Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST

This study aimed to investigate the potential use of cold-pressed pomegranate seed oil by-product (PGOB) and grape (GOB) as a natural antioxidant in salad dressing. Firstly, bioactive compounds from were extracted powdered by spray drier produced powder (GOBP) (PGOBP). was first attempt evaluate oxidative stability dressing OXITEST at 90, 100, 110 °C, 6 bar (the oxygen pressure). The samples enriched GOB (3.22-26.76h) PGOB (2.49-24.76h) showed high IP compared control (0.43-8.82 h). oxidation rate modeled zero, second-order kinetic models, kinetics constant (k) value estimated. PGOBP GOBP significantly reduced k value. activation enthalpy (?H++), entropy (?S++) energy (Ea) 69.78-101.93 kJ/mol, 59.55-81.07 J/mol (-18.36)-(-83.37) respectively. ?G++ control, 87.36-88.10 Kj/mol, 88.65-91.61 88.14-91.48 kJ/mol suggests that could be used source for dressings.