Stability of E- and Z-Ajoene in Home-Made Mayonnaise

Figures & data

Figure 1 Formation of ajoene from alliin upon crushing garlic.

Table 1 Concentration of ajoene in mayonnaise

	E-ajoene	Z-ajoene
Samples	Conc. (μg/10g mayonnaise)	Conc. (μg/10g mayonnaise)
Control	nd	nd
5A	47.71 ± 0.37^a	42.07 ± 1.18^a
10A	51.46 ± 0.93^b	53.72 ± 2.29^b
15A	54.54 ± 0.28^c	58.38 ± 1.79^c
20A	56.57 ± 2.41^c	61.42 ± 2.91^c
25A	61.57 ± 1.28^d	70.39 ± 1.10^d
30A	62.43 ± 1.03^d	74.13 ± 1.80^e
nd: not detected. Mean ± SD values followed by the same letters on the same column are not significantly different (P < 0.05) according to Duncan's multiple range test. Data were the means of three determinations.

Table 2 pH analysis of mayonnaise samples

	pH of mayonnaise
Samples	One-day	30 days
Control	3.96 ± 0.02^d	4.25 ± 0.01^e
5A	3.90 ± 0.01^a	3.92 ± 0.02^a
10A	3.91 ± 0.01^ab	4.01 ± 0.01^b
15A	3.92 ± 0.01^bc	4.02 ± 0.005^bc
20A	3.93 ± 0.01^c	4.03 ± 0.005^c
25A	3.94 ± 0.01^c	4.06 ± 0.01^d
30A	3.96 ± 0.01^d	4.07 ± 0.01^d
Mean ± SD values followed by the same letters on the same column are not significantly different (P < 0.05) according to Duncan's multiple range test. Data were the means of three determinations.

Figure 2 Stability of E- and Z-ajoene in mayonnaise toward storage period. Mayonnaise samples were stored at 4^oC temperature for 30 days. The results represent the mean values ± SD from three independent experiments. Error bars indicate standard deviations. The same letters on the same parameter are not significantly different (P < 0.05) according to Duncan's multiple range test.

Table 3 Temperature stability of ajoene in mayonnaise samples

Samples	Temperature (^oC )	Conc. (%) of ajoene
		E-ajoene	Z-ajoene
	30	89.43 ± 1.97^f	84.72 ± 3.35^g
5A	60	61.13 ± 2.44^a	56.43 ± 3.18^bc
	80	60.71 ± 1.97^a	51.79 ± 2.90^a
	30	89.96 ± 2.97^f	87.17 ± 0.92^gh
10A	60	65.34 ± 1.87^b	58.28 ± 0.99^c
	80	61.78 ± 3.17^ab	53.99 ± 2.06^ab
	30	90.84 ± 1.61f^g	88.94 ± 1.13^hi
15A	60	74.91 ± 2.94^de	65.92 ± 3.42^de
	80	69.15 ± 0.94^c	64.16 ± 1.21^d
	30	91.56 ± 2.86f^g	89.62 ± 2.84^hi
20A	60	74.21 ± 2.82^de	71.92 ± 2.68^f
	80	71.59 ± 1.70^cd	69.49 ± 1.64^ef
	30	93.04 ± 2.46f^g	91.32 ± 1.28^i
25A	60	75.06 ± 1.45^de	72.43 ± 1.33^f
	80	73.60 ± 1.77^de	71.28 ± 1.99^f
	30	93.82 ± 2.27^g	92.55 ± 2.48^i
	60	75.60 ± 1.75^de	73.55 ± 1.41^f
30A	80	77.09 ± 1.78^e	73.30 ± 1.29^f
Mean ± SD values followed by the same letters on the same column are not significantly different (P < 0.05) according to Duncan's multiple range test. Data were the means of three determinations.

Figure 3 Stability of E- and Z-ajoene in mayonnaise toward UV-light. Mayonnaise samples were shaken under UV-light at room temperature for 3 days. The results represent the mean values ± SD from three independent experiments. Error bars indicate standard deviations. The same letters on the same parameter are not significantly different (P < 0.05) according to Duncan's multiple range test.

Figure 4 Stability of E- and Z-ajoene in mayonnaise toward light. Mayonnaise samples were shaken under light at room temperature for 3 days. The results represent the mean values ± SD from three independent experiments. Error bars indicate standard deviations. The same letters on the same parameter are not significantly different (P < 0.05) according to Duncan's multiple range test.

Table 4 Sensory evaluation of mayonnaise samples

Samples	Color	Appearance	Flavor	Taste	Texture	Mouthfeel	Acceptability
Control	5.2 ± 0.9^a	6.0 ± 0.8^ab	5.5 ± 0.8^c	6.0 ± 0.6^b	5.7 ± 0.9^a	6.3 ± 0.8^c	6.5 ± 0.4^c
5A	6.6 ± 0.6^b	5.71 ± 0.8^a	6.2 ± 0.6^d	6.7 ± 0.8^de	6.1 ± 0.5^ab	6.3 ± 0.6^c	6.5 ± 0.5^c
10A	6.2 ± 0.6^b	6.0 ± 0.6^ab	6.3 ± 0.4^d	6.2 ± 0.6^bc	6.0 ± 0.6^ab	6.3 ± 0.6^c	6.7 ± 0.9^c
15A	6.4 ± 0.5^b	6.5 ± 0.8^bc	6.6 ± 0.5^d	6.5 ± 0.5^bcd	6.6 ± 0.5^bc	6.4 ± 0.5^c	6.8 ± 0.9^c
20A	7.9 ± 0.7^c	8.0 ± 0.8^d	7.9 ± 0.7^e	7.3 ± 0.6^e	7.1 ± 0.7^c	8.4 ± 0.6^d	8.4 ± 0.6^d
25A	7.9 ± 0.9^c	7.2 ± 0.7^c	4.7 ± 0.9^b	6.0 ± 0.6^b	5.6 ± 0.6^a	4.5 ± 0.5^b	5.8 ± 0.7^b
30A	8.0 ± 0.8^c	6.5 ± 0.8^bc	3.3 ± 0.9^a	3.4 ± 0.9^a	7.2 ± 0.9^c	3.1 ± 0.8^a	3.5 ± 0.8^a
Mean ± SD values followed by the same letters on the same column are not significantly different (P < 0.05) according to Duncan's multiple range test. Data were the means of three determinations.