APPLICATION OF ANALYTICAL CHEMISTRY AND CONTROL METHODS IN OXIDATION PROCESSES STUDIES OF CHEMICAL, FOOD BIOTECHNOLOGICAL AND PHARMACEUTICAL TECHNOLOGIES

Abstract

Technological parameters, namely temperature and duration of β-carotene extraction process from filamentous fungus Blakeslea trispora biomass via vegetable oils with various fatty acid compositions and various contents of natural antioxidants (refined deodorized sunflower, high-oleic sunflower, corn and sesame) have been investigated. Statistical models of β-carotene dependences, as well as analytical numbers, characterizing content of free fatty acids (acid number) and primary products of lipid oxidation (peroxide number) content, in oil extracts of the specified refined deodorized oils, from temperature and extraction duration have been built.
 Rational parameters of β-carotene extraction from Blakeslea trispora biomass with selected extractants (refined deodorized sunflower, high-oleic sunflower, corn and sesame oils) have been determined to control extract's technological properties. It has been proven that usage of these refined deodorized oils as extractants practically does not affect on the target product content in oil extracts of biomass, but it does affect on analytical numbers of extracts, characterizing content of free fatty acids, peroxides and hydroperoxides. The highest content of free fatty acids in β-carotene, containing biomass extraction with sunflower oil, has been observed. The minimum content of free fatty acids in extracts with corn and sesame oils has been be achieved. The highest content of primary products of β-carotene lipid oxidation (peroxides and hydroperoxides), containing biomass extraction by sunflower oil, has been observed. The minimum content of free fatty acids in extracts with usage of sesame oil has been achieved.
 It is possible to predict β-carotene content, as well as acid and peroxide numbers of oil extracts from biomass in specified refined deodorized oils, depending on temperature and extraction process duration, using obtained approximation dependences.