Oxidative stability of mayonnaise containing structured lipids produced from sunflower oil and caprylic acid

Charlotte Jacobsen, Xuebing Xu, Nina Skall Nielsen, Maike Timm Heinrich

Research output: Contribution to journalJournal articlepeer-review

Abstract

Mayonnaise based on enzymatically produced specific structured lipid (SL) from sunflower oil and caprylic acid was compared with mayonnaise based on traditional sunflower oil (SO) or chemically randomized lipid (RL) with respect to their oxidative stability, sensory and rheological properties. Furthermore, the potential antioxidative effect of adding lactoferrin, propyl gallate or EDTA to the mayonnaise with SL was also investigated. Mayonnaise based on SL oxidized faster than mayonnaise based on RL or SO. The reduced oxidative stability in the SL mayonnaise could not be ascribed to a single factor, but was most likely influenced by the structure of the lipid, the lower tocopherol content and the higher initial levels of lipid hydroperoxides and secondary volatile oxidation compounds in the SL itself compared with the RL and traditional sunflower oil employed. EDTA was a strong antioxidant, while propyl gallate and lactoferrin did not exert any antioxidative effect in the SL mayonnaise
Original languageEnglish
JournalEuropean Journal of Lipid Science and Technology
Volume105
Issue number8
Pages (from-to)449-458
ISSN1438-7697
Publication statusPublished - 2003

Fingerprint

Dive into the research topics of 'Oxidative stability of mayonnaise containing structured lipids produced from sunflower oil and caprylic acid'. Together they form a unique fingerprint.

Cite this