Use of eugenol-lean clove extract as a flavoring agent and natural antioxidant in mayonnaise: product characterization and storage study

Abstract

Eugenol-lean fraction (98 % lower eugenol content than eugenol-rich fraction) having appreciable phytochemical properties was selectively isolated from clove buds (Syzygium aromaticum Linn) using supercritical carbon dioxide extraction at 40 °C and pressure of 25 MPa with static and dynamic time of 120 and 30 min respectively using ground clove powder which was previously subjected to steam distillation. The extract was used as a flavor ingredient (replacing mustard in classical formulation) and also as a source of natural antioxidant in formulating a new mayonnaise product to improve its nutraceutical value and shelf-life. This product was found to be comparable to the mustard formulated sample (experimental control) organoleptically. The sample did not have typical pungency of clove and had improved physical properties such as increased color tonality with higher chroma values, lower thermal and non-thermal creaming, homogenous and compact microstructure and higher consistency index vis-à-vis the control and standard market samples, even at the end of the storage period of 6 months. Mayonnaise formulated with eugenol-lean clove extract had significantly higher antioxidant activity (IC₅₀ = 10.85 mg/mL), phenolic content (1.89 mg gallic acid equivalent/g mayonnaise) and reducing power (11.29 mg BHT equivalent/g mayonnaise) than mustard-formulated mayonnaise and the market sample. While, the antioxidant activity and phytochemical properties tend to decrease after 30 days for the reference market sample and after 90 days for the experimental control sample, the mayonnaise formulated with eugenol-lean clove extract was found to be stable beyond 6 months.