Nelson Ruben Grosso

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BACKGROUND Peanut paste and peanut butter have high oil contents and are thus susceptible to developing rancidity and off-flavours through lipid oxidation. Preservation of the chemical and sensory quality of these products is one of the main problems in the peanut industry. The purpose of this study was to compare the chemical and sensory stability of(More)
BACKGROUND Squid oil contains high concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The purpose of this work was to optimize the process of separation by molecular distillation of ω-3 fatty acid ethyl esters obtained from squid oil. The separation process was conducted in two stages in a laboratory-scale molecular distiller. A(More)
The purpose of this study was to determine the relationships between overall acceptance, chemical indicators, and sensory attributes in roasted peanuts harvested from high-oleic peanut genotypes produced in Argentina. Oleic/linoleic ratio (O/L), peroxide value, p-anisidine value, conjugated dienes, consumer acceptance, and descriptive analysis were(More)
Oil, protein, ash, and carbohydrate contents, iodine value, and fatty acid and sterol compositions were studied in seeds of Arachis trinitensis, A. chiquitana, A. kempff-mercadoi, A. diogoi, A. benensis, A. appressipila, A. valida, A. kretschmeri, A. helodes, A. kuhlmannii, A. williamsii, A. sylvestris, A. matiensis, A. pintoi, A. hoehnei, A. villosa, and(More)
UNLABELLED Extra virgin olive oil is highly consumed and well known for its nutritional and health benefits. However, it is fatty food highly susceptible to lipid oxidation. The objective of this study was to evaluate the preserving effect of oregano (Origanum vulgare L. spp vulgare called "oregano compacto") essential oil on physical and chemical(More)
UNLABELLED Four commercial varieties of oregano are farmed in Argentina: "Compacto,""Cordobes,""Criollo," y "Mendocino." Oregano essential oil is known for antioxidant properties. The objective of this study was to evaluate changes in the intensities of positive and negative attributes in extra virgin olive oil with addition of essential oil obtained from(More)
BACKGROUND Sunflower seeds are susceptible to developing rancidity and off-flavours through lipid oxidation. Edible coatings and essential oils have proven antioxidant properties in different food products. The purpose of this study was to evaluate the combined effect of using an edible coating and thyme and basil essential oils to preserve the chemical and(More)
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(More)
The objective of this study was to determine the antioxidant activity of fractions separated from oregano essential oil by short-path molecular distillation. Two residue (R1 and R2) and two distillate (D1 and D2) fractions were prepared by molecular distillation. The major components were: carvacrol, terpinen-4-ol and γ-terpinene in R1 and R2; and(More)
Essential oils obtained from the inflorescences of ACHYROCLINE SATUREIOIDES (Lam.) DC, ACHYROCLINE ALATA (HBK) DC and ACHYROCLINE TOMENTOSA Rusby, collected from central Argentina, were analyzed by GC and GC/MS. Fifty-two compounds representing 93-98% of the oils were identified. Caryophyllene was the most abundant component in all oils studied (39-48%).