Natural antioxidant effect from peanut skins in honey-roasted peanuts
- Autores
- Nepote, Valeria; Mestrallet, Marta Graciela; Grosso, Nelson
- Año de publicación
- 2006
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The purpose of this work was to determine the antioxidant effect of extracts obtained from peanut skins on honey roasted peanuts. A consumer test, chemical analysis, and descriptive sensory analysis were performed on samples of honey roasted peanuts without antioxidants (HRP), honey roasted peanuts with natural antioxidant from peanut skins (HRP-NA), and honey roasted peanuts with butylated hydroxytoluene (HRP-BHT). The consumer acceptance test was performed on fresh products at day 0 to determine whether the addition of antioxidant has an effect on the product acceptance by the consumers. The chemical analyses, peroxide and thiobarbituric acid reactive substance (TBARS) values, and the descriptive analysis were performed during 126 d of storage to determine the antioxidant effect of peanut skin extracts on product stability. Peroxide and TBARS values as well as oxidized and cardboard flavors increased, and roasted peanutty flavor decreased across the storage time for all samples. Addition of natural antioxidants from peanut skins did not affect the acceptance of the product but provided protection against lipid oxidation being a little less efficient compared with BHT. Peroxide value reached 10 meq O2/kg after 19.6 d in HRP, 28.0 d in HRP-NA, and 34.0 d in HRP-BHT.
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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; 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
-
Peanut Skins
Honey Roasted Peanuts
Antioxidant Effect - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/36706
Ver los metadatos del registro completo
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Natural antioxidant effect from peanut skins in honey-roasted peanutsNepote, ValeriaMestrallet, Marta GracielaGrosso, NelsonPeanut SkinsHoney Roasted PeanutsAntioxidant Effecthttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The purpose of this work was to determine the antioxidant effect of extracts obtained from peanut skins on honey roasted peanuts. A consumer test, chemical analysis, and descriptive sensory analysis were performed on samples of honey roasted peanuts without antioxidants (HRP), honey roasted peanuts with natural antioxidant from peanut skins (HRP-NA), and honey roasted peanuts with butylated hydroxytoluene (HRP-BHT). The consumer acceptance test was performed on fresh products at day 0 to determine whether the addition of antioxidant has an effect on the product acceptance by the consumers. The chemical analyses, peroxide and thiobarbituric acid reactive substance (TBARS) values, and the descriptive analysis were performed during 126 d of storage to determine the antioxidant effect of peanut skin extracts on product stability. Peroxide and TBARS values as well as oxidized and cardboard flavors increased, and roasted peanutty flavor decreased across the storage time for all samples. Addition of natural antioxidants from peanut skins did not affect the acceptance of the product but provided protection against lipid oxidation being a little less efficient compared with BHT. Peroxide value reached 10 meq O2/kg after 19.6 d in HRP, 28.0 d in HRP-NA, and 34.0 d in HRP-BHT.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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; 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; ArgentinaWiley Blackwell Publishing, Inc2006-05info: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/11336/36706Nepote, Valeria; Mestrallet, Marta Graciela; Grosso, Nelson; Natural antioxidant effect from peanut skins in honey-roasted peanuts; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 69; 7; 5-2006; 295-3000022-11471750-3841CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2004.tb13632.x/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2004.tb13632.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:59:36Zoai:ri.conicet.gov.ar:11336/36706instacron: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 09:59:36.924CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Natural antioxidant effect from peanut skins in honey-roasted peanuts |
title |
Natural antioxidant effect from peanut skins in honey-roasted peanuts |
spellingShingle |
Natural antioxidant effect from peanut skins in honey-roasted peanuts Nepote, Valeria Peanut Skins Honey Roasted Peanuts Antioxidant Effect |
title_short |
Natural antioxidant effect from peanut skins in honey-roasted peanuts |
title_full |
Natural antioxidant effect from peanut skins in honey-roasted peanuts |
title_fullStr |
Natural antioxidant effect from peanut skins in honey-roasted peanuts |
title_full_unstemmed |
Natural antioxidant effect from peanut skins in honey-roasted peanuts |
title_sort |
Natural antioxidant effect from peanut skins in honey-roasted peanuts |
dc.creator.none.fl_str_mv |
Nepote, Valeria Mestrallet, Marta Graciela Grosso, Nelson |
author |
Nepote, Valeria |
author_facet |
Nepote, Valeria Mestrallet, Marta Graciela Grosso, Nelson |
author_role |
author |
author2 |
Mestrallet, Marta Graciela Grosso, Nelson |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Peanut Skins Honey Roasted Peanuts Antioxidant Effect |
topic |
Peanut Skins Honey Roasted Peanuts Antioxidant Effect |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.4 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The purpose of this work was to determine the antioxidant effect of extracts obtained from peanut skins on honey roasted peanuts. A consumer test, chemical analysis, and descriptive sensory analysis were performed on samples of honey roasted peanuts without antioxidants (HRP), honey roasted peanuts with natural antioxidant from peanut skins (HRP-NA), and honey roasted peanuts with butylated hydroxytoluene (HRP-BHT). The consumer acceptance test was performed on fresh products at day 0 to determine whether the addition of antioxidant has an effect on the product acceptance by the consumers. The chemical analyses, peroxide and thiobarbituric acid reactive substance (TBARS) values, and the descriptive analysis were performed during 126 d of storage to determine the antioxidant effect of peanut skin extracts on product stability. Peroxide and TBARS values as well as oxidized and cardboard flavors increased, and roasted peanutty flavor decreased across the storage time for all samples. Addition of natural antioxidants from peanut skins did not affect the acceptance of the product but provided protection against lipid oxidation being a little less efficient compared with BHT. Peroxide value reached 10 meq O2/kg after 19.6 d in HRP, 28.0 d in HRP-NA, and 34.0 d in HRP-BHT. 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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina Fil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; 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 |
The purpose of this work was to determine the antioxidant effect of extracts obtained from peanut skins on honey roasted peanuts. A consumer test, chemical analysis, and descriptive sensory analysis were performed on samples of honey roasted peanuts without antioxidants (HRP), honey roasted peanuts with natural antioxidant from peanut skins (HRP-NA), and honey roasted peanuts with butylated hydroxytoluene (HRP-BHT). The consumer acceptance test was performed on fresh products at day 0 to determine whether the addition of antioxidant has an effect on the product acceptance by the consumers. The chemical analyses, peroxide and thiobarbituric acid reactive substance (TBARS) values, and the descriptive analysis were performed during 126 d of storage to determine the antioxidant effect of peanut skin extracts on product stability. Peroxide and TBARS values as well as oxidized and cardboard flavors increased, and roasted peanutty flavor decreased across the storage time for all samples. Addition of natural antioxidants from peanut skins did not affect the acceptance of the product but provided protection against lipid oxidation being a little less efficient compared with BHT. Peroxide value reached 10 meq O2/kg after 19.6 d in HRP, 28.0 d in HRP-NA, and 34.0 d in HRP-BHT. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006-05 |
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/11336/36706 Nepote, Valeria; Mestrallet, Marta Graciela; Grosso, Nelson; Natural antioxidant effect from peanut skins in honey-roasted peanuts; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 69; 7; 5-2006; 295-300 0022-1147 1750-3841 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/36706 |
identifier_str_mv |
Nepote, Valeria; Mestrallet, Marta Graciela; Grosso, Nelson; Natural antioxidant effect from peanut skins in honey-roasted peanuts; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 69; 7; 5-2006; 295-300 0022-1147 1750-3841 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2004.tb13632.x/abstract info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2004.tb13632.x |
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 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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1842269590812360704 |
score |
13.13397 |