Physico-Chemical Properties, Fractionation and Antioxidant Activity of Some Essential Oils Utilized in Mayonnaise Preparation and Storage

Abstract

Two types of essential oils (thyme and Stachys) were used in this Estimation. The chemical composition, antioxidant activity (by DPPH assay) and the rancimat method were used to assess the stability effect of these essential oils. The tested oils were added to mayonnaise to evaluate its capability for inhibition of secondary oxidation products. By DPPH assay, antioxidant activity showed that thyme essential oil was the best antioxidant agent as radical scavenging agents at 450 and 500 ppm concentrations, even better than BHT at the 200 ppm concentration. As a typical antioxidant, butylated hydroxytoluene was used for comparison. The mayonnaise samples prepared by adding thyme, stachys essential oils and TBHQ (control +) at concentrations of 200,400, 600 and 200 ppm into the sunflower oil free from antioxidant. At the amounts used in this study, thyme and stachys oils were significantly successful in reducing the oxidation of sunflower oil, especially, at 500 ppm which showed more efficient than BHT. Specifically, in the presence of thyme oil, the induction period of sunflower oil was considerably elongated. However, butylated hydroxytoluene (BHT) was more efficient than thyme and Stachys oils at the 200-ppm concentration against oxidation of oils. all concentrations of thyme and stachys essential oils had an antioxidant activity similar to synthetic antioxidant of TBHQ at a concentration of 200 ppm for inhibition of secondary oxidation products in mayonnaise in comparison with the control sample. As a conveniently available source of natural antioxidants, thyme and stachys essential oils can be used for use in fats, oils and food containing fats.