and samples with EOs shows that LEO andOEO have better antioxidant properties than REO. Coefficient regressionbetween sensory variables peroxide value and hexanal has a good correlationand can be used as a predictor equation. Essential oils can be used as flavorand natural antioxidant agent in roasted peanut.Practical Applications: The authors believe in the importance of replacing theuse of synthetic antioxidants with natural antioxidants in foods. Syntheticantioxidants are being questioned by the perception of safety that these offer by consumers. The essential oils present an antioxidant alternative since theircomponents possess these properties and the application of them is a reasonfor research to be able to provide more information to the food industry. Thesensory properties of essential oils are well received by consumers and thepotential for their application as functional flavorings is in its initial stages. That is why this research collaborates with the use of the essential oils of oregano, laurel, and rosemary as possible antioxidants and flavors in peanuts roasted or in other food (which is susceptible to oxidative processes) evidenced its antioxidant properties and the modification of taste and sensory perception by the consumers.