Evaluation of antioxidant activity and oxidative stability of spice-added mayonnaise

The antioxidant activity and oxidative stability of spice extract-added mayonnaise during storage were evaluated. Antioxidant activities of spices were evaluated using DPPH (1,1-diphenyl-2-picryl hydrazyl) and ABTS (2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity testing, along with total phenol and total flavonoid contents. Total phenol contents of ethanol extracts from rosemary, oregano, ginger, and black pepper were 19.30, 23.49, 5.97, and 8.85 mg/100 g, respectively. Total flavonoid contents were 12.11, 16.98, 2.19, and 3.58 mg/100 g, respectively. The order of the largest DPPH radical scavenging activities were vitamin C, rosemary, tocopherol, oregano, butylated hydroxytoluene (BHT), black pepper, and ginger. Ethanol spice extracts were effective DPPH and ABTS radical scavengers, with volatile compound formation. Antioxidant activity testing showed a relationship between antioxidant activities, and total phenolic and flavonoid contents.