Journal of Clinical Nutrition & Dietetics

Physicochemical, Micronutrient and Fatty Acid Compositions of Some Selected Mayonnaise Samples in Nsukka, Nigeria

Introduction: The chemical makeup of mayonnaise, a distinctive type of spread and food dressing formed with an oil-in-water emulsion, was examined.

Methods: For this investigation, a total of six distinct mayonnaise samples were used. Standard techniques and GCMS were used to examine the physicochemical, fatty acid, and micronutrient contents of the mayonnaise samples.

Results: The findings indicated that the mayonnaise samples contained the following range of physicochemical characteristics: iodine value (33.1098 ± 0.473 to 35.1022 ± 0.620 g I2/100 g), acid value (27.7824 ± 0.5774 to 29.1121 ± 0.588 mg KOH/g), peroxide value (14.6000 ± 0.5774 to 16.4000 ± 0.5774 meqO₂/kg), saponification value (190.9843 ± 0.5774 to 225.1288 ± 3.0550 mg KOH/g), melting point (8.0000 ± 0.5774 to 10.2214 ± 0.5774°C). According to the fatty acid profile, the different mayonnaise samples differ in their proportions of linolenic acid, lauric acid, tetracosapentanoic acid, docosahexaenoic acid, myristic acid, eicosadecanoic acid, oleic acid, and docosapentanoic acid. The mayonnaise samples contained various levels of vitamins A, C, D, E, and K as well as minerals like copper, iron, zinc, and manganese.

Conclusion: The results of the nutritional features of the various mayonnaise samples, showed that it contained various essential nutrients useful in developing healthyoriented diets and improve food quality.

Author(s): Chinelo Nkwocha Chinenye, Joshua Ogah Felix* and Raphael Ekeanyanwu

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