Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil

Autores
Olmedo, Rubén Horacio; Asensio, Claudia Mariana; Nepote, Valeria; Mestrallet, Marta Graciela; Grosso, Nelson
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Synthetic antioxidants, such as BHA, BHT and PG are used in many foods to prevent rancidity. However, their health safety is questioned. There is renewed interest in the increased use of naturally occurring antioxidants like essential oils from aromatic plants. The objective of this work was to evaluate the effect of oregano essential oil and olive oil on the oxidative stability of fried-salted peanuts. RESULTS: Fried-salted peanuts (FP), fried-salted peanuts with oregano essential oil (FP-O) and fried-salted peanuts with oregano essential oil and olive oil (FP-OO) were prepared. Peroxide value (PV), p-anisidine value (AV) and conjugated diene (CD) measurements, and descriptive analysis were analyzed on the products during 112 days of storage. FP-OO showed higher stability during storage. PV and AV at the end of storage were lower in FP-OO (57.70 ? 7.77, respectively) followed by FP-O (63.94 ? 8.30) and FP (76.38 ? 9.33, respectively). The oxidized and cardboard flavour intensities increased more in FP during storage than the other products while the roasted peanutty flavour also decreased more in FP. CONCLUSION: Oregano essential oil and olive oil showed protective effect against lipid oxidation in fried-salted peanuts increasing the shelf-life of this product.
Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Asensio, Claudia Mariana. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Materia
Peanuts
Stability
Oreagano Essentail Oil
Olive
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:11336/27047
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/27047
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oilOlmedo, Rubén HoracioAsensio, Claudia MarianaNepote, ValeriaMestrallet, Marta GracielaGrosso, NelsonPeanutsStabilityOreagano Essentail OilOliveSynthetic antioxidants, such as BHA, BHT and PG are used in many foods to prevent rancidity. However, their health safety is questioned. There is renewed interest in the increased use of naturally occurring antioxidants like essential oils from aromatic plants. The objective of this work was to evaluate the effect of oregano essential oil and olive oil on the oxidative stability of fried-salted peanuts. RESULTS: Fried-salted peanuts (FP), fried-salted peanuts with oregano essential oil (FP-O) and fried-salted peanuts with oregano essential oil and olive oil (FP-OO) were prepared. Peroxide value (PV), p-anisidine value (AV) and conjugated diene (CD) measurements, and descriptive analysis were analyzed on the products during 112 days of storage. FP-OO showed higher stability during storage. PV and AV at the end of storage were lower in FP-OO (57.70 ? 7.77, respectively) followed by FP-O (63.94 ? 8.30) and FP (76.38 ? 9.33, respectively). The oxidized and cardboard flavour intensities increased more in FP during storage than the other products while the roasted peanutty flavour also decreased more in FP. CONCLUSION: Oregano essential oil and olive oil showed protective effect against lipid oxidation in fried-salted peanuts increasing the shelf-life of this product.Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Asensio, Claudia Mariana. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaWiley2009-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/27047Olmedo, Rubén Horacio; Asensio, Claudia Mariana; Nepote, Valeria; Mestrallet, Marta Graciela; Grosso, Nelson; Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil; Wiley; Journal Of The Science Of Food And Agriculture; 89; 12; 7-2009; 2128-21360022-51421097-0010CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.3703info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/jsfa.3703/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 Técnicas2025-09-03T09:57:36Zoai:ri.conicet.gov.ar:11336/27047instacron: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 09:57:37.161CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil
title Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil
spellingShingle Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil
Olmedo, Rubén Horacio
Peanuts
Stability
Oreagano Essentail Oil
Olive
title_short Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil
title_full Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil
title_fullStr Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil
title_full_unstemmed Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil
title_sort Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil
dc.creator.none.fl_str_mv Olmedo, Rubén Horacio
Asensio, Claudia Mariana
Nepote, Valeria
Mestrallet, Marta Graciela
Grosso, Nelson
author Olmedo, Rubén Horacio
author_facet Olmedo, Rubén Horacio
Asensio, Claudia Mariana
Nepote, Valeria
Mestrallet, Marta Graciela
Grosso, Nelson
author_role author
author2 Asensio, Claudia Mariana
Nepote, Valeria
Mestrallet, Marta Graciela
Grosso, Nelson
author2_role author
author
author
author
dc.subject.none.fl_str_mv Peanuts
Stability
Oreagano Essentail Oil
Olive
topic Peanuts
Stability
Oreagano Essentail Oil
Olive
dc.description.none.fl_txt_mv Synthetic antioxidants, such as BHA, BHT and PG are used in many foods to prevent rancidity. However, their health safety is questioned. There is renewed interest in the increased use of naturally occurring antioxidants like essential oils from aromatic plants. The objective of this work was to evaluate the effect of oregano essential oil and olive oil on the oxidative stability of fried-salted peanuts. RESULTS: Fried-salted peanuts (FP), fried-salted peanuts with oregano essential oil (FP-O) and fried-salted peanuts with oregano essential oil and olive oil (FP-OO) were prepared. Peroxide value (PV), p-anisidine value (AV) and conjugated diene (CD) measurements, and descriptive analysis were analyzed on the products during 112 days of storage. FP-OO showed higher stability during storage. PV and AV at the end of storage were lower in FP-OO (57.70 ? 7.77, respectively) followed by FP-O (63.94 ? 8.30) and FP (76.38 ? 9.33, respectively). The oxidized and cardboard flavour intensities increased more in FP during storage than the other products while the roasted peanutty flavour also decreased more in FP. CONCLUSION: Oregano essential oil and olive oil showed protective effect against lipid oxidation in fried-salted peanuts increasing the shelf-life of this product.
Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Asensio, Claudia Mariana. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
description Synthetic antioxidants, such as BHA, BHT and PG are used in many foods to prevent rancidity. However, their health safety is questioned. There is renewed interest in the increased use of naturally occurring antioxidants like essential oils from aromatic plants. The objective of this work was to evaluate the effect of oregano essential oil and olive oil on the oxidative stability of fried-salted peanuts. RESULTS: Fried-salted peanuts (FP), fried-salted peanuts with oregano essential oil (FP-O) and fried-salted peanuts with oregano essential oil and olive oil (FP-OO) were prepared. Peroxide value (PV), p-anisidine value (AV) and conjugated diene (CD) measurements, and descriptive analysis were analyzed on the products during 112 days of storage. FP-OO showed higher stability during storage. PV and AV at the end of storage were lower in FP-OO (57.70 ? 7.77, respectively) followed by FP-O (63.94 ? 8.30) and FP (76.38 ? 9.33, respectively). The oxidized and cardboard flavour intensities increased more in FP during storage than the other products while the roasted peanutty flavour also decreased more in FP. CONCLUSION: Oregano essential oil and olive oil showed protective effect against lipid oxidation in fried-salted peanuts increasing the shelf-life of this product.
publishDate 2009
dc.date.none.fl_str_mv 2009-07
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/11336/27047
Olmedo, Rubén Horacio; Asensio, Claudia Mariana; Nepote, Valeria; Mestrallet, Marta Graciela; Grosso, Nelson; Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil; Wiley; Journal Of The Science Of Food And Agriculture; 89; 12; 7-2009; 2128-2136
0022-5142
1097-0010
CONICET Digital
CONICET
url http://hdl.handle.net/11336/27047
identifier_str_mv Olmedo, Rubén Horacio; Asensio, Claudia Mariana; Nepote, Valeria; Mestrallet, Marta Graciela; Grosso, Nelson; Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil; Wiley; Journal Of The Science Of Food And Agriculture; 89; 12; 7-2009; 2128-2136
0022-5142
1097-0010
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.3703
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/jsfa.3703/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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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
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
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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