Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise
- 439 Downloads
Mayonnaise was supplemented with vegetables (5 % w/w) and the effect of storage time at 4 °C on the oxidative stability of the dispersed phase was investigated. Results indicated that mayonnaise is prone to lipid oxidation during storage under refrigerator conditions. The type of vegetable used for mayonnaise reformulation was critical in inhibiting oxidation and followed the order beetroot > carrot ≈ onion with respect to antioxidant capacity. Broccoli induced a pro-oxidant effect and the rate of oxidation by the end of the storage period was 42 times higher compared with the control. The addition of beetroot, either fresh or freeze-dried, improved the oxidative stability of mayonnaise significantly. The process of freeze-drying affected adversely the ability of vegetables to decrease oil oxidation of the emulsions. This may reflect loss of important natural antioxidants during the drying procedure.
KeywordsMayonnaise Vegetable Freeze-drying Storage Antioxidant Carotenoids
This work is part of the Strategic Research 2011–2016 and is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).
- Haila H, Heinonen M (1994) Action of β-carotene on purified rapeseed oil during light storage. Food Sci Technol 27:573–577Google Scholar
- Hess D, Keller HE, Oberlin B, Bonfanti R, Schüep W (1991) Simultaneous determination of retinol, tocopherols, carotenes and lycopene in plasma by means of high-performance liquid chromatography on reverse phase. Int J Vitam Nutr Res 61:232–238Google Scholar
- Kiokias S, Varzakas T, Arvanitoyiannis I, Labropoulos A (2010) Lipid oxidation and control of oxidation. In: Yildiz F (ed) Advances in food biochemistry. CRC Press, Taylor and Francis Group, pp. 383–409Google Scholar
- Läubli MW, Bruttel PA (1986) Determination of the oxidative stability of fats and oils: comparison between the active oxygen method (AOCS Cd 12–57) and the rancimat method. JAOCS 63:792–795Google Scholar
- Mordi RC (1993) Carotenoids-function and degradation. Chem Ind 110:79–83Google Scholar
- Porter WL (1993) Paradoxical behaviour of antioxidants in food and biological systems. Toxicol Ind Health 9:93–122Google Scholar