The Effect of Vinegar on Oxidative Stability of Mayonnaise during Storage

  • 07 Dec 2020
  • Ongoing Research - Pharmacy

Afraa Alnokkari

Researchers

Post Graduate Studies, Research & IR Council Meeting No. 1, 22/11/2020

Date of Acceptance


Lipid oxidation generates free radicals which are responsible for carcinogenesis, mutagenesis, inflammation, and cardiovascular diseases (1,2). Oil-in-water emulsions like mayonnaise contain at least three phases, namely the aqueous phase, the oil phase, and the oil-water interface. In emulsions, oxidation may be initiated in any of these three phases (3,4). It has been reported that the rate of lipid oxidation in emulsified oils is higher than that in bulk oils (5). Nowadays, mayonnaise is one of the most popular and widely used sauces in the world, and it is produced by emulsifying oil with other components like eggs, vinegar, and mustard. Lipid oxidation in mayonnaise is one of the reasons for quality deterioration during storage, due to a high oil content and the nature of the raw materials. This process is responsible for the development of rancid flavours and discolouration of mayonnaise (6,7). Therefore, slowing down lipid oxidation can contribute significantly to the extension of the shelf life of mayonnaise. Antioxidants are needed to prevent the formation and oppose the actions of radicals and reactive oxygen species (8). Autoxidation can be inhibited or retarded by adding low concentrations of antioxidant (9,10). Vinegar is an excellent source of polyphenolic antioxidants which play major role in the stability of mayonnaise during storage.

The aim of this study is to study the effects of vinegar on the oxidation of  mayonnaise  at different temperatures (20°C, 4°C) and for different storage periods (7, 14, 21,28, 35, 42, 49,56 days). Peroxide value (PV) and thiobarbituric acid (TBA) number will be used to assess the development of rancidity during 8 weeks of storage of mayonnaise, and the residual antioxidant activity in mayonnaise samples will be determinate using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate).

Abstract