Survey on the salad dressing used and the adhesion to lettuce of lipid, fatty acid and plant sterol, from salad dressing

Abstract

Considerable attention has been paid in recent years to decreasing of the lipid intake and improving the composition of ingested fatty acids. This study investigates the effect of the recipe for the salad dressing on the adhesion to lettuce of the fatty acid and plant sterol contents from the salad dressing. Many recipes for salad dressing and salad in cookery books have a reduced salad oil content. From the actual measurement of the salad dressing used, salad dressing has been used without much attention to the oil content. We investigated the adhesion to lettuce of fatty acids and plant sterols from salad dressing of 10% or 20% by salad weight for different dressings containing 20-75% of oil. The amounts of adhering fatty acids and plant sterols were determined by GC and HPLC. The chromatographic analysis revealed that adhesion of the fatty acids, campesterol and β-sitosterol increased with the amount of salad dressing, and with the amount of oil contained in the dressing, although the percent of adhesion of fatty acids decreased in such cases.