Unrefined Sunflower Research Articles

Study of the extraction kinetics of flavonoids from the fruits of Sophora japonica L. with sunflower oil

Among the large number of biologically active substances contained in the fruits of Sophora japonica L., the extraction of flavonoids, substances of medium polarity, is particularly important. The process of extracting them with vegetable oil from fruits is quite complicated. The object of research is the kinetics of the process of extracting flavonoids from Sophora japonica L. fruits with sunflower oil. The influence of temperature, duration, and hydraulic modulus on the extraction process, as well as on the derivation of the equation of the mathematical model, is studied. Mathematical modeling methods are used in the research. Processing of experimental data for the study of extraction kinetics in the vegetable oil:vegetable raw material system is carried out using the Statistica statistical package. In order to derive the equation of the mathematical model of the process of extracting flavonoids from Sophora japonica L. with sunflower oil, the influence of temperature, duration and hydromodulus on the process of transition of the target component – flavonoids to the extract – is investigated. A mathematical model of the dependence of flavonoids on the hydromodulus (H=10–25), temperature (t=25–45 °С) and the duration of the extraction process of Sophora japonica L. (τ=2–10 h) is obtained, which makes it possible to calculate the content of flavonoids with an average relative with an error within 5 %. On the basis of the conducted experimental studies, basic technological schemes for obtaining unrefined sunflower oil of increased biological value are developed, which includes the following stages: preparation of raw materials, treatment of prepared raw materials with sunflower oil during dilution and mixing, separation of oil from raw materials by filtering. The proposed technology is promising, as its implementation is possible not only in food industry enterprises, but also in restaurant establishments, as it does not require expensive equipment, additional production premises and special training of personnel. The mathematical models of the extraction process of Sophora japonica L. with unrefined sunflower oil proposed in the work allow to select the extraction parameters with a high degree of probability and offer the consumer flavonoid-enriched sunflower oil of increased biological value.

OPTIMIZATION OF THE FATTY ACID COMPOSITION OF FEED PRODUCTS. PROBLEMS AND PERSPECTIVES

Modern trends and changes in the production of food and feed products, the state of natural resource provision for mankind, physiological features of modern high-performance breeds of animals and poultry crosses, features of their maintenance, the structure of the raw material base of the compound feed industry, and the need to change approaches to providing compound feed products with fat have been analyzed. It is shown that the limitation of the introduction of fish and meat and bone meal in compound feed recipes requires the replacement of these components not only from the point of view of protein quality, but also the need to adjust fat both in quantity to ensure the required level of energy value and in quality to ensure healthy life activity of the body. It has been shown that the organism of animals and birds is a symbiosis of two organisms, a macroorganism and a microbiota, with a significant contribution to the coexistence of microbiota, therefore the justification of the choice of components of compound feed products, in particular to provide fat and energy, should be carried out taking into account the further impact on the microbe. The relevance of optimizing the fatty acid composition (FAС) of compound feed products according to the physiological and metabolic needs of modern breeds and crosses of agricultural animals and poultry is shown. Modern ideas about the ways of fat metabolism, the physiological role of individual fatty acids, biological value were analyzed, and the theoretical principles of optimizing the fatty acid composition were developed. It has been established that saturated fatty acids are more resistant to oxidation, able to increase immunity, reduce inflammation, but have a low degree of assimilation, and require mandatory adjustment of bioavailability to avoid disruption of lipid metabolism. Monounsaturated fatty acids have better resistance to oxidative processes, higher availability. Polyunsaturated fatty acids (PUFAs) have low and very low resistance to oxidative processes, which makes it necessary to solve the issue of their stabilization both in vivo and in vitro, since the accumulation of toxic products of lipid peroxidation initiates the appearance of various pathologies and diseases. The nutritional value of pressed and unrefined sunflower oil, soybean oil, high-oleic sunflower oil, palm oil, coconut oil, and linseed oil were determined; of veterinary fish oil and the ratio of ?-6 and ?-3 PUFAs was calculated in them, the advantages and disadvantages of their use in compound feed were substantiated. It is shown that the introduction of sunflower oil of the linoleic type to provide feed with energy leads to a significant increase in the content of linoleic acid, which is related to the structure of the raw material base and the significant content of ?-6 PUFA in other feed products. Compound feed recipes for different species and groups of poultry were calculated, and it was established that when using fish and meat and bone meal, the content of linoleic acid in compound feed was exceeded by 3 times (up to 3.08% against the norm of 1.1%). Additional introduction of oil of sunflower linoleic type leads to an increase in the indicator for various recipes and species and groups from 3.0 to 5 times, which leads to a violation of lipid and mineral metabolism, the appearance of pathological conditions, a decrease in the productivity of animals and poultry, obtaining low-quality livestock and poultry products. The nutritional value of compound feed products will allow to correct the pathways of lipid metabolism and biosynthesis, to carry out the predicted physiological and functional effect on the body of farm animals and poultry in order to obtain livestock and poultry products of maximum quantity and high quality. Further research is needed to justify the choice of fats and fat-containing feed additives, to improve the calculation recipes of compound feed products, taking into account the optimization of both fat and fatty acid profile.

ФИЗИКО-ХИМИЧЕСКИЕ СВОЙСТВА МОДИФИЦИРОВАННЫХ БИТУМНЫХ ПРАЙМЕРОВ ДЛЯ ПРОТИВОКОРРОЗИОННОЙ ЗАЩИТЫ СЕЛЬСКОХОЗЯЙСТВЕННОЙ ТЕХНИКИ И ОБОРУДОВАНИЯ

Compositions based on bitumen primers can be used for anti-corrosion protection of agricultural machinery and equipment. Their physicochemical properties were studied. It has been shown that the thickness of coatings, which is responsible for the effectiveness of barrier protection, increases as expected with an increase in the number of applied coating layers, and decreases even with a slight increase in temperature and with an increase in the amount of solvent in the case of coating by dipping. Increasing the amount of solvent added to the bitumen primer from 40 wt. % up to 67 wt. % leads to a reduction in coating thickness by 55 times. Brush application produces thinner finishes than dip application. Moisture absorption for modified BP with 67 wt. % solvent is 1-2 orders of magnitude higher than that of BP with 40 wt. % white spirit, therefore, a decrease in protective effectiveness can be expected for these materials. According to experimental studies, the contact angles for the original BP exceed 900C, which indicates the presence of hydrophobic properties. The type and concentration of additives affect the contact angles. Introduction 5 wt. % of modifying additives, paraffin P2 and Emulgin, reduces the contact angle of BP, the addition of KO-SZhK, on the contrary, increases it, improving hydrophobic properties. BP with 40 wt. % white spirit, including those with additives, shows good adhesion to carbon steel 0.8 kp. At 67 wt. % solvent in the presence of drying oil and unrefined sunflower oil additives, adhesion worsens. Viscosity-temperature dependences in semi-logarithmic coordinates for modified BP are close to linear in the temperature range 20 -60 0C with a high approximation reliability index R2 = 0.9543 - 0.9833. Based on the physicochemical properties, high anti-corrosion properties can be assumed.

К совершенствованию неинвазивного метода оценки обилия мышевидных грызунов и землероек в городской среде

Previously we proposed a new reconnaissance method for estimating the total abundance of small mammals in urban areas. The method includes placing plastic bottles with bait inside equal distances apart. In this research we examined two ways to improve the method: using bottles of smaller volume (0,25 liters instead of 0,5 liters) to increase the ergonomics and using opaque bottles to make them more attractive for animals. Bigger and smaller bottles with neck diameter of 38 mm were fastened in pairs which were set in a transect with a five-meter spacing. The same was done with pairs of opaque and transparent bottles. A bait (rye bread with unrefined sunflower oil) was put into all the bottles. During the following days we recorded animals’ visits into the bottles. It was found out that there are no significant differences in how often animals attend bottles of 0,25 liters and 0,5 liters, the same results were received for both transparent and opaque bottles. Thus, the simple method for estimating abundance of small mammals may be optimized by using smaller bottles, the colour of which is not important.

Lipid composition and physicochemical parameters of unrefined sunflower oil

Unrefined sunflower oil is obtained by pressing of the sunflower seeds and subsequent fine filtration. It contains more biologically active substances compared to the refined one, it is more stable to oxidation processes, for that reason it is widely used in the composition of the various food products. The main acids in the oil are oleic (56.5%), linoleic (31.7%), palmitic (6.4%), and stearic acid (3.2%). Total sterol content is 0.7%, with ß-sitosterol as a main component (84.0%). The quantity of tocopherol is 188 mg/kg and it consists of one compound α-tocopherol (100%). Different physicochemical parameters were obtained at temperature ranges (from 20 to 80°C). The values of these parameters decrease with an increase in temperature, density (from 0.938 to 0.901 g/ml), surface tension (from 44.124 to 31.787 mN/m), dynamic viscosity (from 29.195 to 14.913 mPa.s), and kinematic viscosity (from 31.125 to 16.552 mm2/s). All these changes are in confirmation of the data from the literature and are relevant in our next studies.

Functional approach to D-fortification of sunflower oil as a factor of nutritional compensation of vitamin deficiency and immunoprophylaxis

In modern conditions of the spread of new strains of microorganisms, along with sanitary and hygienic issues of prevention, measures aimed at immunoprotection play an important role. Insufficient micronutrient supply of vitamin D contributes to a high susceptibility of a person to an infectious agent. Insufficient supply of vitamin D contributes to a high human susceptibility to an infectious agent. Adequate compensation for chronic deficiency of fat-soluble vitamin D in food belongs to a promising field of nutritionology. In the structure of oilseed production of Russian farmers, about 60% is occupied by sunflower oil, which practically lacks vitamin D. The development of fortified sunflower oil that compensates for this need solves a two-pronged task: as a preventive measure and as a biologically valuable food product. According to the research results, it has been established that the fortification of unrefined sunflower oil with the addition of 0.04... 0.20 ml of vitamin D3 oil solution with an activity of 50,000 M.E. provides coverage of 10-50% of the daily requirement for vitamin D3. In the samples of unpacked unrefined sunflower oil, the indicators of oxidative spoilage during storage up to 60 days corresponded to the normalized requirements for premium vegetable oil with lower indicators with an increase in the amount of vitamin D3 oil solution added.

Thermal degradation kinetic and thermodynamic investigation of two types cold-pressed vegetable oils

At long term storage the vegetable oils change their compound after oxidative and other processes. For this reason, the change of absorbance was measured and found that with increasing the time the absorbance decreases. Change of absorbance connected with oxygenate changing. Absorbance was measured at four temperatures 6, 25, 50 and 80°C during 55 days. The thermodynamic and kinetic parameters were obtained in temperature range. Based on these results the cold-pressed unrefined sunflower oil presented more stability compared with linseed oil.

ADSORPTION PURIFICATION OF UNREFINED VEGETABLE OILS WITH BENTONITE CLAY OF ZYRYANSK DEPOSIT

Magnesium ions predominate in the exchange complex of bentonite clay from the Zyryanskoye deposit. The amount of exchange cations varies within 76–95 mmol equivalents. The main rock-forming mineral of Zyryansk bentonite is montmorillonite. The adsorption and desorption isotherm of nitrogen by bentonite clay from the Zyryanskoe deposit has the form of a hysteresis loop, which is typical for bentonite clays from other deposits and corresponds to adsorption in mesoporous solids.
 The dynamics of the content of free fatty acids ((FFA (acid number (AN)) and peroxide compounds ((PC (peroxide number (PN)) in samples of unrefined vegetable oils: sunflower oil “Sloboda” and linseed oil “Yeleya” was studied. Six months later the AN and the PN in unrefined linseed oil, and the AN in unrefined sunflower oil increased, but the numbers did not exceed the maximum permissible values. The PN in unrefined sunflower oil increased by 6.4 times and exceeded the maximum permissible values.
 Isotherms of sorption of FFA and PC by native bentonite clay (NG) of the Zyryansk deposit have been obtained. The kinetics of sorption of FFA and PC of sunflower and linseed oil has been studied. The equilibration time is 90–120 min. The optimum operation of sorption of FFA and PC has been determined (static operation with stirring for 2 h at a ratio of m(clay) : V(oil)=1 g : 40 ml.
 The maximum degree of extraction of FFA from sunflower oil by bentonite clay was 31%; from linseed – 9%. The degree of extraction of PC from sunflower oil by bentonite clay was 48%, from linseed oil – 33%.

Развитие производства и влияние региональных факторов на технологические параметры качества семян и масла подсолнечника

2020 in Russia. A correlation and regression analysis of the relationship between the indicators of sunflower seed production in the Russian Federation and a number of related data for the period 1945-2020 was performed. The analysis of the structure of production and consumption of sunflower oil in the Russian Federation is given. The purpose of the study is to study the stages of production development and the influence of regional factors on the technological parameters of the quality of sunflower seeds and oil. It is shown that the yield of sunflower seeds in most cases strongly influenced the gross harvest of sunflower seeds, while the correlation coefficient exceeded 0.7. With the exception of the period when 2.1-4.0 million tons of sunflower seeds were obtained, which may be due in some cases to adverse weather conditions and violations of cultivation technologies. The oil content in sunflower seeds depends on its content in the kernel and the amount of husk. The higher the oil content in the kernel and the lower the percentage of husk, the sunflower seeds have a rich oil content. The density of crops also affects the oil content of sunflower. Dense sowing, within certain climatic and weather conditions, contributes to an increase in the oil content in seeds. The health benefits and nutritional value of sunflower oil are due to its fatty acid composition, namely the content of unsaturated fatty acids. The content of fatty acids in various varieties of sunflower oil, including from the raw materials of the Ural region, the nutritional value of vegetable oil, the prospects for the production of vegetable oil in the Russian Federation were studied. The study of the fatty acid composition of vegetable oils was carried out on the basis of the Unified Laboratory Complex of the Ural State University of Economics. The quality assessment was carried out by chromatographic method using generally accepted techniques. It was found that the content of unsaturated fatty acids in triglycerides exceeded the content of saturated acids. Thus, for polyunsaturated fatty acids, sunflower oil of direct extraction (88.80% by weight) has a higher content, while unrefined sunflower oil has a slight deviation (88.72% by weight), flaxseed (88.49% by weight), which characterizes a high nutritional value. Thus, according to the content of linolenic acid, the highest content (61.10% by weight) was found in sunflower oil of direct extraction. Rapeseed oil is inferior to other types of oil in terms of unsaturated fatty acids (76.42% by weight). The problem of raw material quality depends on many factors, namely humidity, oil content, acidity of seeds plays an important role here. Yield depends on weather conditions, availability of zoned varieties, agrotechnical techniques. Sunflower cultivation in the Urals has its own peculiarities related to the climate and soil conditions of the region. Therefore, in order to obtain a high yield, it is necessary to choose specially adapted varieties of this crop.

Fat metabolism in laying hens on the background of different lipid components in the diet

The mechanisms of the effects of different oils with different fatty acid profiles on poultry performance remain poorly understood. Therefore, the aim of this study was to investigate the duodenal activity of digestive enzymes and the digestibility of nutrients in the diets of laying hens fed different oils in the same diet (sunflower, soybean, rapeseed and linseed oils, 2.6% of the total diet). The test was conducted on 10 laying hens of the Hysex white cross with chronic duodenal (7 birds) or ileal (3 birds) fistulas. Different oils influenced lipase and alkaline phosphatase activity in duodenal chyme. The highest lipase and alkaline phosphatase activity was found when soybean oil was administered. At the same time, there was a significant (P<0.05) decrease in lipase activity by 35.6-37.6% only when all other oils were administered. Crude fat digestibility was at the highest level when using rapeseed oil. Introduction of this oil into the diet also resulted in the highest digestibility of crude fiber and crude protein and significantly higher availability of amino acids: lysine, threonine, serine, glycine, alanine, histidine and cystine (P<0.05 compared to the control period with the introduction of sunflower oil). In summary, a positive correlation was found between duodenal protease activity and crude protein digestibility with rapeseed oil (r=0.52) and sunflower oil (r=0.54). It was concluded that unrefined sunflower and rapeseed oils are the most physiologically effective oils in diets for laying hens.

Microwave and Roasting Impact on Pumpkin Seed Oil and Its Application in Full-Fat Mayonnaise Formula.

In this study, ‘Béjaoui’ Cucurbita maxima seeds variety were exposed to both microwave and roasting prior to oil cold press extraction. In addition, full-fat mayonnaise formula from untreated and treated pumpkin seed oils was prepared and assessed for their physical stabilities and bioactive properties in 28-day storage at 25 ± 1 °C. A mayonnaise sample prepared with unrefined sunflower seed oil served as a control. The results showed that the microwave pretreatment of seeds greatly enhanced the oxidative stability of the pumpkin seed oil, which increased from 3 h 46 min ± 10 min in the untreated sample to 4 h 32 min ± 14 min in the microwave cold press pumpkin seed oil. The sterol content increased from 4735 ± 236.75 mg/kg oil in the untreated cold press pumpkin seed oil to 5989 ± 299.45 mg/kg oil and 7156 ± 357.8 mg/kg in the microwave cold press pumpkin seed oil and the roasted cold press pumpkin seed oil, respectively. The mayonnaise prepared with microwave cold press pumpkin seed oil exhibited the lowest creaming index and was more stable to droplet growth when compared to the other mayonnaise samples. All mayonnaise samples prepared with pumpkin seed oils exhibited higher total phenolic contents and antioxidant activities during storage when compared to the mayonnaise sample prepared with unrefined sunflower seed oil. Among pumpkin seed oil mayonnaise samples, the highest values were, however, observed in the one prepared with microwave cold press pumpkin seed oil. Thanks to its high nutraceuticals, the latter could be confidently regarded as a natural fat substitute for commercial stable vegetable oils mayonnaise type emulsions.

Study of dependence of rheological properties of unrefined sunflower oils from their composition at different temperatures

Study of dependence of rheological properties of unrefined sunflower oils from their composition at different temperatures

Modeling of fatty acid composition for dressing bases

To date, a number of authoritative studies have proved the fact that sufficient consumption of polyunsaturated fatty acids (PUFA), such as omega-3 and omega-6 fatty acids, is not so important in nutrition as their certain ratio. This indicates the need to create fat and oil products with a given fatty acid composition. One of the ways to create such products is a simple technological technique – blending vegetable oils. This study was carried out precisely to achieve this goal. To develop a blend of vegetable oils with an optimal fatty acid composition, widespread and affordable vegetable oils in Russia were selected - unrefined sunflower and linseed oil. Their chemical composition was studied, the result showed the physiological inferiority of oils for humans. The composition of the blend of vegetable oils that provide the necessary ratio of ɷ-6 and ɷ-3 fatty acids for human health was calculated by the method of linear programming. The accordance of the obtained blend composition to the calculated values was determined by the method of gas-liquid chromatography. The resulting blend can be recommended as a basis for fat and oil products, in particular for creating dressing. The blend will make it possible to enrich the product with essential PUFA in a ratio of 4:1 and improve its qualitative and quantitative characteristics. The proposed blend of vegetable oils meets the requirements of GOST 31755/2012 and TR CU 024/2011 in terms of quality and safety indicators. Based on the research carried out, the developed dressing may have prospects in the market: in addition to an optimized fatty acid composition based on modern nutritional concepts, the cost of dressing is 5.7% lower than the price of an analogue.

Influence of Phosphatide Content in the Unrefined Sunflower Oil on Its Thermal and Rheological Properties

The results of a study of the effect of the content of phosphatides in sunflower oil on its heat capacity and viscosity are presented. These studies are needed for more accurate calculations of thermal and hydrodynamic conditions in the technology of production and processing of sunflower oil. New results can become the basis for further understanding of the nature of the structure of sunflower oil under various conditions in real processes. This complements the fundamental knowledge and theory of heat and mass transfer. The adaptation of general experimental and data processing techniques to the conditions of the task is presented. Recommendations for reducing the time of experiments are proposed. New data on heat capacity and viscosity values have been obtained for unrefined sunflower oil with different fatty acid composition, for a wide range of operating parameters from 20 to 140 °C, with a phosphatide content from 0.005 to 0.9683 g/100 g. An unambiguous correlation has been established between the thermal and rheological properties of unrefined sunflower oil. The results show that these properties can have a significant impact on equipment efficiency and oil quality. The developed and repeatedly tested research methodology can be successfully applied to other oils and other conditions.

ASSESSMENT OF QUALITY AND FOOD SAFETY OF VEGETABLE OILS PRODUCED IN VARIOUS REGIONS OF KAZAKHSTAN

Vegetable oils are a valuable multivitamin raw material for the food and pharmaceutical industry due to the content of effective biologically active organic components and mineral substances. To assess the quality and food safety of unrefined vegetable oils obtained from sunflower seeds and flax of Kazakhstan agro-formations by the method of «cold pressing,» we studied the basic indicators of their qualitative and quantitative composition. It was found that the organoleptic characteristics (transparency, color, smell and taste) of the tested vegetable oils correspond to unrefined sunflower oil of the highest grade, unrefined linseed oil of the first grade. Studies of the physicochemical parameters of sunflower and linseed oils: colored number (14,40 mg of iodine), acid number (1,4-1,5 mg KOH/g), weight fraction of phosphoruscontaining substances (0,18% and 0,5%), humidity (0,13%; 0,17%), peroxide number (6,7 and 9,0 mmol of active O2/g), iodine number (132 and 176 gJ2/100) and saponification number (188 and 187 mg/g) also correspond the requirements of regulatory documents and standards. In sunflower oil samples, the amount of oleic acid is 52,21%, linoleic acid 28,97% is determined, which are within the normal range, although they are adjacent to the levels of higher limits. Analysis of linseed oil fatty acids showed that samples contain linolenic acid 50,1%, All other fatty acids are noted within the permissible limits, and oleic acid 14,13%, linoleic acid 17,9% are close to the upper limits of permissible limits. NMR spectroscopy confirmed that the optimal ratio of ω-6 andω-3 of polyunsaturated fatty acids in the composition of the studied vegetable oils correspond to their name in the ratio of monounsaturated and polyunsaturated fatty acids.

SOME QUALITY INDICATORS OF VEGETABLE OILS UNDER DIFFERENT STORAGE CONDITIONS

The aim of our work was to study the quality of vegetable oils - unrefined sunflower oil (grade I) and soy hydrated oil (grade I). One of the stages of the study was to determine the quality of vegetable oils - peroxide value (characterizes the amount of primary oxidation products of fats - peroxide compounds) and acid number (characterizes the total content of free fatty acids) in the samples of vegetable oils. The acid number was determined by titration (neutralization) of free fatty acids with alkali in the presence of an indicator (phenolphthalein). The peroxide number was determined by titration of the isolated iodine with a solution of sodium thiosulfate. Each study was reproduced 5 times. First of all, the quality indicators of oils (acid number and peroxide number) were determined in samples of fresh oils. Subsequently, the oil was kept for 3 months (in compliance with the recommended requirements for storage of oils and without compliance with the requirements for storage of oils) and re-determined these indicators.
 The quality of the investigated vegetable oils was determined by the indicators of acid number and peroxide number in accordance with the established requirements of the State Standards of Ukraine (DSTU EN ISO 660: 2009; DSTU 4570: 2006).
 The results of our research show that the level of acid number and peroxide level in samples of fresh oils meet the requirements of the State Standards of Ukraine (DSTU EN ISO 660: 2009; DSTU 4570: 2006) for this type of oil, which confirms the quality of oils and compliance with production , processing and transportation. It is shown that in the samples of aged oils (3 months, subject to storage requirements) the level of acid number and the level of peroxide number increases within normal limits. However, in the samples of aged oils (3 months, without compliance with storage requirements) there is a significant increase in the level of acid number and peroxide number, which does not meet the requirements of State Standards of Ukraine.
 As a result of research it is shown that the quality of vegetable oils depends on compliance with the recommended norms and conditions in the process of production, processing, transportation and storage. It is proved that under the conditions of violation of the recommended norms of storage in samples of high-quality vegetable oils the level of quality indicators of vegetable oils - acid number and peroxide number significantly increases.

Variables Selection in the Ultraviolet, Visible and Near Infrared Range for Calibration of a Mixture of Vegetable Oils by Absorbance Spectra

The aim of the work was a multivariate calibration of the concentration of unrefined sunflower oil, considered as adulteration, in a mixture with flaxseed oil. The relevance of the study is due to the need to develop a simple and effective method for detecting the falsification of flaxseed oil which is superior in the content of essential polyunsaturated fatty acids to olive oil. A few works only are devoted to identifying adulteration of flaxseed oil, unlike olive oil.Multivariate calibration carried out using a model based on the principal component analysis, cluster analysis and projection to latent structures of absorbance spectra in UV, visible and near IR ranges. Calibration uses three methods for spectral variables selection: the successive projections algorithm, the method of searching combination moving window, and method for ranking variables by correlation coefficient.The application of the successive projections algorithm, ranking variables by correlation coefficient and searching combination moving window makes it possible to reduce the value of the root mean square error of prediction from 0.63 % for wideband projection to latent structures to 0.46 %, 0.50 %, and 0.03 %, respectively.The developed method of multivariate calibration by projection to latent structures of absorbance spectra in UV, visible and near IR ranges using the spectral variables selection by searching combination moving window is a simple and effective method of detecting adulteration of flaxseed oil.

Chemical composition and quality of sea buckthorn (Hippophae rhamnoides L.) berry processing products

Research on the quality of sea buckthorn (Hippophae rhamnoides L.) berry processing products was done at Vytautas Magnus University Agriculture Academy in 2019. For the studies, the juice was squeezed from the defrosted sea buckthorn berries, and was stored in the refrigerator until separated into three fractions: solids, oil (oil No. 1) and juice. The berry cake remaining after squeezing the juice was dried and filled with unrefined sunflower oil. After 2 weeks, the oil (oil No. 2) was separated from the cake. The aim of the research was to determine the chemical composition and quality indices of sea buckthorn berry processing products. The content of soluble solids, titratable acidity, vitamin C and total carotenoid content were determined by standard methods in sea buckthorn juice, solids, berry press cake and in oil No. 1 and No. 2. The acid value, iodine value, peroxides value, induction period and colour of sea buckthorn berry oil No. 1 and No. 2 were determined. The research data were analysed by the factorial analysis of variance (ANOVA). Arithmetical means and standard deviation of the data were calculated. Statistical reliability was assessed by Fisher’s LSD test (P < 0.05). The results showed that the solids had 1.3-fold higher soluble solids content, 1.1-fold higher vitamin C, 2.5-fold total carotenoid content and 1.0-fold higher titratable acidity compared to juice. Oil No. 1 was characterized by a 1.88-fold bigger content of vitamin C and 2.9-fold higher titratable acidity. The total carotenoid content was 8.7% higher in oil No. 2. Oil No. 1 was less resistant to oxidative degradation because the induction period of this oil was shorter by 0.45 h and for a 26% higher amount of free fatty acids. However, a 12% higher peroxide content was found in oil No. 2. Oil No. 1 was brighter; the intensity of red and yellow colour of this oil was more intense.

Eco-innovative application of phyto-raw materials in the technology of long-term storage of unrefined sunflower oil

Along with the development of agroecosystems, environmental friendliness of agricultural and industrial technologies for long-term storage of agricultural products is being formed as a result of cognitive technologies development, including innovations in biotechnologies. Achieving the biological safety of bulk unrefined sunflower oil is based on the addition of an unconventional antioxidant phyto-raw material to it - stinging nettle, which slows down oxidative processes. In order to prevent oil contamination, the optimal dose of ionizing radiation for the nettle treatment is established - up to 1.5 kGr, which ensures microbiological safety and antioxidant activity (AOA) at the level of 0.763 + 0.016 mMeq, comparable to AOA in the untreated nettle samples after 3 months. After 52 days of storage, the acid number was in the range of 0.99-1.15 mg KOH / g, the peroxide number was 5.09-5.16 mmol active oxygen / kg. Adding 0.5-1.0 wt. % nettle powder to the oil ensures the compliance of organoleptic parameters with the established requirements - transparency, taste and smell. Adding 1.0 wt. % nettle powder to the oil slows down the filtration process of the resulting suspension. The practical relevance of the study is determined by the verification of the research results to prolong the oil shelf life by adding environmentally friendly phyto-raw materials to it.

Cupriavidus necator B-10646 growth and polyhydroxyalkanoates production on different plant oils

The study addresses the growth of the wild-type strain Cupriavidus necator B-10646 and synthesis of polyhydroxyalkanoates by this strain on media containing plant oils with different compositions of fatty acids: palm, Siberian oilseed, and refined and unrefined sunflower seed oils. The study showed that the best carbon substrate was palm oil. Comparison of fatty acid compositions of the starting oils and unutilized residual substrates showed that C. necator B-10646 cells consumed the fatty acids from palm oil evenly while in experiments with other oils, they utilized polyenoic fatty acids first. Higher production parameters of the culture were obtained by preparation of emulsified oil medium using Tween 80 and sodium cocoyl glutamate as emulsifiers. All polyhydroxyalkanoate specimens were terpolymers that contained 3-hydroxybutyrate as the major component and minor amounts of 3-hydroxyvalerate (0.9–1.9 mol%) and 3-hydroxyhexanoate (0.5–1.1 mol%). Molecular weight of polyhydroxyalkanoate specimens depended on the type of plant oil and emulsifier.