## 3 Results and Discussion
### Principal Component Analysis  
Principal component analysis (PCA) was performed on the multidimensional variables of six various mayonnaise for visualization of the underlying structure in experimental data and relationships between data and samples. Among the eight components, PC1 and PC2 revealed eigenvalues > 1 (4.03 and 2.79), while the remaining principal components (PC3, PC4, PC5, PC6, PC7, and PC8) had eigenvalues < 1 (0.86, 0.20, 0.098, 0.025, 0.0023, and 0.000001, respectively); thus, they have not been discussed further. The first two components accounted for 85.21% of the total variance, of which the first component explained 50.34% of the total variance in the data set and the second component contributed 34.87%. For this reason, the first two PCs were plotted as a biplot on the \(X\)- and \(Y\)-axes to detect the association between variables as well as similarities or differences among mayonnaise samples (Figure 3).  
PC1 correlated highly negatively with PV, TOTOX, CT, and AV with loading of \(-\)0.972, \(-\)0.903, \(-\)0.968, and \(-\)0.971, respectively. PC2 also negatively reflected a QUENCHERDPPH, QUENCHER-ABTS, and AnV loading of \(-\)0.932, \(-\)0.918, and \(-\)0.879, whereas PC2 was positively contributed by CD (0.356).  
According to the biplot in Figure 3, all CPBM samples with low antioxidant properties and high free fatty acid content, as well as mayonnaise after the fortification of synthesized OC and stored in the refrigerator at 4 \({}^{\circ}\)C for up to 21 and 28 days having high amounts of primary and secondary oxidation products, were located on the left side of the biplot. However, the proposed CM samples without and with BCCE at 0.1 and 3% concentrations and contacting with active film incorporating BCCE during the storage period were situated at the right in the diagram and had an excellent oxidative status and high antioxidant potential. Furthermore, mayonnaise after supplementation of synthesized OC with the highest ability to scavenge DPPH and ABTS radicals and the highest content of secondary oxidation products were located under the A1 axis.  
It can be noted that the investigated mayonnaise samples fell into four distinct groups, respectively (Figure 3). The location of commercially available mayonnaise samples during the 4-week storage period in the top left-hand quadrant of Figure 3 can be explained by their high results of CT and AV (Table 2), which were co-located in this region of the PC space. On the contrary, CM samples without and with natural antioxidants present in BCCE had low oxidative parameters, so they were situated diametrically opposite commercial CPBM. The supplementation of OC and storage for a long time caused the longest distance of OCM2, OCM3, and OCM4 samples from other mayonnaies due to their highest antioxidant potential determined by QUENCHER-DPPH and QUENCHER-ABTS methods and amounts of secondary oxidation products. Nevertheless, OCM0, OCM1, and AFM4 with moderate antioxidant properties created an evidently distinct cluster.  
The biplot revealed that the grouping of the 30 mayonnaise samples depended on their ingredients, bioactive compounds added directly to samples and packaging material, as well as storage time, which affected levels of antioxidants and oxidation products.