The purpose of this study was to investigate the antioxidant activities, quality characteristics, and storage stability of perilla oil mayonnaise (PM) with different levels of onion powder (OP) from 0 to 3%. As the amount of OP increased, the L, a, and b values increased, but pH decreased (p<0.05). The addition of OP raised viscosity (p<0.05). The addition of OP to PM proportionally increased the total phenolic content, and antioxidant activities as measured by DPPH and ABTS radical scavenging activity, and FRAP assay. When compared to PM without OP, PM that contained OP had a peroxide value that was almost 1.94 times lower. The emulsion stability was between 97.62 to 94.92% in the PM without OP and PM with OP groups was 99.60% for 12 weeks. This study showed that the inclusion of OP in PM has the potential to inprove its quality, antioxidant activities, and storage stability.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 양파분말 첨가 들기름 마요네즈 제조
    3. 색도 및 pH
    4. 점도
    5. 총 폴리페놀 함량 및 항산화 활성
    6. 과산화물가
    7. 유화안정성
    8. 통계처리
결과 및 고찰
    1. 색도 및 pH
    2. 점도
    3. 총 폴리페놀 함량 및 항산화 활성
    4. 과산화물가
    5. 유화안정성
요약 및 결론
감사의 글
References

• 이교연(경상국립대학교 농업생명과학연구원 박사후연구원) | Kyo-Yeon Lee (Postdoctoral Researcher, Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea)
• 한채연(경상국립대학교 응용생명과학부 응용생명과학전공 석사과정생) | Chae Yeon Han (Master’s Student, Division of Applied Life Science, Gyeongsang National University, Jinju 52828, Korea)
• 표민정(경상국립대학교 응용생명과학부 응용생명과학전공 석사과정생) | Min Jeong Pyo (Master’s Student, Division of Applied Life Science, Gyeongsang National University, Jinju 52828, Korea)
• 최성길(경상국립대학교 농업생명과학연구원, 응용생명과학부(BK21) 교수) | Sung-Gil Choi (Professor, Institute of Agriculture and Life Sicences, Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Korea) Corresponding Author