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. 2020 Dec 15;9(12):1278. doi: 10.3390/antiox9121278

Table 1.

The four mayonnaises studied were prepared with soybean oil (SO, Sample I), soybean oil with ascorbic acid (SO + aa, Sample II), stripped soybean oil (SSO, Sample III), stripped soybean oil with ascorbic acid (SSO + aa, Sample IV).

Sample Lipid Soluble Antioxidant
I Soybean oil (SO) +
II Soybean oil + ascorbic acid (SO + aa) +
III Stripped soybean oil (SSO)
IV Stripped soybean oil + ascorbic acid (SSO + aa)