Production of Mayonnaise from <i>Lagenaria siceraria</i> and <i>Cucumeropsis mannii</i> Seeds Oils Supplemented with <i>Citrus sinensis</i> and <i>Cymbo

Mayonnaise, a semi-solid emulsion of oil in water, is much appreciated for its pleasant taste, which can stimulate the appetite. However, many commercial mayonnaises are produced with oils rich in saturated fatty acids, which are responsible for a number of diseases. The aim of this work is to formulate a mayonnaise based on the seed oils of <i>Lagenaria siceraria</i> and <i>Cucumeropsis mannii,</i> enriched with essential oils (EO) of <i>Citrus sinensis</i> and <i>Cymbopogon citratus</i>. Five mayonnaise samples were formulated according to their vegetable and essential oil composition. After extraction and analysis of the oils, the prepared mayonnaises were subjected to physico-chemical, microbiological and sensory analyses. The results showed that <i>L. siceraria</i> and <i>C. mannii</i> oils contained predominantly linoleic (C18:2n-6), oleic (C18:1 n-9), stearic (C18:0) and palmitic (C16:0) acids. C. citratus EOs analyzed by GC/MS yielded four components representing 93.71% of the total composition: geranial (50.32%), neral (33.27%), mircene (8.42%) and geraniol (1.67%). <i>C. sinensis</i> epicarp oil yielded three majority compounds representing 96.18%: D-limonene (88.45%), β-pinene (2.94%) and linalool (4.78%). Both oils showed low antioxidant activity. The pH values of the freshly formulated mayonnaises ranged from 4.09 to 4.25. Acid and peroxide values were equal to 4.25 g KOH/g oil and 7.18 meq O2/ kg respectively for all mayonnaises. After 45 days' storage at 4°C, these indices increased significantly (P < 0.05). The addition of essential oils to mayonnaise samples resulted in absent or lower total bacterial counts. Overall, it was observed that E1 mayonnaise presented the highest sensory evaluation characteristics.