فهرست نشریات علمی دسترسی آزاد ایران

The research aimed to evaluate the antioxidant activity of pure resveratrol by testing DPPH radical scavenging activity and the solubility of resveratrol in various solvents, as well as to assess its application in extending the preservation of mayonnaise. Five mayonnaise treatments were prepared, including treatment A as a control sample without antioxidant and treatment B containing the synthetic antioxidant BHT added at a rate of 0.2%. Treatments C, D , and E contained the natural antioxidant resveratrol added at rates of 0.1, 0.2 , and 0.3%, respectively. The mayonnaise samples were stored for 4 weeks at a temperature of 28 ± 2 °C. The results showed that the resveratrol compound exhibited the highest free radical inhibition rate (94.25%) at a concentration of 500 mg/ml, compared to the same concentration of vitamin C, which exhibited an inhibition rate of 77.9%. The results indicated a low solubility of resveratrol in water, reaching 3.7 mg/ml. The solubility of resveratrol increased in vegetable oils and emulsions. It was noted that the mean values of peroxide, thiobarbituric acid (TBA), and pH of the oil samples separated from mayonnaise treated with BHT or resveratrol were lower compared to the mean values of the control sample during storage. The addition of resveratrol helped improve the sensory properties, and the treatment with 0.2% resveratrol (D) performed comparably to the sample containing the synthetic antioxidant BHT.