Patricia R Quiroga1, Claudia M Asensio, Valeria Nepote. 1. Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET), Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Av. Valparaiso s/n, CC 509, X5016GCA, Córdoba, Argentina.
Abstract
BACKGROUND: Oxidation products and rancid flavors decrease the sensory quality of food products, making them unacceptable to consumers. Synthetic antioxidants are used in many foods to prevent rancidity, though their safety is questioned. Monoterpenes are obtained from essential oils and many of them have shown antioxidant activity. The objective of this study was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with carvacrol, thymol and sabinene hydrate monoterpenes. RESULTS: Five samples were prepared: control roasted sunflower seeds (RS-C) and sunflower seeds treated with carvacrol (RS-Car), sabinene hydrate (RS-S), thymol (RS-T) and butylated hydroxytoluene (RS-BHT). The three monoterpenes (carvacrol, sabinene hydrate and thymol) provided protection to this food product, inhibiting the formation of oxidative deterioration compounds such as peroxides and hexanal and undesirable off-flavors such as oxidized and cardboard flavors. Sabinene hydrate had greater effect preventing peroxide formation during storage than the other monoterpenes. CONCLUSION: Carvacrol, sabinene hydrate and thymol could be used as an alternative to synthetic antioxidants for preserving the quality of roasted sunflower seeds.
BACKGROUND: Oxidation products and rancid flavors decrease the sensory quality of food products, making them unacceptable to consumers. Synthetic antioxidants are used in many foods to prevent rancidity, though their safety is questioned. Monoterpenes are obtained from essential oils and many of them have shown antioxidant activity. The objective of this study was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with carvacrol, thymol and sabinene hydratemonoterpenes. RESULTS: Five samples were prepared: control roasted sunflower seeds (RS-C) and sunflower seeds treated with carvacrol (RS-Car), sabinene hydrate (RS-S), thymol (RS-T) and butylated hydroxytoluene (RS-BHT). The three monoterpenes (carvacrol, sabinene hydrate and thymol) provided protection to this food product, inhibiting the formation of oxidative deterioration compounds such as peroxides and hexanal and undesirable off-flavors such as oxidized and cardboard flavors. Sabinene hydrate had greater effect preventing peroxide formation during storage than the other monoterpenes. CONCLUSION:Carvacrol, sabinene hydrate and thymol could be used as an alternative to synthetic antioxidants for preserving the quality of roasted sunflower seeds.
Authors: Sara Scandorieiro; Bianca C D Rodrigues; Erick K Nishio; Luciano A Panagio; Admilton G de Oliveira; Nelson Durán; Gerson Nakazato; Renata K T Kobayashi Journal: Front Microbiol Date: 2022-05-06 Impact factor: 6.064
Authors: Jonathan Delgado-Adámez; María Garrido; Maria Elena Bote; María C Fuentes-Pérez; Javier Espino; Daniel Martín-Vertedor Journal: J Food Sci Technol Date: 2017-04-10 Impact factor: 2.701