Antioxidant efficiency and oxidizability of mayonnaise by oximetry and isothermal calorimetry
Rajat Suhag, Giovanna Ferrentino, Ksenia Morozova, Daniele Zatelli, Matteo Scampicchio, Riccardo Amorati
Abstract
This study aimed at introducing a new method based on isothermal calorimetry (IC) for measuring the autoxidation rate in mayonnaise samples. Mayonnaise samples were prepared by homogenizing a consistent aqueous phase of vinegar and egg yolk with varied oil phases (such as sunflower, corn, extra virgin olive, grape seed, and apple seed oils) at 60 °C. The rate of free radical formation was controlled by adding AIBN (Ri = 4.4±0.1×10−9 M/s). Results of IC were highly correlated with the oxygen uptake method (R2 = 0.99). The IC method accurately indicated the antioxidant capacity and rates of both inhibited and uninhibited periods, together with the oxidizability of mayonnaise samples. The mayonnaise made with extra virgin olive oil exhibited the highest resistance to peroxidation, while sunflower oil showed maximum antioxidant efficiency. A significant advantage of the IC method was its ability to simultaneously measure up to 24 samples with minimal effort.