Table 5. DPPH assay and total phenolic content in different salad dressings during storage at 4 and 30 °C.
| Type of salad dressing |
t(storage) day |
Temperature/°C | ||||
|---|---|---|---|---|---|---|
| 4 | 30 | 4 | 30 | |||
| w(DPPH)/% | w(total phenolics)/(mg/100 g) | |||||
| Commercial | 0 | (48.8±0.2)Aa | (48.5±0.2)Aa | (5.87±0.01)Aa | (5.65±0.01)Aa | |
| 7 | (47.39±0.06)Ba | (46.3±0.2)Bc | (5.34±0.01)Ba | (4.65±0.01)Bc | ||
| 14 | (46.8±0.1)Ca | (45.3±0.1)Cc | (4.84±0.01)Ca | (4.15±0.01)Cc | ||
| 21 | (46.4±0.1)Da | (44.8±0.2)Dc | (4.22±0.04)Da | (3.57±0.03)Dc | ||
| 28 | (45.89±0.03)Ea | (44.16±0.09)Ec | (3.5±0.1)Ea | (3.27±0.01)Ec | ||
| 0% cocoa butter (control) | 0 | (44.7±0.1)Aa | (43.3±0.2)Aa | (4.77±0.01)Aa | (4.56±0.01)Ac | |
| 7 | (43.8±0.4)Ba | (35.8±0.6)Bc | (4.26±0.02)Ba | (4.08±0.02)Bc | ||
| 14 | (41.43±0.06)Ca | (30.34±0.05)Cc | (4.03±0.06)Ca | (3.90±0.03)Cc | ||
| 21 | (39.7±0.2)Da | (24.5±0.2)Dc | (3.70±0.01)Da | (3.52±0.01)Db | ||
| 28 | (38.3±0.6)Ea | (22.3±0.2)Ec | (3.64±0.02)Ea | (3.45±0.02)Ec | ||
| 30% cocoa butter | 0 | (52.79±0.01)Aa | (52.2±0.5)Aa | (7.41±0.01)Aa | (7.4±0.1)Aa | |
| 7 | (51.92±0.07)Ba | (50.7±0.4)Bb | (7.39±0.01)Ba | (7.00±0.03)Bb | ||
| 14 | (51.42±0.03)Ca | (49.7±0.2)Cc | (7.07±0.01)Ca | (6.76±0.01)Cc | ||
| 21 | (50.8±0.2)Da | (48.7±0.5)Db | (6.96±0.01)Da | (6.71±0.01)Db | ||
| 28 | (50.3±0.2)Ea | (47.4±0.2)Ec | (6.75±0.03)Ea | (6.56±0.03)Ec | ||
Mean values in the same column with different capital letters are significantly different (p<0.05) between storage durations. Mean values in the same row with different lower-case letters are significantly different (p<0.05) between different temperatures. Results are expressed as mean value±standard deviation (N=3)