Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
Open Access
Journal Browser
Go
Journal of Food and Nutrition Research. 2015, 3(3), 138-145
DOI: 10.12691/jfnr-3-3-2
Open AccessArticle

Effect of Sesame Sprouts Powder on the Quality and Oxidative Stability of Mayonnaise

Muhammad Asim Shabbir1, Fatima Iftikhar1, Moazzam Rafiq Khan1, Mian Anjum Murtaza2, , Muhammad Saeed1, Shahid Mahmood2 and Naila Siraj1

1National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan

2Institute of Food Science and Nutrition, University of Sargodha, Sargodha-40100, Pakistan

Pub. Date: March 02, 2015

Cite this paper:
Muhammad Asim Shabbir, Fatima Iftikhar, Moazzam Rafiq Khan, Mian Anjum Murtaza, Muhammad Saeed, Shahid Mahmood and Naila Siraj. Effect of Sesame Sprouts Powder on the Quality and Oxidative Stability of Mayonnaise. Journal of Food and Nutrition Research. 2015; 3(3):138-145. doi: 10.12691/jfnr-3-3-2

Abstract

Sesame (Sesamumindicume L.) and its oil contain antioxidative lignin polyphenols, λ-tocopherol and other bioactive compounds. The aim of present research was to investigate the effect of sesame sprouts on quality and oxidative stability of mayonnaise during storage. Antioxidant activity of sesame sprouts determined through phenolic contents and DPPH free radical scavenging activity, ABTS cation radical-scavenging activity and ferric reducing antioxidant power (FRAP), increased with increasing germination days showing maximum value at day 7. The sesame sprouts showing highest antioxidant potential were was used in mayonnaise at the concentration of 0.5%, 0.75%, 1.0% and 1.25 % along with control, EDTA (0.0075%) and BHT (0.02%). During 45 days of storage period at 25±5oC, mayonnaise was examined at 0, 15, 30 and 45 days for oxidative potential using DPPH free radical scavenging activity, ABTS cation radical-scavenging activity and ferric reducing antioxidant power (FRAP). Antioxidant potential decreased with storage and highest potential was observed for SSP4 at end and was comparable to the EDTA and higher than BHT. Oxidative stability was determined through peroxide, ρ-anisidine, iodine and FFA. Although oxidation increased with storage but sesame sprouts powder was effective in retarding the oxidation especially at higher ratios. Quality was determined through pH, viscosity and sensory evaluation. The investigation suggested that sesame sprouts powder is effective in controlling oxidation in mayonnaise but not found worthy in sensory perception. This proved that sesame sprouts powder has good antioxidant potential to be utilized in various foods to control oxidation.

Keywords:
mayonnaise sesame sprouts antioxidants oxidation germination

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Abou-Gharbia, H. A. – Shahidi, F. –Shehata, A.A.Y. – Youssef, M.M.: Effects of processing on oxidative stability of sesame oil extracted from intact and dehulled seeds. Journal of the American Oil Chemists’ Society, 74, 1997, pp. 215-221.
 
[2]  Alvarez-Jubete, L. – Arendt, E.K. – Gallagher, E.: Nutritive value of pseudo cereals and their increasing use as functional gluten free ingredients. Trends in Food Science and Technology, 21, 2010, pp. 106-113.
 
[3]  AOAC: Official methods of analysis of AOAC international 18th Ed., AOAC Press, Arlington, USA, 2006.
 
[4]  Bahmaei, M. –Peyman, H.: Antioxidant activity of sesame lignan compounds on soybean oil. Italian Journal of Food Science, 24, 2012, pp. 55.
 
[5]  Benguo, L. –Xiaona, G. –Kexue, Z. – Yang, L.: Nutritional evaluation and antioxidant activity of sesame sprouts. Food Chemistry, 129, 2011, pp. 799-803.
 
[6]  Barlow, S. M.: Toxicological aspects of antioxidants used as food additives. In: Hudson, B.J.F. (Ed.), Food Antioxidants. (pp. 253-307). Barking, England: Elsevier Science Publishers Ltd.
 
[7]  Bartley, J. – Jacobs, A.: Effects of drying on flavor compounds in Australian-grown ginger (Zingiberofficinale). Journal of Science and Food Agriculture, 80 (2), 2000, pp. 209-215.
 
[8]  Chang, L.W. – Yen W.J. – Huang S.C. – Duh, P.D.: Antioxidant activity of sesame coat. Food Chemistry, 78, 2002, pp. 347-354.
 
[9]  Chen, P.R. –Chien, K.L. – Su, T.C. – Chang, C.J. – Liu, T. – Cheng, H. –Tsai, C.: Dietary sesame reduces serum cholesterol and enhances antioxidant capacity in hypercholesterolemia. Nutrition Research, 25, 2005, pp. 559-567.
 
[10]  Chukwu, O. – Sadiq, Y.: Storage Stability of Groundnut Oil and Soya Oil-Based Mayonnaise.Journal of Food Technology, 6, 2008, pp. 217-220.
 
[11]  Cristina, I. –Aizpuru´ a, M. –Tenuta-Filho, A.: Oxidation of cholesterol in mayonnaise during storage.Food Chemistry, 89, 2005, pp. 611-615.
 
[12]  Depree, J.A. – Savage, G.P.: Physical and flavor stability of mayonnaise. Trends in Food Science and Technology, 12, 2001, pp. 157-163.
 
[13]  El-Adawy, T.A. –Rahma, E.H. – El-Bedawey, A.A. – El-Beltagy, A.E.: Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Food Human Nutrition, 58, 2004, pp. 1-13.
 
[14]  El-Mergawi, R.A.G.A.B. –Taie, H. A.: Phenolic composition and antioxidant activity of raw seeds, green seeds and sprouts of ten faba bean (viciafaba) cultivars consumed in egypt. International Journal of Pharma& Bio Sciences, 5(2), 2014.
 
[15]  Ghavidel, R.A. –Prakash, J.: The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT- Food Science and Technology, 40(7), 2007, pp. 1292-1299.
 
[16]  Grahamia.: Seed storage oil mobilization. Annual Review of Plant Biology, 59, 2008, pp. 115-142.
 
[17]  Hahm, T.S. – Park, S.J. – Martin, L.Y.: Effects of germination on chemical composition and functional properties of sesame (Sesamumindicum L.) seeds. Bioresource Technology, 100, 2009, pp. 1643-1647.
 
[18]  Harrison, L.J. – Cunningham, F.E.: Factors influencing the quality of mayonnaise. Journal of Food Quality, 8, 1985, pp. 1-20.
 
[19]  Jacobsen, C. – Let, M.B. –Nielsena, N.S. – Meyer, A.S.: Antioxidant strategies for preventing oxidative flavor deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation. Trends Food Science and Technology, 19, 2008, pp. 76-93.
 
[20]  Karpinska, M –Borowski, J. –Danowska, O.M.: The use of natural antioxidants in ready-to-serve food.Food Chemistry, 72, 2001, pp. 5-9.
 
[21]  Lagunes-Galvez, L. –Cuvelier, M.E. –Ordonnaud, C. –Berset, C.: Oxidative stability of some mayonnaise formulations during storage and day light irradiation. Journal of Food Lipids, 9, 2002, pp. 211-224.
 
[22]  Li Hsieh, Y.T. – Regenstein, J.M. –Aquat, J.: Storage stability of fish oil, soy oil, and corn oil mayonnaises as measured by various chemical indices. Food Production and Technology, 1, 1992, pp. 97-106.
 
[23]  Liu,B. –Guo, X. –Zhu, K. – Liu, Y.: Nutritional evaluation and antioxidant activity of sesame sprouts. Food Chemistry, 129, 2011, pp. 799-803.
 
[24]  Martinez-Villaluenga, C. –Penas, E. –Ciska, E. –Piskuła, M.K. –Kozlowska, H. – Vidal-Valverde, C. –Frias, J.: Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds. Food Chemistry, 120, 2010, pp. 710-716.
 
[25]  Mohdaly, A.A. –Smetanska I. – Ramadan M.F. –Sarhan M. A. – Mahmoud A.: Antioxidant potential of sesame (Sesamumindicum) cake extract in stabilization of sunflower and soybean oils. Industrial Crops and Products, 34, 2011, pp. 952-959.
 
[26]  Nuchi, C.D. – Hernandez, P. –McClements, D.J. – Decker, E.A.: Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rate in emulsions. Journal of Agriculture and. Food Chemistry, 50, 2002, pp. 5445-5449.
 
[27]  Pasko, P. –Bartoń, H. –Zagrodzki, P. –Gorinstein, S. –Fołta, M. –Zachwieja, Z.: Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth.Food Chemistry, 115, 2009, pp. 994-998.
 
[28]  Rusydi, M. –Noraliza, M.R. –Azrina, C.W.A. –Zulkhairi, A.: Nutritional changes in germinated legumes and rice varieties. International Food Research Journal, 18, 2011, pp. 705-713.
 
[29]  Sánchez-Moreno, C.: Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems.Food Science and Technology International, 8, 2002, pp. 121-137.
 
[30]  Shahidi, F. –Liyana-Pathirana, C.M. – Wall, D.S.: Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chemistry, 99, 2006, pp. 478-483.
 
[31]  Silvestre, M.P.C. –Chaiyasit, W. – Brannan, R.G. –Mc Clements, D.J. – Decker, E.A.: Ability of surfactant head group size to alter lipid and antioxidant oxidation in oil-in-water emulsion. Journal of Agriculture and Food Chemistry, 48, 2000, pp. 2057-2061.
 
[32]  Singleton, V.L. –Orthofer, R. –Lamuela-Raventós, R.M.: Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in enzymology, 299, 1999, pp. 152-178.
 
[33]  Suja, K.P. – Abraham J.T. –Thamizh, S.N. –Jayalekshmy A. –Arumughan C.: Antioxidant efficacy of sesame cake extract in vegetable oil protection. Food Chemistry, 84, 2004, pp. 393-400.
 
[34]  Sun, T. – Ho, C.T.: Antioxidant activities of buckwheat extracts. Food Chemistry, 90, 2005, pp. 743-749.
 
[35]  Calligaris, S. –Manzocco, L.–Nicoli, M.C.: Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures. Food Chemistry, 101(3), 2007, pp. 1019-1024.
 
[36]  Benzie, I.F.F. – Strain, J.J.: The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical biochemistry, 239(1), 1996, pp. 70-76.
 
[37]  Pająk, P. – Robert, S. – Dorota, G. – Jacek, R. – Teresa, F.: Phenolic profile and antioxidant activity in selected seeds and sprouts. Food chemistry, 143, 2014, pp. 300-306.
 
[38]  Ou, B. – Huang, D. – Hampsch-Woodill, M. –Flanagan, J. A. –Deemer, E. K.: Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study. Journal of Agricultureand Food Chemistry, 2002, 50, pp. 3122-8.
 
[39]  Chukwu, O. –Sadiq, Y. Storage Stability of Groundnut Oil and Soya Oil-Based Mayonnaise. Journal of Food Technology, 2008, 6, pp. 217-220.