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Effect of natural antioxidants on lipid oxidation in mayonnaise compared with BHA, the industry standard

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Abstract

Introduction

Mayonnaise is an oil in water emulsion (O/W) consisting 70–80% oil. Lipid oxidation is a major cause of quality deterioration in mayonnaise. The effectiveness of antioxidants in a hetrophasic systems is highly dependent on their polarity and partitioning properties.

Objectives

The aim of the present study was to determine the effect of a hydrophilic [green tea extract (GTE)] and a lipophilic [tocopherol mixture (TOC)] and BHA on lipid oxidation in mayonnaise during 60 days of storage at 38 °C and to examine the interactions between GTE and TOC, to determine possible synergistic or antagonistic effects in antioxidant activity.

Methods

The oxidative stability was studied by measuring hydroperoxides, volatile organic compounds (VOCs) and colour of mayonnaise during storage. Comprehensive analysis of VOCs was done by static headspace extraction and separation by two-dimensional gas chromatography time of flight mass spectrometry. Sensory analysis was also carried out to study the effect of storage time and antioxidant type on sensory properties of mayonnaise and to investigate the predictive ability of volatile compounds for sensory terms.

Results and conclusion

Addition of GTE (500 ppm) and TOC (500 ppm) increased the formation of hydroperoxides and certain VOCs. The combination of GTE with TOC improved the antioxidant efficacy compared to the individual extracts. However, sensory evaluation demonstrated that GTE promoted the development of unpleasant fishy and rancid aroma. The volatile compound methional, was significantly and positively correlated with fishy and rancid flavour. Regarding colour analysis, GTE showed the highest increase in darkening and browning during storage.

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Acknowledgements

The authors would like to acknowledge Mary Sharma, Adam Mayne and Goodman Fielder Company for supplying the ingredients and production of samples. The authors thank the sensory evaluation panel of the Health and Food Sciences Precinct, Coopers Plains, Australia for their dedication.

Funding

This study was funded by the Industry Transformation Training Centre Australian Research Council Project, ARC: IC130100011 and The University of Queensland.

Author information

Authors and Affiliations

  1. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia

    Sara Ghorbani Gorji, Mariafe Calingacion & Melissa Fitzgerald

  2. Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD, 4108, Australia

    Heather E. Smyth

Authors
  1. Sara Ghorbani Gorji
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  2. Mariafe Calingacion
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  3. Heather E. Smyth
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  4. Melissa Fitzgerald
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Contributions

MF and SGG designed the study. SGG performed all experiments, interpreted data and wrote the manuscript. MC, MF designed and participated in the interpretation of the GC × GC/TOF–MS test. HES designed the sensory test and participated in the data interpretation. The paper was edited by all. All authors read and approved the manuscript.

Corresponding author

Correspondence to Sara Ghorbani Gorji.

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Conflict of interest

All authors declare that no conflict of interest exists.

Ethical approval

This study was conducted under the Human Ethics Approval # 2015001700. All procedures for conducting the sensory analysis were in accordance with the ethical standards of the institutional and/or national research committee and with the 1964 Helsinki declaration and its later amendments or comparable ethical standards.

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Informed consent was obtained from all individual participants included in the study.

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Ghorbani Gorji, S., Calingacion, M., Smyth, H.E. et al. Effect of natural antioxidants on lipid oxidation in mayonnaise compared with BHA, the industry standard. Metabolomics 15, 106 (2019). https://doi.org/10.1007/s11306-019-1568-4

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