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

International Journal of Food Science and Technology

Volumn 43, Issue 11, 2008, Pages 1935-1944

  Olmedo, Rubén ^a   Nepote, Valeria ^a   Mestrallet, Marta G ^a   Grosso, Nelson R ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Antioxidant; Essential oils; Lipid oxidation; Peanuts; Sensory; Stability

Indexed keywords

ARACHIS HYPOGAEA; ORIGANUM; ROSMARINUS OFFICINALIS;

EID: 54049142913     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01796.x     Document Type: Article

References (37)

1. AOAC (1980). Official Methods of Analysis of the AOAC, 13th Edn (edited by W. Horwitz). Washington, DC : Association of Official Analytical Chemists.
2. Barlow, S. N. (1990). Toxicological aspect of antioxidants used as food aditivies. In : Food Antioxidants (edited by B. J. F. Hudson). Pp. 253 307. Amsterdam : Elsevier.
3. Benzie, I. F. F. (1996). Lipid peroxidation: a review of causes, consequences, measurement and dietary influences. International Journal of food Sciences and Nutrition, 47, 233 244.
4. Bera, D., Lahiri, D. Nag, A. (2006). Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants. Journal of Food Engineering, 74, 542 545.
5. Bett, K. L. Boylston, T. D. (1992). Effect of storage on roasted peanut quality. In : Lipid Oxidation in Food (edited by A. J. St. Angelo). Pp. 322 343. ACS Symposium Series 500 Washington, DC : American Chemical Society.
6. Braddock, J. C., Sims, C. A. O'Keefe, S. F. (1995). Flavor and oxidative stability of roasted high oleic acid peanuts. Journal of Food Science, 60, 489 493.
7. Brannan, G. L., Koehler, P. E. Ware, G. O. (1999). Physico-chemical and sensory characteristics of defatted roasted peanuts during storage. Peanut Science, 26, 44 53.
8. COI 2001). Método de análisis, prueba espectrofotomé trica en el ultravioleta. Document COI/T, 20/ Doc no 19/Rev. 1. Madrid : International Olive Oil Council (IOOC).
9. Demo, A., Petrakis, C., Kefalas, P. Boskou, D. (1998). Nutrient antioxidants in some herbs and Mediterranean plant leaves. Food Research International, 31, 351 354.
10. Frankel, E. N. (2005). Lipid Oxidation, 2nd edn. Bridgewater : The Oily Press.
11. Frutos, M. J. Hernandez-Herrero, J. A. (2005). Effects of rosemary extract (Rosmarinus officinalis) on the stability of bread with an oil, garlic and parsley dressing. Lebensmittel Wissenschaft und Technologie, 38, 651 655.
12. Gills, L. A. Resurreccion, A.V.A. (2000). Sensory and physical properties of peanut butter treated with palm oil and hydrogenated vegetable oil to prevent oil separation. Journal of Food Science, 65, 173 180.
13. Grosso, N. R. Guzman, C. A. (1995). Chemical composition of aboriginal peanut (A. hypogaea) seeds from Peru. Journal of Agricultural and Food Chemistry, 43, 102 105.
14. Grosso, N. R. Resurreccion, A. V. A. (2002). Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements. Journal of Food Science, 67, 1530 1537.
15. IUPAC (1987a). Method Number 2.504. Determination of the p-anisidine value. In : Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th edn (edited by C. Paquot A. Hautfenne). p. 210. Oxford : Blackwell Scientific Publications.
16. IUPAC (1987b). Method Number 2.505. Evidence of purity and deterioration from ultraviolet spectrometry. In : Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th edn (edited by C. Paquot A. Hautfenne). p. 211. Oxford : Blackwell Scientific Publications.
17. Johnsen, P. B., Civille, G. V., Vercellotti, J. R., Sanders, T. H. Dus, C. A. (1988). Development of a lexicon for the description of peanut flavor. Journal of Sensory Studies, 3, 9 17.
18. Kosar, M., Dorman, H. J. D. Hiltunen, R. (2005). Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species. Food Chemistry, 91, 525 533.
19. Kulisic, T., Radonic, A., Katalinic, V. Milos, M. (2004). Use of different methods for testing antioxidative activity of oregano essential oil. Food Chemistry, 85, 633 640.
20. Madsen, H. Bertelsen, G. (1995). Spices as antioxidans. Trends in Food Science and Technology, 6, 271 277.
21. Maestri, D. M., Zygadlo, J. A., Lamarque, A. L., Labuckas, D. O. Guzman, C. A. (1996). Effect of some oils on oxidative stability of peanut oil. Grasas y Aceites, 47, 397 400.
22. Meilgaard, M., Civille, G. V. Carr, B. T. (1991). Sensory Evaluation Techniques, 2nd edn. Boca Raton, FL : CRC Press Inc.
23. Mestrallet, M. G., Carnacini, L., Días, M. J. et al. (2004). Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses. Grasas y Aceites, 55, 401 408.
24. Muego-Gnanasekharan, K. F. Resurrección, A. V. A. (1992). Physicochemical and sensory characteristic of peanut paste stored at different temperatures. Journal of Food Science, 57, 1385 1389.
25. Nepote, V., Mestrallet, M. G. Grosso, N. R. (2004). Natural antioxidant effect from peanut skins in honey roasted peanuts. Journal of Food Science, 69, 295 300.
26. Nepote, V., Mestrallet, M. G., Ryan, L., Conci, S. Grosso, N.R. (2006a). Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures. Journal of The Science of Food and Agriculture, 86, 1057 1063.
27. Nepote, V., Mestrallet, M. G., Accietto, R., Galizzi, M. Grosso, N. R. (2006b). Chemical and sensory stability of roasted high-oleic peanuts from Argentina. Journal of the Science of Food and Agriculture, 86, 944 952.
28. Nepote, V., Mestrallet, M. G. Grosso, N. R. (2006c). Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina. International Journal of Food Science and Technology, 41, 900 909.
29. Plemmons, L. E. Resurreccion, A.V.A. (1998). A warm-up sample improves reliability of responses in descriptive analysis. Journal of Sensory Studies, 13, 359 376.
30. Pokorny, J. (1991). Natural antioxidant for food use. Trends in Food Science and Technology, 9, 223 227.
31. Rocha-Guzman, N. E., Gallegos-Infante, J. A., Gonzales-Laredo, R. F. et al. (2007). Antioxidant effect of oregano (Lippia berlandieri v. Shauer) essential oil and mother liquors. Food Chemistry, 102, 330 335.
32. Ryan, L. C., Mestrallet, M. G., Nepote, V., Conci, S. Grosso, N. R. (2008). Composition, stability and acceptability of different vegetable oils used for frying peanuts. International Journal of Food Science & Technology, 43, 193 199.
33. Sacchetti, G., Maietti, S., Muzzoli, M. et al. (2005). Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chemistry, 91, 621 632.
34. Sokal, R.R. Rohlf, F.J. (1994) Biometry, 3rd edn. San Francisco, CA : W.H. Freeman.
35. St. Angelo, A. J. (1996). Lipid oxidation in food. Critical Reviews in Food Science and Nutrition, 36, 175 224.
36. Tomaino, A., Cimino, F., Zimbalatti, V. et al. (2005). Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chemistry, 89, 549 554.
37. Zygadlo, J. A., Lamarque, A. L., Grosso, N. R. Maestri, D. M. (1995). Empleo de aceites esenciales como antioxidantes naturales. Grasas y Aceites, 46, 285 288.