Aguaribay and Cedron Essential Oils as Natural Antioxidants in Oil‐Roasted and Salted Peanuts

The study objective was to evaluate the antioxidant effect of aguaribay and cedron essential oils on oil‐roasted and salted peanuts. Fried‐salted peanuts (FP), fried‐salted peanuts with addition of BHT (FP‐BHT) aguaribay (FP‐A) and cedron (FP‐C) essential oils were prepared. Peroxide (PV) and p ‐anisidine (AV) values, conjugated dienes (CD) and sensory descriptive attributes were analyzed on the products during storage. The major compounds detected were 25.6 % spathulenol and 24.4 % geranial and 27.3 % neral in cedron essential oils and 12.7 % elemol, 11.7 % α‐pinene, 9.3 % β‐pinene, 8.3 % limonene and 8.2 % α‐phellandrene in aguaribay essential oil. PV, AV and CD were lower in FP‐BHT during storage. At storage day 112, PVs were 94.86, 82.74, 76.29, and 63.89 mequiv O 2 kg −1 in FP, FP‐A, FP‐C and FP‐BHT, respectively. FP‐C and FP‐A had lipid oxidation values between FP and FP‐BHT. The intensity ratings of oxidized and cardboard flavors increased more in the control sample (FP) than the other samples. At storage day 112, FP‐A, FP‐BHT and FP‐C exhibited oxidized intensity ratings of 24.13, 24.9 and 26.1, respectively, lower than FP (35.83). Aguaribay and cedron essential oils showed protective effect against lipid oxidation in fried‐salted peanuts. However, these essential oils could affect the sensory profile and consumer acceptance of this product.