Investigating the effect of mango seed kernel fat on the quality and oxidative stability of mayonnaise

Currently, the natural additives are replacing the chemical additives in numerous food applications. The use of such things has become a need of the time, because they promote effects similar to those of chemical additives with the advantage of being considered as safe natural additives. Purposely mayonnaise was prepared by using mango kernel fat as natural antioxidant in comparison to artificial antioxidant i.e. BHT. Mayonnaise is semi solid oil-in-water emulsion and more vulnerable to lipid oxidation. Considering the ill effects associated with artificial antioxidant on the health of human beings, it is necessary to replace artificial antioxidant with some safer natural and economical antioxidant. Three varieties of mango were used to select the best one on the basis of nutritional and antioxidant potential. Mango (Mangifera indica L.) seed kernel fat (MSKF) contains phenolic compounds such as tocopherol, garlic and ellagic acid which show good antioxidant activity. Mango seed kernel powder was obtained by drying and milling of mango seed kernel then fat was extracted from the powder through conventional solvent extraction technique. Chromatographic techniques were used to analyze fatty acid profile. Which gave best results for Lal Badshah followed by Anwar ratuale. Free fatty acid, iodine value and peroxide value were done in oil stability tests and showed best results for Lal Badshah variety. Afterwards, next analyses were done by using MSKF of selected variety i.e. Lal Badshah. Mayonnaise was prepared by making blend of MSKF with sunflower oil at concentrations of 1, 3 and 5% along with control and synthetic antioxidant (BHT). Storage study of 45 days was given at 25 plus minus 5 degree C. Quality and oxidative stability of products prepared was checked and the best results were shown as T3 greater than T2 greater than TBHT greater than T1 greater than T0. In most of the results BHT treated product was good than having 1 % MSKF but not good than that having 5% MSKF. In sensory response of product almost all the treatments got nearly same results initially, but at 45 days T2 was good exactly at power of BHT containing treatment. Whereas, T3 gave strong after taste and flavor of MSKF at the termination of study. Conclusively, it is recommended to use MSKF less than 5% for making food products. In the nut shell, agro wastes should be use in different products instead of wasting, it improves the costs as well as having extra health potential.