Research of consumer properties of organic oils

Abstract

The object of the work is organic cold-pressed oils: sea buckthorn oil, amaranth oil, sesame oil. In the work, consumer properties of vegetable oils were studied: organoleptic characteristics, peroxide value, fatty acid composition. Among the organoleptic indicators, transparency, smell, color and the presence of sediment were studied. To determine the smell, the oil was applied in a thin layer on a glass plate. In order to study the color, the oil was poured into a glass with a layer of 50 mm and examined in transmitted and reflected light on a white background. Determination of transparency was carried out in the cylinder after settling at a temperature of 20 °C for 24 hours. To detect sediment in the settled oil, the number of divisions in the lower part of the cylinder occupied by oil sediment was noted. All organoleptic characteristics correspond to the limits of the norm. All samples are transparent, do not contain sediment and foreign odors. The color is inherent in each type of oil. In all samples, the peroxide number was studied. The amount of peroxides was determined by the iodometric method. In sea buckthorn oil, the peroxide number is 4.6 ½O mmol/kg, sesame – 4.8 ½O mmol/kg, amaranth – 4.3 ½O mmol/kg. The indicated indicators correspond to the norm. The fatty acid composition of the oil was determined by gas chromatography on an HP 6890 gas chromatograph (Agilent, USA). The content of meristic, palmitic, stearic, oleic, linoleic and linolenic acids was studied in oils. Oleic acid (18:1ω–9) is found in the largest amount in sesame oil (29.29 %). The content of linolenic acid (18:2ω–6) is the highest in amaranth oil (49.29 %). The content of linoleic acid (18:3ω–3) is the highest in sea buckthorn oil (19.28 %). Further research is planned to be devoted to the effect of vegetable organic oils on the lipid fraction of flour products.