Food Stabilising Composition Comprising Plant-Derived Inhibitors of Fatty Acid Oxidation

Abstract

The present invention relates to a food stabilising composition including at least one plant derived inhibitor of fatty acid oxidation, processes for providing such compositions and methods and uses of the compositions and foodstuffs including such compositions.

Claims

1. A food stabilising composition comprising at least one plant derived inhibitor of fatty acid oxidation, wherein the at least one plant derived inhibitor comprises an extract or juice or product obtained from or obtainable from at least one plant selected from the group consisting of the Fabaceae family, the Lamiaceae family, the Amaranthaceae family and the Lythraceae family, and mixtures thereof, wherein when the at least one plant derived inhibitor comprises an extract or juice or product obtained or obtainable from the Lamiaceae family, the food stabilising composition must comprise an extract or juice or product obtained or obtainable from at least one plant selected from the group consisting of the Fabaceae family, the Amaranthaceae family and the Lythraceae family, and mixtures thereof.

2. The food stabilising composition according to claim 1, wherein the at least one plant derived inhibitor is extracted from the leaves and/or the fruit of the plant.

3. The food stabilising composition according to claim 1, wherein the at least one plant derived inhibitor comprises: (a) an extract obtained from or obtainable from a plant of the Fabaceae family; and optionally an extract obtained from or obtainable from a plant of the Lam iaceae family.

4. The food stabilising composition according to claim 1, wherein the at least one plant derived inhibitor comprises: (a) an extract obtained from or obtainable from a plant of the Lam iaceae family; and (b) (i) an extract obtained from or obtainable from a plant of the Fabaceae family; and/or (ii) an extract obtained from or obtainable from a plant of the Amaranthaceae family.

5. The food stabilising composition according to claim 1, wherein the at least one plant derived inhibitor comprises an extract obtained from or obtainable from a plant of the Lythraceae family.

6. The food stabilising composition according to claim 1, wherein: the at least one plant selected from the Fabaceae family is pea; the at least one plant selected from the Lam iaceae family is rosemary; the at least one plant selected from the Amaranthaceae family is spinach; and the at least one plant selected from the Lythraceae family is pomegranate.

7. The food stabilising composition according to claim 1, wherein the at least one plant derived inhibitor is an extract obtained or obtainable from the group consisting of spinach, peas, pomegranate, rosemary and combinations thereof.

8. The food stabilising composition according to claim 1, wherein the at least one plant derived inhibitor comprises an extract or juice or product obtained or obtainable from: (i) rosemary and spinach; (ii) rosemary and pea; (iii) pea; or (iv) pomegranate.

9. The food stabilising composition according to claim 1, wherein the at least one plant derived inhibitor contains at least about 0.1% polyphenols by weight of the at least one plant derived inhibitor.

10. The food stabilising composition according to claim 1, wherein the at least one plant derived inhibitor contains less than about 5% citric acid by weight of the at least one plant derived inhibitor.

11. The food stabilising composition according to claim 1, wherein the at least one plant derived inhibitor is a combination of an extract, juice or product obtained or obtainable from two different plants selected from the group consisting of the Fabaceae family, the Lamiaceae family, the Amaranthaceae family and the Lythraceae family, wherein the weight ratio of each extract, juice or product is from about 1:99 to about 99:1.

12. A process for obtaining a food stabilising composition comprising the steps of: (i) contacting at least one plant selected from the group consisting of the Fabaceae family, the Lamiaceae family, the Amaranthaceae family, the Lythraceae family and combinations thereof with a solvent; and (ii) removing the solvent; or a. crushing the at least one plant or fruit of the at least one plant selected from the group consisting of the Fabaceae family, the Lamiaceae family, the Amaranthaceae family, the Lythraceae family and combinations thereof to obtain juice from the at least one plant or the fruit of the at least one plant; and b. evaporating the liquid from the juice or concentrating juice in presence of carbonates/and or hydroxyls and their corresponding salts.

13. The process according to claim 12, wherein the at least one plant selected from the group consisting of the Fabaceae family, the Lamiaceae family, the Amaranthaceae family, the Lythraceae family and combinations thereof is ground before contacting with saki solvent.

14. The food stabilising composition obtainable by the process according to claim 13.

15. A method for stabilising a foodstuff, nutrition and health matrix or cosmetics matrix comprising the step of contacting a foodstuff, nutrition and health matrix or cosmetics matrix with a stabilising composition according to claim 1.

16. The method according to claim 15, wherein the food stabilising composition inhibits or prevents oxidation of a foodstuff, nutrition and health matrix or cosmetics matrix by inhibiting or preventing the conversion of polyunsaturated fatty acid (PUFA) oils to 2,4-heptadienal and/or 2,4-decadienal in the foodstuff, nutrition and health matrix or cosmetics matrix.

17. The method according to claim 15, wherein the food stabilising composition is present in a foodstuff, nutrition and health matrix or cosmetics matrix in an amount from about 0.01% to about 5% by weight of the foodstuff, nutrition and health matrix or cosmetics matrix.

18. (canceled)

19. (canceled)

20. (canceled)

21. The method according to claim 15 wherein the foodstuff comprises an oil-in-water emulsion.

22. The method according to claim 21, wherein the oil-in-water emulsion is a mayonnaise.

23. The method according to claim 21, wherein the oil-in-water emulsion or mayonnaise is substantially free of EDTA.

24. A foodstuff comprising a food stabilising composition according to claim 1.

25. The foodstuff according to claim 24, wherein the foodstuff comprises an oil-in-water-emulsion.

26. The foodstuff according to claim 25, wherein the oil-in-water-emulsion is a mayonnaise.

27. The foodstuff according to claim 25, wherein the oil-in-water emulsion is substantially free of EDTA.

28. A method of preparing an oil-in-water emulsion according to claim 25 comprising the steps of: (i) mixing a first aqueous phase, optionally with a stabilising composition according to claim 1; (ii) adding oil to the product obtained in step (i), optionally with a stabilising composition according to claim 1; and (iii) adding at least one further aqueous phase to the product obtained in step (ii).

29. The method according to claim 28, wherein the first aqueous phase comprises water and egg yolk.

30. The method according to claim 29, wherein the at least one further aqueous phase comprises vinegar.

31. The food stabilising composition according to claim 7, wherein the at least one plant derived inhibitor contains at least about 0.1% polyphenols by weight of the at least one plant derived inhibitor.

32. The food stabilising composition according to claim 7, wherein the at least one plant derived inhibitor comprises an extract or juice or product obtained or obtainable from: (i) rosemary and spinach; (ii) rosemary and pea; (iii) pea; or (iv) pomegranate.

33. A method for stabilising a foodstuff, nutrition and health matrix or cosmetics matrix comprising the step of contacting a foodstuff, nutrition and health matrix or cosmetics matrix with a stabilising composition according to claim 7.

34. A method for stabilising a foodstuff, nutrition and health matrix or cosmetics matrix comprising the step of contacting a foodstuff, nutrition and health matrix or cosmetics matrix with a stabilising composition according to claim 32.

35. The method according to claim 33, wherein the foodstuff comprises an oil-in-water emulsion.

36. The method or use according to claim 34 wherein the oil-in-water emulsion is substantially free of EDTA.

37. A foodstuff comprising a food stabilising composition according to claim 7.

38. A foodstuff comprising a food stabilising composition according to claim 32.

39. A method of preparing an oil-in-water emulsion according to claim 25 comprising the steps of: (iv) mixing a first aqueous phase, optionally with a stabilising composition according to claim 7 (v) adding oil to the product obtained in step (i), optionally with a stabilising composition according to claim 7; and (vi) adding at least one further aqueous phase to the product obtained in step (ii).

40. A method of preparing an oil-in-water emulsion according to claim 25 comprising the steps of: (i) mixing a first aqueous phase, optionally with a stabilising composition according to claim 32 (ii) adding oil to the product obtained in step (i), optionally with a stabilising composition according to claim 32; and (iii) adding at least one further aqueous phase to the product obtained in step (ii).

Description

BRIEF DESCRIPTION OF THE FIGURES

[0308] FIG. 1 depicts the oxidative stability of the mayonnaises prepared in Example 1 obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0309] FIG. 2 depicts the oxidative stability of the mayonnaises prepared in Example 2 obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0310] FIG. 3 depicts the oxidative stability of the mayonnaises prepared in Example 3 obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0311] FIG. 4 depicts the oxidative stability of the mayonnaises prepared in Example 4 obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0312] FIG. 5 depicts the oxidative stability of the mayonnaises prepared in Example 5 obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0313] FIG. 6 depicts the oxidative stability of the mayonnaises prepared in Example 6 obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0314] FIG. 7 depicts the oxidative stability of the mayonnaises prepared in Example 7 obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0315] FIG. 8 depicts the oxidative stability of the mayonnaises prepared in Example 8 obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0316] FIG. 9 depicts the oxidative stability of the mayonnaises prepared in Example 9 obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0317] FIG. 10 depicts the oxidative stability of the mayonnaises prepared in Example 10 obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0318] FIG. 11 depicts the oxidative stability of the mayonnaises prepared in Example 11 obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0319] FIG. 12 depicts the oxidative stability of the mayonnaises prepared in Example 12 obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0320] FIG. 13 depicts the oxidative stability of a mayonnaise comprising 0.035% rosemary extract and 0.05% acerola extract obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0321] FIG. 14 depicts the oxidative stability of a mayonnaise comprising 0.4% buckwheat 25D extract and 1% rosemary (MPG/P80) extract obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0322] FIG. 15 depicts the oxidative stability of a mayonnaise comprising 1% buckwheat extract obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0323] FIG. 16 depicts the oxidative stability of a mayonnaise comprising 0.047% rosemary extract and 0.066% pea extract obtained by measuring the formation of 2,4-heptadienal (ppb) over a 60 day aging test at room temperature.

[0324] FIG. 17 depicts the oxidative stability of a mayonnaise comprising 1% rosemary extract and 1% pea extract obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0325] FIG. 18 depicts the oxidative stability of a mayonnaise comprising 0.06% pea extract obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0326] FIG. 19 depicts the oxidative stability of a mayonnaise comprising 1% rosemary (MPG/P80) extract and 0.05% pomegranate extract obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0327] FIG. 20 depicts the oxidative stability of a mayonnaise comprising 0.05% pomegranate extract and 1% spinach extract obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0328] FIG. 21 depicts the oxidative stability of a mayonnaise comprising 0.05% pomegranate extract obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0329] FIG. 22 depicts the oxidative stability of a mayonnaise comprising 1% rosemary (MPG/P80) extract and 1% quinoa extract obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0330] FIG. 23 depicts the oxidative stability of a mayonnaise comprising 1% quinoa extract obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0331] FIG. 24 depicts the oxidative stability of a mayonnaise comprising 1% rice hull extract obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0332] FIG. 25 depicts the oxidative stability of a mayonnaise comprising 0.124% spinach extract and 0.047% rosemary extract obtained by measuring the formation of 2,4-heptadienal (ppb) over a 60 day aging test at room temperature.

[0333] FIG. 26 depicts the oxidative stability of a mayonnaise comprising 0.124% spinach extract and 0.035% rosemary extract obtained by measuring the formation of 2,4-heptadienal (ppb) over a 50 day accelerated aging test.

[0334] FIG. 27 depicts a synergistic chelating effect between chia extract and quinoa.

[0335] FIG. 28 depicts the synergistic chelating effects seen between various combinations of plant extracts.

EXAMPLES

[0336] The present invention will be further described with reference to the following, non-limiting examples.

[0337] General Procedures

[0338] In-Vitro Screening of Chelating Activity Using Ferrozine Test and Spectrometry

[0339] Preparation of Reagents

[0340] 1) Buffer Solution at pH 4.5

[0341] Acetic acid solution (250 mL, 0.1M) was added slowly to a sodium acetate solution (500 mL, 0.1M) in a 1 L flask until the pH reached 4.5.

[0342] 2) FeCl.sub.2 Solution at 0.4 mM/L

[0343] FeCl.sub.2,4H.sub.2O (75.5 mg) was placed in a 100 mL volumetric flask. Enough distilled water was added to the flask so that the level of distilled water reached the 100 mL mark. A 1/10 dilution was then prepared using this solution.

[0344] 3) Ferrozine at 0.5 mM/L

[0345] Ferrozine (246.3 mg) was placed in a 100 mL volumetric flask. Enough distilled water was added to the flask so that the level of distilled water reached the 100 mL mark. A 1/10 dilution was then prepared using this solution.

[0346] Preparation of Samples

[0347] Plant material extract (120 mg) was placed into a 20 mL volumetric vial. Buffer solution (6 mL at pH 4.5) was then added to the flask. The vial was then placed into an ultrasonic bath in order to homogenise the solution.

[0348] The resulting solution (Smother) was then used to prepare the following samples:

[0349] 1) 1.125 mL Smother+0.375 mL of buffer solution at pH 4.5 to give a 15 mg/mL solution;

[0350] 2) 0.75 mL Smother+0.75 mL of buffer solution at pH 4.5 to give a 10 mg/mL solution;

[0351] 3) 0.375 mL Smother+1.125 mL of buffer solution at pH 4.5 to give a 5 mg/mL solution;

[0352] 4) 0.187 mL Smother+1.310 mL of buffer solution at pH 4.5 to give a 2.5 mg/mL solution;

[0353] 5) 0.094 mL Smother+1.406 mL of buffer solution at pH 4.5 to give a 1.25 mg/mL solution;

[0354] Two samples at each concentration were prepared resulting in a total of ten samples.

[0355] One of the samples at each concentration was used as a blank. Each blank was prepared by taking 1.5 mL of sample and adding 0.15 mL FeCl.sub.2 and 0.3 mL of buffer solution at pH 4.5.

[0356] The remaining sample at each concentration was used as the test sample. The test sample was prepared by taking 0.5 mL sample and adding 0.15 mL FeCl.sub.2 and 0.3 mL of ferrozine.

[0357] A control was prepared by adding 0.5 mL of buffer solution at pH 4.5 to 0.15 mL FeCl.sub.2 and 0.3 mL of ferrozine.

[0358] Spectrophotometric Analysis Using Spectrophotometer SHIMADZU 1700 UV PROBE

[0359] After 25 minutes, each sample was centrifuged for 2 min 30 sec. The liquid was then decanted off and the absorbance of the liquid determined.

[0360] Data Processing

[0361] The percentage of bound Fe II (i.e. the % Fe chelated) was calculated as follows:

% Fe Chelated=(Absorbance of ControlAbsorbance of SampleAbsorbance of Blank)/Absorbance of Control)100

[0362] A regression curve of concentration versus % Fe(II) chelated was then drawn to enable the regression slope to be determined.

[0363] In-Vitro Free Radical Scavenging Activity Analysis Using DPPH Method Combined with HPTLC Finger Print

[0364] Preparation of Samples

[0365] Plant material extract was dissolved in water until a concentration of 20 mg/mL was reacted. The solution was then heated at 65 C., filtered using a 4.5 m filter and then 4 L of extract solution was placed on a plate in the HPTLC machine (CAMAG Automatic TLC Sampler 4 ATS4).

[0366] The plant material extract was migrated across the plate with 1-butanol:water:formic acid (8:3:2) and then revealed with DPPH solution (0.05%) diluted in methanol.

[0367] Data Processing

[0368] The results of the migration were observed with a densitometer to quantify the DPPH scavenging of the extract at 518 nm in negative signal mode (Lamp D2&W/Measurement type by remission and mode fluorescence).

[0369] Images of the plate were then acquired by CAMAG visualizer.

[0370] The presence of typical plant anti-oxidant was investigated by loading on the plate corresponding standard molecules.

[0371] A chromatogram was then obtained by densitometer by plotting the Rf value versus the Absorbance.

[0372] The sum of the area of all peaks relative to the active values of each extract was then calculated to give a total free radical scavenging activity.

Example 1

Buckwheat Extract 26 (BW26)

[0373] Preparation of Extract

[0374] Buckwheat hull was ground to particles of approximately 2 mm. The ground sample was then extracted two times for 2 hours at 65 C. with a mixture of 70% water at pH3 (acidified with nitric acid 20%)/30% Ethanol 96 which represented a 10M ratio of the mass plant. The mixture was then filtered. The liquid extract was evaporated with a rotary evaporator (Heidolph) with 25% of maltodextrin until dryness. The dry extract was then ground.

[0375] The ground extract was subjected to In-vitro screening of chelating activity and In-vitro free radical scavenging activity testing as described above. The results of these tests are shown in Table 1.

TABLE-US-00001 TABLE 1 results of ferrozine and DPPH tests for BW26 Chelating activity Free radical % Fe (II) scavenging activity Slope C (mg/mL) chelated Area 1 L 11 1 6.7 42803.9 2.5 25.9 5 58.5 10 81.8 15 89.6 20 94.3

[0376] As can be seen from Table 1, BW26 responded to the ferrozine test with a positive chelating activity with a slope at 11 and a % Fe (II) chelated at 1% equal to 81.8%. BW26 had also a positive free radical scavenging activity with an area of 42 803.9.

[0377] The buckwheat hull were also extracted using the same process but with tap water only. This extract had a slope at 11 and a % Fe(II) chelated at 1% equal to 83%. Thus, it had the same chelating activity as BW26.

[0378] The extract with tap water also had a positive free radical scavenging activity with an area of 18 597.

[0379] Preparation of the Mayonnaise

[0380] The aqueous phase I (20.69% (w/w) of water, 5% (w/w) of pasteurise egg yolk and 0.1% (w/w) of potassium sorbate), was mixed with an ultra Turax. Next, if included, the BW26 extract was mixed with the phase I. The aqueous phase II (0.2% (w/w) of Lygomme KCT 58 (comprising three types of starches, gelifiers, galactomannane (E410, E412, E417) and carraghenane (E407)), 0.5% (w/w) of Cemtex 12688 and 2.1% (w/w) of colza oil) was then added to the mixture. Once the mixture was homogenised, 67.9% (w/w) of colza oil was added slowly with a vigorous agitation. At of the oil addition, the aqueous phase III (3% (w/w of spirit vinegar and 0.5% (w/w) of salt) was added, then the remaining oil was poured into the mixture.

[0381] Five different mayonnaises were prepared using the above technique.

[0382] 1) a control mayonnaise, where no extract was added;

[0383] 2) a mayonnaise containing 0.4% by weight BW26 extract;

[0384] 3) a mayonnaise containing 0.2% by weight BW26 extract;

[0385] 4) a mayonnaise containing 0.4% by weight BW26 and a rosemary extract; and

[0386] 5) a mayonnaise containing 1% rosemary extract.

[0387] Each of the mayonnaises was subjected to accelerated aging in an oven at 50 C. over five weeks. Every week, each mayonnaise was tested for the formation of volatile compounds using HS-SPME coupled to GC/MS. This process consisted of placing the to sample in a vial, which was then sealed with a septum-type cap or with a Miniert valve. The SPME needle then pierced the septum and a fibre was extended through the needle into the sample. Partitioning between the sample matrix and stationary phase was then allowed to take place. Analytes in the sample are absorbed onto the fibre as equilibrium is reached. The fibre is then transferred to the injection port of a gas chromatograph where the analytes are thermally desorbed.

[0388] The oxidative stability of the mayonnaise was evaluated by measurements of 2,4-heptadienal (ppb) and the results are shown in FIG. 1.

[0389] As can be seen from FIG. 1, the formation of 2,4-heptadienal was reduced for 25 days when the mayonnaise contained BW26 extract.

[0390] Colour

[0391] The extract had a DL (1%)=65

[0392] With a DL of 65, BW26 coloured the mayonnaise with a light grey colour.

Example 2

Buckwheat Mayo 1 (BW Mayo 1)

[0393] Preparation of Extract

[0394] Buckwheat hull was ground to particles of approximately 2 mm. The ground sample was then extracted 2 times for 2 hours at reflux with water at pH3 (acidified with nitric acid 20%) which represented a 10M ratio of the mass plant. The mixture was then filtrated. The liquid extract was evaporated with a rotary evaporator (Heidolph) with 25% of maltodextrin until dryness. The dry extract was then ground yielding ground BW mayo 1 extract.

[0395] The ground extract was subjected to In-vitro screening of chelating activity and In-vitro free radical scavenging activity testing as described above. The results of these tests are shown in Table 2.

TABLE-US-00002 TABLE 2 results of ferrozine and DPPH tests for BW mayo 1 Chelating activity Free radical % Fe (II) scavenging activity Slope C(mg/mL) chelated Area 1 L 13 1 13.1 20 099 2.5 34.4 5 62.3 10 83.2 15 82.4 20 83.1

[0396] As can be seen from Table 2, BW mayo 1 responded to the ferrozine test with a positive chelating activity with a slope at 13 and a % Fe (II) chelated at 1% equal to 83.2%. BW mayo 1 had also a positive free radical scavenging activity with an area of 20 099.

[0397] Preparation of the Mayonnaise

[0398] The aqueous phase I (20.69% (w/w) of water, 5% (w/w) of pasteurise egg yolk and 0.1% (w/w) of potassium sorbate), was mixed with an ultra Turax. Next, if included, the BW mayo1 extract was mixed with the phase I. Then the aqueous phase II (0.2% (w/w) of Lygomme KCT 58, 0.5% (w/w) of Cemtex 12688 and 2.1% (w/w) of colza oil) was added to the mixture. Once the mixture was homogenised, 67.9% (w/w) of colza oil was added slowly against the Turax's stem with a vigorous agitation. At of the oil addition, the aqueous phase III (3% (w/w of spirit vinegar and 0.5% (w/w) of salt) was added, then the remaining oil was poured.

[0399] Four different mayonnaises were prepared using the above technique.

[0400] 1) a control mayonnaise, where no extract was added;

[0401] 2) a mayonnaise containing 0.4% by weight BW mayo 1 extract;

[0402] 3) a mayonnaise containing 0.2% by weight BW mayo 1 extract; and

[0403] 4) a mayonnaise containing 1% by weight BW mayo 1 extract.

[0404] Each of the mayonnaises was subjected to accelerated aging in an oven at 50 C. over five weeks as described in Example 1. The results are shown in FIG. 2.

[0405] As can be seen in FIG. 2, BW mayo1 reduced mayonnaise oxidation throughout the duration of the accelerated ageing. When included in the mayonnaise at 1% by weight, the rate of 2,4 heptadienal after 28 days of accelerated ageing at 50 C. didn't exceed 5000 ppb.

[0406] Colour

[0407] The extract had a DL (1%)=74.76

[0408] With a DL of 74.76, BW mayo 1 coloured the mayonnaise with a grey-brown colour.

Example 3

Buckwheat 25D (BW25D)

[0409] Preparation of Extract

[0410] Buckwheat hull were ground to particles of approximately 2 mm. The ground sample was then extracted two times for 2 hours at 65 C. with a mixture of 70% water at pH3 (acidified with nitric acid 20%)/30% Ethanol 96 which represented a 10M ratio of the mass plant. The mixture was then filtered. The mixture was then decolourised with coal. The decolourised liquid extract was evaporated with a rotary evaporator (Heidolph) with 25% of maltodextrin until dryness. The dry extract was then ground yielding ground buckwheat 25D extract (BW 25D).

[0411] The ground extract was subjected to In-vitro screening of chelating activity and In-vitro free radical scavenging activity testing as described above. The results of these tests are shown in Table 3.

TABLE-US-00003 TABLE 3 results of ferrozine and DPPH tests for BW25D Chelating activity Free radical % Fe (II) scavenging activity Slope C (mg/mL) chelated Area 1 L 17 1 11.3 9 336 2.5 22.4 5 51.0 10 85.5 15 92.7 20 105.5

[0412] As can be seen in Table 3, BW25D responded to the ferrozine test with a positive chelating activity with a slope at 17 and a % Fe (II) chelated at 1% equal to 85.5%. BW25D had also a positive free radical scavenging activity with an area of 9 336.

[0413] Preparation of the Mayonnaise

[0414] The aqueous phase I (20.69% (w/w) of water, 5% (w/w) of pasteurise egg yolk and 0.1% (w/w) of potassium sorbate), was mixed with an ultra Turax. Next, if included, the BW25D extract was mixed with the phase I. Then the aqueous phase II (0.2% (w/w) of Lygomme KCT 58, 0.5% (w/w) of Cemtex 12688 and 2.1% (w/w) of colza oil) was added to the mixture. Once the mixture was homogenised, 67.9% (w/w) of colza oil was added slowly against the Turax's stem with a vigorous agitation. At of the oil addition, the aqueous phase III (3% (w/w of spirit vinegar and 0.5% (w/w) of salt) was added, then the remaining oil was poured.

[0415] Five different mayonnaises were prepared using the above technique.

[0416] 1) a control mayonnaise, where no extract was added;

[0417] 2) a mayonnaise containing 0.4% by weight BW25D extract;

[0418] 3) a mayonnaise containing 0.2% by weight BW25D extract;

[0419] 4) a mayonnaise containing 0.4% by weight BW25D and 0.5% by weight rosemary extract; and

[0420] 5) a mayonnaise containing 0.5% by weight rosemary extract.

[0421] Each of the mayonnaises was subjected to accelerated aging in an oven at 50 C. over five weeks as described in Example 1. The results are shown in FIG. 3.

[0422] As can be seen from FIG. 3, both the combination of 1% rosemary extract that comprised 0.5% carnosic acid and carnosol (OSR 0.5)+BW25D 0.4% and a dosage of 0.4% and 0.2% of BW25D prevented the mayonnaise from oxidation. Interestingly, on its own, the rosemary did not significantly reduce oxidation.

[0423] Colour

[0424] The extract had a DL (1%)=35

[0425] With a DL of 35, BW25D coloured the mayonnaise with a light grey but coloured the mayonnaise less than BW26.

Example 4

Quinoa C

[0426] Preparation of Extract

[0427] Quinoa C hull was ground to particles of approximately 2 mm. The ground sample was then extracted two times with a mixture of 70% water at pH3 (acidified with nitric acid 20%)/30% Ethanol 96 which represented a 10M ratio of the mass plant. The mixture was then filtered. The liquid extract was evaporated with a rotary evaporator (Heidolph) with 25% of maltodextrin until dryness. The dry extract was then ground yielding ground quinoa C extract.

[0428] The ground extract was subjected to In-vitro screening of chelating activity and In-vitro free radical scavenging activity testing as described above. The results of these tests are shown in Table 4.

TABLE-US-00004 TABLE 4 results of ferrozine and DPPH tests for Quinoa C Chelating activity Free radical % Fe (II) scavenging activity Slope C (mg/mL) chelated Area 1 L 10 1 11.8 7 320 2.5 24.6 5 51.8 10 77.7 15 91.4 20 95.3

[0429] As can be seen from Table 4, Quinoa C responded to the ferrozine test with a positive chelating activity with a slope at 10 and a % Fe (II) chelated at 1% equal to 77.7%. Quinoa C had also a positive free radical scavenging activity with an area of 7 320.

[0430] Preparation of the Mayonnaise

[0431] The aqueous phase I (20.69% (w/w) of water, 5% (w/w) of pasteurise egg yolk and 0.1% (w/w) of potassium sorbate), was mixed with an ultra Turax. Next, if included, the quinoa C extract was mixed with the phase I. Then the aqueous phase II (0.2% (w/w) of Lygomme KCT 58, 0.5% (w/w) of Cemtex 12688 and 2.1% (w/w) of colza oil) was added to the mixture. Once the mixture was homogenised, 67.9% (w/w) of colza oil was added slowly against the Turax's stem with a vigorous agitation. At of the oil addition, the aqueous phase III (3% (w/w of spirit vinegar and 0.5% (w/w) of salt) was added, then the remaining oil was poured.

[0432] Five different mayonnaises were prepared using the above technique.

[0433] 1) a control mayonnaise, where no extract was added;

[0434] 2) a mayonnaise containing 0.4% by weight Quinoa C extract;

[0435] 3) a mayonnaise containing 0.2% by weight Quinoa C extract;

[0436] 4) a mayonnaise containing 0.4% by weight Quinoa C and 0.5% by weight rosemary extract; and

[0437] 5) a mayonnaise containing 0.5% by weight rosemary extract.

[0438] Each of the mayonnaises was subjected to accelerated aging in an oven at 50 C. over five weeks as described in Example 1. The results are shown in FIG. 4.

[0439] Colour

[0440] The extract had a DL (1%)=11

[0441] The extract didn't affect the colour of the mayonnaise.

Example 5

Quinoa A

[0442] Preparation of Extract

[0443] Quinoa A hull was ground to particles of approximately 2 mm. The ground sample was then extracted two times for 2 hours at reflux with a mixture of 70% water at pH3 (acidified with nitric acid 20%)/30% Ethanol 96 which represented a 10M ratio of the mass plant. The mixture was then filtered. The liquid extract was evaporated with a rotary evaporator (Heidolph) with 25% of maltodextrin until dryness. The dry extract was then ground yielding ground Quinoa A extract.

[0444] The ground extract was subjected to In-vitro screening of chelating activity and In-vitro free radical scavenging activity testing as described above. The results of these tests are shown in Table 5.

TABLE-US-00005 TABLE 5 results of ferrozine and DPPH tests for Quinoa A Chelating activity Free radical % Fe (II) scavenging activity Slope C (mg/mL) chelated Area 1 L 17 1 14.0 7366 2.5 39.1 5 90.4 10 99.8 15 99.5 20 99.5

[0445] As can be seen from Table 5, Quinoa A hull extract responded to the ferrozine test with a positive chelating activity with a slope at 17 and a % Fe (II) chelated at 1% equal to 100%. Quinoa A extracted with 70% water pH3/30% Ethanol 96 was a free radical scavenging activity with an area of 7 366.

[0446] The Quinoa A hull were also extracted with the same process but with water only at pH3. This extract had a slope at 16 and a % Fe(II) chelated at 1% equal to 98%. Thus, it had the same chelating activity as Quinoa A hull water/EtOH 25.

[0447] Preparation of the Mayonnaise

[0448] The aqueous phase I (20.69% (w/w) of water, 5% (w/w) of pasteurise egg yolk and 0.1% (w/w) of potassium sorbate), was mixed with an ultra Turax. Next, if included, the quinoa A extract was mixed with the phase I. Then the aqueous phase II (0.2% (w/w) of Lygomme KCT 58, 0.5% (w/w) of Cemtex 12688 and 2.1% (w/w) of colza oil) was added to the mixture. Once the mixture was homogenised, 67.9% (w/w) of colza oil was added slowly against the Turax's stem with a vigorous agitation. At of the oil addition, the aqueous phase III (3% (w/w of spirit vinegar and 0.5% (w/w) of salt) was added, then the remaining oil was poured.

[0449] Seven different mayonnaises were prepared using the above technique.

[0450] 1) a control mayonnaise, where no extract was added;

[0451] 2) a mayonnaise containing 0.5% by weight rosemary extract

[0452] 3) a mayonnaise containing 0.4% by weight Quinoa A extract;

[0453] 4) a mayonnaise containing 0.2% by weight Quinoa A extract;

[0454] 5) a mayonnaise containing 0.4% by weight Quinoa A and 0.5% by weight rosemary extract;

[0455] 6) a mayonnaise containing 1% by weight Quinoa A extract; and

[0456] 7) a mayonnaise containing 1% by weight Quinoa A extract (waterpH3).

[0457] Each of the mayonnaises were then subjected to accelerated aging in an oven at 50 C. over five weeks as described in Example 1. The results are shown in FIG. 5.

[0458] Colour

[0459] The extract had a DL (1%)=22

[0460] The extract didn't affect the colour of the mayonnaise.

Example 6

Quinoa B

[0461] Preparation of Extract

[0462] Quinoa B hull was ground to particles of approximately 2 mm. The ground sample was then extracted two times for 2 hours at reflux with water at pH3 (acidified with nitric acid 20%) which represented a 10M ratio of the mass plant. The mixture was then filtered. The liquid extract was evaporated with a rotary evaporator (Heidolph) with 25% of maltodextrin until dryness. The dry extract was then ground yielding 31.32% of ground Quinoa B extract.

[0463] The ground extract was subjected to In-vitro screening of chelating activity and In-vitro free radical scavenging activity testing as described above. The results of these tests are shown in Table 6.

TABLE-US-00006 TABLE 6 results of ferrozine and DPPH tests for Quinoa B Chelating activity Free radical % Fe (II) scavenging activity Slope C (mg/mL) chelated Area 1 L 10 1 7.7 NA 2.5 22.7 5 51.5 10 95.6 15 105.6 20 110.3

[0464] As can be seen from Table 6, Quinoa B hull extract responded to the ferrozine test with a positive chelating activity with a slope at 10 and a % Fe (II) chelated at 1% equal to 95.6%.

[0465] Preparation of the Mayonnaise

[0466] The aqueous phase I (19.7% (w/w) of water, 5% (w/w) of pasteurise egg yolk and 0.1% (w/w) of potassium sorbate), was mixed with a stephan. Next, if included, the quinoa B extract and/or rosemary extract, was mixed with the phase I. Then the aqueous phase II (0.2% (w/w) of Lygomme KCT 58, 0.5% (w/w) of Cemtex 12688 and 2.1% (w/w) of colza oil) was added to the mixture. Once the mixture was homogenised, 67.9% (w/w) of colza oil was added. Finally, the aqueous phase III (3% (w/w of spirit vinegar and 0.5% (w/w) of salt) was added.

[0467] Six different mayonnaises were prepared using the above technique.

[0468] 1) a control mayonnaise, where no extract was added;

[0469] 2) a mayonnaise containing 1% by weight rosemary extract (RE WS (water soluble));

[0470] 3) a mayonnaise containing 1% by weight rosemary extract (RE OS (oil soluble));

[0471] 4) a mayonnaise containing 0.4% by weight Quinoa B extract;

[0472] 5) a mayonnaise containing 0.4% by weight Quinoa B and 1% by weight rosemary extract (RE OS); and

[0473] 6) a mayonnaise containing 0.4% by weight Quinoa B and 1% by weight rosemary extract (RE WS).

[0474] Each of the mayonnaises was subjected to accelerated aging in an oven at 50 C. over five weeks as described in Example 1. The results are shown in FIG. 6.

[0475] As can be seen from FIG. 6, the combination of RE WS and Quinoa B hull protected the mayonnaise from oxidation during 28 days.

[0476] Colour

[0477] The extract didn't affect the colour of the mayonnaise.

Example 7

Quinoa Red Hull

[0478] Preparation of Extract

[0479] Quinoa Red Hull was ground to particles of approximately 2 mm. The ground sample was then extracted two times for 2 hours at reflux with water at pH3 (acidified with nitric acid 20%) which represented a 10M ratio of the mass plant. The mixture was then filtered with depth filter sheet Fibratix AF6+AF31H at 25 C. The liquid extract was evaporated with a rotary evaporator (Heidolph) with 25% of maltodextrin until dryness. The dry extract was then ground yielding 44.88% of ground Quinoa Red Hull extract.

[0480] The ground extract was subjected to In-vitro screening of chelating activity and In-vitro free radical scavenging activity testing as described above. The results of these tests are shown in Table 7.

TABLE-US-00007 TABLE 7 results of ferrozine and DPPH tests for Quinoa Red Hull Chelating activity Free radical % Fe (II) scavenging activity Slope C (mg/mL) chelated Area 1 L 6 1 10.3 NA 2.5 23.1 5 27.7 10 86.6 15 133.7 20 101.0

[0481] As can be seen from Table 7, Quinoa red hull extract responded to the ferrozine test with a positive chelating activity with a slope at 6 and a % Fe (II) chelated at 1% equal to 86.6%.

[0482] Preparation of the Mayonnaise

[0483] The aqueous phase I (19.7% (w/w) of water, 5% (w/w) of pasteurise egg yolk and 0.1% (w/w) of potassium sorbate), was mixed with a stephan. Next, if included, the quinoa red hull extract and/or the rosemary extract was mixed with the phase I. Then the aqueous phase II (0.2% (w/w) of Lygomme KCT 58, 0.5% (w/w) of Cemtex 12688 and 2.1% (w/w) of colza oil) was added to the mixture. Once the mixture was homogenised, 67.9% (w/w) of colza oil was added. Finally, the aqueous phase III (3% (w/w of spirit vinegar and 0.5% (w/w) of salt) was added.

[0484] Six different mayonnaises were prepared using the above technique.

[0485] 1) a control mayonnaise, where no extract was added;

[0486] 2) a mayonnaise containing 1% by weight rosemary extract (RE WS);

[0487] 3) a mayonnaise containing 1% by weight rosemary extract (RE OS);

[0488] 4) a mayonnaise containing 0.4% by weight Quinoa Red hull extract;

[0489] 5) a mayonnaise containing 0.4% by weight Quinoa Red hull and 1% by weight rosemary extract (RE OS); and

[0490] 6) a mayonnaise containing 0.4% by weight Quinoa Red hull and 1% by weight rosemary extract (RE WS).

[0491] Each of the mayonnaises was subjected to accelerated aging in an oven at 50 C. over five weeks as described in Example 1. The results are shown in FIG. 7.

[0492] Colour

[0493] The extract didn't affect the colour of the mayonnaise.

Example 8

Quinoa C Whole (Ethanol Extract)

[0494] Preparation of Extract

[0495] Quinoa C whole seeds was ground to particles of approximately 2 mm. The ground sample was then extracted by Soxhlet apparatus with water (at pH 3)/EtOH 30/70 which represented a 10M ratio of the mass plant. The mixture was then filtered. The liquid extract was evaporated with a rotary evaporator (Heidolph) with 25% of maltodextrin until dryness. The dry extract was then ground yielding ground Quinoa C whole.

[0496] The ground extract was subjected to in-vitro screening of chelating activity and In-vitro free radical scavenging activity testing as described above. The results of these tests are shown in Table 8.

TABLE-US-00008 TABLE 8 results of ferrozine and DPPH tests for Quinoa C whole Chelating activity Free radical % Fe (II) scavenging activity Slope chelated at 1% Area 1 L 10.34 81.11 NA

[0497] As can be seen from Table 8, Quinoa C whole extract responded to the ferrozine test with a positive chelating activity with a slope at 10.34 and a % Fe (II) chelated at 1% equal to 81.11%.

[0498] Preparation of the Mayonnaise

[0499] The aqueous phase I (19.7% (w/w) of water, 5% (w/w) of pasteurise egg yolk and 0.1% (w/w) of potassium sorbate), was mixed with a stephan. Next, if included, 1% (w/w) of the quinoa C extract was mixed with the phase I. Then the aqueous phase II (0.2% (w/w) of Lygomme KCT 58, 0.5% (w/w) of Cemtex 12688 and 2.1% (w/w) of colza oil) was added to the mixture. Once the mixture was homogenised, 67.9% (w/w) of colza oil was added. Finally, the aqueous phase III (3% (w/w of spirit vinegar and 0.5% (w/w) of salt) was added.

[0500] Two different mayonnaises were prepared using the above technique.

[0501] 1) a control mayonnaise, where no extract was added;

[0502] 2) a mayonnaise containing 1% by weight Quinoa C whole extract (EtOH)

[0503] Each of the mayonnaises was subjected to accelerated aging in an oven at 50 C. over five weeks as described in Example 1. The results are shown in FIG. 8.

[0504] As can be seen from FIG. 8, the Quinoa C whole extract protected the mayonnaise from oxidation throughout the duration of the accelerated ageing at 50 C. (28 days).

[0505] Colour

[0506] The extract didn't affect the colour of the mayonnaise.

Example 9

Quinoa A (Water Extract)

[0507] Preparation of Extract

[0508] Quinoa A hull was ground to particles of approximately 2 mm. The ground sample was then extracted two times for 2 hours at reflux with water at pH3 (acidified with nitric acid 20%) which represented a 10M ratio of the mass plant. The mixture was then filtered. The liquid extract was evaporated with a rotary evaporator (Heidolph) with 25% of maltodextrin until dryness. The dry extract was then ground yielding ground Quinoa A extract.

[0509] The ground extract was subjected to In-vitro screening of chelating activity and In-vitro free radical scavenging activity testing as described above. The results of these tests are shown in Table 9.

TABLE-US-00009 TABLE 9 results of ferrozine and DPPH tests for quinoa A (water extract) Chelatingactivity Free radical % Fe (II) scavengingactivity Slope C (mg/mL) chelated Area 1 L 19 1 5.9 2478 2.5 48.2 5 97.0 10 104.1 15 102.7 20 94.8

[0510] As can be seen from Table 9, the quinoa A hull extract responded to the ferrozine test with a positive chelating activity with a slope at 19 and a % Fe (II) chelated at 1% equal to 104.1%. Quinoa A hull extract was a free radical scavenging activity with an area of 2 478.

[0511] Preparation of the Mayonnaise

[0512] The aqueous phase I (20.69% (w/w) of water, 5% (w/w) of pasteurise egg yolk and 0.1% (w/w) of potassium sorbate), was mixed with an ultra Turax. Next, if included, the quinoa A extract was mixed with the phase I. Then the aqueous phase II (0.2% (w/w) of Lygomme KCT 58, 0.5% (w/w) of Cemtex 12688 and 2.1% (w/w) of colza oil) was added to the mixture. Once the mixture was homogenised, 67.9% (w/w) of colza oil was added slowly against the Turax's stem with a vigorous agitation. At of the oil addition, the aqueous phase III (3% (w/w of spirit vinegar and 0.5% (w/w) of salt) was added, then the remaining oil was poured.

[0513] Three different mayonnaises were prepared using the above technique.

[0514] 1) a control mayonnaise, where no extract was added;

[0515] 2) a mayonnaise containing 1% by weight quinoa A extract; and

[0516] 3) a mayonnaise containing 0.6% by weight quinoa A extract

[0517] Each of the mayonnaises were then subjected to accelerated aging in an oven at 50 C. over five weeks as described in Example 1. The results are shown in FIG. 9.

[0518] As can be seen from FIG. 9, quinoa A hull extract protected the mayonnaise from oxidation throughout the duration of the accelerated ageing at 50 C. (28 days).

[0519] Colour

[0520] The extract had a DL (1%)=11

[0521] The extract didn't affect the colour of the mayonnaise.

Example 10

Chia Juice

[0522] Preparation of Extract

[0523] Chia seeds were germinated for 11 days. Each day the seeds were sprayed with water. On the 11.sup.th day, the germinated seeds were rinsed with water and then centrifuged with a centrifuge juice (Hurom). The liquid mixture was centrifuged a further two times at 4000 rpm for 20 min. The liquid was then collected and evaporated with a rotary evaporator (Heidolph) until dryness. The dry extract was finally ground.

[0524] The ground extract was subjected to In-vitro screening of chelating activity and In-vitro free radical scavenging activity testing as described above. The results of these tests are shown in Table 10.

TABLE-US-00010 TABLE 10 results of ferrozine and DPPH tests for chia juice extract Chelating activity Free radical % Fe (II) scavenging activity Slope C (mg/mL) chelated Area 1 L 11 1.25 9.9 709 2.5 24.4 5 54.0 10 86.9 15 90.3

[0525] As can be seen from Table 10, chia juice responded to the ferrozine test with a positive chelating activity with a slope at 11 and a % Fe (II) chelated at 1% equal to 86.9%. Chia juice had a free radical scavenging activity with an area of 709.

[0526] Preparation of the Mayonnaise

[0527] The aqueous phase I (20.69% (w/w) of water, 5% (w/w) of pasteurise egg yolk and 0.1% (w/w) of potassium sorbate), was mixed with an ultra Turax. Next, if included, the chia extract was mixed with the phase I. Then the aqueous phase II (0.2% (w/w) of Lygomme KCT 58, 0.5% (w/w) of Cemtex 12688 and 2.1% (w/w) of colza oil) was added to the mixture. Once the mixture was homogenised, 67.9% (w/w) of colza oil was added slowly against the Turax's stem with a vigorous agitation. At of the oil addition, the aqueous phase III (3% (w/w of spirit vinegar and 0.5% (w/w) of salt) was added, then the remaining oil was poured.

[0528] Three different mayonnaises were prepared.

[0529] 1) a control mayonnaise, where no extract was added;

[0530] 2) a mayonnaise containing 0.5% by weight rosemary OS extract; and

[0531] 3) a mayonnaise containing 0.5% by weight rosemary OS extract and 1% by weight chia juice extract.

[0532] Each of the mayonnaises were then subjected to accelerated aging in an oven at 50 C. over five weeks as described in Example 1. The results are shown in FIG. 10.

[0533] Colour

[0534] Chia juice coloured the mayonnaise with a darker colour turning slightly blue/green.

Example 11

Alfalfa Germinated Seeds

[0535] Alfalfa seeds were germinated for 8 days. Each day the seeds were sprayed with water. On the 11.sup.th day, the germinated seeds were rinsed with water and then extracted with a Soxhlet apparatus with 70% water/30% Ethanol 96 at reflux over 8 hours. The solvent for the extraction represented a 10M ratio of the mass plant. Once cooled, the mixture was filtered. The liquid extract was evaporated with rotary evaporator (Heidolph) until dryness with 25% of maltodextrin. The dry extract was finally ground.

[0536] The ground extract was then subjected to In-vitro screening of chelating activity and In-vitro free radical scavenging activity testing as described above. The results of these tests are shown in Table 11.

TABLE-US-00011 TABLE 11 results of ferrozine and DPPH tests for alfalfa germinated seed extract Chelatingactivity Free radical % Fe (II) scavengingactivity Slope C (mg/mL) chelated Area 1 L 13.1 1.25 14.3 1795 2.5 31.3 5 66.6 10 80.3 15 86.4 20 91.2

[0537] As can be seen from Table 11, alfalfa germinated seeds extracts responded to the ferrozine test with a positive chelating activity with a slope at 13.1 and a % Fe (II) chelated at 1% equal to 80.3%. However, alfalfa germinated seeds had only a free radical scavenging activity with an area of 1795.

[0538] The alfalfa germinated seeds were also extracted using the same process but with water pH3. This extract had a slope at 5.8 and a % Fe(II) chelated at 1% equal to 48.1%.

[0539] Preparation of the Mayonnaise

[0540] The aqueous phase I (20.69% (w/w) of water, 5% (w/w) of pasteurise egg yolk and 0.1% (w/w) of potassium sorbate), was mixed with an ultra Turax. Next, if included, the alfalfa extract was mixed with the phase I. Then the aqueous phase II (0.2% (w/w) of Lygomme KCT 58, 0.5% (w/w) of Cemtex 12688 and 2.1% (w/w) of colza oil) was added to the mixture. Once the mixture was homogenised, 67.9% (w/w) of colza oil was added slowly against the Turax's stem with a vigorous agitation. At of the oil addition, the aqueous phase III (3% (w/w of spirit vinegar and 0.5% (w/w) of salt) was added, then the remaining oil was poured.

[0541] Three different mayonnaises were prepared.

[0542] 1) a control mayonnaise, where no extract was added;

[0543] 2) a mayonnaise containing 0.5% by weight rosemary OS extract; and

[0544] 3) a mayonnaise containing 0.5% by weight rosemary OS extract and 1% by weight alfalfa germinated seed extract.

[0545] Each of the mayonnaises were then subjected to accelerated aging in an oven at 50 C. over five weeks as described in Example 1. The results are shown in FIG. 11.

[0546] Colour

[0547] Alfalfa germinated seeds extracts coloured the mayonnaise with a darker colour turning slightly blue/green.

Example 12

Hemp Seed Extract

[0548] Unhusked hemp seeds were extracted with a Soxhlet apparatus with water at pH3 (acidified with nitric acid 20%) at reflux during 8 h. The solvent for the extraction represented a 10M ratio of the mass plant. Once cooled, the mixture was filtered. The liquid extract was evaporated with a rotary evaporator (Heidolph) until dryness with 25% of maltodextrin. The dry extract was finally ground.

[0549] The ground extract was subjected to In-vitro screening of chelating activity and In-vitro free radical scavenging activity testing as described above. The results of these tests are shown in Table 12.

TABLE-US-00012 TABLE 12 results of ferrozine and DPPH tests for hemp seed extract Chelating activity Free radical % Fe (II) scavenging activity Slope C (mg/mL) chelated Area 1 L 8.2 1.25 14.5 1762 2.5 23.0 5 38.3 10 68.3 15 75.9 20 80.7

[0550] As can be seen from Table 12, hemp seeds extracts responded to the ferrozine test with a positive chelating activity with a slope at 8.2 and a % Fe (II) chelated at 1% equal to 68.3%.

[0551] The hemp seeds were also extracted with the same process but with water/EtOH 70/30. This extract had a slope at 4.9 and a % Fe(II) chelated at 1% equal to 38.9%.

[0552] Preparation of the Mayonnaise

[0553] The aqueous phase I (20.69% (w/w) of water, 5% (w/w) of pasteurise egg yolk and 0.1% (w/w) of potassium sorbate), was mixed with an ultra Turax. Next, if included, the hemp seed extract was mixed with the phase I. Then the aqueous phase II (0.2% (w/w) of Lygomme KCT 58, 0.5% (w/w) of Cemtex 12688 and 2.1% (w/w) of colza oil) was added to the mixture. Once the mixture was homogenised, 67.9% (w/w) of colza oil was added slowly against the Turax's stem with a vigorous agitation. At of the oil addition, the aqueous phase III (3% (w/w of spirit vinegar and 0.5% (w/w) of salt) was added, then the remaining oil was poured.

[0554] Three different mayonnaises were prepared.

[0555] 1) a control mayonnaise, where no extract was added;

[0556] 2) a mayonnaise containing 0.5% by weight rosemary OS extract; and

[0557] 3) a mayonnaise containing 0.5% by weight rosemary OS extract and 1% by weight hemp seed extract.

[0558] Each of the mayonnaises were then subjected to accelerated aging in an oven at 50 C. over five weeks as described in Example 1. The results are shown in FIG. 12.

[0559] Colour

[0560] The extract didn't affect the colour of the mayonnaise.

Example 13

Extraction of Peas

[0561] Peas were extracted using water at pH3 (with nitric acid or phosphoric or citric acid), 70% ethanol.

[0562] The raw pea material (crushed) and solvent were placed in a round bottom flask (or a round reactor vessel for larger quantities), in a ratio of 10 mL of solvent for each gram of raw material. The mix was then mechanically shaken, extracted and then centrifuged. The raw material was recovered for a second extraction, under the same conditions. The two liquid extracts were filtered and then pooled together for vacuum evaporation 25% (of the dry extract) of carrier was added, and the extract was evaporated to dryness. The obtained extract was then frozen at 18 C., and lyophilized, before being manually ground in a mortar, and subsequently conserved in a desiccator.

[0563] When tested using the general procedures described above the pea extracts had a slope of chelating activity above 100.

Example 14

Extraction of Spinach

[0564] The spinach raw material was received dry and crushed, and was used unaltered in the extraction.

[0565] The spinach raw material was extracted using water.

[0566] The raw material and solvent were placed in a jacketed reactor vessel, in a ratio of 15 mL of solvent for each gram of raw material and was mechanically shaken. The extract was then centrifuged, filtered and filtered again. The liquid extract was vacuum evaporated. 25% (of the dry extract) of maltodextrin was added, and the extract was evaporated to dryness. It was then frozen at 18 C., and lyophilized, before being manually crushed in a mortar. The extracts were subsequently conserved in a desiccator.

[0567] When tested using the general procedures described above the spinach extract has a slope of chelating activity above 25 and the scavenging activity of the spinach extract obtained by HPTLC-DPPH method was 39000 surface area of DPPH.

Example 15

Preparation of Mayonnaise Comprising Spinach and/or Peas

[0568] Spinach and/or peas extracts were added to the mayonnaise (prepared as in Examples 1 to 12) either alone or in combination with other extracts and aged at room temperature, 40 C. or at 50 C. for 2 or 1 months, respectively and prevented generation of 2,4 heptadienal in mayonnaises as shown in FIGS. 16, 17, 18, 25 and 26.

Example 16

Chelating Activities: Synergies

[0569] The different extracts were tested for their chelating activities by ferrozine test alone or in combination. Chelating activities of each extract were summed up and those sums were compared to the chelating activity of the corresponding extract combination. If the chelating activity of the extract combination was found to be higher than the sum of chelating activities of individual extracts, it was synergy. The results are shown in FIGS. 27 and 28.