Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST
Abstract This study aimed to investigate the potential use of cold-pressed pomegranate seed oil by-product (PGOB) and grape seed oil by-product (GOB) as a natural antioxidant in a salad dressing. Firstly, bioactive compounds from oil by-product were extracted and powdered by spray drier to produced grape seed oil by-product powder (GOBP) and pomegranate seed oil by-product powder (PGOBP). This study was the first attempt to evaluate the oxidative stability of the salad dressing by OXITEST at 90, 100, and 110 °C, and at 6 bar (the oxygen pressure). The samples enriched by GOB (3.22-26.76h) and PGOB (2.49-24.76h) showed high IP compared to control samples (0.43-8.82 h). The oxidation rate was modeled by zero, first and second-order kinetic models, and the oxidation kinetics constant (k) value estimated. PGOBP and GOBP significantly reduced k value. The activation enthalpy (ΔH++), activation entropy (ΔS++) and activation energy (Ea) were 69.78-101.93 kJ/mol, 59.55-81.07 J/mol and (-18.36)-(-83.37) J/mol respectively. The ΔG++ of the control, PGOBP and GOBP enriched samples were 87.36-88.10 Kj/mol, 88.65-91.61 Kj/mol, and 88.14-91.48 kJ/mol respectively. This study suggests that PGOBP and GOBP could be used as a natural antioxidant source for salad dressings.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2022
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oai:scielo:S0101-206120220001004442022-02-22Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITESTAKSOY,Fatma SemaTEKIN-CAKMAK,Zeynep HazalKARASU,SalihAKSOY,Ayse Semra by-products natural antioxidant oxidation kinetics OXITEST Abstract This study aimed to investigate the potential use of cold-pressed pomegranate seed oil by-product (PGOB) and grape seed oil by-product (GOB) as a natural antioxidant in a salad dressing. Firstly, bioactive compounds from oil by-product were extracted and powdered by spray drier to produced grape seed oil by-product powder (GOBP) and pomegranate seed oil by-product powder (PGOBP). This study was the first attempt to evaluate the oxidative stability of the salad dressing by OXITEST at 90, 100, and 110 °C, and at 6 bar (the oxygen pressure). The samples enriched by GOB (3.22-26.76h) and PGOB (2.49-24.76h) showed high IP compared to control samples (0.43-8.82 h). The oxidation rate was modeled by zero, first and second-order kinetic models, and the oxidation kinetics constant (k) value estimated. PGOBP and GOBP significantly reduced k value. The activation enthalpy (ΔH++), activation entropy (ΔS++) and activation energy (Ea) were 69.78-101.93 kJ/mol, 59.55-81.07 J/mol and (-18.36)-(-83.37) J/mol respectively. The ΔG++ of the control, PGOBP and GOBP enriched samples were 87.36-88.10 Kj/mol, 88.65-91.61 Kj/mol, and 88.14-91.48 kJ/mol respectively. This study suggests that PGOBP and GOBP could be used as a natural antioxidant source for salad dressings.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.42 20222022-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100444en10.1590/fst.57220 |
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AKSOY,Fatma Sema TEKIN-CAKMAK,Zeynep Hazal KARASU,Salih AKSOY,Ayse Semra |
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AKSOY,Fatma Sema TEKIN-CAKMAK,Zeynep Hazal KARASU,Salih AKSOY,Ayse Semra Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST |
author_facet |
AKSOY,Fatma Sema TEKIN-CAKMAK,Zeynep Hazal KARASU,Salih AKSOY,Ayse Semra |
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AKSOY,Fatma Sema |
title |
Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST |
title_short |
Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST |
title_full |
Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST |
title_fullStr |
Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST |
title_full_unstemmed |
Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST |
title_sort |
oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using oxitest |
description |
Abstract This study aimed to investigate the potential use of cold-pressed pomegranate seed oil by-product (PGOB) and grape seed oil by-product (GOB) as a natural antioxidant in a salad dressing. Firstly, bioactive compounds from oil by-product were extracted and powdered by spray drier to produced grape seed oil by-product powder (GOBP) and pomegranate seed oil by-product powder (PGOBP). This study was the first attempt to evaluate the oxidative stability of the salad dressing by OXITEST at 90, 100, and 110 °C, and at 6 bar (the oxygen pressure). The samples enriched by GOB (3.22-26.76h) and PGOB (2.49-24.76h) showed high IP compared to control samples (0.43-8.82 h). The oxidation rate was modeled by zero, first and second-order kinetic models, and the oxidation kinetics constant (k) value estimated. PGOBP and GOBP significantly reduced k value. The activation enthalpy (ΔH++), activation entropy (ΔS++) and activation energy (Ea) were 69.78-101.93 kJ/mol, 59.55-81.07 J/mol and (-18.36)-(-83.37) J/mol respectively. The ΔG++ of the control, PGOBP and GOBP enriched samples were 87.36-88.10 Kj/mol, 88.65-91.61 Kj/mol, and 88.14-91.48 kJ/mol respectively. This study suggests that PGOBP and GOBP could be used as a natural antioxidant source for salad dressings. |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
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2022 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100444 |
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