Effects of Hydrolyzed Rapeseed Cake Extract on the Quality Characteristics of Mayonnaise Dressing

Abstract

Crude extract of rapeseed cake was fractionated and alkaline-hydrolyzed to convert sinapine into sinapic acid, and the produced hydrolyzed extract showed higher antimicrobial and antioxidative activities than the crude extract. When the hydrolyzed extract was added to mayonnaise dressing, microbial stability increased along with physical characteristics and oxidative stability, thereby supporting the potential of hydrolyzed rapeseed extract as a food additive for quality management of mayonnaise dressing during storage.

Effect of antioxidant‐enriched microcrystalline cellulose obtained from almond residues on the storage stability of mayonnaise

“…In the literature, using more accurate and sensitive methods such as p-anisidine and hexanal determination are suggested to determine the secondary oxidation products instead of the TBARs method (Barriuso et al, 2013). Compared to our results, Kim and Lee (2017) reported that the TBARs value of mayonnaise dressing increased during 56 days of storage. Similarly, Rasmy et al (2012) reported that the TBARs value of the mayonnaise samples showed an increasing trend during 4 months of storage.…”

“…Due to the reason that the natural antioxidants showed generally lower peroxide inhibition capacity than the synthetic antioxidants at the same concentration, it is very important to choose the appropriate concentration of additives. Kim and Lee (2017), studied the effects of hydrolyzed rapeseed cake extract on the quality characteristics of mayonnaise dressing, reported that PV of mayonnaise dressing increased at the 6th week of the storage and decreased till the 8th week of the storage. Moreover, Gorji et al (2016) reported that the interactions between mayonnaise ingredients could affect the lipid oxidation process.…”

Flavonoids in common and tartary buckwheat hull extracts and antioxidant activity of the extracts against lipids in mayonnaise

“…However, the control mayonnaise reached the highest PV (98.3 meq/ kg) by the 26th day and decreased to 84.1 meq/kg on the 31st day. This could be due to degradation of peroxides into secondary oxidative products (Gorji et al 2016;Kim and Lee 2017). Although PV of the mayonnaise added with BHT was lower than that of the control, those added with the buckwheat hull extracts were even lower, suggesting that the buckwheat hull extracts might retard oxidation in early stages.…”

“…Therefore, there has been a growing interest in natural antioxidants from plant materials rich in phenolic compounds. Application of natural antioxidants to mayonnaise such as rapeseed cake extract (Kim and Lee 2017), purple corn extract (Li et al 2014), grape seed extract (Altunkaya et al 2013), and black glutinous rice extract (Tananuwong and Tewaruth 2010) has been studied. Although buckwheat hulls, which are known to contain high levels of phenolic compounds, including flavonoids, are expected to have antioxidative effect on lipids in mayonnaise, it has not yet been studied.…”

DataSheet1.docx

“…In recent years, the recovery of bioactive phenolic compounds present in agricultural by-products such as RSM has been highlighted due to their biological activity, which are associated with health-promoting benefits such as modify various diseases (including cancer, diabetes and cardiovascular diseases), hepatoprotective, anti-obesity, anti-mutagenic, antiallergenic, anti-inflammatory, and anti-microbial effects (Kim and Lee, 2017;Pohl et al, 2018;Hussain et al, 2019;Nandasiri et al, 2019;Teles et al, 2019;Yates et al, 2019). Sinapic acid and sinapine, as the predominant phenolic compounds in RSM, were also widely studied.…”