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<p>Orange seed oil (OSO) was studied for oral toxicity, fatty acids, triterpenes and phytosterols′ profiles. Also, mayonnaise containing 25% OSO (OSOM) was prepared and compared to mayonnaise containing 100% sunflower oil (SFOM) concerning in-vitro antioxidant activity, tocopherol contents, color measurements, flow behavior, texture profile and sensory attributes. An in-vivo experiment was implemented to study the beneficial effect of OSO and OSOM towards dyslipidemia, cardiovascular disease, oxidative stress and liver and kidney functions in rats compared to SFOM. Results showed safety of OSO up to 10&#xa0;g/kg mice. Linoleic was the major fatty acid (37.52%), while α-linolenic constituted 24.85% in OSO. Total terpenes and phytosterols was 41.74%. The antioxidant activity of OSOM was higher than that of SFOM while, tocophrol was almost equal in both mayonnaises. Lightness was significantly low while redness and yellowness were significantly higher in OSOM compared to SFOM. Both SFOM and OSOM samples were characterized by a shear thinning non-Newtonian flow behavior over the whole studied shear range (1–500&#xa0;s<sup>− 1</sup>); however SFOM tended to break-down 280&#xa0;s<sup>− 1</sup>. Hardness, adhesiveness, cohesiveness and chewiness parameters of OSOM were decreased by about 39, 54, 0.28 and, 75%, respectively compared to those of SFOM. Organoleptically, the scores of OSOM parameters were in the acceptable limits. The in-vivo experiment demonstrated that OSO, OSOM and SFOM treated groups showed significant reduction of plasma TC, TGs, LDL-C, TC/HDL-C, AST, ALT, MDA and creatinine and body weight gain compared to dyslipidemic control group. Plasma HDL-C of OSO and OSOM treated groups showed significant increase compared to the dyslipidemic control group, while SFOM treated group demonstrated insignificant change. It is concluded that OSO might serve as edible oil if mixed with other nutritional oil like sunflower oil and could be used for functional mayonnaise preparation.</p>

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Valorization of orange seeds oil as a health-promoting ingredient in functional mayonnaise production

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年12月17日

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  • Sahar Y. Al-Okbi,
  • Ayman A. Mohammad,
  • Dina El-Sayed Helmy Azab,
  • Shaimaa E. Mohammed

摘要

Orange seed oil (OSO) was studied for oral toxicity, fatty acids, triterpenes and phytosterols′ profiles. Also, mayonnaise containing 25% OSO (OSOM) was prepared and compared to mayonnaise containing 100% sunflower oil (SFOM) concerning in-vitro antioxidant activity, tocopherol contents, color measurements, flow behavior, texture profile and sensory attributes. An in-vivo experiment was implemented to study the beneficial effect of OSO and OSOM towards dyslipidemia, cardiovascular disease, oxidative stress and liver and kidney functions in rats compared to SFOM. Results showed safety of OSO up to 10 g/kg mice. Linoleic was the major fatty acid (37.52%), while α-linolenic constituted 24.85% in OSO. Total terpenes and phytosterols was 41.74%. The antioxidant activity of OSOM was higher than that of SFOM while, tocophrol was almost equal in both mayonnaises. Lightness was significantly low while redness and yellowness were significantly higher in OSOM compared to SFOM. Both SFOM and OSOM samples were characterized by a shear thinning non-Newtonian flow behavior over the whole studied shear range (1–500 s− 1); however SFOM tended to break-down 280 s− 1. Hardness, adhesiveness, cohesiveness and chewiness parameters of OSOM were decreased by about 39, 54, 0.28 and, 75%, respectively compared to those of SFOM. Organoleptically, the scores of OSOM parameters were in the acceptable limits. The in-vivo experiment demonstrated that OSO, OSOM and SFOM treated groups showed significant reduction of plasma TC, TGs, LDL-C, TC/HDL-C, AST, ALT, MDA and creatinine and body weight gain compared to dyslipidemic control group. Plasma HDL-C of OSO and OSOM treated groups showed significant increase compared to the dyslipidemic control group, while SFOM treated group demonstrated insignificant change. It is concluded that OSO might serve as edible oil if mixed with other nutritional oil like sunflower oil and could be used for functional mayonnaise preparation.