Sains Malaysiana 46(1)(2017): 139–147

http://dx.doi.org/10.17576/jsm-2017-4601-18

 

The Nutritional Composition of Mayonnaise and Salad Dressing in the Malaysian Market

(Komposisi Pemakanan Mayonis dan Kuah Salad dalam Pasaran Malaysia)

ASWIR ABD RASHED1*, MOHD FAIRULNIZAL MD NOH1, NORHAYATI MUSTAFA KHALID1, NURUL `IZZAH AB RAHMAN2, AFIDA TASIRIN2, WAN SULONG WAN OMAR2, MOHD NAEEM MOHD NAWI1, MOHD AZERULAZREE JAMILAN1 & RUSIDAH SELAMAT3

 

1Institute for Medical Research, Jalan Pahang, 50588 Kuala Lumpur, Federal Territory, Malaysia

 

2Chemistry Department, Jalan Sultan, 46661 Petaling Jaya, Selangor Darul Ehsan, Malaysia

 

3Nutrition Division, Ministry of Health, Aras 1, Blok E3, Parcel E, Pusat Pentadbiran Kerajaan Persekutuan, 62590 Putrajaya, Federal Territory, Malaysia

 

Diserahkan: 3 Julai 2015/Diterima: 8 Mei 2016

 

ABSTRACT

Mayonnaise and salad dressing are fast becoming popular condiments for Malaysian. The aim of this study was to obtain the nutritional composition of mayonnaise and salad dressing commercially available in the Malaysian market. The data will be used to update the Malaysian Food Composition Database which was last updated in 1997. A total of six brands from each type of mayonnaise and salad dressing were sampled from local supermarkets in the Klang Valley and analysed using standard methods. The validity of test data was monitored with the application of internal quality controls in line with the requirements of ISO 17025. The energy contents of mayonnaise and salad dressings were up to 626.40 kcal/100 g. Our findings were also in agreement with the energy labelling on the packaging. Sodium was high in mayonnaise and salad dressing because it is used in the final mixture of both condiments to improve their characteristics for certain reasons. Mayonnaise and salad dressing have been identified as potent sources of vitamin A and vitamin E and both condiments were found to contain high levels of these antioxidants. It can be concluded that this study are useful not only in providing information on the nutritional content of several commercial types of mayonnaise and salad dressing, but also in improving the public understanding of healthy food choices.

 

Keywords: Condiments; mayonnaise; nutritional composition; salad dressing

 

ABSTRAK

Mayonis dan kuah salad berkembang dengan pantas menjadi perencah popular bagi masyarakat Malaysia. Kajian ini bertujuan untuk mendapatkan komposisi pemakanan untuk mayonis dan kuah salad yang berada dalam pasaran di Malaysia.  Data yang diperoleh akan digunakan untuk mengemaskini Pangkalan Data Komposisi Makanan Malaysia yang terakhir dikemaskini pada tahun 1997. Sejumlah enam jenama daripada setiap jenis mayonis dan kuah salad telah dibuat pensampelan dari pasaraya tempatan di Lembah Klang dan dianalisis menggunakan kaedah piawaian. Validiti bagi data uji kaji dipantau dengan menggunakan aplikasi kawalan kualiti dalaman selaras dengan keperluan ISO 17025. Kandungan tenaga dalam mayonis dan kuah salad adalah 626.40 kcal/100 g. Keputusan kajian ini selari dengan pelabelan tenaga pada pembungkus. Kandungan natrium adalah dalam mayonis dan kuah salad kerana digunakan dalam campuran akhir kedua-dua perencah tersebut untuk meningkatkan ciri mereka atas alasan tertentu. Mayonis dan kuah salad dikenal pasti sebagai sumber yang kaya dengan vitamin A dan vitamin E dan kedua-dua perencah ini didapati mengandungi kandungan antioksida ini pada kadar yang tinggi. Kesimpulannya, kajian ini amat berguna bukan sahaja dalam menyediakan maklumat tentang kandungan nutrien dalam beberapa jenis mayonis dan kuah salad komersial, tetapi juga dapat meningkatkan pemahaman orang awam tentang pemilihan makanan yang sihat.

Kata kunci: Komposisi pemakanan; kuah salad; mayonis; perencah

RUJUKAN

AAFC. 2013. The Canadian Seasoning and Dressing Manufacturing Industry. International Market Bureau. Market Indicator Report.

Allman-Farinelli, M.A., Gomes, K., Favaloro, E.J. & Petocz, P. 2005. A diet rich in high-oleic-acid sunflower oil favorably alters low-density lipoprotein cholesterol, triglycerides, and factor VII coagulant activity. Journal of the American Dietetic Association 105: 1071-1079.

AOAC. 2008. Official Methods of Analysis. Washington: Association of Official Analytical Chemists.

AOAC. 2006. Official Methods of Analysis. Official Method 982.30 E(a), chp. 45.3.05, acid hydrolysis. (23rd ed). Association of Official Analytical Chemists, Gaithersburg, MD.

AOAC. 2005. Official Methods of Analysis of the Association of Official Analytical Chemists (18th ed). Gaithersburg.

Brause, A.R., Woollard, D.C. & Indyk, H.E. 2003. Determination of total vitamin C in fruit juices and related products by liquid chromatography: Interlaboratory study. Journal of AOAC International 86: 367-374.

Dashti, N., Smith, E.A. & Alaupovic, P. 1990. Increased production of apolipoprotein B and its lipoproteins by oleic acid in Caco-2 cells. The Journal of Lipid Research 31: 113-23.

Depree, J.A. & Savage, G.P. 2001. Physical and flavour stability of mayonnaise. Trends in Food Science and Technology 12: 157-163.

De Vries, J.W. & Silvera, K.R. 2002. Determination of vitamins A (retinol) and E (alpha-tocopherol) in foods by liquid chromatography: collaborative study. Journal of AOAC International 85: 424-34.

Evans, A.J. & Burley, R.W. 1987. Proteolysis of apoprotein B during the transfer of very low density lipoprotein from hens’ blood to egg yolk. The Journal of Biological Chemistry 262: 500-504.

FDA. “Sec. 169.140 Mayonnaise.” Code of Federal Regulations Title 21. 2010. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=169.140&SearchTerm=mayonnaise (accessed 2015).

Greenberg, J.A., Bell, S.J., Guan, Y. & Yu, Y-H. 2011. Folic acid supplementation and pregnancy: More than just neural tube defect prevention. Reviews in Obstetrics and Gynecology 4: 52-59.

Hasenhuettl, G.L. 2008. Analysis of food emulsifiers. In Food Emulsifiers and Their Applications, edited by Hasenhuettl, G.L. & Hartel, R.W. New York: Springer Science. pp. 11-37.

Jiménez-Gómez, Y., Marín, C., Peérez-Martínez, P., Hartwich, J., Malczewska-Malec, M., Golabek, I., Kiec-Wilk, B., Cruz-Teno, C., Rodríguez, F., Gómez, P., Gómez-Luna, M.J., Defoort, C., Gibney, M.J., Pérez-Jiménez, F., Roche, H.M. & López-Miranda, J. 2010. A low-fat, high-complex carbohydrate diet supplemented with long-chain (n-3) fatty acids alters the postprandial lipoprotein profile in patients with metabolic syndrome. Journal of Nutrition 140: 1595- 1601.

Menezes, E.W., de Melo, A.T., Lima, G.H. & Lajolo, F.M. 2004. Measurement of carbohydrate components and their impact on energy value of foods. Journal of Food Composition and Analysis 17: 331-338.

Protocol for Sampling and Method of Analysis for Malaysian Food Composition Database 2011. Kuala Lumpur: National Technical Group of Malaysian Food Composition Database. http://www.imr.gov.my/images/uploads/Protocol_Sampling_ MY_FCD.pdf

Rajaram, S., Burke, K., Connell, B., Myint, T. & Sabate, J. 2001. A monounsaturated fatty-acid pecan-enriched diet favourably alters the serum lipid profile of healthy men and women. Journal of Nutrition 131: 2275-2279.

Roche, H.M., Zampelas, A., Knapper, J.M., Webb, D., Brooks, C., Jackson, K.G., Wright, J.W., Gould, B.J., Kafatos, A., Gibney, M.J. & Williams, C.M. 1998. Effect of long-term olive oil dietary intervention on postprandial triacylglycerol and factor VII metabolism. The American Journal of Clinical Nutrition 68: 552-560.

Silva, K.D., Kelly, C.N., Jones, A.E., Smith, R.D., Wootton, S.A., Miller, G.J. & Williams, C.M. 2003. Chylomicron particle size and number, factor VII activation and dietary monounsaturated fatty acids. Atherosclerosis 166: 73-84.

Smolin, L. & Grosvenor, M.B. 2007. Nutrition: Science and Applications. 2nd ed. Fort Worth, TX: Saunders.

Schweizer Nährwertdatenbank (Swiss Food Composition Database). 2012. Swiss Federal Office of Public Health - V3.01 Available in German (www.naehrwertdaten. ch), Italian (www.valorinutritivi.ch) and French (www. valeursnutritives.ch).

USDA. 2014. National Nutrient Database for Standard Reference Release 27. Retrieved from www.ars.usda.gov/ba/bhnrc/ndl.

USDA. 2012. National Nutrition Database for Standard Reference, Release 25. Retrieved from www.ars.usda.gov/ ba/bhnrc/ndl.

Valenzuela, A., Zanhuesa, J. & Nieto, S. 1998. Oxidos del Colesterol en Alimentos. Factores que Condicionansu Formación y Efectos Biológicos. Aceites y Grasas. Junio 9: 271-278.

Valenzuela, A. 1997. Efectos Biológicos y Nutricionales de los Acidos Grasos Trans, Cuanto es Mito y Cuanto es Realidad. Aceites y Grasas. Junio 48: 263-269.

Yochum, L.A., Folsom, A.R. & Kushi, L.H. 2000. Intake of antioxidant vitamins and risk of death from stroke in postmenopausal women. The American Journal of Clinical Nutrition 72: 476-483.

 

*Pengarang untuk surat-menyurat; email: aswir@imr.gov.my

 

 

sebelumnya