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Effect of the essential oil addition on the oxidative stability of fried–salted peanuts
Author(s) -
Olmedo Rubén,
Nepote Valeria,
Mestrallet Marta G.,
Grosso Nelson R.
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01796.x
Subject(s) - food science , chemistry , flavour , lipid oxidation , essential oil , peroxide value , antioxidant , shelf life , butylated hydroxytoluene , cardboard , organic chemistry , mechanical engineering , engineering
Summary 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.