Mayonnaise can be defined as an oil-in-water emulsion and consist of 70-80 % oil. It is consumed globally in huge amount. The quality of mayonnaise can be deteriorated by the lipid oxidation. Oily nature of mayonnaise is a main reason for lipid oxidation. Lipid oxidation reduced the shelf life of mayonnaise and produce undesirable off-flavor. It is a major problem of food industry. It produces negative impact on the quality attributes and consumer acceptability of product. Synthetic Antioxidants are also used to inhibit lipid oxidation such as BHT and BHA. But consumers have negative impressions on chemical containing product. Additionally, there are also some studies available which shows some serious side-effects of synthetic antioxidants. Therefore, there is increasing interest for the addition of natural antioxidants which are from the plant sources and contains phenolic compounds. Natural antioxidants increase the quality characteristics of mayonnaise by preventing it from rancidity. In this review, all the natural antioxidants and their effects are discussed in mayonnaise with detail. Addition of natural antioxidants in mayonnaise result in reduction of Thiobarbituric acid (TBA) which is responsible for oxidation. The use of natural antioxidants in the mayonnaise for prevention of lipid oxidation problem should be promoted.

Keywords: Natural Antioxidants, Mayonnaise, Characteristics, Rancidity, Lipid Oxidation