Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Food and Bioprocess Technology

Volumn 4, Issue 1, 2011, Pages 107-115

  Wambura, Peter ^a   Yang, Wade ^a   Mwakatage, Nasson R ^a  

^a ALABAMA A AND M UNIVERSITY   (United States)

Author keywords

Coating; Extracts; Lipid oxidation; Roasted peanuts; Sonication

Indexed keywords

CALCINATION; COATINGS; FOOD ADDITIVES; OILSEEDS; OXIDATION; PLANT EXTRACTS; SONICATION; STABILITY; TEA;

CARBOXYMETHYL CELLULOSE; CONCENTRATION LEVELS; CRITICAL FACTORS; EXTRACTS; LIPID OXIDATION; OXIDATIVE STABILITY; OXIDATIVE STABILITY INDEX; ROASTED PEANUTS;

EXTRACTION;

ARACHIS HYPOGAEA; ROSMARINUS OFFICINALIS;

EID: 78049476308     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0150-2     Document Type: Article

References (44)

1. Albu, S., Joyce, E., Paniwnyk, L., Lorimer, J. P., & Mason, T. J. (2004). Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinus officinalis for the food and pharmaceutical industry. Ultrasonics Sonochemistry, 11(3-4), 261-265. doi: 10. 1016/j. ultsonch. 2004. 01. 015.
2. Association of Official Analytical Chemists (AOAC) (1995). Official methods of analysis (16th ed.). Arlington: AOAC.
3. Baldwin, E. A., Nisperos, M. O., Chen, X., & Hagenmaier, R. D. (1996). Improving storage life of cut apple and potato with edible coating. Postharvest Biology and Technology, 9, 151-163. doi: 10. 1016/S0925-5214(96)00044-0.
4. Ball, J. A. (1999). Development and effectiveness of three hydrocolloid-lipid emulsion coatings on preservation of quality characteristics in green bell peppers. Ph. D. Thesis, Virginia Polytechnic Institute and State University, USA.
5. Bravo, L., Goya, L., & Lecumberri, E. (2007). LC/MS characterization of phenolic constituents of mate (Ilex paraguariensis, St. Hil.) and its antioxidant activity compared to commonly consumed beverages. Food Research International, 21(40), 393-405. doi: 10. 1016/j. foodres. 2006. 10. 016.
6. Chemat, F., Grondin, I., Costes, P., Moutoussamy, L., Shum, C., Sing, A., & Smadja, J. (2004). High power ultrasound effects on lipid oxidation of refined sunflower oil. Ultrasonics Sonochemistry, 11(5), 281-285. doi: 10. 1016/j. ultsonch. 2003. 07. 004.
7. Chen, Z. Y., & Chan, P. T. (1996). Antioxidative activity of green tea catechins in canola oil. Chemistry and Physics of Lipids, 82, 163-172.
8. Chu, Y. H., & Hsu, H. S. (1999). Effects of antioxidants on peanut oil stability. Journal of Food Chemistry, 66, 29-34. doi: 10. 1016/S0308-8146(98)00082-X.
9. Coulter, R. B. (1988). Extending shelf-life by using traditional phenolic antioxidants. Cereal Foods World 33. In Y.-H. Chu, & H.-S. Hsu (Eds.), 1999. Effects of antioxidants on peanut oil stability (pp. 207-210). Journal of Food Chemistry, 66, 29-34.
10. Draco Natural Products (2007). http://www. dracoherbs. com/articles. htm. Accessed Nov 2007.
11. Estévez, M., & Cava, R. (2006). Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters. Meat Science, 72, 348-355. doi: 10. 1016/j. meatsci. 2005. 08. 005.
12. Farhoosh, R., Gholam, A., Golmovahhed, G. A., Mohammad, H. H., & Khodaparast, M. H. H. (2007). Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis L.). Food Chemistry, 100, 231-236. doi: 10. 1016/j. foodchem. 2005. 09. 046.
13. Frankel, E. N. (1993). In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids. Trends in Food Science & Technology, 11, 220-225. doi: 10. 1016/0924-2244(93)90155-4.
14. Frutos, M. J., & Hernández-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.
15. Huang, D., Ou, B., Hampsch-Woodill, M., Flanagan, J. A., & Deemer, E. K. (2002). Development and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using randomly methylated â-cyclodextrin as the solubility enhancer. Journal of Agricultural and Food Chemistry, 50(7), 1815-1821.
16. Huang, S., Frankel, E. N., & German, J. B. (1995). Effects of individual tocopherols and tocopherol mixtures on the oxidative stability of corn oil triglycerides. Journal of Agricultural and Food Chemistry, 43, 2345-2350. doi: 10. 1021/jf00057a006.
17. Lampi, A. M., Piironen, V., Hopia, A., & Koivistoinen, P. (1997). Characterization of oxidation of rapeseed and butter oil triacylglycerols by four analytical methods. Lebensmittel-Wissenschaft Technologie, 30, 807-813. doi: 10. 1006/fstl. 1997. 0273.
18. Lee, S. Y., Trezza, T. A., Guinard, J. X., & Krochta, J. M. (2002). Whey-protein-coated peanuts assessed by sensory evaluation and static headspace gas chromatography. Journal of Food Science, 67(3), 1212-1217. doi: 10. 1111/j. 1365-2621. 2002. tb09479. x.
19. Lin, S. Y., & Krochta, J. M. (2005). Whey protein coating efficiency on surfactant modified hydrophobic surfaces. Journal of Agricultural and Food Chemistry, 53, 5018-5023. doi: 10. 1021/jf0481305.
20. Malcolmson, L. J., Vaisey-Jenser, M., Przybylski, R., & Eskin, N. A. M. (1994). Sensory stability of canola oil: present status of shelf life studies. Journal of the American Oil Chemists' Society, 71, 435-440. doi: 10. 1007/BF02540526.
21. Manzocco, L., Anese, M., & Nicoli, M. C. (1998). Antioxidant properties of tea extracts as affected by processing. Lebensmittel-Wissenschaft Technologie, 31, 694-698. doi: 10. 1006/fstl. 1998. 0491.
22. Mason, T. J., Paniwnyk, L., & Lorimer, J. P. (1996). The uses of ultrasound in food term technology. Ultrasonics Sonochemistry, 3, S253-S260. doi: 10. 1016/S1350-4177(96)00034-X.
23. McClement, D. J. (1995). Advance in the application of ultrasound in food analysis and processing. Trends in Food Science & Technology, 6, 293-299. doi: 10. 1016/S0924-2244(00)89139-6.
24. Megahed, M. G. (2001). Microwave roasting of peanuts: Effects on oil characteristics and composition. Nahrung/Food, 45(4), 255-257.
25. Miller, K. S., & Krochta, J. M. (1997). Oxygen and aroma barrier properties of edible films: A review. Trends in Food Science & Technology, 7, 228-237. doi: 10. 1016/S0924-2244(97)01051-0.
26. Nogala-Kalucka, M., Korczak, J., Dratwia, M., Lampart-Szczapa, E., Siger, A., & Buchowski, M. (2005). Changes in antioxidant activity and free radical scavenging potential of rosemary extract and tocopherols in isolated rapeseed oil triacylglycerols during accelerated tests. Food Chemistry, 93, 227-235. doi: 10. 1016/j. foodchem. 2004. 09. 021.
27. Nwuha, V., Nakajima, M., Tong, J., & Ichikawa, S. (1999). Solubility study of green tea extracts in pure solvents and edible oils. Journal of Food Engineering, 40, 161-165. doi: 10. 1016/S0260-8774(99)00050-3.
28. O'Keefe, S. F., & Wang, H. (2006). Effects of peanut skin extract on quality and storage stability of beef products. Meat Science, 73, 278-286. doi: 10. 1016/j. meatsci. 2005. 12. 001.
29. Özdemir, M., & Devres, O. (2000). Kinetic of color changes of hazelnuts during roasting. Journal of Food Engineering, 44, 31-38. doi: 10. 1016/S0260-8774(99)00162-4.
30. Pan, X., Niu, G., & Liu, H. (2003). Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves. Chemical Engineering and Processing, 42, 129-133. doi: 10. 1016/S0255-2701(02)00037-5.
31. Piyasena, P., Mohareb, E., & Mckellar, R. C. (2003). Inactivation of microbes using ultrasound: A review. International Journal of Food Microbiology, 87(3), 207-216. doi: 10. 1016/S0168-1605(03)00075-8.
32. Povey, M. J. W., & Mason, T. J. (1998). Ultrasound in food processing. London: Blackie Academic and Professional.
33. Roberts, R. T. (1993). High intensity ultrasonics in food processing. Chemical Industry, 15, 119-121.
34. SAS (2007). Statistical analysis system, version 9. 1. Cary: SAS.
35. Seymour, I. J., Burfoot, A., Smith, D. R., Cox, L. A., & Lockwood, A. (2002). Ultrasound decontamination of minimally processed fruits and vegetables. International Journal of Food Science & Technology, 37, 547-57. doi: 10. 1046/j. 1365-2621. 2002. 00613. x.
36. Sharif, K., Butt, M. S., & Huma, N. (2005). Oil extraction from rice industrial waste and its effect on physicochemical characteristics of cookies. Nutrition & Food Science, 35, 416-427. doi: 10. 1108/00346650510633828.
37. Talcott, S. T., Duncan, C. E., Del Pozo-Insfran, D., & Gorbet, D. W. (2005). Polyphenolic and antioxidant changes during storage of normal, mid, and high oleic acid peanuts. Food Chemistry, 89, 77-84. doi: 10. 1016/j. foodchem. 2004. 02. 020.
38. Tang, S., Kerry, J. P., Sheehan, D., Buckley, D. J., & Morrissey, P. A. (2001). Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Research International, 34, 651-657. doi: 10. 1016/S0963-9969(00)00190-3.
39. Tasan, M., & Demirci, M. (2005). Total and individual tocopherol contents of sunflower oil at different steps of refining. European Food Research Technology, 220(3-4), 251-254. doi: 10. 1007/s00217-004-1045-8.
40. Trezza, T. A., & Krochta, J. M. (2000). Color stability of edible coatings during prolonged storage. Journal of Food Science, 65, 1166-1169. doi: 10. 1111/j. 1365-2621. 2000. tb10259. x.
41. Vicetti, R., Ishitani, T., Salas, A., & Ayala, M. (2005). Use of alpha-tocopherol combined with synergists and compared to other antioxidants on the oxidative stability of sardine skin lipids. Journal of Food Composition and Analysis, 18(2-3), 131-137. doi: 10. 1016/j. jfca. 2003. 12. 010.
42. Wambura, P., Yang, W., Williams, L., Feng, H., & Rababah, T. M. (2007). Shelf life extension of roasted peanuts by surface lipid removal. Transaction of the ASABE, 50, 1315-1321.
43. Wanasundara, U. N., & Shahidi, F. (1998). Antioxidant and pro-oxidant activity of green tea extracts in marine oils. Food Chemistry, 63, 335-342. doi: 10. 1016/S0308-8146(98)00025-9.
44. Zenith Ultrasonics. (2006). http://www. zenith-ultrasonics. com/crossfire. htm. Accessed 2 November 2006.