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

Authors

  • Rubén Olmedo,

    1.  Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, Av. Valparaíso s/n, CC 509, (5016) Córdoba, Argentina
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  • Valeria Nepote,

    1.  Instituto de Ciencia y Tecnología de Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales (UNC), IMBIV-CONICET, Av. Vélez Sarsfield 1611, (5016) Córdoba, Argentina
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  • Marta G. Mestrallet,

    1.  Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, Av. Valparaíso s/n, CC 509, (5016) Córdoba, Argentina
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  • Nelson R. Grosso

    Corresponding author
    1.  Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, Av. Valparaíso s/n, CC 509, (5016) Córdoba, Argentina
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*E-mail: nrgrosso@agro.uncor.edu

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.

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