Development of technology for obtaining fat compositions with increased oxidative stability

Abstract

The object of research is the process of fat oxidation at elevated and standard temperatures. Fats are used in chemical, pharmaceutical, food and other industries. Oxidative deterioration changes the composition of fats, reduces the efficiency of chemical reactions involving fats and the quality of final products. An urgent task is to increase the oxidative stability of fats. The oxidative stability of fat compositions based on rapeseed, high-oleic sunflower and palm oils by the induction period at a temperature of 110 °C was investigated. The induction periods of the initial oils were 408.48 min., 795.87 min. and 630.2 min., respectively. Rational ratios of oils in the compositions were found: high-oleic sunflower: palm (50:50) %; rapeseed: high-oleic sunflower: palm (16.67:66.67:16.67) %; rapeseed: high-oleic sunflower: palm (33.33:33.33:33.33) %. The induction periods of the mixtures are 650.57 min., 710.56 min. and 670.56 min., respectively. The increase in the oxidative stability of the developed compositions using the mixture of synthetic antioxidants (butylhydroxyanisole, butylhydroxytoluene and tert-butylhydroquinone) in an amount of 300 mg/kg of fat mixture was studied. The induction periods of the developed compositions were 910.80 min., 1279.01 min. and 1072.90 min., respectively. The physicochemical parameters of compositions with the addition of antioxidants after 5 months of storage at a temperature of (20±2) °C were determined. The peroxide values of the compositions were 5.65; 3.28; 4.50 ½ O mmol/kg, respectively. The research results make it possible to produce fats with increased oxidative stability and necessary properties, to predict induction periods of fat compositions depending on the concentrations of components. This will increase the profitability of production and the quality of fats obtained

Determination of fat-soluble dyes influence on the oxidation induction period of their oil solutions

“…The obtained value of R 2 =0.92 allows to conclude about a very significant influence (greater than 92 %) of variations in the content of chlorophyll A and beta-carotene on variations in the value of the induction period of accelerated oxidation of oil solutions. To establish the significance of the regression model, Fisher's test (F) was calculated, based on the assumption that the equation is statistically insignificant (R 2 =0; (2,8)=4.46 at the significance level p=0.05 and the number of degrees of freedom df 1 =2 and df 2 =8. This result allows to reject the null hypothesis and with a probability of 0.92 (or 92 %) to recognize the value of the coefficient of determination R 2 =0.92 as significant, and the model as significant.…”

“…The biological effectiveness and nutritional value of oils depends on the composition, conditions and terms of storage. As a result of oxidation processes, primary (peroxides and hydroperoxides) and secondary (carbonyl compounds, polymers) oxidation products can accumulate in oils, which worsens the organoleptic and physicochemical parameters, as well as the stability of the oil during storage [2]. Oxidation products lead to a change in the main organoleptic characteristics of the product (taste, smell) and a decrease in its nutritional value.…”

“…Therefore, the speed of the oxidation process and the characteristics of the degree of oxidation of oils are determined not only by the indicator "peroxide number", which reflects the content of primary oxidation products in the oil, but also by a whole set of indicators [3,4]. Therefore, research aimed at predicting the shelf life of oils and products based on them will allow to reveal the dependence of the duration of storage on the composition of raw materials, predict the shelf life of products, and optimize a number of production processes [2].…”