Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants

Olmedo, Rubén Horacio; Nepote, Valeria; Grosso, Nelson

doi:10.3989/gya.056711

Cited by 14 publications

(1 citation statement)

References 24 publications

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“…The intensity ratings of sensory attributes evaluated on peanut samples at day 0 (Table 2) corroborated those examined previously in various peanut products. Such products include roasted peanuts (Martín et al, 2016;Mestrallet, Nepote, Quiroga, & Grosso, 2009;Nepote et al, 2006a), fried-salted peanuts (Nepote et al, 2006b;Olmedo, Asensio, Nepote, Mestrallet, & Grosso, 2009;Olmedo, Nepote, & Grosso, 2012a), peanut paste (Riveros et al, 2010), and peanuts with edible coatings Olmedo, Nepote, & Grosso, 2012b;Riveros, Mestrallet, Quiroga, Nepote, & Grosso, 2013). In this study, all peanut samples had a similar initial sensory profile.…”

Section: Sensory Analysismentioning

confidence: 74%

Sensory and Chemical Stabilities of High‐Oleic and Normal‐Oleic Peanuts in Shell During Long‐Term Storage

Martín

Grosso

Nepote

et al. 2018

Journal of Food Science

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Oxidative rancidity is one of the major causes of peanut quality deterioration. The in‐shell nut industry's greatest concern is to preserve high quality and extended the shelf life of these products. This research determined the sensory and chemical stabilities of raw in‐shell high‐oleic and normal‐oleic peanuts during long‐term storage. In‐shell peanuts samples of normal‐ and high‐oleic types were stored at room temperature (23 °C) for 675 days. The quality parameters, like the fatty acid composition, moisture content, free fatty acids (FFA), peroxide value (PV), conjugated dienes (CD), and p‐anisidine value (pAV), as well as sensory attributes, were analyzed every 45 days. High‐oleic samples showed a 4.36‐fold higher oleic acid/linolenic acid (O/L) ratio (O/L = 10.65) than normal‐oleic peanuts (O/L = 2.44). FFA, PV, CD, pAV, and oxidized and cardboard flavors increased in all stored samples but especially in normal‐oleic peanuts. Conversely, roasted peanutty flavor decreased in all samples during storage but in lower proportion in high oleic peanut samples. The sensory and chemical changes that occurred in unshelled normal‐ or high‐oleic peanut samples were not remarkable, suggesting that the shell may protect peanut kernels against deterioration. However, in‐shell high‐oleic samples show greater stability and shelf life than normal‐oleic peanuts under the studied storage condition. Practical Application Quality preservation of peanuts is important for the food industry using peanuts as an ingredient. Peanut processors are concerned as to the best ways to preserve peanut quality for long‐term storage. Raw high oleic peanuts kept in the shells show better preservation of their sensory and quality properties during storage. In‐shell peanuts constitute an appropriate alternative to preserve chemical and sensory properties of this product.

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Section: Sensory Analysismentioning

confidence: 74%

Sensory and Chemical Stabilities of High‐Oleic and Normal‐Oleic Peanuts in Shell During Long‐Term Storage

Martín

Grosso

Nepote

et al. 2018

Journal of Food Science

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Improving Storage Stability of Pistachio Oil Packaged in Different Containers by Using Rosemary (Rosmarinus officinalis L.) and Peppermint (Mentha piperita) Essential Oils

Esmaeili¹,

Goli²,

Shirvani³

et al. 2018

Euro J Lipid Sci & Tech

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In this study, the antioxidant capacity of rosemary (REO) and peppermint (PEO) essential oils along with butylated hydroxytoluene (BHT) is investigated on oxidative stability of pistachio oil packaged in glass and polyethylene terephthalate (PET). The essential oils (EOs) and their mixture are added at 1500 and 3000 ppm concentrations into the oil stored for 80 days at 60 °C under darkness. In order to evaluate the efficacy of antioxidants, peroxide value (PV), thiobarbituric acid, total phenolic compounds, oxidative stability index (OSI), conjugated dienes and trienes, free fatty acids (FFAs), and iodine value is measured at intervals of 20 days. The results show that natural antioxidants can reduce PV and FFA levels about five‐ and threefolds compared to control, respectively. The OSI in raw pistachio oil (16 h) reduces to 5 h, while in treated sample by REO the reduction is only to 13 h after storage. Generally, the results reveal that in all measured parameters, following order can be observed for antioxidant activity: 3000 ppm REO>3000 ppm PEO>100 ppm BHT >1500 ppm REO >1500 ppm mixed >1500 ppm PEO > control. Moreover, the findings show that glass container is better than PET to retard oxidation process. Practical Application: Pistachio oil is known as a functional and commercial oil that is susceptible to oxidation due to its high level of unsaturated fatty acids. In this work, rosemary and mint essential oils as natural antioxidant are applied for improving oxidation stability of pistachio oil. Antioxidant capacity of rosemary (REO) and peppermint (PEO) essential oils is investigated on oxidative stability of pistachio oil packaged in glass and polyethylene terephthalate (PET). The essential oils are added at 1500 and 3000 ppm concentrations into the oil stored for 80 days at 60 ºC under darkness. The results reveal that in all measured parameters, following order can be observed for antioxidant activity: 3000 ppm REO >3000 ppm PEO >100 ppm BHT >1500 ppm REO >1500 ppm mixed >1500 ppm PEO > control. The findings show that glass container is better than PET to retard oxidation process.

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Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds

2014

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Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants

Abstract: 5laurel, oregano and rosemary showed antioxidant activity and increased the shelf life of coated peanuts. Rosemary -Shelf-life. KEY-WORDS: Arachis hypogaea -Laurel -Oregano -

Cited by 14 publications

References 24 publications

Sensory and Chemical Stabilities of High‐Oleic and Normal‐Oleic Peanuts in Shell During Long‐Term Storage

Sensory and Chemical Stabilities of High‐Oleic and Normal‐Oleic Peanuts in Shell During Long‐Term Storage

Improving Storage Stability of Pistachio Oil Packaged in Different Containers by Using Rosemary (Rosmarinus officinalis L.) and Peppermint (Mentha piperita) Essential Oils

Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds

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