Producción CyT
Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds
Artículo
Fecha:
2014Editorial y Lugar de Edición:
JOHN WILEY & SONS LTDRevista:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 95 (pp. 471-479) JOHN WILEY & SONS LTDResumen *
BACKGROUND: Oxidation products and rancid flavours 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 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), sunflower seeds treated with carvacrol (RS-Car), sabinene hydrate (RS-S), thymol (RS-T), and BHT (RS-BHT). The three monoterpenes (carvacrol, sabinene hydrate, and thymol) provided protection to this food product, inhibiting the formation of oxidative deterioration compounds like peroxides and hexanal, and undesirable off-flavours like oxidized and cardboard flavours. Sabinene hydrate had greater effect preventing peroxide formation during storage than the other monoterpenes. CONCLUSIONS: Carvacrol, sabinene hydrate and thymol could be used as an alternative to synthetic antioxidants for preserving the quality of roasted sunflower seeds. Información suministrada por el agente en SIGEVAPalabras Clave
antioxidantmonoterpenessunflowerlipids