Effect of red paprika powder on quality and oxidative stability of mayonnaise prepared with perilla oil

In this study, we investigated whether adding of red paprika powder to mayonnaise improved its quality characteristics and storage stability. The characteristics, antioxidant activities, oxidative emulsion stabilities prepared with (RPP) at different concentrations (0.5-3%) were compared without RPP. results demonstrate that an increase in RPP concentration significantly decreases the L value mayonnaise, whereas a b values increased (p⟨0.05). pH decreased as increased. Furthermore, activities by RPP, according DPPH ABTS radical scavenging FRAP, total phenolic content. containing had peroxide approximately 3.62 times lower than stability addition between 0.5-2%; however, it at, 3%. These suggest (<2%) could improve quality, duration.