This study aimed to investigate the potential use of cold-pressed pomegranate seed oil by-product (PGOB) and grape seed oil by-product (GOB) as a natural antioxidant in a salad dressing. Firstly, bioactive compounds from oil by-product were extracted and powdered by spray drier to produced grape seed oil by-product powder (GOBP) and pomegranate seed oil by-product powder (PGOBP). This study was the first attempt to evaluate the oxidative stability of the salad dressing by OXITEST at 90, 100, and 110 °C, and at 6 bar (the oxygen pressure). The samples enriched by ) and PGOB (2.49-24.76h) showed high IP compared to control samples (0.43-8.82 h). The oxidation rate was modeled by zero, first and second-order kinetic models, and the oxidation kinetics constant (k) value estimated. PGOBP and GOBP significantly reduced k value. The activation enthalpy (ΔH ++ ), activation entropy (ΔS ++ ) and activation energy (E a ) were 69.78-101.93 kJ/mol, 59.55-81.07 J/mol and (-18.36)-(-83.37) J/mol respectively. The ΔG ++ of the control, PGOBP and GOBP enriched samples were 87.36-88.10 Kj/mol, 88.65-91.61 Kj/mol, and 88.14-91.48 kJ/mol respectively. This study suggests that PGOBP and GOBP could be used as a natural antioxidant source for salad dressings.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.