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dc.contributor.author
Olmedo, Rubén Horacio
dc.contributor.author
Asensio, Claudia Mariana
dc.contributor.author
Nepote, Valeria
dc.contributor.author
Mestrallet, Marta Graciela
dc.contributor.author
Grosso, Nelson
dc.date.available
2017-10-25T12:47:01Z
dc.date.issued
2009-07
dc.identifier.citation
Olmedo, Rubén Horacio; Asensio, Claudia Mariana; Nepote, Valeria; Mestrallet, Marta Graciela; Grosso, Nelson; Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil; Wiley; Journal Of The Science Of Food And Agriculture; 89; 12; 7-2009; 2128-2136
dc.identifier.issn
0022-5142
dc.identifier.uri
http://hdl.handle.net/11336/27047
dc.description.abstract
Synthetic antioxidants, such as BHA, BHT and PG are used in many foods to prevent rancidity. However, their health safety is questioned. There is renewed interest in the increased use of naturally occurring antioxidants like essential oils from aromatic plants. The objective of this work was to evaluate the effect of oregano essential oil and olive oil on the oxidative stability of fried-salted peanuts. RESULTS: Fried-salted peanuts (FP), fried-salted peanuts with oregano essential oil (FP-O) and fried-salted peanuts with oregano essential oil and olive oil (FP-OO) were prepared. Peroxide value (PV), p-anisidine value (AV) and conjugated diene (CD) measurements, and descriptive analysis were analyzed on the products during 112 days of storage. FP-OO showed higher stability during storage. PV and AV at the end of storage were lower in FP-OO (57.70 ? 7.77, respectively) followed by FP-O (63.94 ? 8.30) and FP (76.38 ? 9.33, respectively). The oxidized and cardboard flavour intensities increased more in FP during storage than the other products while the roasted peanutty flavour also decreased more in FP. CONCLUSION: Oregano essential oil and olive oil showed protective effect against lipid oxidation in fried-salted peanuts increasing the shelf-life of this product.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Peanuts
dc.subject
Stability
dc.subject
Oreagano Essentail Oil
dc.subject
Olive
dc.title
Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-10-10T18:33:08Z
dc.identifier.eissn
1097-0010
dc.journal.volume
89
dc.journal.number
12
dc.journal.pagination
2128-2136
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Hoboken
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 Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
dc.description.fil
Fil: Asensio, Claudia Mariana. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. 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: 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: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
dc.journal.title
Journal Of The Science Of Food And Agriculture
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/jsfa.3703
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/jsfa.3703/abstract


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