This study aimed to investigate the changes in antioxidant activities, quality characteristics, and storage stability of mayonnaise prepared with perilla oil with the addition of mulberry powder ranging from 0 to 5%. The antioxidant activities of perilla oil mayonnaise (PM), as determined by DPPH and ABTS radical scavenging activity, as well as FRAP and total phenolics content were improved by the addition of mulberry powder compared with the control sample. Antioxidant activities were dependent on the amount of mulberry powder added. Lipid oxidation of PM decreased with a higher amount of mulberry powder, based on measurements of peroxide value. The emulsion stability of PM increased with decreases in the amount of mulberry powder level. The a-value in PM color increased with increasing amount of mulberry powder. Sensory evaluation showed that the highest score in overall acceptability of PM was achieved with 4% mulberry.

• 이미현(경상대학교 대학원 응용생명과학부) | Lee, Mi-Hyun
• 김아나( 경상대학교 대학원 응용생명과학부) | 김아나
• 허호진( 경상대학교 식품공학과(농업생명과학연구원)) | 허호진
• 천지연( 순천대학교 식품공학과) | 천지연
• 강성원( (주)에스엔티푸드) | 강성원
• 최성길( 경상대학교 식품공학과(농업생명과학연구원)) | 최성길