Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise

Vassilios Raikos*, Madalina Neacsu, Philip Morrice, Garry G. Duthie

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

16 Citations (Scopus)


Mayonnaise was supplemented with vegetables (5 % w/w) and the effect of storage time at 4 °C on the oxidative stability of the dispersed phase was investigated. Results indicated that mayonnaise is prone to lipid oxidation during storage under refrigerator conditions. The type of vegetable used for mayonnaise reformulation was critical in inhibiting oxidation and followed the order beetroot > carrot ≈ onion with respect to antioxidant capacity. Broccoli induced a pro-oxidant effect and the rate of oxidation by the end of the storage period was 42 times higher compared with the control. The addition of beetroot, either fresh or freeze-dried, improved the oxidative stability of mayonnaise significantly. The process of freeze-drying affected adversely the ability of vegetables to decrease oil oxidation of the emulsions. This may reflect loss of important natural antioxidants during the drying procedure.

Original languageEnglish
Pages (from-to)7914-7923
Number of pages10
JournalJournal of Food Science and Technology
Issue number12
Early online date13 Jun 2015
Publication statusPublished - Dec 2015

Bibliographical note

Acknowledgments This work is part of the Strategic Research 2011–2016 and is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).


  • antioxidant
  • carotenoids
  • freeze-drying
  • mayonnaise
  • storage
  • vegetable


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