Scientific Study

Background: An antioxidant formula based on peanut skins and hulls, was developed and characterized for total and single polyphenols, and antioxidant power, considering the contribution provided by each peanut by-product. Then, it was evaluated for its effect on sensory properties and aroma stability of peanut bars over a 100-day period. To this purpose, snacks fortified and not with the natural additive were experimentally produced. Results: Peanut hulls contributed to a greater extent than skins to boost the content of bioactives and the antioxidnt activity of the antioxidant formula, which was marked by a phenol content of (~807 mg GAE g-1 ) and a DPPH activity similar to that of butylated hydroxytoluene (respectively, 85.96% and 89.30%). From a sensory perspective, the incorporation of the formulation in snacks caused only a slightly stronger perception of astringent and bitter notes. Pyrazines, phenol, furan, and pyrrole derivatives outlined the aroma of snacks, being more abundant in fortified than conventional samples. Such volatiles faded over storage with different trends in examined products. For example, the sum of 2,5-dimethylpyrazine, 2-ethylpyrazine and 2,3-dimethylpyrazine was 9.49 and 8.87 ppm at day 15; 5.57 and 7.16 ppm at day 45; 5.03 and 4.65 ppm at day 100, respectively in fortified and conventional snacks; hydroxymethylfurfural decreased constantly over storage in conventional samples, and only after day 45 in fortified bars. Conclusion: Overall, the antioxidant formulation did not compromise the sensory desirability of peanut snacks and induced a preservative effect on their aroma, especially during the first 15 days of storage.