## 3 Results and Discussion
### Antioxidant Properties of Mayonnaise
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Week**} & \multicolumn{5}{c}{**Type of Mayonnaise**} \\ \cline{2-6}  & **CPBM** & **CM** & **BCCM0.1\%** & **BCCM3\%** & **OCM** & **AFM** \\ \hline \hline \multirow{5}{*}{0} & \multicolumn{5}{c}{QUENCHER-DPPH \(\pm\) SD} \\  & & (\(\mu\)mol TE/100 g) & & \\ \hline
0 & 557 \(\pm\) 5 a,b,A & 850 \(\pm\) 25 b,B & 890 \(\pm\) 25 c,B & 978 \(\pm\) 21 b,C & 1846 \(\pm\) 50 a,D & 841 \(\pm\) 21 a,B \\
1 & 534 \(\pm\) 4 a,A & 884 \(\pm\) 41 b,B & 914 \(\pm\) 41 c,B & 1014 \(\pm\) 48 c,C & 2185 \(\pm\) 92 b,D & 844 \(\pm\) 36 a,B \\
2 & 578 \(\pm\) 15 b,A & 845 \(\pm\) 34 b,B,C & 829 \(\pm\) 32 b,B & 1006 \(\pm\) 38 b,C & 2435 \(\pm\) 101 c,E & 924 \(\pm\) 35 b,C \\
3 & 692 \(\pm\) 27 c,A & 735 \(\pm\) 33 a,A & 776 \(\pm\) 19 a,B & 948 \(\pm\) 26 b,B & 2708 \(\pm\) 133 d,C & 1031 \(\pm\) 50 c,B \\
4 & 704 \(\pm\) 17 c,A & 679 \(\pm\) 30 a,A & 727 \(\pm\) 34 a,A & 845 \(\pm\) 28 a,B & 2887 \(\pm\) 139 d,D & 1164 \(\pm\) 38 d,C \\ \hline \hline \multicolumn{6}{c}{QUENCHER-ABTS \(\pm\) SD} \\  & & (\(\mu\)mol TE/100 g) & & \\ \hline
0 & 2070 \(\pm\) 94 c,A & 2068 \(\pm\) 39 b,A & 2126 \(\pm\) 40 b,B & 2326 \(\pm\) 52 b,C & 2644 \(\pm\) 41 a,D & 2065 \(\pm\) 38 a,B,A \\
1 & 1872 \(\pm\) 84 b,A & 2079 \(\pm\) 57 b,B & 2286 \(\pm\) 61 b,C & 2302 \(\pm\) 46 b,C & 2895 \(\pm\) 149 b,D & 2075 \(\pm\) 34 a,B \\
2 & 1821 \(\pm\) 57 b,A & 1990 \(\pm\) 54 b,B & 2064 \(\pm\) 95 a,B & 2311 \(\pm\) 71 b,D & 3794 \(\pm\) 80 c,E & 2175 \(\pm\) 43 b,C \\
3 & 1301 \(\pm\) 50 a,A & 1988 \(\pm\) 68 b,B & 1990 \(\pm\) 41 a,B & 2334 \(\pm\) 96 b,D & 3886 \(\pm\) 131 c,E & 2138 \(\pm\) 59 b,C \\
4 & 1232 \(\pm\) 42 a,A & 1735 \(\pm\) 81 a,B & 1974 \(\pm\) 64 a,C & 2139 \(\pm\) 97 a,C & 4128 \(\pm\) 198 d,D & 1989 \(\pm\) 95 a,C \\ \hline \hline \end{tabular} \(n=3\); SD—standard deviation; different lowercase letters within the same column indicate significant differences between the AC of the studied mayonnaise samples during the shelf life (one-way ANOVA and Duncan test, \(p<0.05\)); different capital letters within the same row indicate significant differences between the AC of the studied mayonnaise samples among antioxidant agent (one-way ANOVA and Duncan test, \(p<0.05\)). Abbreviations: CPBM—commercial plant-based mayonnaise; CM—control aqafaba-based mayonnaise; BCCM0.1%—aquafaba-based mayonnaise with 0.1% of black cumin cake extract; BCCM3%—aquafaba-based mayonnaise with 3% of black cumin cake extract; OCM—aquafaba-based mayonnaise with octyl caffeine; AFM—aquafaba-based mayonnaise with active film incorporating black cumin cake extract.  
\end{table} 
Table 1: Changes in antioxidant capacity of mayonnaise samples before and after antioxidant supplementation during 4-week cold storage. in an opened jar (Table 1). In addition, a decrease in QUENCHER-ABTS results after each week of storage and QUENCHER-DPPH values after 1-week storage of CPBM were observed. The loss of antioxidants during CPBM storage is probably related to their decomposition and oxidation, which causes a decrease in the quality of commercially available mayonnaise. Higher QUENCHER-DPPH values after a more extended time indicate that cold storage promoted the significant increase of compounds in CPBM with the scavenging ability of DPPH radical. The polyphenol derivatives present naturally in mayonnaise were probably hydrolyzed to a free state, or new DPPH scavengers were produced during the storage period. Moreover, lipophilic antioxidants such as carotenoids commonly used in CPBM formulation were released from the oil phase during a longer storage time and became more effective in scavenging DPPH radical as days of storage passed. On the other hand, the oxidation processes of some flavonoids present in CPBM could generate metabolite mixtures that retained the scavenging properties of unoxidized flavonoids or had higher antioxidant activities, causing an increase in DPPH results [30].