Evaluation of the sensory properties and antioxidant activity of clean rosemary extracts for an effective replacement of EDTA in Mayonnaise

Abstract

A comparative study on the antioxidant effect of clean rosemary extract (CL) and Ethylene diamine tetra acetic acid (EDTA) on lipid oxidation and colour stabilisation of high fat mayonnaise is demonstrated. A real time and accelerated shelf-life evaluation was conducted. The peroxide value (POV) of the mayonnaise containing 0.0075% w/w EDTA was 12.7 ± 0.5mEq Kg−1 after 120 days of storage, whereas the mayonnaise containing 0.19% w/w CL displayed a POV of 9.56±0.2mEq Kg−1. Mayonnaise with 0.0075% w/w EDTA exhibited 90.00±0.9 mg kg−1 hexanal, while mayonnaise with 0.19% w/w CL had a hexanal level of 21.40±0.21 mg kg−1 at the 150-day analysis in the accelerated study on hexanal content analysis. Colour change in mayonnaise was analysed by colour brightness indicative value. The values were 87.37 for mayonnaise containing CL and 83.92 for mayonnaise based on EDTA. Unlike conventional rosemary extract, the CL was not interfering the identity and sensitivity of the mayonnaise and upon shelf storage, the product showed higher overall acceptance compared to EDTA. Comparing the concentration of Clean Rosemary Extract, 0.19% dosage has given best results comparing 0.4% and 0.06% in analysing the peroxide value of the mayonnaise products at regular intervals during its storage duration of 120 days.

Keywords

• Mayonnaise
• EDTA
• Rosemary
• Sensory
• Antioxidant