摘要：Sesame (Sesamumindicume L.) and its oil contain antioxidative lignin polyphenols, λ-tocopherol and other bioactive compounds. The aim of present research was to investigate the effect of sesame sprouts on quality and oxidative stability of mayonnaise during storage. Antioxidant activity of sesame sprouts determined through phenolic contents and DPPH free radical scavenging activity, ABTS cation radical-scavenging activity and ferric reducing antioxidant power (FRAP), increased with increasing germination days showing maximum value at day 7. The sesame sprouts showing highest antioxidant potential were was used in mayonnaise at the concentration of 0.5%, 0.75%, 1.0% and 1.25 % along with control, EDTA (0.0075%) and BHT (0.02%). During 45 days of storage period at 25±5 °C, mayonnaise was examined at 0, 15, 30 and 45 days for oxidative potential using DPPH free radical scavenging activity, ABTS cation radical-scavenging activity and ferric reducing antioxidant power (FRAP). Antioxidant potential decreased with storage and highest potential was observed for SSP4 at end and was comparable to the EDTA and higher than BHT. Oxidative stability was determined through peroxide, ρ-anisidine, iodine and FFA. Although oxidation increased with storage but sesame sprouts powder was effective in retarding the oxidation especially at higher ratios. Quality was determined through pH, viscosity and sensory evaluation. The investigation suggested that sesame sprouts powder is effective in controlling oxidation in mayonnaise but not found worthy in sensory perception. This proved that sesame sprouts powder has good antioxidant potential to be utilized in various foods to control oxidation.
