Abstract

Mayonnaise is a widely consumed condiment and a significant source of dietary fat. Hence, it can also serve as an effective vehicle for health-promoting lipids such as olive oil. This study evaluated the effects of replacing conventional vegetable oil with olive oil on the chemical, physical, nutritional, and sensory characteristics of mayonnaise during 90 days of storage. Mayonnaise was prepared using different levels of olive oil (0, 20, 40, 60, 80 and 100%) and analysed at 15-day intervals. The pH (3.89 ± 0.01-4.09 ± 0.04), viscosity (140.36 ± 0.00-145.14 ± 0.00 Pa·s), and texture (1.53 ± 0.08-1.77 ± 0.03 N) values remained within acceptable ranges. Increasing olive oil content significantly enhanced antioxidant (12.07 ± 0.80-40.03 ± 0.57 mg/mL) and total phenolic (45.52 ± 0.85-81.95 ± 0.45 mg GAE/g) contents, while color parameters showed minimal variation. A notable increase in monounsaturated fatty acids (reaching 46.11%) was observed, with 100% olive oil substitution. Sensory evaluation indicated that mayonnaise formulated with 80% olive oil achieved the highest overall acceptability. These findings suggest that olive oil can successfully replace conventional oil up to 80%, producing a nutritionally improved mayonnaise with high consumer acceptance and functional potential.