## 3 Results and Discussion
### Mayonnaise Characterization
#### 3.2.5 Amino Acid Bioavailability
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Amino Acid** & **D\({}^{\prime}\)** & **E** & **Commercial** \\ \hline \multicolumn{4}{c}{Time 0} \\ \hline His & ND & 1.740 \(\pm\) 0.068 \({}^{\text{a}}\) & ND \\ Thr & 2.613 \(\pm\) 0.096 \({}^{\text{a}}\) & 2.266 \(\pm\) 0.059 \({}^{\text{b}}\) & 2.191 \(\pm\) 0.157 \({}^{\text{b}}\) \\ Val & 1.566 \(\pm\) 0.098 \({}^{\text{a}}\) & 1.102 \(\pm\) 0.043 \({}^{\text{b}}\) & 0.656 \(\pm\) 0.076 \({}^{\text{c}}\) \\ Met & 0.774 \(\pm\) 0.155 \({}^{\text{a}}\) & 0.621 \(\pm\) 0.131 \({}^{\text{a}}\) & 0.511 \(\pm\) 0.054 \({}^{\text{a}}\) \\ Trp & 8.149 \(\pm\) 1.478 \({}^{\text{ab}}\) & 7.533 \(\pm\) 0.535 \({}^{\text{b}}\) & 9.278 \(\pm\) 0.106 \({}^{\text{a}}\) \\ Phe & 2.120 \(\pm\) 0.177 \({}^{\text{b}}\) & 2.537 \(\pm\) 0.083 \({}^{\text{a}}\) & ND \\ Ile & 1.142 \(\pm\) 0.300 \({}^{\text{a}}\) & 1.059 \(\pm\) 0.048 \({}^{\text{a}}\) & ND \\ Leu & 3.400 \(\pm\) 0.091 \({}^{\text{a}}\) & 2.699 \(\pm\) 0.187 \({}^{\text{b}}\) & 2.007 \(\pm\) 0.069 \({}^{\text{c}}\) \\ Lys & 1.729 \(\pm\) 0.108 \({}^{\text{a}}\) & 1.506 \(\pm\) 0.170 \({}^{\text{a}}\) & ND \\ \(\sum\) EAA & 21.496 \(\pm\) 1.203 \({}^{\text{a}}\) & 21.066 \(\pm\) 1.328 \({}^{\text{a}}\) & 14.645 \(\pm\) 0.464 \({}^{\text{b}}\) \\ \hline \multicolumn{4}{c}{Time 1} \\ \hline His & ND & ND & ND \\ Thr & 2.451 \(\pm\) 0.162 \({}^{\text{a}}\) & 2.217 \(\pm\) 0.212 \({}^{\text{a}}\) & 1.520 \(\pm\) 0.033 \({}^{\text{b}}\) \\ Val & 1.302 \(\pm\) 0.071 \({}^{\text{a}}\) & 1.032 \(\pm\) 0.077 \({}^{\text{b}}\) & 0.709 \(\pm\) 0.004 \({}^{\text{c}}\) \\ Met & 0.914 \(\pm\) 0.149 \({}^{\text{a}}\) & 0.753 \(\pm\) 0.024 \({}^{\text{a}}\) & 0.628 \(\pm\) 0.005 \({}^{\text{b}}\) \\ Trp & 10.624 \(\pm\) 0.095 \({}^{\text{a}}\) & 7.731 \(\pm\) 0.997 \({}^{\text{b}}\) & 10.966 \(\pm\) 0.492 \({}^{\text{a}}\) \\ Phe & 3.029 \(\pm\) 0.190 \({}^{\text{a}}\) & 2.435 \(\pm\) 0.021 \({}^{\text{b}}\) & ND \\ Ile & 1.331 \(\pm\) 0.107 \({}^{\text{a}}\) & 1.186 \(\pm\) 0.038 \({}^{\text{a}}\) & ND \\ Leu & 3.176 \(\pm\) 0.478 \({}^{\text{a}}\) & 2.825 \(\pm\) 0.463 \({}^{\text{a}}\) & 1.527 \(\pm\) 0.064 \({}^{\text{b}}\) \\ Lys & 2.303 \(\pm\) 0.930 \({}^{\text{a}}\) & 1.501 \(\pm\) 0.093 \({}^{\text{a}}\) & ND \\ \(\sum\) EAA & 25.132 \(\pm\) 2.181 \({}^{\text{a}}\) & 19.684 \(\pm\) 1.929 \({}^{\text{b}}\) & 15.352 \(\pm\) 0.601 \({}^{\text{c}}\) \\ \hline \multicolumn{4}{c}{Time 2} \\ \hline His & ND & ND & ND \\ Thr & 3.219 \(\pm\) 0.164 \({}^{\text{a}}\) & 3.038 \(\pm\) 0.131 \({}^{\text{a}}\) & 2.481 \(\pm\) 0.499 \({}^{\text{a}}\) \\ Val & 1.326 \(\pm\) 0.141 \({}^{\text{a}}\) & 1.274 \(\pm\) 0.115 \({}^{\text{a}}\) & 0.610 \(\pm\) 0.166 \({}^{\text{b}}\) \\ Met & 0.850 \(\pm\) 0.146 \({}^{\text{a}}\) & 0.779 \(\pm\) 0.024 \({}^{\text{a}}\) & ND \\ Trp & 13.222 \(\pm\) 0.048 \({}^{\text{a}}\) & 13.354 \(\pm\) 1.291 \({}^{\text{a}}\) & 2.471 \(\pm\) 0.301 \({}^{\text{b}}\) \\ Phe & 3.587 \(\pm\) 0.630 \({}^{\text{a}}\) & 3.113 \(\pm\) 0.352 \({}^{\text{a}}\) & ND \\ Ile & 1.355 \(\pm\) 0.140 \({}^{\text{a}}\) & 1.094 \(\pm\) 0.187 \({}^{\text{a}}\) & ND \\ Leu & 3.714 \(\pm\) 0.235 \({}^{\text{a}}\) & 3.324 \(\pm\) 0.065 \({}^{\text{a}}\) & ND \\ Lys & 1.992 \(\pm\) 0.191 \({}^{\text{a}}\) & 2.076 \(\pm\) 0.105 \({}^{\text{a}}\) & ND \\ \(\sum\) EAA & 29.265 \(\pm\) 1.695 \({}^{\text{a}}\) & 28.052 \(\pm\) 2.270 \({}^{\text{a}}\) & 5.562 \(\pm\) 0.966 \({}^{\text{b}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Essential amino acid profile for E, D\({}^{\prime}\) and Commercial low-fat mayonnaies.