Antioxidant Effect of Poleo and Oregano Essential Oil on Roasted Sunflower Seeds |
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| Authors: | Patricia R Quiroga Nelson R Grosso Valeria Nepote |
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| Affiliation: | 1. Inst. Multidisciplinario de Biología Vegetal (IMBIV, CONICET), Facultad de Ciencias Agropecuarias, Univ. Nacional de Córdoba (UNC), , X5016GCA Córdoba, Argentina;2. IMBIV, CONICET. Ins. de Ciencia y Tecnología de los Alimentos (ICTA). Facultad de Ciencias Exactas, Físicas y Naturales (UNC), , X5016GCA Córdoba, Argentina |
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| Abstract: | The objective was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with oregano and poleo essential oils; and the consumer acceptability of this product. Four samples were prepared: plain roasted sunflower seeds (Control = RS‐C), and sunflower seeds added with oregano (RS‐O) or poleo (RS‐P) essential oils or BHT (RS‐BHT). Consumer acceptance was determined on fresh samples. The overall acceptance averages were 6.13 for RS‐C, 5.62 for RS‐P, and 5.50 for RS‐O (9‐point hedonic scale). The addition of BHT showed greater protection against the oxidation process in the roasted sunflower seeds. Oregano essential oil exhibited a greater antioxidant effect during storage than poleo essential oil. Both essential oils (oregano and poleo) provided protection to the product, inhibiting the formation of undesirable flavors (oxidized and cardboard). The antioxidant activity that presents essential oils of oregano and poleo could be used to preserve roasted sunflower seeds. |
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| Keywords: | antioxidant essential oils oregano poleo sunflower |
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