## 3 Results and Discussion
### Oxidative Status of Mayonnaises
[2] also observed an increasing trend in AnV changes of mayonnaies before and after the addition of ocopherol, rosmary essential oil, _Ferulago angulata_ extract, and TBHQ during storage at ambient temperature for 6 months. Although at the end of storage, all fortified samples had lower AnV results (10.26-12.23) compared to the control sample (AnV = 18.32). Similarly, fortification of mayonnaies with various spices (oregano, rosmary, black pepper, and ginger), vitamin C, ocopherol, and butylated hydroxytoluene (BHT) affected their AnV values differently [34]. The increase in AnV (3.00) for the vitamin C-added mayonnaise was the lowest after 6 weeks of storage at 37 \({}^{\circ}\)C, while AnV (7.12) for mayonnaise with ginger was approximately 1.5 times higher than AnV (4.70) for a control sample. Unfortunately, the contact of CM with the active film did not effectively inhibit the formation of secondary oxidation products. In fact, after 4 weeks of storage, the AnV (2.00) of AFM increased by approximately 30% compared with the AnV (1.52) of the control CM sample. This fact could be associated with gradually releasing antioxidants from packaging material to mayonnaise. Bioactive compounds from the active film were probably released too slowly to prevent the decomposition of primary oxidation products into secondary oxidation products. Among studied mayonnaies, the highest AnV (4.43-4.70) data were observed for OCM samples between 2 and 4 weeks of storage (Table 2). Because OCM samples had the highest antioxidant potential (Table 1), the highest AnV results for OCM can be explained by interferences of the added OC on the AnV measurements determined by the official method. Furthermore, the TOTOX indexes at the end of the 28 days of storage indicated that the addition of BCCE directly to mayonnaise samples inhibited oxidation reactions compared to the CM sample, without active additives (TOTOX = 5.52, 4.09, and 3.74 for CM, BCCM0.1%, and BCCM3%, respectively). It is noteworthy that the CPBM sample characterized by the highest TOTOX values (7.53-10.53) exhibited the lowest AC (QUENCHER-DPPH = 534-704 \(\mu\)mol TE/100 g, QUENCHER-ABTS = 1232-2070 \(\mu\)mol TE/100 g). Therefore, it could be assumed that the antioxidant content in this sample was insufficient to retard the generation of oxidation products. Additionally, conjugated polyenes are also suitable parameters for the assessment of oxidative deterioration of emulsions. CD mainly form with the hydroperoxides generation as early indicators of oil phase oxidation. At the end of storage, the highest CD concentration was observed for CPBM (2.91), while OCM, AFM, and CM samples had significantly lower CD contents (1.95-1.98) (Duncan test, Table 2). The CD amounts in emulsions stabilized by BCCE increased remarkably to 2.39 and 2.44 for BCCM3% and BCCM0.1%, respectively, revealing the occurrence of primary oxidation during the storage period. Moreover, the fresh and stored CPBM had the highest CT results (1.96-2.61), which corresponded to the highest TOTOX (7.53-10.53) of this sample. Similar to the AnV results, the OC addition as an amphiphilic antioxidant caused an increase in CT concentration in the OCM sample at each step of storage (CT = 0.55-0.71) compared with CM (CT = 0.48-0.55). The obtained results of CD (1.95-2.91) and CT (0.45-2.61) for all investigated samples were lower than the results of CD (3.90-7.50) and CT (2.17-2.65) for mayonnaies enriched with different amounts (5-20%) of black cumin oil and stored in an incubator at 20 \({}^{\circ}\)C for 28 days [21]. Moreover, CD amounts in mayonnaies with 0.10 and 0.15% of grape seed extract did not change during storage at 20 \({}^{\circ}\)C for up to 8 weeks [9]. However, progress in CD generation in mayonnaise samples without and with the lowest amount of this extract (0.05%) was found. In contrast, CD levels (2.9-3.0) in mayonnaies without and with 0.03% of rosemary extract did not differ significantly after storage for 10 months [35].