Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels

Autores
Riveros, Cecilia Gabriela; Nepote, Valeria; Grosso, Nelson
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND Sunflower seeds are susceptible to developing rancidity and off-flavours through lipid oxidation. Edible coatings and essential oils have proven antioxidant properties in different food products. The purpose of this study was to evaluate the combined effect of using an edible coating and thyme and basil essential oils to preserve the chemical and sensory quality parameters of roasted sunflower seeds during storage. RESULTS 50% DPPH inhibitory concentration (IC50) values of 0.278 and 0.0997 µg mL−1 were observed for thyme and basil, respectively. On storage day 40, peroxide values were 80.68, 70.28, 68.43, 49.31 and 33.87 mEq O2 kg−1 in roasted sunflower seeds (RS), roasted sunflower seeds coated with carboxymethyl cellulose (CMC) (RS-CMC), roasted sunflower seeds coated with CMC added with basil (RS-CMC-A), thyme (RS-CMC-T) and butylated hydroxytoluene (RS-CMC-BHT), respectively. RS-CMC-T and RS-CMC-BHT presented the lowest peroxide values, conjugated dienes and p-anisidine values during storage. RS-CMC-BHT, RS-CMC-T, and RS-CMC-A showed the lowest oxidized and cardboard flavour intensity ratings. On storage day 40, roasted sunflower flavour intensity ratings were higher in RS-CMC-T and RS-CMC-A. CONCLUSIONS Thyme and basil essential oils added to the CMC coating improved the sensory stability of this product during storage, but only thyme essential oil increased their chemical stability.
Fil: Riveros, Cecilia Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; Argentina
Materia
Thyme
Basil
Oxidation
Antioxidant
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:11336/12250
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernelsRiveros, Cecilia GabrielaNepote, ValeriaGrosso, NelsonThymeBasilOxidationAntioxidanthttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4BACKGROUND Sunflower seeds are susceptible to developing rancidity and off-flavours through lipid oxidation. Edible coatings and essential oils have proven antioxidant properties in different food products. The purpose of this study was to evaluate the combined effect of using an edible coating and thyme and basil essential oils to preserve the chemical and sensory quality parameters of roasted sunflower seeds during storage. RESULTS 50% DPPH inhibitory concentration (IC50) values of 0.278 and 0.0997 µg mL−1 were observed for thyme and basil, respectively. On storage day 40, peroxide values were 80.68, 70.28, 68.43, 49.31 and 33.87 mEq O2 kg−1 in roasted sunflower seeds (RS), roasted sunflower seeds coated with carboxymethyl cellulose (CMC) (RS-CMC), roasted sunflower seeds coated with CMC added with basil (RS-CMC-A), thyme (RS-CMC-T) and butylated hydroxytoluene (RS-CMC-BHT), respectively. RS-CMC-T and RS-CMC-BHT presented the lowest peroxide values, conjugated dienes and p-anisidine values during storage. RS-CMC-BHT, RS-CMC-T, and RS-CMC-A showed the lowest oxidized and cardboard flavour intensity ratings. On storage day 40, roasted sunflower flavour intensity ratings were higher in RS-CMC-T and RS-CMC-A. CONCLUSIONS Thyme and basil essential oils added to the CMC coating improved the sensory stability of this product during storage, but only thyme essential oil increased their chemical stability.Fil: Riveros, Cecilia Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; ArgentinaFil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; ArgentinaWiley2015-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/12250Riveros, Cecilia Gabriela; Nepote, Valeria; Grosso, Nelson; Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels; Wiley; Journal Of The Science Of Food And Agriculture; 96; 1; 1-2015; 183-1910022-5142enginfo:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.7080info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7080/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 Técnicas2025-09-10T13:20:24Zoai:ri.conicet.gov.ar:11336/12250instacron: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:34982025-09-10 13:20:25.042CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels
title Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels
spellingShingle Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels
Riveros, Cecilia Gabriela
Thyme
Basil
Oxidation
Antioxidant
title_short Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels
title_full Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels
title_fullStr Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels
title_full_unstemmed Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels
title_sort Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels
dc.creator.none.fl_str_mv Riveros, Cecilia Gabriela
Nepote, Valeria
Grosso, Nelson
author Riveros, Cecilia Gabriela
author_facet Riveros, Cecilia Gabriela
Nepote, Valeria
Grosso, Nelson
author_role author
author2 Nepote, Valeria
Grosso, Nelson
author2_role author
author
dc.subject.none.fl_str_mv Thyme
Basil
Oxidation
Antioxidant
topic Thyme
Basil
Oxidation
Antioxidant
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv BACKGROUND Sunflower seeds are susceptible to developing rancidity and off-flavours through lipid oxidation. Edible coatings and essential oils have proven antioxidant properties in different food products. The purpose of this study was to evaluate the combined effect of using an edible coating and thyme and basil essential oils to preserve the chemical and sensory quality parameters of roasted sunflower seeds during storage. RESULTS 50% DPPH inhibitory concentration (IC50) values of 0.278 and 0.0997 µg mL−1 were observed for thyme and basil, respectively. On storage day 40, peroxide values were 80.68, 70.28, 68.43, 49.31 and 33.87 mEq O2 kg−1 in roasted sunflower seeds (RS), roasted sunflower seeds coated with carboxymethyl cellulose (CMC) (RS-CMC), roasted sunflower seeds coated with CMC added with basil (RS-CMC-A), thyme (RS-CMC-T) and butylated hydroxytoluene (RS-CMC-BHT), respectively. RS-CMC-T and RS-CMC-BHT presented the lowest peroxide values, conjugated dienes and p-anisidine values during storage. RS-CMC-BHT, RS-CMC-T, and RS-CMC-A showed the lowest oxidized and cardboard flavour intensity ratings. On storage day 40, roasted sunflower flavour intensity ratings were higher in RS-CMC-T and RS-CMC-A. CONCLUSIONS Thyme and basil essential oils added to the CMC coating improved the sensory stability of this product during storage, but only thyme essential oil increased their chemical stability.
Fil: Riveros, Cecilia Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; Argentina
description BACKGROUND Sunflower seeds are susceptible to developing rancidity and off-flavours through lipid oxidation. Edible coatings and essential oils have proven antioxidant properties in different food products. The purpose of this study was to evaluate the combined effect of using an edible coating and thyme and basil essential oils to preserve the chemical and sensory quality parameters of roasted sunflower seeds during storage. RESULTS 50% DPPH inhibitory concentration (IC50) values of 0.278 and 0.0997 µg mL−1 were observed for thyme and basil, respectively. On storage day 40, peroxide values were 80.68, 70.28, 68.43, 49.31 and 33.87 mEq O2 kg−1 in roasted sunflower seeds (RS), roasted sunflower seeds coated with carboxymethyl cellulose (CMC) (RS-CMC), roasted sunflower seeds coated with CMC added with basil (RS-CMC-A), thyme (RS-CMC-T) and butylated hydroxytoluene (RS-CMC-BHT), respectively. RS-CMC-T and RS-CMC-BHT presented the lowest peroxide values, conjugated dienes and p-anisidine values during storage. RS-CMC-BHT, RS-CMC-T, and RS-CMC-A showed the lowest oxidized and cardboard flavour intensity ratings. On storage day 40, roasted sunflower flavour intensity ratings were higher in RS-CMC-T and RS-CMC-A. CONCLUSIONS Thyme and basil essential oils added to the CMC coating improved the sensory stability of this product during storage, but only thyme essential oil increased their chemical stability.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
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/11336/12250
Riveros, Cecilia Gabriela; Nepote, Valeria; Grosso, Nelson; Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels; Wiley; Journal Of The Science Of Food And Agriculture; 96; 1; 1-2015; 183-191
0022-5142
url http://hdl.handle.net/11336/12250
identifier_str_mv Riveros, Cecilia Gabriela; Nepote, Valeria; Grosso, Nelson; Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels; Wiley; Journal Of The Science Of Food And Agriculture; 96; 1; 1-2015; 183-191
0022-5142
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.7080
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7080/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
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 12.48226

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