Studying The Effect Of Using Guava Seed Oil As An Antioxidant To Prolong The Shelf Life
Of Mayonnaise
Israa Shanan Jabbar
The study was conducted at the laboratories of the Ministry of Science and Technology to investigate the effect of guava seed oil as an antioxidant to extend the shelf life of mayonnaise. This study included the extraction of oil from guava seeds using a Soxhlet apparatus and its examination by Gas Chromatography (GC). Four different formulations of mayonnaise were prepared for the study, represented by Treatment 0 (T0) as the control, which was left without addition, and Treatments 1 (T1), 2 (T2), and 3 (T3) to which guava seed oil was added at different replacement ratios of 0.5%, 1.5%, and 2%, respectively. These formulations were then packed in tightly sealed glass containers and stored at a refrigerator temperature of 5 ± 1°C for 10 and 20 days. Physicochemical and sensory evaluations were conducted, revealing significant differences in the estimation of free fatty acids between the control treatment (T0) and the other mayonnaise treatments (T1, T2, and T3). However, the results indicated no statistically significant differences in pH values and thiobarbituric acid values among the mayonnaise treatments. The peroxide value of the other mayonnaise treatments was lower than that of the control treatment (T0), showing statistically significant differences. Regarding sensory evaluation, statistically significant differences were observed, with the control treatment (T0) receiving the lowest overall acceptance score, while Treatment 3 (T3) outperformed all other treatments after 20 days of storage, indicating that the formulations were acceptable sensory-wise.
Keywords: Guava Seed Oil, Fatty, Acids, Mayonnaise, Gas Chromatography, (GC)
