Abstract
Comparative Study of Carvones from Various Essential Oils and Their Ability to Increase the Stability of Fat-Containing Products
Highlights
One of the crucial factors for the improvement of people’s health is the rationalization of nutrition
The research of the method of accelerated oxidation proved that the introduction of antioxidants in the form of optical isomers into sunflower oil leads to an increase in the concentration of fat-containing products by 2.4–3.0 times by the values of peroxide number and 1.5–1.7 times by the values of acid number, in comparison with control
The optical isomers of carvone can add certain aromas to foodstuffs, and when functional fat-containing products are created, it is possible to use both optical forms of carvone, depending on the orientation of a new functional product
Summary
One of the crucial factors for the improvement of people’s health is the rationalization of nutrition. The unbalanced food ration, along with some ecological problems becomes the reason for serious disorders in the functioning of a human body. The appearance of these disorders depends greatly on food quality, the contents of essential substances in it, safety as well as its chemical composition. Vegetable oils belong to the most widely used products of the everyday food ration. They comprise essential fat-containing acids, which is why they have to be regularly consumed with food. Vegetable oils are the main source of natural plant sterols in the diet and contain minor components, such as squalene and sphingolipids, all of which may provide a range of health benefits [Félix et al 2020]
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