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

被引:43
作者
Altunkaya, Arzu [1 ]
Hedegaard, Rikke V. [2 ]
Harholt, Jesper [3 ]
Brimer, Leon [4 ]
Gokmen, Vural [5 ]
Skibsted, Leif H. [2 ]
机构
[1] Minist Food Agr & Livestock, Ankara, Turkey
[2] Univ Copenhagen, Dept Food Sci, DK-1958 Frederiksberg C, Denmark
[3] Univ Copenhagen, Dept Plant & Environm Sci, VKR Res Ctr Proact Plants, Sect Plant Glycobiol, DK-1871 Frederiksberg C, Denmark
[4] Univ Copenhagen, Dept Vet Biol Dis, DK-1870 Frederiksberg C, Denmark
[5] Hacettepe Univ, Fac Engn, Dept Food Engn, TR-06800 Ankara, Turkey
关键词
PHENOLIC-COMPOUNDS; HEALTH-BENEFITS; FLAVONOIDS; ACID; OILS; PH;
D O I
10.1039/c3fo60204d
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
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 (similar to 0.050%), 0.9 mg GSE per mL (similar to 0.10%) and 1.4 mg GSE per mL (similar to 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.
引用
收藏
页码:1647 / 1653
页数:7
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