ArticleJournal of food science and technology2018
Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise.
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 44 citations in OpenAlex.
- Rheological and Physicochemical Properties of Mayonnaise Enriched with Functional Vegetable Oils: A Comparative Screening Study.Foods (Basel, Switzerland) · 2026Article
- Diversity of Ethiopian Black Cumin (Biochemistry research international · 2025Article
- Effect ofFood science & nutrition · 2024Article
- Tomato seed oil enriched mayonnaise: structural, rheological, and biochemical characterization.Journal of food science and technology · 2023Article
- Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability.Biomolecules · 2023Article
- Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta.Molecules (Basel, Switzerland) · 2022Article
- Phenolics from Defatted Black Cumin Seeds (Biomolecules · 2022Article
- A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (Foods (Basel, Switzerland) · 2022Review
- Microwave and Roasting Impact on Pumpkin Seed Oil and Its Application in Full-Fat Mayonnaise Formula.Foods (Basel, Switzerland) · 2022Article
- Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils.Antioxidants (Basel, Switzerland) · 2022Article
- Radical Scavenging Activity and Physicochemical Properties of Aquafaba-Based Mayonnaises and Their Functional Ingredients.Foods (Basel, Switzerland) · 2022Article
- Protective Effects of Black Cumin (International journal of molecular sciences · 2021Review
- Revisiting pharmacological potentials of Nigella sativa seed: A promising option for COVID-19 prevention and cure.Phytotherapy research : PTR · 2021Review
- In ovo injection of black cumin (Nigella sativa) extract on hatching and post hatch performance of thermally challenged broiler chickens during incubation.Poultry science · 2021Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mayonnaise is one of the most commonly used sauces all over the world but it is vulnerable to oxidation because of its high oil content. Using natural antioxidants instead of synthetic ones is a popular and promising topic in the food industry. The aim of this study was to increase the oxidative stability of mayonnaise using cold-pressed black cumin oil (BCO), which has high antioxidant activity due to its phenolic content. Four different mayonnaise formulations were used: Mayo-Control, Mayo-5% BCO, Mayo-10% BCO, and Mayo-20% BCO, which refer to a 0 (control), 5, 10, and 20% BCO replacement of total sunflower oil content, respectively. Thymoquinone content of the mayonnaises including BCO increased with the increasing BCO ratios. At the end of the storage for 4 weeks at 20 °C, peroxide values of Mayo-Control, Mayo-5% BCO, Mayo-10% BCO, and Mayo-20% BCO samples were recorded as 36.07 ± 1.51, 26.76 ± 0.67, 25.60 ± 0.57, and 17.66 ± 1.93 meq O
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.