Abstract
The analysis of the main methods of modeling the formulations of protein-fat mixtures for special purposes has been conducted. Considerable attention is paid to the choice of methods for stabilizing their lipid component from oxidative damage. The urgency of increasing the oxidative stability of the protein-fat mixtures due to natural antioxidants is emphasized. The feasibility of comprehensive studies of their effect on the stability to oxidation of the most labile biologically active substances of protein-fat mixtures is substantiated. The content of furan antioxidants in the sesame seeds of Ilona, Kadet, Boyarin varieties has been determined. The correlation between the content of free and bound sesamol (sesamolin) has been determined. The content of a-linolenic acid and tocopherols in seeds of Southern Night, Kivik, Sympatik flax varieties has been also investigated. The choice of sesame and flax varieties for the creation of protein-fat mixture for special-purpose, which is a source of w-3 group polyunsaturated fatty acids and antioxidants (sesamol and sesamolin), is justified. The effect of sesamolin content and moisture in the seeds of Ilona variety sesame on the oxidation resistance of its lipid component has been studied. A mathematical dependence describing such effect has been obtained. A regularity of increasing oxidation stability of sesame lipids with increasing its moisture content from 4.0 to 9.5 % has been revealed. This can be explained by sesamolin hydrolysis intensification with the release of sesamol and samin antioxidants. The stabilization effect of a-linolenic acid of flaxseed (Southern Night variety) by free sesame sesamol in the protein-fat mixture for special-purpose has been studied. It has been proved that a rational ratio of w-3 fatty acids and sesamol has a significant effect on the inhibition of lipid oxidation of the protein-fat mixture for special purposes. The content of the protein-fat mixture for special-purpose in sunflower halva at the level of 20 % has been substantiated using a sensory evaluation method. The oxidative stability, organoleptic and physicochemical quality control parameters of the product have been investigated. It has been determined that the oxidation stability (and, accordingly, the predicted shelf life) of model samples of sunflower halva depend on the content of protein-fat mixture in them
Highlights
The newest and most promising direction in the oil and fat industry is development and production of combined products of lipid-protein composition for special purposes, that is, for nutrition of certain segments of population – children, athletes, pregnant women, the elderly, etc
Studies aimed at the protein-fat mixtures (PFM) oxidative stability increasing due to natural compounds with antioxidant activity are relevant taking into account the low oxidative stability of most lipophilic biologically active substances of the PFM
It was determined that the Ilona variety sesame seeds samples contain the largest amount of free and bound sesamol (15.3 mg/100 g and 1130 mg/100 g, respectively)
Summary
Laboratory of Forensic Examination*** *Department of Biotechnology, Biophysics and Analytical Chemistry** **National Technical University «Kharkiv Polytechnic. Institute» Kyrpychova str., 2, Kharkiv, Ukraine, 61002 ***Hon. Prof. Bokarius Kharkiv Research Institute of Forensic Examinations Zolochivska str., 8a, Kharkiv, Ukraine, 61177.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
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 call
