Article in Journal

Antioxidant efficiency and oxidizability of mayonnaise by oximetry and isothermal calorimetry

Suhag, R., Ferrentino, G., Morozova, K., Zatelli, D., Scampicchio, M., & Amorati, R.

Food Chemistry, 2024, 433, 137274.


February 1, 2024

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This study aimed to introduce a new method based on isothermal calorimetry (IC) for measuring the autoxidation rate in mayonnaise samples. Mayonnaise samples were prepared by homogenizing an aqueous phase, consisting of vinegar and egg yolk, with various oil phases, including sunflower, corn, extra virgin olive, grape seed, and apple seed oils at 60 °C. The rate of free radical formation (Ri) was controlled by adding AIBN (Ri = 4.4±0.1×10−9 M/s). The autoxidation rate determined by IC was highly correlated with the one measured using the oxygen uptake method (R2 = 0.99). The IC method accurately indicated the antioxidant capacity and rates of both inhibited and uninhibited periods, together with the oxidizability of mayonnaise samples. The mayonnaise made with extra virgin olive oil exhibited the lowest oxidizability, while sunflower oil showed maximum antioxidant efficiency. A significant advantage of the IC method was its ability to simultaneously measure up to 24 samples with minimal effort.

This research output is related to

Spoke 04

Food quality and nutrition

To push towards sustainable and tailored food and nutrition

Lead organisationUniMi

Spoke leaderPatrizia Riso

Referred to

Spoke 04
Research projectCO2MICS

Supercritical encapsulations of food micronutrients

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Principal investigators

Matteo Mario Scampicchio

Referred to

Spoke 04