The addition of oregano essential oils to sunflower seeds preserved their positive sensory attributes and freshness quality, and kept their healthy benefits in tact for longer, according to a new study published in the Journal of Food Science.
Sunflower seeds and sunflower oils have been shown to decrease risk of cardiovascular disease as well as have potential beneficial effects on obesity, bone health and blood pressure. However their high protein and fat content mean they can have a short shelf-life.
Researchers at the Institute of Food Technologists (IFT) evaluated 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. The researchers prepared four samples—plain roasted sunflower seeds, sunflower seeds added with oregano or poleo essential oils or BHT.
While 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). In addition to preserving the quality of sunflower seeds, oregano oil also can have positive affect human health by helping to relieve gastrointestinal disorders.
The roasted sunflower seeds with the addition of oregano oil were also positively accepted by consumers, who are demanding natural additives instead of synthetic ones. Authors conclude that the addition of these essential oils should be considered as a natural source of antioxidant additives for preserving the shelf-life of sunflower seeds.
