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dc.contributor.author
Olmedo, Rubén Horacio
dc.contributor.author
Nepote, Valeria
dc.contributor.author
Grosso, Nelson
dc.date.available
2017-06-19T18:58:56Z
dc.date.issued
2012-11
dc.identifier.citation
Olmedo, Rubén Horacio; Nepote, Valeria; Grosso, Nelson; Aguaribay and cedron essential oils as natural antioxidant in oil roasted and salted peanuts; Springer; Journal Of The American Oil Chemists Society; 89; 12; 11-2012; 2195-2205
dc.identifier.issn
0003-021X
dc.identifier.uri
http://hdl.handle.net/11336/18454
dc.description.abstract
The study objective was to evaluate the antioxidant effect of aguaribay and cedron essential oils on oil-roasted and salted peanuts. Fried-salted peanuts (FP), fried-salted peanuts with addition of BHT (FP-BHT) aguaribay (FP-A) and cedron (FP-C) essential oils were prepared. Peroxide (PV) and p-anisidine (AV) values, conjugated dienes (CD) and sensory descriptive attributes were analyzed on the products during storage. The major compounds detected were 25.6 % spathulenol and 24.4 % geranial and 27.3 % neral in cedron essential oils and 12.7 % elemol, 11.7 % a-pinene, 9.3 % b-pinene, 8.3 % limonene and 8.2 % a-phellandrene in aguaribay essential oil. PV, AV and CD were lower in FP-BHT during storage. At storage day 112, PVs were 94.86, 82.74, 76.29, and 63.89 mequiv O2 kg-1 in FP, FP-A, FP-C and FP-BHT, respectively. FP-C and FP-A had lipid oxidation values between FP and FP-BHT. The intensity ratings of oxidized and cardboard flavors increased more in the control sample (FP) than the other samples. At storage day 112, FP-A, FP-BHT and FP-C exhibited oxidized intensity ratings of 24.13, 24.9 and 26.1, respectively, lower than FP (35.83). Aguaribay and cedron essential oils showed protective effect against lipid oxidation in fried-salted peanuts. However, these essential oils could affect the sensory profile and consumer acceptance of this product.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Aguaribay
dc.subject
Cedron
dc.subject
Oxidation
dc.subject
Peanuts
dc.subject.classification
Otras Ciencias Agrícolas
dc.subject.classification
Otras Ciencias Agrícolas
dc.subject.classification
CIENCIAS AGRÍCOLAS
dc.title
Aguaribay and cedron essential oils as natural antioxidant in oil roasted and salted peanuts
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-06-16T15:52:59Z
dc.identifier.eissn
1558-9331
dc.journal.volume
89
dc.journal.number
12
dc.journal.pagination
2195-2205
dc.journal.pais
Alemania
dc.journal.ciudad
Berlín
dc.description.fil
Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Cs.químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.description.fil
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.journal.title
Journal Of The American Oil Chemists Society
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11746-012-2129-4
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11746-012-2129-4


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