Determination of the influence of natural antioxidant concentrations on the shelf life of sunflower oil

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.209000

Keywords:

oil, antioxidant, oxidative spoilage, hydrolytic spoilage, induction period, economic substantiation

Abstract

The influence of natural antioxidants from different types of vegetable raw materials on the processes of oxidative and hydrolytic spoilage of sunflower oil during storage is studied. Plant antioxidants are more environmentally friendly and safer than synthetic ones.

Green tea leaves and oak bark were used as vegetable raw materials. Water-ethanol extracts from vegetable raw materials were added to oil samples in experimental concentrations. The samples were stored in the laboratory conditions at the temperature of (20±2) °C. The study was performed for 5 months. The values of the acid and peroxide numbers were determined.

The most effective blend of antioxidants showed the increase in the acid number from 0.12 to 0.20 mg KOH/g (concentration of green tea extract – 0.05 %, without the addition of oak bark extract).

According to the values of the peroxide number, the most effective blends of antioxidants were the experiment points with the following green tea extract:oak bark extract ratio: (0.05:0.05) %, (0.025:0.025) %, (0.025:0.05) %, (0.05:0.025) %.

To determine the induction period of oil and, accordingly, its shelf life under experimental conditions, the values of the peroxide numbers were used. It is rational to use extractives from oak bark and green tea under the following conditions: the concentration of each of the antioxidant extracts in terms of dry matter – (0.025‑0.04) %. The maximum induction period is 100 days.

The efficiency of natural antioxidants in terms of the concentration of oak bark and green tea extracts is 0.05 and 0.025 %, respectively, was compared to the effectiveness of the corresponding concentration of one of the synthetic antioxidants – butylhydroxyanisole. When using butylhydroxyanisole, the induction period of oil was 65 days, and when using natural antioxidants – 74 days

Author Biographies

Natalia Sytnik, Ukrainian Research Institute of Oils and Fats of National Academy of Agrarian Sciences of Ukraine Dziuby ave., 2a, Kharkiv, Ukraine, 61019

PhD

Department of Studies of Technology for Processing Oils and Fats

Ekaterina Kunitsa, Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics O. Yarosha lane, 8, Kharkiv, Ukraine, 61045

PhD

Department of Innovative Food and Restaurant Technologies

Viktoria Mazaeva, Ukrainian Research Institute of Oils and Fats of National Academy of Agrarian Sciences of Ukraine Dziuby ave., 2a, Kharkiv, Ukraine, 61019

PhD

Department of Studies of Technology for Processing Oils and Fats

Anton Chernukha, National University of Civil Defence of Ukraine Chernyshevska str., 94, Kharkiv, Ukraine, 61023

PhD

Department of Fire Tactics and Rescue Operations

Oleg Bezuglov, National University of Civil Defence of Ukraine Chernyshevska str., 94, Kharkiv, Ukraine, 61023

PhD, Associate Professor

Department of Fire Tactics and Rescue Operations

Oleg Bogatov, Kharkiv National Automobile and Highway University Yaroslava Mudroho str., 25, Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Metrology and Life Safety

Dmytro Beliuchenko, National University of Civil Defence of Ukraine Chernyshevska str., 94, Kharkiv, Ukraine, 61023

Lecturer

Department of Fire Tactics and Rescue Operations

Andrii Maksymov, National University of Civil Defence of Ukraine Chernyshevska str., 94, Kharkiv, Ukraine, 61023

Lecturer

Department of Fire Tactics and Rescue Operations

Mykola Popov, National Technical University «Kharkiv Polytechnic Institute» Kyrpychova str., 2, Kharkiv, Ukraine, 61002

PhD

Department of Innovative Entrepreneurship Management and International Economic Relations

Iryna Novik, National Technical University «Kharkiv Polytechnic Institute» Kyrpychova str., 2, Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Innovative Entrepreneurship Management and International Economic Relations

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Published

2020-08-31

How to Cite

Sytnik, N., Kunitsa, E., Mazaeva, V., Chernukha, A., Bezuglov, O., Bogatov, O., Beliuchenko, D., Maksymov, A., Popov, M., & Novik, I. (2020). Determination of the influence of natural antioxidant concentrations on the shelf life of sunflower oil. Eastern-European Journal of Enterprise Technologies, 4(11 (106), 55–62. https://doi.org/10.15587/1729-4061.2020.209000

Issue

Section

Technology and Equipment of Food Production