Abstract:
The effects of levels of antioxidant [gallic acid or ethylene diamine tetraacetate (EDTA)]
in a sunflower oil salad dressing emulsion (SOSDE) and shelf life affecting conditions on aroma,
anisidine values (AV) and peroxide values (PV) were determined. Aroma differences between
products with different concentrations of antioxidants were more apparent for ambient than
accelerated stored SOSDEs. Aroma differences were more noted between SOSDEs with
different antioxidants than antioxidant concentrations per se. PV differences between accelerated stored SOSDEs with high and low EDTA concentrations were found. AV differences
existed between SOSDEs with different gallic acid concentrations for both storage conditions,
and for accelerated stored SOSDEs with different EDTA concentrations. The accelerated
storage model is more suitable for SOSDEs with metal chelator antioxidants e.g. EDTA, than
free radical scavenging antioxidants e.g. gallic acid. PV, AV and aroma of accelerated stored
SOSDEs do not clearly predict ambient shelf life.
