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

Sara Ghorbani GorjiMariafe CalingacionHeather E SmythMelissa Fitzgerald
Published in: Metabolomics : Official journal of the Metabolomic Society (2019)
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.
Keyphrases
  • oxidative stress
  • hydrogen peroxide
  • fatty acid
  • anti inflammatory
  • metabolic syndrome
  • type diabetes
  • mass spectrometry
  • insulin resistance