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

Carolyn N. Rasmussen, Xiao Hong Wang, Sophia Leung, Lia M. Andrae-Nightingale, Shelly J. Schmidt, Nicki J. Engeseth

Research output: Contribution to journalArticlepeer-review


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 °C) for six weeks and at ambient (23 °C) and refrigeration (4 °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.

Original languageEnglish (US)
Pages (from-to)8650-8657
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Issue number18
StatePublished - Sep 24 2008


  • Antioxidant
  • Honey
  • P-anisidine value
  • Peroxide value
  • Salad dressing

ASJC Scopus subject areas

  • General Chemistry
  • General Agricultural and Biological Sciences


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