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Oxidative stability of salad dressing with Spanish plum leaf extract

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Abstract

The objectives of this study were to determine the oxidative stability of salad dressing with added Spanish plum (Elaeocarpus hygrophilus Kurz.) leaf extract. Spanish plum leaves were aqueously extracted (ratio leaves:water of 1:10 weight/volume) at room temperature. The major phenolic compounds of the extract were gallic acid, epigallocatechin, catechin and gallocatechin. Various concentrations of extract (0, 200, 400, 800, 1600 ppm) were added to a salad dressing. All of the tested salad dressings displayed no change in emulsion stability index after 4 weeks of storage at 4 °C. Total oxidation of the salad dressing decreased with increased leaf extract concentration.

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Acknowledgments

The authors would like to express their sincere gratitude to the Graduate School of Chulalongkorn University for providing the funding for this research. We also thank Prof. Dr. Juan L. Silva for manuscript editing.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Patumwan, Bangkok, 10330, Thailand

    Sasikan Kupongsak & Masiri Manomaiwajee

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  1. Sasikan Kupongsak
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  2. Masiri Manomaiwajee
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Correspondence to Sasikan Kupongsak.

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Kupongsak, S., Manomaiwajee, M. Oxidative stability of salad dressing with Spanish plum leaf extract. Food Measure 10, 201–209 (2016). https://doi.org/10.1007/s11694-015-9294-8

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  • DOI: https://doi.org/10.1007/s11694-015-9294-8

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