IMBIV   05474
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA VEGETAL
Unidad Ejecutora - UE
artículos
Título:
Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids
Autor/es:
GROSSO, N.R.; OLMEDO R. H.
Revista:
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Editorial:
WILEY-V C H VERLAG GMBH
Referencias:
Lugar: Weinheim; Año: 2019 vol. 121 p. 1 - 11
ISSN:
1438-7697
Resumen:
The objective was to evaluate lipid oxidation stability in roasted peanuts with essential oils as natural antioxidants. Laurel, oregano and rosemary essential oil (LEO, OEO and REO, respectively) provided preliminary antioxidant 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 and 8.4 mg/g for LEO, OEO and REO, respectively. Essential oil (EO; 0.02% p/p) was added to roasted peanuts, and an affective sensory test (nine-point hedonic scale) showed that samples with OEO had greater values (6.74) than those of other samples (approximately 6.20). Chemical (peroxide, anisidine, diene content and Totox values), volatile (hexanal and 2-heptenal) and sensory (oxidized and cardboard intensity) indicators changed over 84 storage days. Samples with EOs showed lower values than those for controls, decreasing lipid oxidation. Samples with BHT had the lowest values for deterioration indicators. Principal component analysis of EOs for all indicators and samples with EOs showed that LEO and OEO have better antioxidant properties than REO. Coefficient regression between sensory variables, peroxide value and hexanal had a good correlation, and could be used as a predictor equation. Essential oils can be used as flavor and natural antioxidant agent in roasted peanut.