VOLATILE OILS FROM PEPPERMINT, BASIL, ROSEMARY AND GINGER – EXTRACTION AND APPLICABILITY IN A NEW DRESSING COMPOSITION

Andreea PUSCAS, Bianca Roxana BOIAN, Andruta MURESAN, Sevastita MUSTE, Georgiana MARTIS, Vlad MURESAN

Abstract


Four varieties of a salad dressing containing lemon and parsley as main ingredients were formulated with the aim of developing functional food products, with good sensorial acceptability, ready for consumers use. The dressing consumption may bring benefits on the overall health of the consumers, due to its antioxidant, anti-inflammatory, digestive and anti-carcinogenic capacity, derived from the product enrichment with one of the essential oils of peppermint, basil, rosemary and ginger. The dressings were analysed in terms of pH, acidity, vitamin C content, mineral composition, antioxidant capacity and total polyphenolic content. The sensorial analysis of the dressing products revealed overall acceptability of the products.


Keywords


salad dressing, volatile oils, essential oils, antioxidant capacity, spices.

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