Abstract
SUMMARYAddition of phytosterols and antioxidants to food may provide additional health benefits to consumers. Their stability in a food matrix may decrease during storage. Therefore, the objectives of this study are to formulate a salad dressing with cocoa butter and determine its phytosterol stability, antioxidant activity and physicochemical properties during storage. The cocoa butter was extracted using a supercritical CO2 extraction (green technology) and added to the formulated salad dressing (containing different ratios of cocoa butter and soybean oil). The salad dressing with 30% cocoa butter (the most stable emulsion) was selected for storage study at 4 and 30 °C. However, values of physicochemical parameters and mass fractions of phytosterols, total phenolic compounds (determined using Folin-Ciocalteu reagent) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) in the salad dressing with 30% cocoa butter decreased during storage (from day 0 to 28) and increased with the temperature increase, probably due to the oxidation of oil. Thus, the most desirable storage temperature for salad dressing was 4 °C. An excellent stability of the salad dressing with 30% cocoa butter at different storage temperatures for 28 days offers a potential application in food industries for production of salad dressing with cocoa butter enriched with phytosterols.
Highlights
Phytosterols are present in vegetable oil at about 0.1–0.9 g/100 g and have a chemical structure similar to cholesterol (1)
At the beginning of storage at 4 °C, salad dressing with 30 % cocoa butter exhibited significantly higher (p
The salad dressing with 30 % cocoa butter had high iodine value, but its oxidative stability was relatively low
Summary
Phytosterols are present in vegetable oil at about 0.1–0.9 g/100 g and have a chemical structure similar to cholesterol (1). They exist in free and esterified forms (200–300 mg per 100 g fat) in cocoa beans. Most abundantly found are β-sitosterol and stigmasterol, amounting to 59 and 22 % of total phytosterols in cocoa beans, respectively (2). Natural compounds such as phytosterols or tocopherols, as well as their antioxidant potential, are of increasing interest today due to their health benefits. No one has studied the effects of phytosterols from cocoa butter on the properties of salad dressing
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