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

N R Grosso,R H Olmedo,V Nepote

doi:10.3989/gya.056711

Abstract

The objective of this work was to evaluate the antioxidant effect of essential oils on the oxidative stability of coated peanuts. Untreated coated peanuts (CP) and treated coated peanuts with the addition of rosemary (CP-R), oregano (CP-O) and laurel (CP-L) essential oils and BHT (CPBHT) were prepared. Peroxide values (PV) and p-anisidine values (AV) and the intensity ratings of sensory attributes by descriptive analysis were measured during 112 days of storage at room temperature (23°C). CP-BHT exhibited the lowest PV and AV increase. CP-R, CP-O and CP-L showed lower rates of increase in PV and AV than CP. The oxidized and cardboard flavor intensity ratings increased much more in CP during storage than the other studied products. CPBHT also showed the lowest increase in the intensity ratings of these sensory attributes. Three essential oils, namely, laurel, oregano and rosemary showed antioxidant activity and increased the shelf life of coated peanuts.

Highlights

Peanuts (Arachis hypogaea L.) contain approximately 47-53% oil
The objective of this work was to evaluate the antioxidant effect of essential oils on the oxidative stability of coated peanuts by analyzing chemical and sensory changes during storage
The results of this research showed similar behavior in the antioxidant properties of these three essential oils to the results reported in a study performed on friedsalted peanuts (Olmedo et al, 2008)

Summary

Introduction

About 80% of peanut oil is composed of 30-35% linoleic and 45-50% oleic acids (Grosso and Guzman, 1995; Grosso et al, 1997 and 1999) This fatty acid composition is susceptible to developing rancidity and subsequent off-flavors through the lipid oxidation process (Frankel, 2005). The oxidation products show harmful effects for human health such as heart disease, emphysema, mutagenesis and carcinogenesis (Benzie, 1996) Synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate (PG), are used in many foods to prevent rancidity. Their safety for human health is questionable (Pokorny, 1991). Natural antioxidants are presumed to be safe because they occur in nature and in many cases are derived from plant sources (Frankel, 2005)

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