ANTI-OXIDANT COMPOSITION

Abstract

The present invention provides an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum

Claims

1-5. (canceled)

6. A foodstuff according to claim 18, wherein extract (b) if from a plant of the genus Matricaria.

7. A foodstuff according to claim 18, wherein extract (b) is from a plant of the species Matricaria recurtita.

8. (canceled)

9. A foodstuff according to claim 18, wherein the composition comprises (c) an extract obtained from a plant of the Cynara family.

10. A foodstuff according to claim 9 wherein the plant of the Cynara family is selected from Cynara scolymus and Cynara cardunculus.

11. A foodstuff according to claim 9 wherein the plant of the Cynara family is Cynara scolymus.

12-13. (canceled)

14. A foodstuff according to claim 18, wherein the extract of (a) contains apigenin-7-O-glucoside in an amount of at least 0.1% (by weight, based on the weight of the extract of (a)).

15-16. (canceled)

17. A foodstuff according to claim 18 wherein the antioxidant composition inhibits the formation of 2,4-heptadienal and/or 2,4-decadienal.

18. A foodstuff comprising an anti-oxidant composition, wherein: the antioxidant composition comprises: (a) a rosemary extract comprising phenolic diterpenes in an amount of at least 1% (by weight, based on the weight of the extract) obtained from rosemary and less than 1% (by weight, based on the weight of the extract) flavor-inducing compounds and/or rosemary essential oils obtained from rosemary, and (b) extract obtained from a plant of the genus Matricaria or of the genus Chamaemelum; and the composition comprises a weight ratio of the extract in (a) to the extract in (b) of from 30:1 to 1:20.

19. A foodstuff according to claim 18 wherein the foodstuff is selected from mayonnaise, salad dressings, oil-in-water emulsions, margarines, low fat spreads, water-in-oil emulsions, dairy products, cheese spreads, processed cheese, dairy desserts, flavoured milks, cream, fermented milk products, cheese, butter, condensed milk products, ice cream mixes, soya products, pasteurised liquid egg, bakery products, confectionery products, fruit products, foods with fat-based or water-containing fillings, raw meat, cooked meat, raw poultry products, cooked poultry products, raw seafood products, cooked seafood products, ready to eat meals, pasta sauces and pasteurised soups.

20. A foodstuff according to claim 18 wherein the foodstuff is mayonnaise.

21. A process for preventing and/or inhibiting oxidation of a foodstuff, wherein: the process comprises contacting the foodstuff with: (a) an amount of rosemary extract comprising phenolic diterpenes in an amount of at least 1% (by weight, based on the weight of the extract) obtained from rosemary and less than 1% (by weight, based on the weight of the extract) flavor-inducing compounds and/or rosemary essential oils obtained from rosemary, and (b) an amount of extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum; and the amounts of the extracts of (a) and (b) have a weight ratio of the extract of (a) to the extract of (b) of from 30:1 to 1:20.

22. A process according to claim 21 wherein the extracts of (a) and (b) are mixed with the foodstuff together.

23. A process according to claim 21 wherein the extracts of (a) and (b) are mixed with the foodstuff sequentially.

24. A process according to claim 21, wherein the foodstuff is selected from mayonnaise, salad dressings, oil-in-water emulsions, margarines, low fat spreads, water-in-oil emulsions, dairy products, cheese spreads, processed cheese, dairy desserts, flavoured milks, cream, fermented milk products, cheese, butter, condensed milk products, ice cream mixes, soya products, pasteurised liquid egg, bakery products, confectionery products, fruit products, foods with fat-based or water-containing fillings, raw meat, cooked meat, raw poultry products, cooked poultry products, raw seafood products, cooked seafood products, ready to eat meals, pasta sauces and pasteurised soups.

25-29. (canceled)

30. A kit for inhibiting oxidation of a foodstuff, wherein: the kit comprises: (a) a container comprising an amount of rosemary extract comprising phenolic diterpenes in an amount of at least 1% (by weight, based on the weight of the extract) obtained from rosemary and less than 1% (by weight, based on the weight of the extract) flavor-inducing compounds and/or rosemary essential oils obtained from rosemary, (b) a containing comprising an amount of extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum, and (c) instructions for admixture and/or contacting the extracts of (a) and (b) with the foodstuff; and the amounts of the extracts of (a) and (b) in the kit have a weight ratio of the extract of (a) to the extract of (b) of from 30:1 to 1:20.

31-34. (canceled)

35. A foodstuff according to claim 18, wherein the foodstuff comprises an emulsion.

36. A foodstuff according to claim 18, wherein the foodstuff comprises a salad dressing.

37. A foodstuff according to claim 18, wherein the extract of (a) is a deodorized extract.

38. A process according to claim 21, wherein the foodstuff comprises an emulsion.

39. A kit according to claim 30, wherein the foodstuff comprises an emulsion.

Description

[0125] The present invention will now be described in further detail by way of example only with reference to the accompanying figures in which:—

[0126] FIG. 1 shows a graph; and

[0127] FIG. 2 shows a graph.

[0128] The present invention will now be described in further detail in the following examples.

EXAMPLE

[0129] Two individual mayonnaise trials were conducted in respect of the synergistic interaction between chamomile extract (CE) and a phenolic diterpene based rosemary extract (RE).

[0130] Determination of secondary oxidation products by gas chromatography-mass-spectroscopy with selecting ion monitoring (GC-MS-SIM) revealed a synergistic interaction between the CE and RE. As single ingredient, CE was ineffective, but in combination with RE a strong synergism appeared in delaying the development of key secondary oxidation products (2,4-heptadienal and 2,4-decadienal).

Plant Extracts Used

[0131] Rosemary Ex. was a hydroalcoholic extract from Rosmarinus officinalis L. containing min. 70 wt % phenolic diterpenes (which includes carnosic acid) and containing 70 wt % carnosic acid. Article no. E070143-70 available from Danisco A/S, Denmark.

[0132] Chamomile Extract was a hydroalcoholic extract from Matricaria recurita containing 4.6% flavones (which includes apigenin-7-O-glucoside, apigenin-7-O-(6″-malonyl-glucoside) and apigenin-7-O-(4″-acetyl-6″-malonyl-glucoside)) and containing apigenin-7-O-glucoside, apigenin-7-O-(6″-malonyl-glucoside) and apigenin-7-O-(4″-acetyl-6″-malonyl-glucoside) is a combined total of 4.0 wt %. Article no. E070143-93 available from Danisco A/S, Denmark.

Experimental Procedure

Mayonnaise Trial I

[0133] The mayonnaises were produced using the recipe in table 1 and procedures outlined below. All ingredients in mayonnaise were of food-grade quality. Samplings were done within 26 days according to the schematised sampling plan in table 2.

TABLE-US-00001 TABLE 1 Mayonnaise recipes. Gram of ingredients used to produce 8 kg batches Mayonnaise Mayonnaise added 40 ppm without Mayonnaise added 40 ppm Mayonnaise added 40 ppm chamomile ex. and antioxidants Chamomile Extract Rosemary Extract 40 ppm Rosemary Ex. Ingredient (CTR) (CE) (RE) (CE + RE) Water 800.00 799.68 799.68 799.36 Canola Oil 6400.00 6400.00 6400.00 6400.00 Sodium Chloride 56.00 56.00 56.00 56.00 Sugar 80.00 80.00 80.00 80.00 Potassium Sorbate 8.00 8.00 8.00 8.00 Grindsted ® FF5105 8.00 8.00 8.00 8.00 Egg Yolk 360.00 360.00 360.00 360.00 Vinegar 10% 240.00 240.00 240.00 240.00 Mustard 40.00 40.00 40.00 40.00 Chamomile Extract 0.32 0.32 Rosemary Extract 0.32 0.32 Water 6.00 6.00 6.00 6.00 Ethanol (96%) 2.00 2.00 2.00 2.00 Total 8000.00 8000.00 8000.00 8000.00
1. Dissolve sodium chloride, sugar and potassium sorbate in ¾ parts of the water in the funnel of a FrymaKoruma Disho A15 mixer (Romaco FrymaKoruma, Germany), while mixing at 3000 rpm and stirring at 60 rpm in a vacuum of 500 mbar for 1 minute.
2. Dissolve extracts in mixture of 6 g water and 2 g ethanol and add the mixture to the water phase.
3. Make a slurry of GRINDSTED® FF 5105 and approx. 30 g canola oil, and pump the slurry into the water phase at 3000 rpm in a vacuum (500 mbars) and continue mixing for 1 minute.
4. Add egg yolk and the rest of the water, while mixing at 3000 rpm and stirring at 60 rpm in a vacuum of 500 mbars and continue mixing for 3 minutes.
5. Emulsify the rest of the canola oil at 3500 rpm and continue mixing for 2 minutes.
6 Add vinegar and mustard while mixing at 3500 rpm and stirring at 60 rpm in a vacuum of 300 mbars for 1 minute.
7. Finally, mixing speed was decreased to 2500 rpm and stirring at 60 rpm in a vacuum of 300 mbar and held for 30 seconds before each batch was filled (temperature 25° C.) into food-approved DUMA PEHD plastic containers (150 ml) with 120 g±10 g (allowing headspace of approx 10-20%).

TABLE-US-00002 TABLE 2 Sampling plan Days of storage 0 7 14 21 26 Peroxide value (oil) X ISC-OES metal analysis X GC-MS-SIM analysis* X X X X X Sensory evaluation X X X X X Surface colour (Lab-value) X X *Samples were stored at −20° C. for approx. 1 month before the methanol extraction of volatiles and the GC-MS-SIM analysis

Mayonnaise Trial II

[0134] The mayonnaises were produced using the recipe in table 3 and procedures outlined below. Samplings were done after 1 and 14 days of storage at 20° C. In the dark according to the sampling plan in table 4.

TABLE-US-00003 TABLE 3 Mayonnaise recipes. Gram of ingredients used to produce 8 kg batches Mayonnaise added Mayonnaise added Mayonnaise added 60 ppm Mayonnaise Mayonnaise without 60 ppm Chamomile 40 ppm Rosemary chamomile ex. and without antioxidants Extract Extract 40 ppm Rosemary Ex. antioxidants Ingredient (CTR_A) (CE) (RE) (CE + RE) (CTR_B) Water 800.00 799.52 799.68 799.20 800.00 Canola Oil 6400.00 6400.00 6400.00 6400.00 6400.00 Sodium Chloride 56.00 56.00 56.00 56.00 56.00 Sugar 80.00 80.00 80.00 80.00 80.00 Potassium Sorbate 8.00 8.00 8.00 8.00 8.00 Grindsted ® FF5105 8.00 8.00 8.00 8.00 8.00 Egg Yolk 360.00 360.00 360.00 360.00 360.00 Vinegar 10% 240.00 240.00 240.00 240.00 240.00 Mustard 40.00 40.00 40.00 40.00 40.00 Rosemary Extract 0.32 0.32 Chamomile Extract 0.48 0.48 Water 6.00 6.00 6.00 6.00 6.00 Ethanol 2.00 2.00 2.00 2.00 2.00 Total 8000.00 8000.00 8000.00 8000.00 8000.00
1. Dissolve sodium chloride, sugar and potassium sorbate in ¾ parts of the water in the funnel of a FrymaKoruma Disho A15 mixer (Romaco FrymaKoruma, Germany), while mixing at 3000 rpm and stirring at 60 rpm in a vacuum of 500 mbar for 1 minute.
2. Dissolve extracts in mixture of 6 g water and 2 g ethanol and add the mixture to the water phase.
3. Make a slurry of GRINDSTED® FF 5105 and approx. 30 g canola oil, and pump the slurry into the water phase at 3000 rpm in a vacuum (500 mbars) and continue mixing for 1 minute.
4. Add egg yolk and the rest of the water, while mixing at 3000 rpm and stirring at 60 rpm in a vacuum of 500 mbars and continue mixing for 3 minutes.
5. Emulsify the rest of the canola oil at 3500 rpm and continue mixing for 2 minutes.
6. Add vinegar and mustard while mixing at 3500 rpm and stirring at 60 rpm in a vacuum of 300 mbars for 1 minute.
7. Finally, mixing speed was decreased to 2500 rpm and stirring at 60 rpm in a vacuum of 300 mbar and held for 30 seconds before each batch was filled (temperature 25° C.) into food-approved DUMA PEHD plastic containers (150 ml) with 120 g±10 g (allowing headspace of approx 10-20%).

TABLE-US-00004 TABLE 4 Sampling plan Days of storage 1 14 Peroxide value (oil) X ISC-OES metal analysis X GC-MS-SIM-analysis* X X *Samples were stored at −20° C. for approx. 4 months before the methanol extraction of volatiles and the GC-MS-SIM analysis.

Methods

Determination of Phenolic Diterpenes in Rosemary Extract

[0135] The antioxidant activity of rosemary extract is primarily related to the content of phenolic diterpenes. The content was analysed in duplicates using method based on high pressure liquid chromatography (HPLC), according to Thorsen & Hildebrandt (2003).

Determination of Peroxide Value of Canola Oil

[0136] The peroxide value of canola oil was determined in duplicates by potentiometric titration according to: The American Oil Chemists' Society: Official Methods and Recommended Practices of The AOCS, 5.sup.th Edition, Method: Cd 8-53.

Determination of Metals in Mayonnaises by Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES)

[0137] The content of Cu, Fe, Ni and Zn was measured in triplicates by Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES) using a Varian Vista MPX (Varian, Palo Alto, Calif.) The analysis of elements was done according to the Official Methods of Analysis of the AOAC International, 16.sup.th Edition, Methods: 965.09, 977.29, 985.01, 984.27.

Sensory Evaluation of Mayonnaises

[0138] The number of days before rancid off-taste was first noticed until the product was unacceptable was evaluated by a panel of 2 people. Additional observations, e.g. extract notes, acidity, colour issues were further judged.

Determination of Oxidation Products in Mayonnaises by Gas Chromatography-Mass Spectrometry with Selected Ion Monitoring (GC-MS-SIM) Analysis.

[0139] 2,4-heptadienal and 2,4-decadienal were determined in triplicates by gas chromatography-mass spectrometry with selected ion monitoring (GC-MS-SIM) analysis using an Agilent 6890N GC/Agilent 6973N MSD system.

[0140] To 0.5 g (+/−0.1 g) of mayonnaise were added 10 ml methanol and internal standard (hexyl hexanoate) corresponding to 10 mg/kg. Then the slurry was shaken for 15 min on a shaker at 1000 rpm and placed in freezer overnight. An aliquot of the supernatant methanol phase was subsequently transferred to a GC-injection vial.

[0141] A calibration was performed in the range 0-40 mg/kg by adding a stock solution of 2,4-T,C-heptadienal and 2,4-T,C-decadienal and internal standard directly to methanol.

[0142] In the calculations, the response from the 2,4-T,T isomers was added to the response from the 2,4-T,C-isomers, and a total was reported.

Results

Determination of Phenolic Diterpene Content in Rosemary Extract

[0143] The content of carnosol, carnosic acid and 12-O-methyl-carnosic acid were analysed in the rosemary extract by HPLC and results (g/100 g) are schematized in table 5. Carnosic acid was the major component of the phenolic diterpenes in the rosemary extract

TABLE-US-00005 TABLE 5 Active components in Rosemary Extract Carnosic 12-O-Methyl Carnosol acid Carnosic Total Product E-number wt. % wt. % Acid wt. % wt. % Rosemary E070143−70 4.6 70.1 10.1 84.8 Extract

Peroxide Value of Canola Oil

[0144] The Canola Oil (COLZAO™ Canola oil, Aarhus Karisham, Denmark) used in the two trials were kept refrigerated in 190 kg sealed drums until the production of the mayonnaise. A sample of the oil was analysed immediately after opening the container and before the production of the mayonnaises. Results were calculated as meq/kg oil as presented in table 6.

TABLE-US-00006 TABLE 6 Peroxide values of the Canola Oil used in mayonnaise trial I & II. Trial Analytical result no. Lot. no./production date (meq/kg oil) I 1000147444/20, Mar. 2009 0.7 II 1000150000/31, Mar. 2009 0.9

Determination of Metals in Mayonnaises by Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES)

[0145] The unprotected control batch was analysed in triplicates for the content of Cu, Fe, Ni and Zn by Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES). Table 7 shows the average values of metals in mg/kg product. The copper content was approx. 7 times higher in mayonnaises produced in trial II than in trial I. The raw material responsible for the high copper variation monitored in trial I & II was not identified

TABLE-US-00007 TABLE 7 Triplicate determination of Cu, Fe, Ni and Zn in ppm (mg/kg mayonnaise) based on ICP-OES. Trial no. Sample ID ppm Cu ppm Fe ppm Ni ppm Zn I CTR 0.1 2 <0.1 1.4 II CTR_A 0.7 2.2 0.1 1.3

Oxidative Stability, Mayonnaise Trial I

[0146] Determination of Oxidation Products by Gas Chromatography-Mass Spectrometry with Selected Ion Monitoring (GC-MS-SIM) Analysis.

[0147] Oxidation of polyunsaturated fatty acid (PUFA) oils produces a complex mixture of volatile secondary oxidation products, which cause particularly objectionable off-flavours. 2,4-heptadienal and 2,4-decadienal have previously been identified as one of the important markers for oxidation in emulsions, such as mayonnaise and milk emulsions (Hartvigsen et al. 2000, Let et al., 2004).

[0148] Average values (mg/kg mayonnaise) of 2,4-heptadienal and 2,4-decadienal determined in duplicates by GC-MS-SIM are presented in Table 8 and 9 and graphically viewed in FIGS. 1 & 2.

TABLE-US-00008 TABLE 8 Duplicate determination of 2,4-heptadienal (mg/kg mayonnaise) during 26 days of storage at 20° C. One-way analysis of variance (ANOVA) at each day and Tukey's test, Batches followed by same letter not significant different using 0,05 levels of significance ppm 2,4-heptadienal Control, 40 ppm 40 ppm 40 ppm CE + Days of nothing Chamomile Rosemary 40 ppm RE storage added (CTR) Extract (CE) Extract (RE) (CE + RE) 0 0.11.sup.b ± 0.01 0.08.sup.ab ± 0.02  0.07.sup.a ± 0.01 0.06.sup.a ± 0.01 7 0.26.sup.c ± 0.02 0.17.sup.ab ± 0.01  0.19.sup.b ± 0.05 0.12.sup.a ± 0.02 14 2.98.sup.c ± 0.13 3.15.sup.c ± 0.23 0.99.sup.b ± 0.06 0.66.sup.a ± 0.04 21 3.76.sup.b ± 0.21 3.99.sup.b ± 0.90 3.67.sup.b ± 0.14 2.43.sup.a ± 0.18 26 3.88.sup.ab ± 0.64  4.26.sup.b ± 0.93 5.23.sup.b ± 0.85 2.70.sup.a ± 0.15

TABLE-US-00009 TABLE 9 Duplicate determination of 2,4-decadienal (mg/kg mayonnaise) during 26 days of storage at 20° C. One-way analysis of variance (ANOVA) at each day and Tukey's test. Batches followed by same letter not significant different using 0.05 levels of significance. ppm 2,4-decadienal 40 ppm Control, 40 ppm 40 ppm CE + 40 Days of nothing Chamomile Rosemary ppm RE storage added (CTR) Extract (CE) Extract (RE) (CE + RE) 0 0.12.sup.c ± 0.02 0.10.sup.bc ± 0.02.sup.  0.07.sup.ab ± 0.02  0.05.sup.a ± 0.01 7 0.41.sup.b ± 0.04 0.30.sup.a ± 0.02 0.33.sup.ab ± 0.06  0.26.sup.a ± 0.03 14 3.55.sup.c ± 0.18 3.84.sup.c ± 0.29 1.28.sup.b ± 0.05 0.82.sup.a ± 0.04 21 4.74.sup.a ± 0.30 4.96.sup.a ± 1.40 4.90.sup.a ± 0.23 3.53.sup.a ± 0.35 26 4.76.sup.ab ± 1.07.sup.  4.93.sup.ab ± 1.67.sup.  6.62.sup.b ± 1.35 3.63.sup.a ± 0.22

[0149] A one-way analysis of variance (ANOVA) using Tukey's test with 0.05 levels of significance was used to compare treatments at each storage day. The overall strongest antioxidant activity was demonstrated for the combined treatment with 40 ppm CE+40 ppm RE. The treatment with RE alone was significant within the first 14 days of storage, where after a prooxidant activity of RE were indicated, but not statistically proven.

[0150] 2-factor interactions were further studied using 50-50 multivariate analysis of variance (50-50 Manova) described by Langsrud (2000, 2002). The dataset consisted of standardised (1/stdev) responses of 2,4-heptadienal and 2,4-decadienal for the 4 treatments (CTR, CE, RE, CE+RE) at all sampling days (0, 7, 14, 21 & 26 days). The analysis confirmed a 2-factor interaction between CE and RE on the inhibition of 2,4-heptadienal (p.sub.RE*CE<0.001) and 2,4-decadienal (p.sub.RE*CE<0.01). The fact that, chamomile extract interacted synergistically with rosemary extract has not earlier been described in literature.

Sensory Evaluation

[0151] The products were evaluated by a panel of 2 people, rather than a full-scale panel. This small panel was able to identify any obvious ‘off tastes’. The sensory evaluation confirmed the strong antioxidant activity of the combined mixture of rosemary extract and chamomile (RE+CE). Of further note was the fact, that no off-flavour or discolouration was detected in any of the antioxidant treated batches

TABLE-US-00010 TABLE 10 Sensory evaluation of rancidity, extract notes and colour in mayonnaises stored at 20° C. for 26 days. Oxidation in mayonnaise Other stored at 20° C. Days observations, until rancid off-taste was: colour issues, first noticed (. . .) & extract notes Treatment product was unacceptable etc. Control, nothing added (14) 14 Not detected 40 ppm Chamomile (21) 26 Not detected Extract (CE) 40 ppm Rosemary (21) 26 Not detected Extract (RE) 40 ppm CE + 40 (26) more than 26 Not detected ppm RE

Determination of Surface Lab-Colour by Tri-Stimulus Colorimeter

[0152] The surface Lab-colour was determined in duplicates after 0 and 26 days of storage using a Minolta Colormeter and the results are presented in Table 11.

[0153] A two-way analysis of variance (ANOVA) revealed no treatment (p>0.05) or days effects (p>0.05), which corresponds with the aforementioned sensory observation.

TABLE-US-00011 TABLE 11 Duplicate determination of the surface Lab-colour. 40 ppm Control, 40 ppm 40 ppm CE + 40 Days of Lab- nothing Chamomile Rosemary ppm RE storage value added (CTR) Extract (CE) Extract (RE) (CE + RE) 0 L-value 83.9 ± 0.2 84.5 ± 1.5 83.5 ± 1.0 84.4 ± 0.0 26 L-value 83.0 ± 0.6 83.7 ± 0.4 82.6 ± 1.3 84.3 ± 1.4 0 a-value −2.1 ± 0.0 −2.0 ± 0.0 −2.1 ± 0.1 −2.1 ± 0.1 26 a-value −2.0 ± 0.0 −1.9 ± 0.1 −1.8 ± 0.3 −2.0 ± 0.0 0 b-value 13.9 ± 0.0 13.9 ± 0.2 13.4 ± 1.2 14.0 ± 0.1 26 b-value 14.4 ± 0.1 14.2 ± 0.3 14.8 ± 0.2 14.8 ± 0.0

Oxidative Stability, Mayonnaise Trial II

[0154] In a complex matrix like a food emulsion system several factors may influence the initiation and progress of lipid autoxidation. The use of gently processing conditions during the emulsification of the emulsion, depletion of oxygen and metals as well as the use of an oil of a good initial quality are some of the most important factors, which can influence the oxidative deterioration. The oil used in both trials had a satisfying quality with comparable peroxide values of 0.7 meq/kg and 0.9 meq/kg, respectively. The copper content in finished products, however, ranged from 0.1 ppm in trial I to 0.7 ppm in trial II. The higher copper content match the monitored faster development of both 2,4-heptadienal and 2,4-decadienal in trial II than compared to the ones produced in trial I (compare tables 8 & 9 with tables 12 & 13).

Determination of Oxidation Products by Gas Chromatography-Mass Spectrometry with Selected Ion Monitoring (GC-MS-SIM) Analysis.

[0155] A one-way analysis of variance (ANOVA) using Tukey's test with 0.05 levels of significance was used to compare treatments at day 1 and day 14. As it was the case in trial I, the combined treatment (CE+RE) was found significant more effective than treatment with RE alone. The treatment with CE alone, was prooxidant after 14 days in comparison to CTR_B, but not in comparison to CTR_A.

TABLE-US-00012 TABLE 12 Duplicate determination of 2,4-heptadienal (mg/kg mayonnaise) after 1 and 14 days of storage at 20° C. One-way analysis of variance (ANOVA) at each day and Tukey's test. Batches followed by same letter not significant different using 0.05 levels of significance. 2,4-heptadienal 2,4-heptadienal ID Treatment Storage: 1 days Storage: 14 days CTR_A Control, nothing added 0.43 .sup.b ± 0.07 14.59 .sup.cd ± 1.38.sup.  CTR_B Control, nothing added 0.26 .sup.a ± 0.02 14.12 .sup.c ± 0.79 CE 60 ppm Chamomile 0.28 .sup.a ± 0.01 16.18 .sup.d ± 0.48 Extract (CE) RE 40 ppm Rosemary 0.30 .sup.a ± 0.02  9.44 .sup.b ± 0.15 Extract (RE) RE + CE 60 ppm CE + 40 0.22 .sup.a ± 0.02  4.78 .sup.a ± 0.59 ppm RE

TABLE-US-00013 TABLE 13 Duplicate determination of 2,4-decadienal (mg/kg mayonnaise) after 1 and 14 days of storage at 20° C. One-way analysis of variance (ANOVA) at each day and Tukey's test. Batches followed by same letter not significant different using 0.05 levels of significance. 2,4-decadienal 2,4-decadienal ID Treatment Storage: 1 days Storage: 14 days CTR_A Control, nothing added 0.62 .sup.b ± 0.09 18.16 .sup.cd ± 1.70  CTR_B Control, nothing added 0.32 .sup.a ± 0.02 16.14 .sup.c ± 0.74 CE 60 ppm Chamomile 0.28 .sup.a ± 0.01 19.48 .sup.d ± 1.04 Extract (CE) RE 40 ppm Rosemary 0.35 .sup.a ± 0.01 11.22 .sup.b ± 0.63 Extract (RE) RE + CE 60 ppm CE + 40 0.28 .sup.a ± 0.02  5.52 .sup.a ± 0.31 ppm RE

[0156] The 2-factor interactions were again studied using 50-50 multivariate analysis of variance (50-50 Manova) described by Langsrud (2000, 2002). The analysis confirmed a strong 2-factor interaction between CE and RE on the Inhibition of 2,4-heptadienal (p.sub.RE*CE<0.001) and on the inhibition of 2,4-decadienal (p.sub.RE*CE<0.001).

Example of a Blend Composition

[0157] Table 14 shows an example of a liquid blend composition of chamomile and rosemary extract dissolved in propylene glycol

TABLE-US-00014 TABLE 14 Blend composition Ingredients g/kg % Chamomile Extract 82.50 8.25 Rosemary Extract 55.00 5.50 Propylene glycol 862.50 86.25 Total 1000.00 100.00

[0158] The blend is used in mayonnaise in amounts of 50-2000 ppm based on the amount of mayonnaise.

CONCLUSION

[0159] We have shown synergistic activity in respect of antioxidant activity when combining chamomile extract (CE) and rosemary extract (RE) to create an efficient multi-component antioxidant blend capable of prolonging the shelf-life of mayonnaise better than rosemary extract alone.

[0160] Two individual mayonnaise trials were conducted to demonstrate synergistic interaction of combining CE and RE. Determination of secondary oxidation products by gas chromatography-mass-spectroscopy with selecting ion monitoring (GC-MS-SIM) revealed a synergistic interaction between the CE and RE. As single ingredient, CE was ineffective, but in combination with RE a strong synergism appeared in delaying the development of 2,4-heptadienal and 2,4-decadienal.

REFERENCES

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[0172] All publications mentioned in the above specification are herein incorporated by reference. Various modifications and variations of the described methods and system of the invention will be apparent to those skilled in the art without departing from the scope and spirit of the invention. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in chemistry, biology, food science or related fields are intended to be within the scope of the following claims