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

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Altunkaya, Arzu Hedegaard, Rikke V. Harholt, Jesper Brimer, Leon Gökmen, Vural Skibsted, Leif H.
Description	Country affiliation: Turkey Author Affiliation: Altunkaya A ( Ministry of Food, Agriculture and Livestock, Ankara, Turkey.)
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.
File Format	HTM / HTML
ISSN	20426496
Issue Number	11
Journal	Food & Function
Volume Number	4
e-ISSN	2042650X
Language	English
Publisher	Royal Society of Chemistry
Publisher Date	2013-11-01
Publisher Place	Great Britain (UK)
Access Restriction	Subscribed
Subject Keyword	Discipline Physiology Discipline Biochemistry Discipline Chemistry Discipline Nutritional Sciences Antioxidants Chemistry Dietary Fats Analysis Food Additives Grape Seed Extract Oxidation-reduction Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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