Abstract
Sunflower oil and peanuts are susceptible to oxidation reactions during the frying process. This study aimed to evaluate the efficacy of hop and oregano essential oils in protecting sunflower oil and peanuts during frying. The sunflower oil was enriched with oregano and hop essential oils (0.02% w/w). These treatments were compared to sunflower oil enriched with BHT (0.02% w/w). All treatments were subjected to a temperature of 170 °C for 8 h. Samples were collected at 0, 2, 4, and 8 h. Chemical oxidation indicators, oxidation volatile compounds, and 2,5-dimethyl pyrazine were measured. Also, a descriptive sensory analysis of fried peanuts was carried out. Oregano and hop essential oils enhanced the oxidative stability of the sunflower oil, while preventing the development of undesirable flavours in the fried peanuts. However, this protection led to the formation of 2,5-dimethyl pyrazine, which is responsible for desirable flavours.
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Data Availability
The datasets generated and/or analysed during the current study are available from the corresponding author on reasonable request.
Abbreviations
- BHT:
-
Butylated hydroxytoluene
- BHA:
-
Butylated hydroxyanisole
- ORE:
-
Sunflower with oregano essential oil
- HOP:
-
Sunflower hop essential oil
- CONT:
-
Negative control
- OV:
-
Oxidation volatile compounds
- EOV:
-
Essential oil volatile compounds
- PV:
-
Peroxide value
- CD:
-
Conjugated dienes
- GC-MS:
-
Gas chromatograph–mass detector
- OEO:
-
Oregano essential oil
- HEO:
-
Hop essential oil
- ANOVA:
-
Analysis of variance
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Acknowledgements
The authors are grateful to the Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, and the National Scientific and Technical Research Council – Argentina (CONICET). They are also grateful to the peanut company Maniagro, which provided the peanuts for the investigation.
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Paloma Lucia López. Conceptualization, Methodology, Formal analysis, Writing – original draft. Nicolle Stefani Juncos. Methodology, Formal analysis, Writing – review & editing. Nelson Rubén Grosso. Resources, Writing – review & editing. Rubén Horacio Olmedo. Conceptualization, Resources, Writing – review & editing, Supervision.
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López, P.L., Juncos, N.S., Grosso, N.R. et al. Use of Humulus lupulus and Origanum vulgare as Protection Agents Against Oxidative Deterioration in “Deep-Fried Process”: Frying Model Assay with Sunflower Oil and High-Oleic Peanuts. Food Bioprocess Technol (2023). https://doi.org/10.1007/s11947-023-03247-2
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DOI: https://doi.org/10.1007/s11947-023-03247-2