Polyphenolic and phytochemical content of Cucumis sativus seeds and study on mechanism of preservation of nutritional and quality outcomes in enriched mayonnaise |
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| Authors: | Packirisamy Azhagu Saravana Babu Basheer Vajiha Aafrin Ganesan Archana Kalleary Sabina Kasirajan Sudharsan Kesavan Radha Krishnan Srinivasan Babuskin Meenatchisundaram Sivarajan Muthusamy Sukumar |
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| Affiliation: | 1. Centre for Food Technology, A.C.Tech, Anna University, Chennai, India;2. Department of Food Processing Technology, CIT, Kokrajhar, India;3. JCT College of Engineering & Technology, Coimbatore, India;4. Central Leather Research Institute, Chennai, India |
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| Abstract: | Oxidative rancidity in food emulsions leads to a reduction in shelf life. Synthetic antioxidants are widely used in food industry to prevent the development of rancidity. The present study was focussed on investigating the antioxidant potential of Cucumis sativus seeds (CSS) and correlates these findings with mayonnaise enrichment and extends its shelf life. CSS exhibited the highest abundance in phenolic compounds (93.5 ± 0.1 mgGAE g?1), flavonoids (57.4 ± 0.1 mgQE g?1), β‐carotene (19.46 ± 0.4 mg carotenoids per 100 g) and high free radical scavenging activity. CSS (200 ppm) and butylated hydroxyanisole (200 ppm) were incorporated in mayonnaise and the oxidative stability was evaluated by peroxide, p‐anisidine and TBARS values during storage at different temperatures. Organoleptic evaluations indicated that CSS enriched sample was recorded the highest overall acceptability. The results from our study will provide scientific basis for CSS as natural preservative against lipid oxidation or food enrichment while developing functional foods. |
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| Keywords: | Antioxidants
Cucumis sativus
mayonnaise polyphenols shelf life |
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