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

Received: 3 July 2015/Accepted: 8 May 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

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*Corresponding author; email: aswir@imr.gov.my