Nutritional Composition, Lipid Profile, Antioxidant Activity, Quality Characteristics and Sensory Attributes of Mayonnaise from Avocado (Persea americana) and African Pear (Dacryodes edulis) Oil Blends
Udo, Ifiok Ikpeme
Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria.
Ntukidem, Victor. Edet *
Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria and Department of Food and Agro Processing, School of Agriculture, Dakkada Skills Acquisition Centre, Ikot Adaidem, Ibiono Ibom, Nigeria.
Udoh, Iniobong Enefiok
Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria.
Enidiok, Sunday Edet
Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria.
Okon, Hope Aniedi
Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Growing consumer demand for healthier functional foods has increased interest in plant-derived oils rich in beneficial fatty acids and antioxidant compounds. Avocado and African pear oils are promising tropical fruit oils with valuable nutritional and bioactive properties that may improve the quality, health benefits, and sensory characteristics of mayonnaise. This study evaluated the nutritional, physicochemical, antioxidant, microbial, and sensory properties of mayonnaise produced from blends of avocado (Persea americana) and African pear (Dacryodes edulis) oils. African pear oil was extracted using a cold-press method and blended with commercially sourced avocado oil at ratios of 80:20 (Sample A), 70:30 (Sample B), and 60:40 (Sample C), while commercial mayonnaise (Bama) served as the control (Sample D). The oil blends were analysed for physicochemical properties, proximate composition, antioxidant activity, and fatty acid profile, while the resulting mayonnaise samples were assessed for physicochemical characteristics, proximate composition, microbial quality, and sensory attributes. Blending significantly (p < 0.05) improved key quality parameters, with mayonnaise samples showing pH values of 3.90–4.17, density of 0.89–0.92 g/cm³, emulsion stability of 95.50–99.82%, iodine values of 70.87–102.66 g/100 g, and peroxide values of 2.60–3.67 meq O₂/kg. Proximate composition also increased significantly, with moisture (31.16–39.42%), ash (1.11–1.54%), protein (1.62–2.66%), fat (31.03–39.01%), crude fibre (0.67–0.72%), and carbohydrate (17.78–33.67%), while energy values ranged from 421.69 to 428.65 kcal. Microbial loads were within acceptable safety limits for ready-to-eat foods. Sensory evaluation indicated that all samples, except the 70:30 blend, were generally acceptable and comparable to the control. Overall, incorporation of African pear oil at 20–40% substitution levels produced nutritionally enhanced and acceptable mayonnaise, highlighting its potential for value addition and reduction of postharvest losses through improved utilisation.
Keywords: Avocado pear, African pear, avocado oil, mayonnaise, nutritional composition, oil blends, fatty acids, antioxidant activity, proximate analyses