Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants

Autores
Olmedo, Rubén Horacio; Nepote, Valeria; Grosso, Nelson
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to evaluate the antioxidant effect of essential oils on the oxidative stability of coated peanuts. Untreated coated peanuts (CP) and treated coated peanuts with the addition of rosemary (CP-R), oregano (CP-O) and laurel (CP-L) essential oils and BHT (CPBHT) were prepared. Peroxide values (PV) and p-anisidine values (AV) and the intensity ratings of sensory attributes by descriptive analysis were measured during 112 days of storage at room temperature (23°C). CP-BHT exhibited the lowest PV and AV increase. CP-R, CP-O and CP-L showed lower rates of increase in PV and AV than CP. The oxidized and cardboard flavor intensity ratings increased much more in CP during storage than the other studied products. CPBHT also showed the lowest increase in the intensity ratings of these sensory attributes. Three essential oils, namely, laurel, oregano and rosemary showed antioxidant activity and increased the shelf life of coated peanuts.
Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Materia
ARACHIS HYPOGAEA
LAUREL
ROMERO
OREGANO
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:11336/12275
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidantsOlmedo, Rubén HoracioNepote, ValeriaGrosso, NelsonARACHIS HYPOGAEALAURELROMEROOREGANOhttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4The objective of this work was to evaluate the antioxidant effect of essential oils on the oxidative stability of coated peanuts. Untreated coated peanuts (CP) and treated coated peanuts with the addition of rosemary (CP-R), oregano (CP-O) and laurel (CP-L) essential oils and BHT (CPBHT) were prepared. Peroxide values (PV) and p-anisidine values (AV) and the intensity ratings of sensory attributes by descriptive analysis were measured during 112 days of storage at room temperature (23°C). CP-BHT exhibited the lowest PV and AV increase. CP-R, CP-O and CP-L showed lower rates of increase in PV and AV than CP. The oxidized and cardboard flavor intensity ratings increased much more in CP during storage than the other studied products. CPBHT also showed the lowest increase in the intensity ratings of these sensory attributes. Three essential oils, namely, laurel, oregano and rosemary showed antioxidant activity and increased the shelf life of coated peanuts.Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaFil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaInstituto de la Grasa2012-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/12275Olmedo, Rubén Horacio; Nepote, Valeria; Grosso, Nelson; Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants; Instituto de la Grasa; Grasas y Aceites; 63; 1-2012; 5-130017-3495enginfo:eu-repo/semantics/altIdentifier/doi/10.3989/gya.056711info:eu-repo/semantics/altIdentifier/url/http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1348/1345info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:57:59Zoai:ri.conicet.gov.ar:11336/12275instacron: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:34982025-10-22 11:57:59.363CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants
title Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants
spellingShingle Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants
Olmedo, Rubén Horacio
ARACHIS HYPOGAEA
LAUREL
ROMERO
OREGANO
title_short Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants
title_full Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants
title_fullStr Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants
title_full_unstemmed Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants
title_sort Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants
dc.creator.none.fl_str_mv Olmedo, Rubén Horacio
Nepote, Valeria
Grosso, Nelson
author Olmedo, Rubén Horacio
author_facet Olmedo, Rubén Horacio
Nepote, Valeria
Grosso, Nelson
author_role author
author2 Nepote, Valeria
Grosso, Nelson
author2_role author
author
dc.subject.none.fl_str_mv ARACHIS HYPOGAEA
LAUREL
ROMERO
OREGANO
topic ARACHIS HYPOGAEA
LAUREL
ROMERO
OREGANO
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 of this work was to evaluate the antioxidant effect of essential oils on the oxidative stability of coated peanuts. Untreated coated peanuts (CP) and treated coated peanuts with the addition of rosemary (CP-R), oregano (CP-O) and laurel (CP-L) essential oils and BHT (CPBHT) were prepared. Peroxide values (PV) and p-anisidine values (AV) and the intensity ratings of sensory attributes by descriptive analysis were measured during 112 days of storage at room temperature (23°C). CP-BHT exhibited the lowest PV and AV increase. CP-R, CP-O and CP-L showed lower rates of increase in PV and AV than CP. The oxidized and cardboard flavor intensity ratings increased much more in CP during storage than the other studied products. CPBHT also showed the lowest increase in the intensity ratings of these sensory attributes. Three essential oils, namely, laurel, oregano and rosemary showed antioxidant activity and increased the shelf life of coated peanuts.
Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
description The objective of this work was to evaluate the antioxidant effect of essential oils on the oxidative stability of coated peanuts. Untreated coated peanuts (CP) and treated coated peanuts with the addition of rosemary (CP-R), oregano (CP-O) and laurel (CP-L) essential oils and BHT (CPBHT) were prepared. Peroxide values (PV) and p-anisidine values (AV) and the intensity ratings of sensory attributes by descriptive analysis were measured during 112 days of storage at room temperature (23°C). CP-BHT exhibited the lowest PV and AV increase. CP-R, CP-O and CP-L showed lower rates of increase in PV and AV than CP. The oxidized and cardboard flavor intensity ratings increased much more in CP during storage than the other studied products. CPBHT also showed the lowest increase in the intensity ratings of these sensory attributes. Three essential oils, namely, laurel, oregano and rosemary showed antioxidant activity and increased the shelf life of coated peanuts.
publishDate 2012
dc.date.none.fl_str_mv 2012-01
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/11336/12275
Olmedo, Rubén Horacio; Nepote, Valeria; Grosso, Nelson; Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants; Instituto de la Grasa; Grasas y Aceites; 63; 1-2012; 5-13
0017-3495
url http://hdl.handle.net/11336/12275
identifier_str_mv Olmedo, Rubén Horacio; Nepote, Valeria; Grosso, Nelson; Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants; Instituto de la Grasa; Grasas y Aceites; 63; 1-2012; 5-13
0017-3495
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3989/gya.056711
info:eu-repo/semantics/altIdentifier/url/http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1348/1345
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 Instituto de la Grasa
publisher.none.fl_str_mv Instituto de la Grasa
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 12.982451

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