Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds

Autores
Quiroga, Patricia Raquel; Asensio, Claudia Mariana; Nepote, Valeria
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: Oxidation products and rancid flavors decrease the sensory quality of food products, making them unacceptable to consumers. Synthetic antioxidants are used in many foods to prevent rancidity, though their safety is questioned. Monoterpenes are obtained from essential oils and many of them have shown antioxidant activity. The objective of this study was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with carvacrol, thymol and sabinene hydrate monoterpenes. RESULTS: Five samples were prepared: control roasted sunflower seeds (RS-C) and sunflower seeds treated with carvacrol (RS-Car), sabinene hydrate (RS-S), thymol (RS-T) and butylated hydroxytoluene (RS-BHT). The three monoterpenes (carvacrol, sabinene hydrate and thymol) provided protection to this food product, inhibiting the formation of oxidative deterioration compounds such as peroxides and hexanal and undesirable off-flavors such as oxidized and cardboard flavors. Sabinene hydrate had greater effect preventing peroxide formation during storage than the other monoterpenes. CONCLUSION: Carvacrol, sabinene hydrate and thymol could be used as an alternative to synthetic antioxidants for preserving the quality of roasted sunflower seeds.
Fil: Quiroga, Patricia Raquel. 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: Asensio, Claudia Mariana. 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
Materia
Sunflower
Monoterpenes
Antioxidants
Lipids
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:11336/22118
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/22118
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seedsQuiroga, Patricia RaquelAsensio, Claudia MarianaNepote, ValeriaSunflowerMonoterpenesAntioxidantsLipidsBACKGROUND: Oxidation products and rancid flavors decrease the sensory quality of food products, making them unacceptable to consumers. Synthetic antioxidants are used in many foods to prevent rancidity, though their safety is questioned. Monoterpenes are obtained from essential oils and many of them have shown antioxidant activity. The objective of this study was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with carvacrol, thymol and sabinene hydrate monoterpenes. RESULTS: Five samples were prepared: control roasted sunflower seeds (RS-C) and sunflower seeds treated with carvacrol (RS-Car), sabinene hydrate (RS-S), thymol (RS-T) and butylated hydroxytoluene (RS-BHT). The three monoterpenes (carvacrol, sabinene hydrate and thymol) provided protection to this food product, inhibiting the formation of oxidative deterioration compounds such as peroxides and hexanal and undesirable off-flavors such as oxidized and cardboard flavors. Sabinene hydrate had greater effect preventing peroxide formation during storage than the other monoterpenes. CONCLUSION: Carvacrol, sabinene hydrate and thymol could be used as an alternative to synthetic antioxidants for preserving the quality of roasted sunflower seeds.Fil: Quiroga, Patricia Raquel. 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: Asensio, Claudia Mariana. 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; ArgentinaWiley2014-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/22118Quiroga, Patricia Raquel; Asensio, Claudia Mariana; Nepote, Valeria; Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds; Wiley; Journal Of The Science Of Food And Agriculture; 95; 3; 6-2014; 471-4790022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.6744info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6744/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 Técnicas2025-09-29T10:14:37Zoai:ri.conicet.gov.ar:11336/22118instacron: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:34982025-09-29 10:14:37.655CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds
title Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds
spellingShingle Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds
Quiroga, Patricia Raquel
Sunflower
Monoterpenes
Antioxidants
Lipids
title_short Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds
title_full Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds
title_fullStr Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds
title_full_unstemmed Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds
title_sort Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds
dc.creator.none.fl_str_mv Quiroga, Patricia Raquel
Asensio, Claudia Mariana
Nepote, Valeria
author Quiroga, Patricia Raquel
author_facet Quiroga, Patricia Raquel
Asensio, Claudia Mariana
Nepote, Valeria
author_role author
author2 Asensio, Claudia Mariana
Nepote, Valeria
author2_role author
author
dc.subject.none.fl_str_mv Sunflower
Monoterpenes
Antioxidants
Lipids
topic Sunflower
Monoterpenes
Antioxidants
Lipids
dc.description.none.fl_txt_mv BACKGROUND: Oxidation products and rancid flavors decrease the sensory quality of food products, making them unacceptable to consumers. Synthetic antioxidants are used in many foods to prevent rancidity, though their safety is questioned. Monoterpenes are obtained from essential oils and many of them have shown antioxidant activity. The objective of this study was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with carvacrol, thymol and sabinene hydrate monoterpenes. RESULTS: Five samples were prepared: control roasted sunflower seeds (RS-C) and sunflower seeds treated with carvacrol (RS-Car), sabinene hydrate (RS-S), thymol (RS-T) and butylated hydroxytoluene (RS-BHT). The three monoterpenes (carvacrol, sabinene hydrate and thymol) provided protection to this food product, inhibiting the formation of oxidative deterioration compounds such as peroxides and hexanal and undesirable off-flavors such as oxidized and cardboard flavors. Sabinene hydrate had greater effect preventing peroxide formation during storage than the other monoterpenes. CONCLUSION: Carvacrol, sabinene hydrate and thymol could be used as an alternative to synthetic antioxidants for preserving the quality of roasted sunflower seeds.
Fil: Quiroga, Patricia Raquel. 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: Asensio, Claudia Mariana. 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
description BACKGROUND: Oxidation products and rancid flavors decrease the sensory quality of food products, making them unacceptable to consumers. Synthetic antioxidants are used in many foods to prevent rancidity, though their safety is questioned. Monoterpenes are obtained from essential oils and many of them have shown antioxidant activity. The objective of this study was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with carvacrol, thymol and sabinene hydrate monoterpenes. RESULTS: Five samples were prepared: control roasted sunflower seeds (RS-C) and sunflower seeds treated with carvacrol (RS-Car), sabinene hydrate (RS-S), thymol (RS-T) and butylated hydroxytoluene (RS-BHT). The three monoterpenes (carvacrol, sabinene hydrate and thymol) provided protection to this food product, inhibiting the formation of oxidative deterioration compounds such as peroxides and hexanal and undesirable off-flavors such as oxidized and cardboard flavors. Sabinene hydrate had greater effect preventing peroxide formation during storage than the other monoterpenes. CONCLUSION: Carvacrol, sabinene hydrate and thymol could be used as an alternative to synthetic antioxidants for preserving the quality of roasted sunflower seeds.
publishDate 2014
dc.date.none.fl_str_mv 2014-06
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/11336/22118
Quiroga, Patricia Raquel; Asensio, Claudia Mariana; Nepote, Valeria; Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds; Wiley; Journal Of The Science Of Food And Agriculture; 95; 3; 6-2014; 471-479
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/22118
identifier_str_mv Quiroga, Patricia Raquel; Asensio, Claudia Mariana; Nepote, Valeria; Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds; Wiley; Journal Of The Science Of Food And Agriculture; 95; 3; 6-2014; 471-479
0022-5142
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.6744
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6744/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
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 13.070432

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