Effect of Apple peel as an antioxidant on the quality characteristics and oxidative stability of mayonnaise

Abstract

The study was aimed to evaluate the effect of different concentrations of apple peel extract 0.5%, 0.75%, 1%, 1.25% on the quality attributes, oxidative stability, sensory attributes and rheological characteristics of mayonnaise during the storage duration 60 days. Crude extract from apple peel was obtained by using solvent extraction and hexane was used as a solvent. Antioxidant activity of apple peel was determined by using Total phenolic contents, DPPH free radical scavenging activity and Ferric reducing antioxidant power (FRAP). Mayonnaise was prepared by using different concentrations of apple peel extract and its comparison for oxidative stability, rheological and sensory attributes was done with the T0 (control sample) and T5 (mayonnaise prepared by using BHT at concentration of 0.02%). The pH values of all T1, T2, T3 and T4 samples were significantly decreased with the progress of storage but the decrease in lower than the T0 and T5. After 60 days, the free fatty acid values, peroxide values and anisidine values of the mayonnaise samples T1, T2, T3 and T4 were significantly lower than the T0 and T5. The T1, T2, T3 and T4 did not have a significant effect on the consistency index, flow behavior index and apparent viscosity of the mayonnaise during storage. At the end of storage, the mayonnaise sample with apple peel extract got a low score for sensory attributes than T0 and T5. Apple peel extract is effective to control the lipid oxidation of mayonnaise but it negatively affects the sensory attributes.

Keywords

• 2,2-diphenyl-1-picrylhydrazyl
• Ferric reducing antioxidant power
• Rheology
• Free fatty acid
• Peroxide