Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut products

Autores
Mestrallet, Marta Graciela; Nepote, Valeria; Quiroga, Patricia Raquel; Grosso, Nelson
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The purpose of this work was to determine the oxidative stability of roasted peanuts coated with prickly pear and algarrobo pod syrups. General composition, total phenolic compounds and radical scavenging activity were determined on prickly pear and algarrobo pod syrups. Chemical (peroxide value) and descriptive analyses were performed on samples of roasted peanuts, roasted peanuts with prickly pear syrup and roasted peanuts with algarrobo pod syrup stored at 23 ºC for 112 days to determine protective effect of the syrup coating on the product stability. Prickly pear syrup showed higher moisture, protein, ash, lipid, phenolic compound content and lower carbohydrate content than algarrobo pod syrup. Prickly pear syrup also showed higher antioxidant activity (DPPH Inhibition). Peroxide value, oxidized and cardboard intensity flavors increased and roasted peanutty intensity attribute decreased across the storage time for all studied products. Therefore, the addition of syrup coating provided protection against lipid oxidation. Peroxide value reached 10 meqO2/kg after 8.5 days in roasted peanuts, 20.7 days in roasted peanuts coated with prickle pear syrup and 29.5 days in roasted peanuts coated with algarrobo pod syrup at 23 ºC. In consequence, algarrobo pod syrup had the highest protective effect in the roasted peanut product stored at room temperature.
Fil: Mestrallet, Marta Graciela. 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: 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: 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
Materia
Syrup
Sensory
Peanut
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:11336/26673
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut productsMestrallet, Marta GracielaNepote, ValeriaQuiroga, Patricia RaquelGrosso, NelsonSyrupSensoryPeanuthttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The purpose of this work was to determine the oxidative stability of roasted peanuts coated with prickly pear and algarrobo pod syrups. General composition, total phenolic compounds and radical scavenging activity were determined on prickly pear and algarrobo pod syrups. Chemical (peroxide value) and descriptive analyses were performed on samples of roasted peanuts, roasted peanuts with prickly pear syrup and roasted peanuts with algarrobo pod syrup stored at 23 ºC for 112 days to determine protective effect of the syrup coating on the product stability. Prickly pear syrup showed higher moisture, protein, ash, lipid, phenolic compound content and lower carbohydrate content than algarrobo pod syrup. Prickly pear syrup also showed higher antioxidant activity (DPPH Inhibition). Peroxide value, oxidized and cardboard intensity flavors increased and roasted peanutty intensity attribute decreased across the storage time for all studied products. Therefore, the addition of syrup coating provided protection against lipid oxidation. Peroxide value reached 10 meqO2/kg after 8.5 days in roasted peanuts, 20.7 days in roasted peanuts coated with prickle pear syrup and 29.5 days in roasted peanuts coated with algarrobo pod syrup at 23 ºC. In consequence, algarrobo pod syrup had the highest protective effect in the roasted peanut product stored at room temperature.Fil: Mestrallet, Marta Graciela. 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: 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: 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; ArgentinaWiley2009-04info: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/11336/26673Mestrallet, Marta Graciela; Nepote, Valeria; Quiroga, Patricia Raquel; Grosso, Nelson; Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut products; Wiley; Journal Of Food Quality; 32; 3; 4-2009; 334-3511745-4557CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4557.2009.00251.xinfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4557.2009.00251.x/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 Técnicas2025-09-29T10:30:49Zoai:ri.conicet.gov.ar:11336/26673instacron: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 10:30:50.107CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut products
title Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut products
spellingShingle Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut products
Mestrallet, Marta Graciela
Syrup
Sensory
Peanut
title_short Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut products
title_full Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut products
title_fullStr Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut products
title_full_unstemmed Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut products
title_sort Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut products
dc.creator.none.fl_str_mv Mestrallet, Marta Graciela
Nepote, Valeria
Quiroga, Patricia Raquel
Grosso, Nelson
author Mestrallet, Marta Graciela
author_facet Mestrallet, Marta Graciela
Nepote, Valeria
Quiroga, Patricia Raquel
Grosso, Nelson
author_role author
author2 Nepote, Valeria
Quiroga, Patricia Raquel
Grosso, Nelson
author2_role author
author
author
dc.subject.none.fl_str_mv Syrup
Sensory
Peanut
topic Syrup
Sensory
Peanut
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 oxidative stability of roasted peanuts coated with prickly pear and algarrobo pod syrups. General composition, total phenolic compounds and radical scavenging activity were determined on prickly pear and algarrobo pod syrups. Chemical (peroxide value) and descriptive analyses were performed on samples of roasted peanuts, roasted peanuts with prickly pear syrup and roasted peanuts with algarrobo pod syrup stored at 23 ºC for 112 days to determine protective effect of the syrup coating on the product stability. Prickly pear syrup showed higher moisture, protein, ash, lipid, phenolic compound content and lower carbohydrate content than algarrobo pod syrup. Prickly pear syrup also showed higher antioxidant activity (DPPH Inhibition). Peroxide value, oxidized and cardboard intensity flavors increased and roasted peanutty intensity attribute decreased across the storage time for all studied products. Therefore, the addition of syrup coating provided protection against lipid oxidation. Peroxide value reached 10 meqO2/kg after 8.5 days in roasted peanuts, 20.7 days in roasted peanuts coated with prickle pear syrup and 29.5 days in roasted peanuts coated with algarrobo pod syrup at 23 ºC. In consequence, algarrobo pod syrup had the highest protective effect in the roasted peanut product stored at room temperature.
Fil: Mestrallet, Marta Graciela. 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: 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: 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
description The purpose of this work was to determine the oxidative stability of roasted peanuts coated with prickly pear and algarrobo pod syrups. General composition, total phenolic compounds and radical scavenging activity were determined on prickly pear and algarrobo pod syrups. Chemical (peroxide value) and descriptive analyses were performed on samples of roasted peanuts, roasted peanuts with prickly pear syrup and roasted peanuts with algarrobo pod syrup stored at 23 ºC for 112 days to determine protective effect of the syrup coating on the product stability. Prickly pear syrup showed higher moisture, protein, ash, lipid, phenolic compound content and lower carbohydrate content than algarrobo pod syrup. Prickly pear syrup also showed higher antioxidant activity (DPPH Inhibition). Peroxide value, oxidized and cardboard intensity flavors increased and roasted peanutty intensity attribute decreased across the storage time for all studied products. Therefore, the addition of syrup coating provided protection against lipid oxidation. Peroxide value reached 10 meqO2/kg after 8.5 days in roasted peanuts, 20.7 days in roasted peanuts coated with prickle pear syrup and 29.5 days in roasted peanuts coated with algarrobo pod syrup at 23 ºC. In consequence, algarrobo pod syrup had the highest protective effect in the roasted peanut product stored at room temperature.
publishDate 2009
dc.date.none.fl_str_mv 2009-04
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/11336/26673
Mestrallet, Marta Graciela; Nepote, Valeria; Quiroga, Patricia Raquel; Grosso, Nelson; Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut products; Wiley; Journal Of Food Quality; 32; 3; 4-2009; 334-351
1745-4557
CONICET Digital
CONICET
url http://hdl.handle.net/11336/26673
identifier_str_mv Mestrallet, Marta Graciela; Nepote, Valeria; Quiroga, Patricia Raquel; Grosso, Nelson; Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut products; Wiley; Journal Of Food Quality; 32; 3; 4-2009; 334-351
1745-4557
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4557.2009.00251.x
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4557.2009.00251.x/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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