Journal of Food Technology

Use of Phytonutrients Obtained from Natural Spices with Antioxidant and Preservative Effect by Production of New Kinds of Mayonnaise Produced in Hashemite Kingdom of Jordan

Sati Yassin Ahmed Al-dalain and Emad Yassin Ahmed Al-dalain

Abstract: The natural spices (cloves, allspice, black pepper, coriander, cumin) with antioxidant and preservative action in the form of powders and extracts were considered and implemented to be used in new kinds of mayonnaise and their quality during storage was studied.