Effects of cold-pressed oil additives in varying proportions: Physico-chemical characteristics of mayonnaises

Abstract

This study evaluated the effects of incorporating cold-pressed sesame (C-SEO), safflower (C-SAO), and black cumin oils (C-BCO) into mayonnaise at substitution ratios of 0-20 % to sunflower oil. Refined sunflower oil had the lowest free fatty acids (FFA) and strong antiradical activity due to high α-tocopherol and β-carotene content. C-BCO showed the highest oxidation levels with a peroxide value of 6.52 meq O₂/kg. Increasing cold-pressed oil proportions improved the mayonnaise's total phenolic content and antiradical activity, with values ranging from 12.07 to 13.26 mg GAE/100 g and 0.56 % to 4.08 %, respectively. SAM (safflower oil mayonnaise) displayed the greatest color change, while cold-pressed sesame oil exhibited the best lipid oxidation stability. Sensory evaluation scores varied from 5.8 to 7.4, with SAM having the highest acceptability. All mayonnaises maintained good emulsion stability and microbiological safety after 6 months at 4 °C. The findings suggest that cold-pressed oils enhance mayonnaise's bioactive content, stability, and quality.