Effect of Apple peel as an antioxidant on the quality characteristics and oxidative stability of mayonnaise

The study was aimed to evaluate the effect of different concentrations of apple peel extract 0.5%, 0.75%, 1%, 1.25% on the quality attributes, oxidative stability, sensory attributes and rheological characteristics of mayon-naise during the storage duration 60 days. Crude extract from apple peel was obtained by using solvent extraction and hexane was used as a solvent. Antioxidant activity of apple peel was determined by using Total phenolic con-tents, DPPH free radical scavenging activity and Ferric reducing antioxidant power (FRAP). Mayonnaise was prepared by using different concentrations of apple peel extract and its comparison for oxidative stability, rhe-ological and sensory attributes was done with the T 0 (control sample) and T 5 (mayonnaise prepared by using BHT at concentration of 0.02%). The pH values of all T 1, T 2, T 3 and T 4 samples were significantly decreased with the progress of storage but the decrease in lower than the T 0 and T 5 . After 60 days, the free fatty acid values, peroxide values and anisidine values of the mayonnaise samples T 1, T 2, T 3 and T 4 were significantly lower than the T 0 and T 5 . The T 1, T 2, T 3 and T 4 did not have a significant effect on the consistency index, flow behavior index and apparent viscosity of the mayonnaise during storage. At the end of storage, the mayonnaise sample with apple peel extract got a low score for sensory attributes than T 0 and T 5 . Apple peel extract is effective to control the lipid oxidation of mayonnaise but it negatively affects the sensory attributes.