Effect of the essential oil addition on the oxidative stability of fried-salted peanuts

Autores
Olmedo, Rubén Horacio; Nepote, Valeria; Mestrallet, Marta Graciela; Grosso, Nelson
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this study was to evaluate the antioxidant effect of essential oils on the oxidative stability of fried–salted peanuts. Fried–salted peanut (FP), fried–salted peanuts with butyl hydroxytoluene (FP-BHT), and fried–salted peanuts with rosemary (FP-R), oregano (FP-O) and laurel (FP-L) essential oils were prepared. Peroxide value (PV), p-anisidine value (AV) and conjugated diene (CD) measurements, and descriptive analysis were carried out during 112 days of storage to determine the antioxidant effect of essential oils on product stability. FP with essential oils showed protection against the lipid oxidation process. PV and AV were higher during storage when compared with the other samples with essential oils. The oxidised and cardboard flavour intensities increased and the roasted peanutty flavour decreased much more in FP during storage than the other products studied. Laurel, oregano and BHT showed similar antioxidant activity and increased shelf-life of FP. These essential oils could be used as natural antioxidants in foods with high lipid contents.
Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina
Fil: Nepote, Valeria. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Ciencias y Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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. Cátedra de Química Biológica; Argentina
Materia
Antioxidant
Essential Oil
Lipid Oxidation
Peanuts
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:11336/27048
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/27048
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of the essential oil addition on the oxidative stability of fried-salted peanutsOlmedo, Rubén HoracioNepote, ValeriaMestrallet, Marta GracielaGrosso, NelsonAntioxidantEssential OilLipid OxidationPeanutshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The objective of this study was to evaluate the antioxidant effect of essential oils on the oxidative stability of fried–salted peanuts. Fried–salted peanut (FP), fried–salted peanuts with butyl hydroxytoluene (FP-BHT), and fried–salted peanuts with rosemary (FP-R), oregano (FP-O) and laurel (FP-L) essential oils were prepared. Peroxide value (PV), p-anisidine value (AV) and conjugated diene (CD) measurements, and descriptive analysis were carried out during 112 days of storage to determine the antioxidant effect of essential oils on product stability. FP with essential oils showed protection against the lipid oxidation process. PV and AV were higher during storage when compared with the other samples with essential oils. The oxidised and cardboard flavour intensities increased and the roasted peanutty flavour decreased much more in FP during storage than the other products studied. Laurel, oregano and BHT showed similar antioxidant activity and increased shelf-life of FP. These essential oils could be used as natural antioxidants in foods with high lipid contents.Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; ArgentinaFil: Nepote, Valeria. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Ciencias y Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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. Cátedra de Química Biológica; ArgentinaWiley2008-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/27048Olmedo, Rubén Horacio; Nepote, Valeria; Mestrallet, Marta Graciela; Grosso, Nelson; Effect of the essential oil addition on the oxidative stability of fried-salted peanuts; Wiley; International Journal of Food Science and Technology; 43; 11; 10-2008; 1935-19440950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2008.01796.x/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2008.01796.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 Técnicas2025-09-03T09:59:05Zoai:ri.conicet.gov.ar:11336/27048instacron: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 09:59:05.52CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of the essential oil addition on the oxidative stability of fried-salted peanuts
title Effect of the essential oil addition on the oxidative stability of fried-salted peanuts
spellingShingle Effect of the essential oil addition on the oxidative stability of fried-salted peanuts
Olmedo, Rubén Horacio
Antioxidant
Essential Oil
Lipid Oxidation
Peanuts
title_short Effect of the essential oil addition on the oxidative stability of fried-salted peanuts
title_full Effect of the essential oil addition on the oxidative stability of fried-salted peanuts
title_fullStr Effect of the essential oil addition on the oxidative stability of fried-salted peanuts
title_full_unstemmed Effect of the essential oil addition on the oxidative stability of fried-salted peanuts
title_sort Effect of the essential oil addition on the oxidative stability of fried-salted peanuts
dc.creator.none.fl_str_mv Olmedo, Rubén Horacio
Nepote, Valeria
Mestrallet, Marta Graciela
Grosso, Nelson
author Olmedo, Rubén Horacio
author_facet Olmedo, Rubén Horacio
Nepote, Valeria
Mestrallet, Marta Graciela
Grosso, Nelson
author_role author
author2 Nepote, Valeria
Mestrallet, Marta Graciela
Grosso, Nelson
author2_role author
author
author
dc.subject.none.fl_str_mv Antioxidant
Essential Oil
Lipid Oxidation
Peanuts
topic Antioxidant
Essential Oil
Lipid Oxidation
Peanuts
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The objective of this study was to evaluate the antioxidant effect of essential oils on the oxidative stability of fried–salted peanuts. Fried–salted peanut (FP), fried–salted peanuts with butyl hydroxytoluene (FP-BHT), and fried–salted peanuts with rosemary (FP-R), oregano (FP-O) and laurel (FP-L) essential oils were prepared. Peroxide value (PV), p-anisidine value (AV) and conjugated diene (CD) measurements, and descriptive analysis were carried out during 112 days of storage to determine the antioxidant effect of essential oils on product stability. FP with essential oils showed protection against the lipid oxidation process. PV and AV were higher during storage when compared with the other samples with essential oils. The oxidised and cardboard flavour intensities increased and the roasted peanutty flavour decreased much more in FP during storage than the other products studied. Laurel, oregano and BHT showed similar antioxidant activity and increased shelf-life of FP. These essential oils could be used as natural antioxidants in foods with high lipid contents.
Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina
Fil: Nepote, Valeria. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Ciencias y Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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. Cátedra de Química Biológica; Argentina
description The objective of this study was to evaluate the antioxidant effect of essential oils on the oxidative stability of fried–salted peanuts. Fried–salted peanut (FP), fried–salted peanuts with butyl hydroxytoluene (FP-BHT), and fried–salted peanuts with rosemary (FP-R), oregano (FP-O) and laurel (FP-L) essential oils were prepared. Peroxide value (PV), p-anisidine value (AV) and conjugated diene (CD) measurements, and descriptive analysis were carried out during 112 days of storage to determine the antioxidant effect of essential oils on product stability. FP with essential oils showed protection against the lipid oxidation process. PV and AV were higher during storage when compared with the other samples with essential oils. The oxidised and cardboard flavour intensities increased and the roasted peanutty flavour decreased much more in FP during storage than the other products studied. Laurel, oregano and BHT showed similar antioxidant activity and increased shelf-life of FP. These essential oils could be used as natural antioxidants in foods with high lipid contents.
publishDate 2008
dc.date.none.fl_str_mv 2008-10
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/11336/27048
Olmedo, Rubén Horacio; Nepote, Valeria; Mestrallet, Marta Graciela; Grosso, Nelson; Effect of the essential oil addition on the oxidative stability of fried-salted peanuts; Wiley; International Journal of Food Science and Technology; 43; 11; 10-2008; 1935-1944
0950-5423
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/27048
identifier_str_mv Olmedo, Rubén Horacio; Nepote, Valeria; Mestrallet, Marta Graciela; Grosso, Nelson; Effect of the essential oil addition on the oxidative stability of fried-salted peanuts; Wiley; International Journal of Food Science and Technology; 43; 11; 10-2008; 1935-1944
0950-5423
1365-2621
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.1365-2621.2008.01796.x/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2008.01796.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
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
_version_ 1842269559885660160
score 13.13397

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