Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds

Autores
Quiroga, Patricia Raquel; Grosso, Nelson; Nepote, Valeria
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective was to evaluate the stability of sensory and chemical parameters in roasted sunflower seedssupplemented with oregano and poleo essential oils; and the consumer acceptability of this product. Four samples wereprepared: plain roasted sunflower seeds (Control = RS-C), and sunflower seeds added with oregano (RS-O) or poleo(RS-P) essential oils or BHT (RS-BHT). Consumer acceptance was determined on fresh samples. The overall acceptanceaverages were 6.13 for RS-C, 5.62 for RS-P, and 5.50 for RS-O (9-point hedonic scale). The addition of BHT showedgreater protection against the oxidation process in the roasted sunflower seeds. Oregano essential oil exhibited a greaterantioxidant effect during storage than poleo essential oil. Both essential oils (oregano and poleo) provided protectionto the product, inhibiting the formation of undesirable flavors (oxidized and cardboard). The antioxidant activity thatpresents essential oils of oregano and poleo could be used to preserve roasted sunflower seeds.
Fil: Quiroga, Patricia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Cordoba, Facultad de Ciencias Agropecuarias; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Cordoba, Facultad de Ciencias Agropecuarias; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Materia
Oregano
Poleo
Sunflower
Antioxidant
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10014
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antioxidant effect of poleo and oregano essential oil on roasted sunflower seedsQuiroga, Patricia RaquelGrosso, NelsonNepote, ValeriaOreganoPoleoSunflowerAntioxidanthttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4The objective was to evaluate the stability of sensory and chemical parameters in roasted sunflower seedssupplemented with oregano and poleo essential oils; and the consumer acceptability of this product. Four samples wereprepared: plain roasted sunflower seeds (Control = RS-C), and sunflower seeds added with oregano (RS-O) or poleo(RS-P) essential oils or BHT (RS-BHT). Consumer acceptance was determined on fresh samples. The overall acceptanceaverages were 6.13 for RS-C, 5.62 for RS-P, and 5.50 for RS-O (9-point hedonic scale). The addition of BHT showedgreater protection against the oxidation process in the roasted sunflower seeds. Oregano essential oil exhibited a greaterantioxidant effect during storage than poleo essential oil. Both essential oils (oregano and poleo) provided protectionto the product, inhibiting the formation of undesirable flavors (oxidized and cardboard). The antioxidant activity thatpresents essential oils of oregano and poleo could be used to preserve roasted sunflower seeds.Fil: Quiroga, Patricia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Cordoba, Facultad de Ciencias Agropecuarias; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Cordoba, Facultad de Ciencias Agropecuarias; ArgentinaFil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; ArgentinaWiley Blackwell Publishing, Inc2013-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10014Quiroga, Patricia Raquel; Grosso, Nelson; Nepote, Valeria; Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 78; 12; 12-2013; 1904-19120022-1147enginfo:eu-repo/semantics/altIdentifier/doi/10.1111/1750-3841.12306info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12306/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:01:21Zoai:ri.conicet.gov.ar:11336/10014instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:01:21.67CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds
title Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds
spellingShingle Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds
Quiroga, Patricia Raquel
Oregano
Poleo
Sunflower
Antioxidant
title_short Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds
title_full Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds
title_fullStr Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds
title_full_unstemmed Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds
title_sort Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds
dc.creator.none.fl_str_mv Quiroga, Patricia Raquel
Grosso, Nelson
Nepote, Valeria
author Quiroga, Patricia Raquel
author_facet Quiroga, Patricia Raquel
Grosso, Nelson
Nepote, Valeria
author_role author
author2 Grosso, Nelson
Nepote, Valeria
author2_role author
author
dc.subject.none.fl_str_mv Oregano
Poleo
Sunflower
Antioxidant
topic Oregano
Poleo
Sunflower
Antioxidant
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The objective was to evaluate the stability of sensory and chemical parameters in roasted sunflower seedssupplemented with oregano and poleo essential oils; and the consumer acceptability of this product. Four samples wereprepared: plain roasted sunflower seeds (Control = RS-C), and sunflower seeds added with oregano (RS-O) or poleo(RS-P) essential oils or BHT (RS-BHT). Consumer acceptance was determined on fresh samples. The overall acceptanceaverages were 6.13 for RS-C, 5.62 for RS-P, and 5.50 for RS-O (9-point hedonic scale). The addition of BHT showedgreater protection against the oxidation process in the roasted sunflower seeds. Oregano essential oil exhibited a greaterantioxidant effect during storage than poleo essential oil. Both essential oils (oregano and poleo) provided protectionto the product, inhibiting the formation of undesirable flavors (oxidized and cardboard). The antioxidant activity thatpresents essential oils of oregano and poleo could be used to preserve roasted sunflower seeds.
Fil: Quiroga, Patricia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Cordoba, Facultad de Ciencias Agropecuarias; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Cordoba, Facultad de Ciencias Agropecuarias; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
description The objective was to evaluate the stability of sensory and chemical parameters in roasted sunflower seedssupplemented with oregano and poleo essential oils; and the consumer acceptability of this product. Four samples wereprepared: plain roasted sunflower seeds (Control = RS-C), and sunflower seeds added with oregano (RS-O) or poleo(RS-P) essential oils or BHT (RS-BHT). Consumer acceptance was determined on fresh samples. The overall acceptanceaverages were 6.13 for RS-C, 5.62 for RS-P, and 5.50 for RS-O (9-point hedonic scale). The addition of BHT showedgreater protection against the oxidation process in the roasted sunflower seeds. Oregano essential oil exhibited a greaterantioxidant effect during storage than poleo essential oil. Both essential oils (oregano and poleo) provided protectionto the product, inhibiting the formation of undesirable flavors (oxidized and cardboard). The antioxidant activity thatpresents essential oils of oregano and poleo could be used to preserve roasted sunflower seeds.
publishDate 2013
dc.date.none.fl_str_mv 2013-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10014
Quiroga, Patricia Raquel; Grosso, Nelson; Nepote, Valeria; Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 78; 12; 12-2013; 1904-1912
0022-1147
url http://hdl.handle.net/11336/10014
identifier_str_mv Quiroga, Patricia Raquel; Grosso, Nelson; Nepote, Valeria; Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 78; 12; 12-2013; 1904-1912
0022-1147
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/1750-3841.12306
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12306/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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