 Jin-Hwan Son (Correspondence)  chachanson@hanmail.net  +82-10-5041-0034 This article is published under the terms of the Creative Commons Attribution License 4.0 Author(s) retain the copyright of this article. Publication rights with Alkhaer Publications. Published at: http://www.ijsciences.com/pub/issue/2017-05/ DOI: 10.18483/ijSci.1307; Online ISSN: 2305-3925; Print ISSN: 2410-4477 Quality Characteristics and Antioxidant Activity of Fruit Dressing Using Lentil (Lens culinaris Med. cv, Silvina) Legume Jin-Hwan Son 1 , Bo-Ra Kim 1 , Il-Doo Kim 2 , Hye-Ryun Kim 3 , Sanjeev Kumar Dhungana 3 , Yong-Sung Park 3 , Eun-Jung Park 3 1 Chachanson, 165-1, Yeonil-ro, Saengji-ri, Yeonil-eup, Nam-gu, Pohang-si, Gyeongsangbuk-do, 37847, Korea 2 International Institute of Agricultural Research and Development, Kyungpook National University, Daegu 41566, Korea 3 School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea Abstract: Fruit and vinegar dressings are seasoned mixture usually used as stuffing in foods. Quality characteristics and antioxidant potentials of fruit and vinegar dressings prepared by adding lentil were investigated and compared with those of commercial products. The four dressing samples were named as D-1: fruit dressing purchased from a local store in Daegu, Korea; D-2: grapefruit-sugaring dressing prepared in the present study; D-3: vinegar dressing purchased from the local store in Daegu, Korea; D-4: pineapple-vinegar dressing prepared in the present study. The pH and titratable acidity in all samples ranged from 2.9 to 4.6 and from 0.6 to 1.2%, respectively. The crude protein content was 2.29% for D-2 and 4.03% for D-4, while was not detected in commercial dressing samples, D-1 and D-3. The D-4 sample exhibited the higher levels of Ca (215.40 mg/kg), K (1,105.83 mg/kg), Mg (233.63 mg/kg) and Fe (13.78 mg/kg). The content of total amino acid in D-3 and D-4 samples were 8.269 and 3.419 mg/mL, respectively. The highest content of total phenols (191.13 μg GAE/mL) and DPPH radical scavenging activity (93.69%, Inhibition) were observed in D-4. The results of this study indicated that use of lentil could increase the quality and antioxidant potentials of fruit and vinegar dressings. Keywords: antioxidant activity, fruit dressing, lentil, quality characteristics Introduction Consumers are becoming more conscious of the nutritional profile and safety of food ingredients. Over the last few decades consumers’ health consciousness has significantly affected the agrofood market (Azzurra and Paola, 2009). The consumption of natural antioxidants has significantly increased due to their antihypertensive, antiviral and anti- inflammatory properties (Benavente-Garcı´a, 1997). Past studies showed that the daily intake of phenolic- rich food could avert chronic, degenerative and cardiovascular disease such as cancer and atherosclerosis (Ejaz et al., 2006). Fruits and legumes are rich sources of natural antioxidants and have gained high interest among consumers and the scientific community. Epidemiological studies have demonstrated that the using of natural antioxidants is linked with a lower risk of diseases (Temple, 2000). The defensive effects of natural antioxidants are associated with different groups such as phenolics, amino acids, minerals, vitamins, and carotenoids (Halliwell, 1996). The natural antioxidants also play a vital role in the food, cosmetic, and pharmaceutical industries since they can also be utilised as substitutes for synthetic antioxidants providing protection against oxidative stress from free radicals (Moure et al., 2001). Consumption of legumes is associated with their health benefits against chronic diseases including cardiovascular disease, type 2 diabetes, and cancer (Vaz-Patto et al., 2015). Legumes contain proteins, carbohydrates, dietary fibre, minerals, and vitamins. They also are a rich source of phenolic compounds. Phenolic compounds play an important role in ageing and age-related disorders by scavenging harmful reactive oxygen species and protect the body from