Influence of applewood polyphenols as natural antioxidants on the oxidative stability of mayonnaise

Lipid oxidation is a primary cause of quality deterioration in mayonnaise during storage. Antioxidants are used to prevent lipid oxidation by scavenging free radicals and chelating metals. EDTA (Ethylenediaminetetraacetic acid) is an effective synthetic chelator, preventing metal-catalyzed oxidation. However, due to consumers preference for natural ingredients, the food industry is exploring natural alternatives.

The aim of the present study was to determine the effect of different concentrations of polyphenols extracted from applewood (50, 100 and 150 ppm) in inhibiting lipid autoxidation in full-fat mayonnaise during 12 weeks of storage at 37 °C, compared to a mayonnaise with the synthetic antioxidant (EDTA) and a blank mayonnaise. The oxidative stability was studied by measuring hydroperoxides (FOX-analysis), volatile organic compounds (HS-SPME GC-MS) and the evolution of the predominant polyphenol present in applewood extract (UPLC DAD) during storage. Crude extract from applewood was obtained by using ultrasonic assisted extraction with ethanol-water (30 v:v %) used as solvent. Antioxidant activity of the extract was determined by using DPPH and ABTS free radical scavenging activity, ferric reducing antioxidant power (FRAP) and metal chelating activity. Furthermore, the polyphenolic profile was determined with UPLC-DAD.

Mayonnaises stabilized with EDTA and polyphenols derived from applewood exhibited a delayed increase in the formation of hydroperoxides compared to the blank mayonnaise. In the secondary oxidation stage, polyphenols were more efficient than EDTA, however the amount of applewood extract, based on the polyphenol concentration, did not have a significant influence on the oxidation process.

The findings of this study suggest that applewood extract exhibits promising potential as a natural antioxidant for use in commercial mayonnaises. However, further evaluation needs to be performed on the organoleptic properties of applewood extract.