Antioxidative effect of purple corn extracts during storage of mayonnaise

Food Chem. 2014;152:592-6. doi: 10.1016/j.foodchem.2013.11.152. Epub 2013 Dec 1.


Anthocyanin is a powerful natural antioxidant. Purple corn husk is rich in anthocyanin. In this paper the antioxidative effect of anthocyanin-rich purple corn husk extract (PCHE) in mayonnaise during storage was studied. The antioxidative effect of the mayonnaise containing PCHE was evaluated by measuring peroxide values, p-anisidine values, total oxidation values, acid values, and iodine values at time intervals for 10 weeks. The antioxidative effect of the mayonnaise containing PCHE was higher than that of mayonnaise with chemical antioxidants BHT and EDTA as positive control. The mayonnaise containing 0.4 g/kg PCHE showed the strongest antioxidative performance during storage. This study suggests that PCHE could be used as natural antioxidant in high fat food and as a substitute to chemical antioxidant with its purplish colour marking its difference from ordinary mayonnaise. Such colour difference will tell consumers that their food contains natural antioxidants.

Keywords: Anthocyanin; Antioxidant; Mayonnaise; Purple corn husk.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Anthocyanins / chemistry*
  • Antioxidants / chemistry*
  • Dietary Fats / analysis*
  • Food Additives / chemistry*
  • Food Storage
  • Plant Extracts / chemistry*
  • Seeds / chemistry
  • Zea mays / chemistry*


  • Anthocyanins
  • Antioxidants
  • Dietary Fats
  • Food Additives
  • Plant Extracts