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KMID : 1134820170460121486
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 12 p.1486 ~ p.1493
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Quality and Antioxidant Properties of Salad Dressing Added with Pumpkin, Banana, and Pineapple Vinegars
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Kim Jung-Mi
Park Mi-Lan
Lee Mi-Hee
Kwon Seung-Hyuk
Kim Min-Sub
Lee Jong-Suk
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Abstract
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This study evaluated the quality characteristics and antioxidant activities of salad dressing added with various vinegars (pumpkin, banana, and pineapple vinegars). For the results, the pH level of salad dressing added with various vinegars was higher than that of the control (salad dressing with brewed vinegar) along with a slight decrease in acidity. Soluble solid (°Brix) of salad dressing added with pumpkin vinegar was higher than those of other samples. The L* values in salad dressing added with banana vinegar were significantly higher than those of other groups. However, a* and b* values of salad dressing added with pumpkin vinegar were higher than those of other samples. Free sugars (glucose, fructose, and sucrose) and mineral contents (Ca, Na, P, K, and Fe) were significantly higher in salad dressing with pumpkin vinegar. In addition, higher organic acid content was reported in salad dressing with pumpkin vinegar as compared to others. Salad dressing added with pumpkin vinegar also exhibited higher total polyphenol contents than other samples. Moreover, 2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities of salad dressing added with pumpkin vinegar were 76.83% and 78.25%, respectively, which were significantly higher than those of other groups. These results show that salad dressing added with pumpkin vinegar has considerable potential as a high quality functional salad dressing with antioxidative effects.
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KEYWORD
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fruit vinegar, salad dressing, antioxidant activity, quality characteristics
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