Acceptability and Stability of Roasted Peanut Oil Flavored with Essential Oil

ALLENDE, M.; DIAZ, A.; SUAREZ, B.; GROSSO, N. R.; BAQUINA, L.; MASSACESI, N.; GROSSO, A. L.; PIOVANO, M.A.; BUSTOS, S.; ONTIVERO, M.; MARTIN, M. P.

Chicago

Congreso; IFT Annual Meeting; 2018

Introduction:Roasted peanut oil is produced by pressing roasted peanuts. Vegetal oils are sometimes supplemented with antioxidants to prevent deterioration process. BHT antioxidant is included in oil, frequently but it is questioned for its synthetic condition. Essential oils from edible aromatic plants like oregano, rosemary and thyme have demonstrated antioxidant properties. These compounds can be included in roasted peanut oil as a natural antioxidant agent and, at the same time, as a flavoring ingredient. The objective of this study was to determine the antioxidant effect of oregano, rosemary and thyme essential oil on roasted peanut oil and to evaluate the sensory effect on consumer acceptance of flavored peanut oils.Methods:Roasted peanuts were cold-pressed to extract peanut oil. Pure roasted peanut oil was the control sample (RP-C). The other samples were roasted peanut oil added with 0.05% oregano (PO-O), rosemary (PO-R) and thyme (PO-T) essential oil. Fresh samples were evaluated for flavor (consumer acceptance test; 9-point hedonic scale; 100 panelist). Peroxide value (PV) and conjugated dienes (CD) were measured every 7 days in samples from oven test (28 storage days; 60 °C). Statistical analysis: ANOVA, Fisher-LSD test.Results:PO-C and PO-O showed the greatest acceptance value (6.4 and 5.9, respectively) without significant differences. At the end of storage, PV was higher in PO-C (10 meqO2/kg) than in RP-T, PO-O and PO-R (8.2, 8.1 and 7.9 meqO2/kg). Also, at the end of storage, CD was higher in PO-C (2.28 EC) than in RP-T, PO-O and PO-R (1.90, 1.88 and 1.85 EC). The results of this study indicate that the tested essential oils have antioxidant activity in peanut oil improving the shelf-life of this product. However, only PO-O have similar consumer acceptance flavor to the plane product (PO-C). Significance:The use of essential oil as antioxidant are a good alternative for the food industry because their natural condition and strong antioxidant activity. The inclusion of essential oil in a food product should be tested in each case because some of them can affect the sensory quality in the final product.