School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia.
Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD, 4108, Australia.
Metabolomics. 2019 Jul 25;15(8):106. doi: 10.1007/s11306-019-1568-4.
Mayonnaise is an oil in water emulsion (O/W) consisting 70-80% oil. Lipid oxidation is a major cause of quality deterioration in mayonnaise. The effectiveness of antioxidants in a hetrophasic systems is highly dependent on their polarity and partitioning properties.
The aim of the present study was to determine the effect of a hydrophilic [green tea extract (GTE)] and a lipophilic [tocopherol mixture (TOC)] and BHA on lipid oxidation in mayonnaise during 60 days of storage at 38 °C and to examine the interactions between GTE and TOC, to determine possible synergistic or antagonistic effects in antioxidant activity.
The oxidative stability was studied by measuring hydroperoxides, volatile organic compounds (VOCs) and colour of mayonnaise during storage. Comprehensive analysis of VOCs was done by static headspace extraction and separation by two-dimensional gas chromatography time of flight mass spectrometry. Sensory analysis was also carried out to study the effect of storage time and antioxidant type on sensory properties of mayonnaise and to investigate the predictive ability of volatile compounds for sensory terms.
Addition of GTE (500 ppm) and TOC (500 ppm) increased the formation of hydroperoxides and certain VOCs. The combination of GTE with TOC improved the antioxidant efficacy compared to the individual extracts. However, sensory evaluation demonstrated that GTE promoted the development of unpleasant fishy and rancid aroma. The volatile compound methional, was significantly and positively correlated with fishy and rancid flavour. Regarding colour analysis, GTE showed the highest increase in darkening and browning during storage.
蛋黄酱是一种油包水型乳液（O/W），其中 70-80%为油。脂质氧化是蛋黄酱质量恶化的主要原因。抗氧化剂在非均相体系中的有效性高度依赖于它们的极性和分配性质。
本研究旨在确定亲水性[绿茶提取物（GTE）]和疏水性[生育酚混合物（TOC）]和 BHA 对蛋黄酱脂质氧化的影响，在 38°C 下储存 60 天，并研究 GTE 和 TOC 之间的相互作用，以确定抗氧化活性中是否存在协同或拮抗作用。
通过在储存过程中测量过氧化物、挥发性有机化合物（VOCs）和蛋黄酱的颜色来研究氧化稳定性。通过静态顶空提取和二维气相色谱飞行时间质谱分离对 VOCs 进行综合分析。还进行了感官分析，以研究储存时间和抗氧化剂类型对蛋黄酱感官特性的影响，并研究挥发性化合物对感官术语的预测能力。
添加 GTE（500ppm）和 TOC（500ppm）会增加过氧化物和某些 VOCs 的形成。与单独使用提取物相比，GTE 与 TOC 的组合提高了抗氧化效果。然而，感官评价表明，GTE 促进了不愉快的鱼腥味和油腻味的发展。挥发性化合物甲硫醛与鱼腥味和油腻味呈显著正相关。关于颜色分析，GTE 在储存过程中显示出最大的变暗和褐变增加。
