Investigation of the Influence of Sesame Antioxidants on the Oxidative Stability of Provitamin A

Abstract

Microbiological oil solutions of provitamin A (β-carotene) as a dietary supplement are not widely used due to their low oxidation stability. The aim of research is determination of the effect of sesame antioxidants on the oxidative stability of provitamin A in oil solutions. The peroxide number of vegeTable oils is determined by the standard method by the titrimetric method. The value of the period of induction of oil oxidation is determined graphically from the growth curves of peroxide numbers. The content of tocopherols in oils is determined by spectrophotometric method. The content of sesamol and sesamoline in oils is determined by the colorimetric method. The oxidative stability of oils is determined using the accelerated “active oxygen” method. To plan the experiment and process the data, mathematical methods are applied using the software Microsoft Office Excel 2003. The oxidation stability of blended oils (a mixture of sesame, high oleic, sunflower and corn refined oils) and its components is investigated. Blended oil has a lower oxidative stability than sesame oil, but higher than corn and high oleic sunflower. The oxidative stability of the blend is enhanced by the antioxidant content of sesamol and sesamoline. The content of the above antioxidants, as well as the amount of tocopherols, is studied in blended oils. The oxidation stability of the obtained solution of provitamin A in blended oils is investigated. The period of induction of oxidation of blended oils with the addition of 0.2 % β-carotene increases by 1.3 times compared with the period of induction of the original blended oil. Blended long-life oil is recommended to be used to stabilize fat-soluble biologically active compounds.