en Application of <i>Zataria multiflora</i> Boiss. and <i>Satureja hortensis</i> L. Essential Oils as Two Natural Antioxidants in Mayonnaise Formulated with Linseed Oil فارماكوگنوزی و فارماسيوتيكس Pharmacognosy & Pharmaceutics پژوهشی Research <div dir="ltr" style="text-align: justify;">&nbsp;<strong>Background: </strong>Mayonnaise is one of the food emulsions (O/W) that is used as a condiment in various foods.<br> &nbsp;<strong>Objective:&nbsp;</strong>Linseed oil (containing omega-3 fatty acids) was used at the replacement levels of 10, 15 and 20% of soybean oil in mayonnaise formulation and the sensory properties of samples were evaluated.<br> <strong>Methods: </strong>In the second part of this research, the <em>Zataria multiflora </em>Boiss. (ZMEO) and <em>Satureja hortensis</em> L. (SHEO) (500, 1000 and 1500) were added to oil of mayonnaise and their antioxidant effects, peroxide (PV) and conjucated diene (CD) values were compared with BHA syntethic antioxidant (100 and 200 ppm).<br> &nbsp;<strong>Results: </strong>15% of linseed oil used as replacer for soybean oil, showed no significant differences in the color, texture, taste, smell, mouth&nbsp;feel and overal acceptability compared with control samples, and this same ratio of 15 percent was used in subsequent tests.&nbsp;Statistical results of PV and CD indexes revealed that ZMEO (500) and the SHEO (1000 and 1500) had better antioxidant effect than BHA (100 and 200). In determination of secondary oxidation products, TBA value showed that ZMEO (500) was not significantly different than BHA (200) and that SHEO (1000) had better antioxidant activity than&nbsp;BHA (100 ppm).<br> <strong>Conclusion: </strong>The results of antioxidative effect and sensory properties (showed no significant difference in taste and smell score compared with control sample) of formulated mayonnaise showed that these natural antioxidants in mayonnaise formulation can ameliorate the quality of product as functional food due to advancing the public health.</div> <div dir="ltr" style="text-align: justify;">&nbsp;<strong>Background: </strong>Mayonnaise is one of the food emulsions (O/W) that is used as a condiment in various foods.<br> &nbsp;<strong>Objective:&nbsp;</strong>Linseed oil (containing omega-3 fatty acids) was used at the replacement levels of 10, 15 and 20% of soybean oil in mayonnaise formulation and the sensory properties of samples were evaluated.<br> <strong>Methods: </strong>In the second part of this research, the <em>Zataria multiflora </em>Boiss. (ZMEO) and <em>Satureja hortensis</em> L. (SHEO) (500, 1000 and 1500) were added to oil of mayonnaise and their antioxidant effects, peroxide (PV) and conjucated diene (CD) values were compared with BHA syntethic antioxidant (100 and 200 ppm).<br> &nbsp;<strong>Results: </strong>15% of linseed oil used as replacer for soybean oil, showed no significant differences in the color, texture, taste, smell, mouth&nbsp;feel and overal acceptability compared with control samples, and this same ratio of 15 percent was used in subsequent tests.&nbsp;Statistical results of PV and CD indexes revealed that ZMEO (500) and the SHEO (1000 and 1500) had better antioxidant effect than BHA (100 and 200). In determination of secondary oxidation products, TBA value showed that ZMEO (500) was not significantly different than BHA (200) and that SHEO (1000) had better antioxidant activity than&nbsp;BHA (100 ppm).<br> <strong>Conclusion: </strong>The results of antioxidative effect and sensory properties (showed no significant difference in taste and smell score compared with control sample) of formulated mayonnaise showed that these natural antioxidants in mayonnaise formulation can ameliorate the quality of product as functional food due to advancing the public health.</div> ,Satureja hortensis L., Zataria multiflora, Boiss., Linseed oil, Mayonnaise, Natural antioxidant Satureja hortensis L., Zataria multiflora Boiss., Linseed oil, Mayonnaise, Natural antioxidant 69 79 http://jmp.ir/browse.php?a_code=A-10-103-4&slc_lang=en&sid=1 H Vahidyan H Vahidyan 100319475328460042244 100319475328460042244 No Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran MA Sahari MA Sahari sahari@modares.ac.ir 100319475328460042245 100319475328460042245 Yes Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran M Barzegar M Barzegar 100319475328460042246 100319475328460042246 No Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran H Naghdi Badi H Naghdi Badi 100319475328460042247 100319475328460042247 No Cultivation & Development Department of Medicinal Plants Research Center, Institute of Medicinal Plants, ACECR, Karaj, Iran Cultivation & Development Department of Medicinal Plants Research Center, Institute of Medicinal Plants, ACECR, Karaj, Iran