Functional Salad Dressing as an Excipient Food
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, a...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2015-10-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/492 |
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| author | Sibel Karakaya Sedef Nehir El Şebnem Şimşek |
| author_facet | Sibel Karakaya Sedef Nehir El Şebnem Şimşek |
| author_sort | Sibel Karakaya |
| collection | DOAJ |
| description | 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%. |
| format | Article |
| id | doaj-art-6b64a14e066a4e73841b9d036fa77ff2 |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2015-10-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-6b64a14e066a4e73841b9d036fa77ff22025-08-20T02:23:57ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2015-10-0131184985510.24925/turjaf.v3i11.849-855.492227Functional Salad Dressing as an Excipient FoodSibel Karakaya0Sedef Nehir El1Şebnem Şimşek2Department of Food Engineering, Faculty of Engineering, Ege University, 35100 IzmirDepartment of Food Engineering, Faculty of Engineering, Ege University, 35100 IzmirDepartment of Food Engineering, Faculty of Engineering, Ege University, 35100 IzmirThe 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%.http://www.agrifoodscience.com/index.php/TURJAF/article/view/492CaseinomacropeptidegerminationACE inhibitory activityin vitro antidiabetic activityin vitro bile acid binding capacity |
| spellingShingle | Sibel Karakaya Sedef Nehir El Şebnem Şimşek Functional Salad Dressing as an Excipient Food Turkish Journal of Agriculture: Food Science and Technology Caseinomacropeptide germination ACE inhibitory activity in vitro antidiabetic activity in vitro bile acid binding capacity |
| title | Functional Salad Dressing as an Excipient Food |
| title_full | Functional Salad Dressing as an Excipient Food |
| title_fullStr | Functional Salad Dressing as an Excipient Food |
| title_full_unstemmed | Functional Salad Dressing as an Excipient Food |
| title_short | Functional Salad Dressing as an Excipient Food |
| title_sort | functional salad dressing as an excipient food |
| topic | Caseinomacropeptide germination ACE inhibitory activity in vitro antidiabetic activity in vitro bile acid binding capacity |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/492 |
| work_keys_str_mv | AT sibelkarakaya functionalsaladdressingasanexcipientfood AT sedefnehirel functionalsaladdressingasanexcipientfood AT sebnemsimsek functionalsaladdressingasanexcipientfood |