Functional Salad Dressing as an Excipient Food

Authors

  • Sibel Karakaya Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir
  • Sedef Nehir El Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir
  • Şebnem Şimşek Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir

DOI:

https://doi.org/10.24925/turjaf.v3i11.849-855.492

Keywords:

Caseinomacropeptide, germination, ACE inhibitory activity, in vitro antidiabetic activity, in vitro bile acid binding capacity

Abstract

The aim of this study is to develop salad dressing as an excipient food that can be used to enhance beneficial effects of salads when co-ingested together. The compounds that include bioactive constituents different from other salad dressings are germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey. The proximate composition, total phenols and total flavonoids of salad dressing were determined. Its beneficial effects on health (antioxidant activity, antidiabetic activity, bile acid binding capacity, and angiotensin converting enzyme inhibitory activity) were determined using in vitro methods.
Energy value of salad dressing is 111 kcal/100 g and 11.41% of the energy value of the salad dressing is provided by protein. Total phenol content is 79 mg CE/100 g. Salad dressing displayed higher antioxidant activity against DPPH radical (130 mM Trolox/100 g) than that of ORAC value (72 mM Trolox/100 g). Salad dressing inhibited ACE by approximately 37%. Expected glycemic index of salad dressing was 74.0 and belongs to high glycemic index foods. Contrary to, salad dressing inhibited α-glucosidase and α-amylase with the IC50 values 1.77 mg protein/mL and 2.40 mg protein/mL, respectively. Relative to cholestyramine, bile acid binding capacity of salad dressing is 39.85%.

Author Biographies

Sibel Karakaya, Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir

Food Engineering Department

Sedef Nehir El, Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir

Food Engineering Department

Şebnem Şimşek, Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir

Food Engineering Department

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Published

20.10.2015

How to Cite

Karakaya, S., El, S. N., & Şimşek, Şebnem. (2015). Functional Salad Dressing as an Excipient Food. Turkish Journal of Agriculture - Food Science and Technology, 3(11), 849–855. https://doi.org/10.24925/turjaf.v3i11.849-855.492

Issue

Section

Food Technologies

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