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J Agric Food Chem. 2008 Sep 24;56(18):8650-7. doi: 10.1021/jf800635d. Epub 2008 Aug 30.

Selection and use of honey as an antioxidant in a French salad dressing system.

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Kraft Foods Inc., Tarrytown, New York 10591, USA.


Honeys from various floral sources were analyzed to select for utilization as a sweetener and potential source of antioxidants in the formulation of a salad dressing. On the basis of various indicators of potential antioxidant effectiveness, such as the ORAC (oxygen radical absorbance capacity) assay and identification of phenolic profile carried out by HPLC analysis, clover and blueberry honeys were selected. Dressings were stored under accelerated conditions (37 degrees C) for six weeks and at ambient (23 degrees C) and refrigeration (4 degrees C) temperatures for one year. Salad dressings incorporating honey provided protection against oxidation to a degree similar to that of EDTA, as determined by peroxide value and p-anisidine value. This demonstrates the potential for honey to be used as a substitute for EDTA and sweetener (such as HFCS) in commercial salad dressings.

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