Influence of sunflower oil qualities and antioxidants on oxidative stability on whey-based salad dressings

Abstract

The antioxidant effect of ascorbic acid and EDTA (ethylenediaminetetraacetic acid) in food emulsions, based on whey and sunflower oils with enhanced oleic acid, α- and β- tocopherol content, was not described up to now. Salad dressings based on cold-pressed high-oleic/α-, β- tocopherol sunflower oil were oxidatively stable after 3 months of storage at 25 °C regarding primary (peroxide value, PV) and secondary (hexanal) lipid oxidation products (PV = 0.34 mmol O 2 kg -1, hexanal value = 1.54 mg kg -1). Slight enhancement of PV and hexanal values was recorded in salad dressings prepared with cold-pressed medium-oleic/α-, β- tocopherol oil, after 3 months of storage at 25 °C, and was inhibited by ascorbic acid or EDTA. Ascorbic acid (0.50 g kg -1) reduced PV by 80% and hexanal value by 32%. EDTA (0.075 g kg -1) reduced PV by 60% and hexanal value by 27%. In salad dressings, containing linoleic/α- tocopherol sunflower oil, the antioxidant effects of ascorbic acid and EDTA were as following: ascorbic acid (0.25-4.00 g kg -1) reduced PV by 83-100% and hexanal value by 82-73%; EDTA (0.075 g kg -1) reduced PV by 75% and hexanal value by 76%, after 12 months of storage at 4 °C.