Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise

Abstract

Mayonnaise is one of the most commonly used sauces all over the world but it is vulnerable to oxidation because of its high oil content. Using natural antioxidants instead of synthetic ones is a popular and promising topic in the food industry. The aim of this study was to increase the oxidative stability of mayonnaise using cold-pressed black cumin oil (BCO), which has high antioxidant activity due to its phenolic content. Four different mayonnaise formulations were used: Mayo-Control, Mayo-5% BCO, Mayo-10% BCO, and Mayo-20% BCO, which refer to a 0 (control), 5, 10, and 20% BCO replacement of total sunflower oil content, respectively. Thymoquinone content of the mayonnaises including BCO increased with the increasing BCO ratios. At the end of the storage for 4 weeks at 20 °C, peroxide values of Mayo-Control, Mayo-5% BCO, Mayo-10% BCO, and Mayo-20% BCO samples were recorded as 36.07 ± 1.51, 26.76 ± 0.67, 25.60 ± 0.57, and 17.66 ± 1.93 meq O₂/kg oil, respectively. The conjugated diene and triene values of the mayonnaises prepared by adding BCO were lower than those of the control group during storage. Overall acceptability of Mayo-5% BCO in sensory analysis was higher than that of Mayo-Control. Using BCO in mayonnaise improved its oxidative stability and flavor.

Keywords: Black cumin oil; Oxidation; Sensory; Thymoquinone.

Fig. 1

Changes in the peroxide value of the mayonnaises during storage. Values expressed in meq/kg oil (mean ± SD, n = 3). A–D Different uppercase letters represent significant differences between the mayonnaises (p < 0.05). a–e Different uppercase letters represent significant differences between the storage times of each mayonnaises (p < 0.05)

Fig. 2

Changes in conjugated diene of the mayonnaises during storage. Values given are the mean of three replicates and error bars show the variations of three determinations in terms of standard deviation. A–D Different uppercase letters indicate significant differences between the mayonnaises (p < 0.05). a–e Different uppercase letters indicate significant differences between the storage times of each mayonnaises (p < 0.05)

Fig. 3

Changes in conjugated triene of the mayonnaises during storage. Values given are the mean of three replicates and error bars show the variations of three determinations in terms of standard deviation. A–D Different uppercase letters show significant differences between the mayonnaises (p < 0.05). a–b Different uppercase letters show significant differences between the storage times of each mayonnaises (p < 0.05)