Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations
2022
De Leonardis, Antonella | Macciola, Vincenzo | Iftikhar, Ayesha | Lopez, Francesco
Vinegar and vegetable oil are frequently used in emulsion formulations, allowing the fabrication of new functional foods. In the present study, a potentially functional oil/vinegar dressing was formulated using an enriched omega-3 fatty acids oil blend (high-oleic sunflower and soybean oil) and several kinds of naturally occurring biophenols (white wine, red wine, pomegranate, apple, malt, alcohol, olive, and olive leaf vinegar). In the present study, vinegar and oil were efficaciously emulsified with an ultrasound bath without any addition of emulsifiers. Accelerated oxidation tests have been carried out on the oil/vinegar dressing samples. Most types of vinegars (i.e., white and red wine, pomegranate, apple, malt, and alcohol) shown to not affect the oxidation processes of oil/vinegar dressing. Interestingly, olive vinegar, obtained by the fermentation of olive-oil-mill wastewaters, and olive leaf vinegar, obtained by the maceration of leaves in alcohol vinegar, exhibited clear antioxidant activity. Results obtained may be helpful in developing a range of natural and healthy ingredients for the formulation of novel and functional foods.
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