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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/36706
Acceder
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network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T10:09:37Zoai: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:34982025-09-29 10:09:38.28CONICET 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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score 13.069144

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