Jump to main content
Jump to site search

Issue 11, 2013
Previous Article Next Article

Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract

Author affiliations

Abstract

Grape seed extract (GSE), a by-product from the wine industry, was explored for its use as enrichment to mayonnaise, due to its potential health effects. Mayonnaises were enriched with 0 mg GSE per mL, 0.5 mg GSE per mL (∼0.050%), 0.9 mg GSE per mL (∼0.10%) and 1.4 mg GSE per mL (∼0.15%) during preparation and stored in the dark at room temperature for 8 weeks. The antioxidative capacity of the mayonnaises was evaluated by their ability to scavenge the stable radical TEMPO by electron spin resonance (ESR) spectroscopy. The oxidative stability of the mayonnaises was determined by the content of lipid hydroperoxides (peroxide value, POV), the content of conjugated diene hydroperoxides and the content of thiobarbituric acid reactive substances (TBARS). The highest antioxidative capacity and the lowest content of lipid hydroperoxides and TBARS were found in the mayonnaise with the highest percentage of GSE (0.15%). Therefore, the oxidative stability of the mayonnaises enriched with GSE was slightly improved through storage. However, mayonnaise without GSE had the highest sensorial acceptability compared to mayonnaise enriched with GSE. In the Artemia salina assay, a fast screening method for overall toxicity, the death rate of brine shrimps larvae was found to increase for increasing percentage of GSE. A level of 0.05% GSE in mayonnaise is concluded not to constitute any toxicological risks, but to provide significant protection against oxidation during storage.

Graphical abstract: Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract

Back to tab navigation

Publication details

The article was received on 30 May 2013, accepted on 02 Sep 2013 and first published on 04 Sep 2013


Article type: Paper
DOI: 10.1039/C3FO60204D
Citation: Food Funct., 2013,4, 1647-1653
  •   Request permissions

    Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract

    A. Altunkaya, R. V. Hedegaard, J. Harholt, L. Brimer, V. Gökmen and L. H. Skibsted, Food Funct., 2013, 4, 1647
    DOI: 10.1039/C3FO60204D

Search articles by author

Spotlight

Advertisements