*2.5. Statistical Analysis*

The measurements of the oxidative parameters of lipid phase, emulsifying properties, and protein content in emulsifiers were performed in triplicate on the same day to verify the repeatability of the obtained results. The RSA for ingredients and emulsions, FAC of vegetable oils, and color parameters of mayonnaises were measured in five replications. All results were presented as mean (c) ± standard deviation (SD). A one-way analysis of variance (ANOVA), which was followed by the Tukey's post hoc test, was performed to analyze the significant differences between data (*p* < 0.05). Moreover, PCA was employed to study the clustering and differentiation of seven mayonnaise samples based on QUENCHER-DPPH, QUENCHER-ABTS, PV, AnV, TOTOX, AV, area of ODs, L\*, a\* and b\* results. The scores and loadings of the data analyzed by PCA were displayed as a biplot. Statistical analyses of data were carried out using the Statistica 8.0 software (StatSoft, Tulsa, OK, USA).
