Inhibition of lipid oxidation in mayonnaise by finger millet seed coat polyphenols

Abstract

AbstractAuto‐oxidation of food emulsions leads to rancidity which significantly reduces the shelf life of the finished products. Polyphenols are potent antioxidants that can play a crucial role in inhibiting lipid oxidation. The effect of polyphenols derived from finger millet (Eleusine coracana v. GPU 28) seed coat (FMSC) on inhibiting auto‐oxidation in full‐fat mayonnaise was evaluated against a synthetic antioxidant (BHT). Mayonnaise samples with added FMSC polyphenols had higher overall acceptability with better texture (softer product). The viscosity of all samples decreased on storage. Enhanced lipid stability with FMSC polyphenols was evident from the low peroxide value of 5.523 ± 0.07 meq kg−1, acid value of 3.9 ± 0.25 mg KOH g−1, and thiobarbituric acid reactive species value of 0.41 ± 0.02 mg MDA kg−1, in comparison to mayonnaise treated with BHT (6.76 ± 0.08 meq kg−1, 4.2 ± 0.3 mg KOH g−1, and 0.51 ± 0.01 mg MDA kg−1) when stored for 7 weeks at 4°C. FMSC polyphenols are effective in inhibiting lipid oxidation in mayonnaise. The study is the first to report the potential of finger millet seed coat polyphenols as strong antioxidants on par with the synthetic BHT in retarding lipid oxidation. Considering the need for natural ingredients, the polyphenols from FMSC may be utilized in high‐fat products by the food industry in place of synthetic antioxidants.