Cholesterol Oxidation Control in Mayonnaise Using Aframomum danielli Antioxidant Extracts

Abstract

A study was carried out to monitor the control of cholesterol oxidation in mayonnaise using Aframomum danielli (A. danielli) antioxidant extracts. Mayonnaise samples were treated with A. danielli antioxidant extracts from diethyl ether, ethanol, n-hexane and that of a synthetic antioxidant butylated hydroxyl anisole (BHA) and these samples were assessed for control of cholesterol oxidation. The yield of A. danielli antioxidant extracts from the different solvents was highest in diethyl ether solvent (13.07%), followed by the yield from ethanol solvent (12.90%) while n-hexane solvent gave the lowest yield (10.95%). Using high performance liquid chromatography (HPLC), the percentage cholesterol anti-oxidation effectiveness in mayonnaise indicated that Aframomum danielli antioxidant extracts at 200 part per million (ppm) concentration from the solvents diethyl ether, ethanol and n-hexane were 93.96%, 99.54% and 94.94% respectively compared to 82.00% of synthetic antioxidant butylated hydroxyl anisole (BHA) on the 60 th day of mayonnaise storage, making Aframomum danielli antioxidant extracts to be better than synthetic antioxidant extracts BHA in the control of cholesterol oxidation in mayonnaise.