Journal of Food and Nutrition Research
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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


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.

mayonnaise sesame sprouts antioxidants oxidation germination

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