Addition of phytosterols and antioxidants to food may provide additional health benefits to consumers. Their stability in a food matrix may decrease during storage. Therefore, the objectives of this study are to formulate a salad dressing with cocoa butter and determine its phytosterol stability, antioxidant activity and physicochemical properties during storage. The cocoa butter was extracted using a supercritical CO2 extraction (green technology) and added to the formulated salad dressing (containing different ratios of cocoa butter and soybean oil). The salad dressing with 30 % cocoa butter (the most stable emulsion) was selected for storage study at 4 and 30 °C. However, values of physicochemical parameters and mass fractions of phytosterols, total phenolic compounds (determined using Folin-Ciocalteu reagent) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) in the salad dressing with 30 % cocoa butter decreased during storage (from day 0 to 28) and increased with the temperature increase, probably due to the oxidation of oil. Thus, the most desirable storage temperature for salad dressing was 4 °C. An excellent stability of the salad dressing with 30 % cocoa butter at different storage temperatures for 28 days offers a potential application in food industries for production of salad dressing with cocoa butter enriched with phytosterols.

Cocoa beans are rich in a number of beneficial bioactive compounds that are good for health. However, they have not been exploited to their fullest to produce high quality extract containing stable bioactive compound. The main objective of this study was to determine the effectiveness of the different solvent used for extraction on yield of cocoa butter extracts, oxidative value, phytosterols content and antioxidant content of Malaysia cocoa beans. The cocoa beans were subjected to different types of solvents; Hexane (HE), Petroleum ether (PE), 2-propanol (PR), Ethanol (ET). Cocoa butter extracted from HE has significantly (p<0.05) high yield of extract; 43.24% and lower oxidative content; PV (1.46 meqO 2 /kg) and AV (1.57 mg KOH/g oil). Whereas, the phytosterols and antioxidant value was significantly (p<0.05) higher in ET (4974 mg/100 g of extract, DPPH; 64.87% and TPC; 22.38 mg GAE/100 g of extract). This study is important to enhance the quality of cocoa butter extracts. 