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Effects of tocopherol, rosemary essential oil and Ferulago angulata extract on oxidative stability of mayonnaise during its shelf life: A comparative study

Alizadeh, Leyla, Abdolmaleki, Khadije, Nayebzadeh, Kooshan, Shahin, Reyhane
Food chemistry 2019 v.285 pp. 46-52
antioxidants, essential oils, mayonnaise, oils, oxidation, oxidative stability, p-anisidine value, peroxide value, quinones, rosemary, sensory properties, shelf life
The purpose of this study was to investigate the effects of tocopherol, rosemary essential oil and ferulago on oxidative stability of mayonnaise during storage. Their efficacy was also compared with tertiary butylhydroquinone (TBHQ) and the control group. During the primary oxidation stage, tocopherol was more efficient than TBHQ, while in the secondary oxidation stage it was the same as other antioxidants. At end of storage, samples with added rosemary essential oil and ferulago extract showed peroxide value (2.29 and 2.80 meq O2/kg oil), anisidine value (11.83 and 12.23), hexanal and heptanal concentration (510.2, 589.9 and 76.6, 75.2 ng/g), respectively, which were meaningfully less than those of the control sample (10.44 meq O2/kg, 18.32, 1339.8 ng/g, and 225.5 ng/g, respectively). Based on the overall results, tocopherol and rosemary essential oil can be recommended as replacement for TBHQ. However, further evaluation needs to be performed on the organoleptic properties of Ferulago extract.