Polyphenolic and phytochemical content of Cucumis sativus seeds and study on mechanism of preservation of nutritional and quality outcomes in enriched mayonnaise. (28th April 2016)

• Record Type: Journal Article
• Authors: Azhagu Saravana Babu, Packirisamy; Vajiha Aafrin, Basheer; Archana, Ganesan; Sabina, Kalleary; Sudharsan, Kasirajan; Radha Krishnan, Kesavan; Babuskin, Srinivasan; Sivarajan, Meenatchisundaram; Sukumar, Muthusamy
• Is Part Of: International journal of food science & technology. Volume 51:Number 6(2016)
• Page Start: 1417
• Page End: 1424
• Publication Date: 2016-04-28
• Subjects: Antioxidants -- Cucumis sativus -- mayonnaise -- polyphenols -- shelf life; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13109
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: 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. Abstract : The objective of our study was to evaluate the polyphenols and natural antioxidants present in Cucumis sativus seed (CSS) and incorporation of these bioactive compounds in mayonnaise to enhance its nutritional quality and shelf life by inhibiting lipid oxidation. The CSS exhibited the highest level of polyphenols including higher flavonols (quercetin) and flavanols (catechin). The radical scavenging property was recorded at the highest in CSS, and the natural antioxidants effectively inhibit the lipid oxidation in mayonnaise sample comparatively higher than synthetic antioxidant such as butylated hydroxyanisole (BHA). The oxidative stability of samples was analysed by determining primary and secondary oxidation products such as peroxide value, p‐anisidine value and thiobarbituric acid method. Organoleptic evaluations were revealed the positive effects on overall acceptability. The total plate count and yeast mould count analyses showed minimal colonies which was observed under acceptable range with respect to International Commission for the Microbiological Specifications of Foods, 1998. For all the above, the CSS‐enriched formulations are suitable for a future application and/or scaling up for the development of functional food and natural preservatives in food industry Extraction of polyphenols and natural antioxidants from Cucumis sativus seed (CSS) with aqueous and organic solvents. Evaluations of polyphenols, phytochemicals and radical scavenging properties of CSS. Enrichment of mayonnaise with polyphenols and natural antioxidants from CSS to enhance the nutritional value. Evaluation of oxidative stability of CSS‐enriched mayonnaise and synthetic antioxidants BHA‐treated mayonnaise sample by determining peroxide, p‐anisidine and TBARS values. Organoleptic evaluations of mayonnaise stored at 4 °C and 25 °C to check the acceptability under International Commission for the Microbiological Specifications of Foods, 1998.