Abstract
Influence of various natural antioxidants (oil extracts of sage and black currant leaves, garlic and hips) on in-storage quality of oils has been studied. Dynamics of the acid and peroxide numbers of fat of the developed oil samples was studied. Influence of natural antioxidants on preservation of polyunsaturated oleic, linoleic, linolenic fatty acids in peanut and linseed oil blends was established.When developing blended oils with an optimal fatty acid composition, it is advisable to use linseed oil which is characterized by a high content of ω-3 fatty acids. Since polyunsaturated fatty acids have a high degree of oxidation and degradation, they are unstable. This causes certain difficulties both in production and storage of vegetable oils and solving the problem of improving the product quality.It was established that the use of natural antioxidants affects preservation of quality of peanut and linseed blends, namely, organoleptic properties, acid and peroxide numbers of fat. It was proved that introduction of the studied oil extracts in an amount of 5 % increases the oxidation resistance of peanut and linseed oil blends by 1.2‒1.7 times.It was shown that to evaluate the effect of plant extracts on quality of the developed blends, it is expedient to use the content of polyunsaturated fatty acids as the main criterion. It was established that natural antioxidants contribute to preservation of 69.0‒73.0 % of linoleic acid, 73.5‒78.9 % of oleic acid and up to 82 % of linolenic acid from the initial content in peanut and linseed oil blends. The ratio of polyunsaturated fatty acids ω-6:ω-3 inall samples remained at the level of ratio of these acids in fresh blends, namely 4:1.The use of plant extracts in the formulations of peanut and linseed oil blends significantly slows down the processes of hydrolysis and self-oxidation which ensures in-storage preservation of consumer properties of new oils with an optimized fatty acid composition.
Highlights
Vegetable oils play an extremely important role in daily human nutrition providing the body with 50‒60 % of daily need of fats and energy.Biological value of vegetable oils is determined by fatty acid composition: the content of polyunsaturated fatty acids and the ω-3:ω-6 acid ratio
Sunflower oil is the main vegetable oil consumed in the diet of Ukrainians and the ratio ω-6:ω-3 of polyunsaturated fatty acids is 33.1:1
The proposed method is not universal as well. It was proved for sunflower oil [12] that the oil extract of biomass of ripe aplanospores of Haematococcus pluvialis containing astaxanthin has the properties of an inhibitor of oxidative processes
Summary
Vegetable oils play an extremely important role in daily human nutrition providing the body with 50‒60 % of daily need of fats and energy. Sesame, rape, linseed, pumpkin, cedar oils are among consumer demands but they are more often used in small quantities for salad dressing. It is primarily because of their high cost. The recommended ω-6:ω-3 ratio is 4:1‒18:1, that is, people should endeavor to increase share of omega-3 fatty acids [1, 2] It can be achieved by combining several types of oils with a necessary fatty acid composition. It is known that polyunsaturated fatty acids ω-3 and ω-6 are unstable and feature a high degree of oxidation and degradation in conditions of production and storage of vegetable oils. Selection of natural inhibitors to improve oxidative stability of peanut and linseed blends as well as the study of their effects on organoleptic characteristics and preservation of unsaturated fatty acids are topical issues
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
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 callMore From: Eastern-European Journal of Enterprise Technologies
Disclaimer: 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.
