2.7.3. Oxidative Stability (OXITEST)

The oxidative stability of the mayonnaise samples was tested using the OXITEST Device (Velp Scientifica, Usmate, Italy) according to AKSOY et al. [30]. All samples were weighed before the oxidative stability analysis started. Firstly, 20 g of each mayonnaise sample were weighed into the sample cells. The device temperature and the oxygen pressure were adjusted at 90 ◦C and 6 bars, respectively. The induction period (IP) value obtained by the OXITEST system was used to evaluate the oxidative stability values of the samples.
