Some Physicochemical and Antioxidant Properties of Virgin Olive Oil- Apple Vinegar Functional Salad Dressing Stabilized With Xanthan Gum

Salad dressings are food emulsions important in our daily diet, but conventional salad dressings have high amounts of cholesterol and saturated fatty acids because of egg yolk in their formulations. This study investigated the physicochemical and antioxidant properties of the salad dressing without egg yolk. Oil-in-water emulsions were prepared with virgin olive oil and apple vinegar stabilized with various percentages of xanthan (T1: 0.25%, T2: 0.5%. T3: 0.75%).Characteristics including phases separation, pH, acidity, free fatty acids, total phenolic compounds, and DPPH free radical control inhibition were measured and the sensory properties of the prepared sauces were evaluated. Results showed that all samples within 90 days preservation at 4°c was not observed phase separation during storage. pH, acidity and free fatty acid all samples were in the range of Iranian National Standard and they were within this limit during storage too. The ranges of total phenolic compounds and the DPPH test indicated in salad dressings are (44 – 52 mg per kg) and (89 - 92 percent) respectively.Samples containing 0.5% and 0.75% Xanthan received the highest score of sensory evaluators. Results showed that T2 and T1 had the optimum physicochemical and oxidative properties and can be a proper egg yolk free salad dressing to introduce to the market.