Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST

AKSOY, Fatma Sema; TEKIN-CAKMAK, Zeynep Hazal; KARASU, Salih; AKSOY, Ayse Semra

doi:10.1590/fst.57220

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.57220 copy

Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST

Authorship SCIMAGO INSTITUTIONS RANKINGS

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 (E_a) 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.

Keywords:
by-products; natural antioxidant; oxidation kinetics; OXITEST

Zero-order	First-order	Second-order
Eq1 : $C = C_{0} - k_{0} t$	Eq2 : $C = C_{0} \exp (- k t)$	Eq3 : $\frac{1}{C} = \frac{1}{C_{0}} + k t$

Compounds	GOB (mg/L)	PGOB (mg/L)
gallic acid	8.3 ± 0.0^b	12.6 ± 0.6^a
gallocatechin	342.6 ± 1.7^b	989.6 ± 3.8^a
epigallocatechin	116.6 ± 0.9^b	1227.8 ± 5.1^a
catechin	25.5 ± 1.7^a	9.3 ± 0.4^b
chlorogenic acid	21.5 ± 0.3^a	20.0 ± 1.3^a
epicatechin	1148.3 ± 8.3^a	307.6 ± 1.7^b
p-coumaric acid	996.9 ± 2.2^a	38.5 ± 1.0^b
quercetin	855.6 ± 3.1^a	24.9 ± 0.8^b
resveratrol	12.5 ± 0.4^a	12.2 ± 0.5^a
catechin gallate	21.1 ± 0.6^a	1.8 ± 0.2^b
quercetin hydrate	6.7 ± 0.2^b	11.2 ± 0.6^a
kaempferol	33.0 ± 1.4 ^b	51.3 ± 2.6^a

Physicochemical Properties	Control	GOBP	PGOBP
pH	4.83 ± 0.0 ^a	4.81 ± 0.0 ^a	4.85 ± 0.0 ^a
Acidity (%)	1.08 ± 0.0^b	1.41 ± 0.0^a	1.41 ± 0.1^a
L*	86.8 ± 0.3^b	91.0 ± 0.4^a	90.7 ± 0.4^a
a*	-2.32 ± 0.2^a	-2.29 ± 0.3^a	-2.25 ± 0.2^a
b*	2.43 ± 0.3^a	2.05 ± 0.2^c	2.20 ± 0.3^b
ζ-potential (mV)	-27.6 ± 0.9^a	-18.1 ± 0.5^b	-25.5 ± 1.4^a
Particle diameter (nm)	329.8 ± 35.3^b	748.9 ± 60.1^a	404.7 ± 172.9^b

Temperature (°C)	IP/h	Zero order			First order			Second order
Temperature (°C)	IP/h	Eq1: $C = C_{0} - k_{0} t$			Eq2: $C = C_{0} \exp (- k t)$			Eq3: $\frac{1}{C} = \frac{1}{C_{0}} + k t$
		C_o	k	R	C_o	k	R	C_o	k	R
Control
70	8.92 ± 0.01^aC	6.20	1.50^eA	0.955	6.25	0.369^eA	0.959	6.20	0.115^eA	0.999
80	5.25 ± 0.02^bC	6.17	2.55^dA	0.995	6.05	0.543^dA	0.996	6.15	0.227^dA	0.955
90	3.55 ± 0.07^cB	6.24	4.88^cA	0.933	6.55	1.570^cA	0.977	6.37	0.394^cA	0.965
100	1.13 ± 0.01^dB	6.66	14.04^bA	0.941	6.42	3.963^bA	0.964	7.04	1.282^bA	0.955
110	0.43 ± 0.01^eC	6.35	24.11^aA	0.944	6.74	9.616^aA	0.988	6.62	3.358^aA	0.923

GOBP
70	26.71 ± 0.03^aA	6.17	0.85^eB	0.956	6.18	0.257^eB	0.955	6.05	0.044^eC	0.955
80	19.58 ± 0.65^bA	6.11	1.17^dB	0.979	6.50	0.497^dB	0.989	6.11	0.093^dC	0.999
90	13.43 ± 0.04^cA	6.10	3.25^cB	0.886	7.12	0.669^cC	0.979	6.53	0.192^cB	0.985
100	7.33 ± 0.01^dA	6.76	6.37^bB	0.955	7.45	1.651^bB	0.964	6.68	0.379^bB	0.957
110	3.22 ± 0.02^eA	6.35	13.12^aB	0.967	7.01	2.934^aB	0.963	6.46	0.712^aC	0.955

PGOBP
70	24.76 ± 0.02^aB	6.16	0.95^eB	0.976	6.10	0.221^eB	0.999	6.05	0.066^eB	0.999
80	18.20 ± 0.21^bB	6.05	1.38^dB	0.999	6.76	0.511^dB	0.955	6.55	0.123^dB	0.977
90	12.37 ± 0.01^cA	6.92	3.53^cB	0.922	7.02	0.867^cB	0.948	6.43	0.192^cB	0.988
100	7.37 ± 0.05^dA	6.75	6.132^bB	0.961	7.34	1.536^bB	0.948	6.79	0.357^bB	0.936
110	2.49 ± 0.04^eB	6.51	12.34^aB	0.972	7.14	3.259^aB	0.968	6.58	0.741^aB	0.966

Sample	t_1/2 (h)					E_a (kJ/mol)	ΔH⁺⁺ (kJ/mol)	ΔS⁺⁺ (J/mol/K)	ΔG⁺⁺ (kJ mol^-1)
	70 °C	80 °C	90 °C	100 °C	110 °C	E_a (kJ/mol)	ΔH⁺⁺ (kJ/mol)	ΔS⁺⁺ (J/mol/K)	70 °C	80 °C	90 °C	100 °C	110 °C
Control	1.88^aC	0.93^bB	0.44^cC	0.17^dC	0.07^eC	41.31^B	81.07^A	-18.36^A	87.4	87.5	87.7	87.9	88.1
GOBP	6.48^aA	2.33^bA	1.04^cA	0.42^dB	0.07^eC	45.90^A	59.55^C	-83.37^C	88.1	88.9	89.8	90.6	91.5
POBP	5.73^aB	2.23^bA	0.79^cB	0.45^dA	0.21^eB	45.28^A	63.26^B	-74.03^B	88.7	89.4	90.1	90.8	91.6

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[1] *Corresponding author: zhazaltekin@gmail.com