Effect of Vinegar on the Oxidative Stability of Mayonnaise During its Storage.

This article focuses on evaluating the effect of Syrian apple and grape vinegars on the oxidative stability of mayonnaise, comparing their natural polyphenolic antioxidants to synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). The study found that vinegars, rich in phenolic compounds like gallic acid, tyrosol, and vanillic acid, exhibited strong free radical scavenging activity and effectively inhibited lipid oxidation in mayonnaise during storage, as indicated by lower peroxide and thiobarbituric acid values and stable fatty acid profiles. These results suggest that vinegar can serve as a natural preservative to enhance mayonnaise shelf life without the potential health risks associated with synthetic antioxidants. The research highlights vinegar’s dual role as both a flavoring agent and an antioxidant in mayonnaise formulation.