Advertisement

Journal of Food Science and Technology

, Volume 52, Issue 12, pp 7914–7923 | Cite as

Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise

  • Vassilios RaikosEmail author
  • Madalina Neacsu
  • Philip Morrice
  • Garry Duthie
Original Article

Abstract

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.

Keywords

Mayonnaise Vegetable Freeze-drying Storage Antioxidant Carotenoids 

Notes

Acknowledgments

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).

References

  1. Aruoma OI (1998) Free radicals, oxidative stress, and antioxidants in human health and disease. J Am Oil Chem Soc 75:199–212CrossRefGoogle Scholar
  2. Brewer MS (2011) Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Compr Rev Food Sci F 10:221–247CrossRefGoogle Scholar
  3. Choe E, Min DB (2009) Mechanisms of antioxidants in the oxidation of foods. Compr Rev Food Sci F 8:345–358CrossRefGoogle Scholar
  4. Dupree JA, Savage GP (2001) Physical and flavor stability of mayonnaise. Trends Food Sci Technol 12:157–163CrossRefGoogle Scholar
  5. Haila H, Heinonen M (1994) Action of β-carotene on purified rapeseed oil during light storage. Food Sci Technol 27:573–577Google Scholar
  6. Henry LK, Catignani GL, Schwartz SJ (1998) The influence of carotenoids and tocopherols on the stability of safflower seed oil during heat-catalysed oxidation. J Am Oil Chem Soc 75:1399–1402CrossRefGoogle Scholar
  7. 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
  8. Kiokias S, Gordon MH (2004) Antioxidant properties of carotenoids in vitro and in vivo. Food Rev Int 20:99–121CrossRefGoogle Scholar
  9. Kiokias S, Dimakou C, Oreopoulou V (2009) Activity of natural carotenoid preparations against the autoxidative deterioration of sunflower oil-in-water emulsions. Food Chem 114:1278–1284CrossRefGoogle Scholar
  10. Kiokias S, Varzakas T (2014) Activity of flavonoids and β-carotene during the auto-oxidative deterioration of model food oil-in water emulsions. Food Chem 150:280–286CrossRefGoogle Scholar
  11. 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
  12. Kiokias S, Varzakas T, Oreopoulou V (2008) In vitro activity of vitamins, flavonoids, and natural phenolic antioxidants against the oxidative deterioration of oil-based systems. Crit Rev Food Sci 48:78–93CrossRefGoogle Scholar
  13. Kiritsakis A, Dugan LR (1985) Studies in photooxidation of olive oil. J Am Oil Chem Soc 62:892–896CrossRefGoogle Scholar
  14. Laguerre M, Lecomte J, Figueroa Espinoza M, Barea B (2009) Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradox. J Agric Food Chem 57:11335–11342CrossRefGoogle Scholar
  15. Lagunes-Galvez L, Cuvelier ME, Ordonnaud C, Berset C (2002) Oxidative stability of some mayonnaise formulations during storage and daylight irradiation. J Food Lipids 9:211–224CrossRefGoogle Scholar
  16. 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
  17. Leong SY, Oey I (2012) Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables. Food Chem 133:1577–1587CrossRefGoogle Scholar
  18. Li CY, Kim HW, Li H, Lee DC, Rhee HI (2014) Antioxidative effect of purple corn extracts during storage of mayonnaise. Food Chem 152:592–596CrossRefGoogle Scholar
  19. Liebler DC (1993) Antioxidant reaction of carotenoids. Ann N Y Acad Sci 691:20–31CrossRefGoogle Scholar
  20. Liu TT, Yang TS (2008) Effects of water-soluble natural antioxidants on photosensitized oxidation of conjugated linoleic acid in an oil-in-water emulsion system. J Food Sci 73:256–261CrossRefGoogle Scholar
  21. Martínez-Tomé M, García-Carmona F, Murcia MA (2001) Comparison of the antioxidant and pro-oxidant activities of broccoli amino acids with those of common food additives. J Sci Food Agric 81:1019–1026CrossRefGoogle Scholar
  22. McClements DJ, Decker EA (2000) Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. J Food Sci 65:1270–1282CrossRefGoogle Scholar
  23. Méndez E, Sanhueza J, Speisky H, Valenzuela A (1997) Comparison of rancimat evaluation modes to assess oxidative stability of fish oils. J Am Oil Chem Soc 74:331–332CrossRefGoogle Scholar
  24. Mordi RC (1993) Carotenoids-function and degradation. Chem Ind 110:79–83Google Scholar
  25. Mosca M, Ceglie A, Ambrosone L (2008) Antioxidant dispersions in emulsified olive oils. Food Res Int 41:201–207CrossRefGoogle Scholar
  26. Mosca M, Cuomo F, Lopez F, Ceglie A (2013) Role of emulsifier layer, antioxidants and radical initiators in the oxidation of olive oil-in-water emulsions. Food Res Int 50:377–383CrossRefGoogle Scholar
  27. Murkovic M, Wiltschko D, Pfannhauser W (1997) Formation of R-tocopherolquinone and R-tocopherolquinone epoxides in plant oil. Fett-Lipid 99:165–169CrossRefGoogle Scholar
  28. Nawirska A, Figiel A, Kucharska AZ, Letowska AS, Biesiada A (2009) Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods. J Food Eng 94:14–20CrossRefGoogle Scholar
  29. Osborn HT, Akoh CC (2003) Effects of natural antioxidants on iron-catalyzed lipid oxidation of structured lipid-based emulsions. J Am Oil Chem Soc 80:847–852CrossRefGoogle Scholar
  30. Porter WL (1993) Paradoxical behaviour of antioxidants in food and biological systems. Toxicol Ind Health 9:93–122Google Scholar
  31. Schuler P (1990) Natural antioxidants exploited commercially. In: Hudson BJF (ed) Food antioxidants. Elsevier Applied Science, New York, pp. 99–170CrossRefGoogle Scholar
  32. Schwarz K, Frankel EN, German JB (1996) Partition behaviour of antioxidative phenolic compounds in heterophasic systems. Fett-Lipid 98:115–121CrossRefGoogle Scholar
  33. Shahidi F, Zhong Y (2011) Revisiting the polar paradox theory: a critical overview. J Agric Food Chem 59:3499–3504CrossRefGoogle Scholar
  34. Topuz A, Dincer C, Özdemir KS, Feng H, Kushad M (2011) Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., jalapeno). Food Chem 129:860–865CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2015

Authors and Affiliations

  • Vassilios Raikos
    • 1
    Email author
  • Madalina Neacsu
    • 1
  • Philip Morrice
    • 1
  • Garry Duthie
    • 1
  1. 1.Natural Products Group, Rowett Institute of Nutrition and HealthUniversity of AberdeenScotlandUK

Personalised recommendations