Abstract
The object of research is sunflower, high oleic sunflower and rapeseed oils, which are important in the production of food for people with increased physical activity. Such products should be balanced in component composition and enriched with biologically active substances, vitamins, antioxidants. Oils and fats are used as an important component of sport nutrition. Common oil is sunflower oil, which provides the diet with linoleic acid, as well as rapeseed oil, which enriches the products with linolenic acid. One of the most problematic places to use oils is oxidative damage, as this leads to the formation of hazardous compounds. During the study, the active oxygen method and the Oxitest device (Italy) were used. The first method allows to directly assess the content of oxidation products in the oil through the values of the peroxide value, the second method allows to measure oxygen consumption during oxidation processes in the oil.The oxidative stability of sunflower oil is studied using the active oxygen method and the oxidation method using the Oxitest device at a temperature of 110 °C. It is found that the induction periods determined by the two methods are close (2 hours 40 minutes and 2 hours 43 minutes, respectively). The regularity of reducing the induction period of sunflower oil with increasing temperature by the oxidation method on an Oxitest device is established. The temperatures of 90, 100 and 110 °C are used. A comparative study of the oxidative stability of sunflower, high oleic sunflower and rapeseed oils is carried out. Based on the obtained data, a comparative characteristic of the stability of research oils to oxidation is given and recommendations for their use in sports nutrition are given. The obtained data will allow to evaluate the effect of each of the experimental oils on the shelf life of the oil-containing product.
Highlights
Current nutritional requirements require the consumption of polyunsaturated fatty acids, essential amino acids and minerals in sufficient quantities
One of the most important components of such products is oils and fats, which provide the necessary balance of fatty acids valuable for metabolism
High oleic oils and oils are characterized by a high content of monounsaturated fatty acids. This is an advantage in terms of food hygiene, since it means a lower content of saturated acids, the absence of trans isomers of fatty acids, and provides increased resistance to oxidation
Summary
Current nutritional requirements require the consumption of polyunsaturated fatty acids, essential amino acids and minerals in sufficient quantities. This is an advantage in terms of food hygiene, since it means a lower content of saturated acids, the absence of trans isomers of fatty acids, and provides increased resistance to oxidation The latter property is undeniably important in the production and use of all fat-containing products due to the tendency of oils and fats to oxidative damage [10, 11]. The Oxitest device (Fig. 1) allows to assess the resistance degree of various types of products (oils, fats, flour, cheeses, milk powder, meat products, sauces, seeds and other fat-containing pro ducts) to oxidation In this case, the change in pressure is controlled due to oxygen absorption during the oxidation of the prototype in two autonomous thermostatic chambers. After the set pressure is set to 6 bar (0.6 MPa), the oxygen supply is pricked up and the reaction time measurement is turned on
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
