Oxidation stabilization of peanut-linen blend lipids

Authors

  • Антоніна Анатоліївна Дубініна Kharkiv State University of Food Technology and Trade, Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-3132-1918
  • Світлана Олександрівна Ленерт Kharkiv Petro Vasylenko National Technical University of Agriculture, 61002, Kharkiv, str. Artem, 44, Ukraine https://orcid.org/0000-0003-0510-6034
  • Ольга Олексіївна Хоменко Kharkiv State University of Food Technology and Trade, Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-8013-7717

DOI:

https://doi.org/10.15587/2312-8372.2014.26401

Keywords:

extract, peanut-linen blend, antioxidant properties, oxidation

Abstract

Food quality is crucial in terms of impact on human health and life expectancy. The task of preserving the quality of fat-and-oil products lies in protecting lipids from oxidation, during which substances that not only degrade the quality characteristics of the product, but also can be harmful to human health are formed. To prevent oxidation of products, antioxidant-containing raw materials are widely used.

Analysis of the content of antioxidants of oil extracts of sage leaves, black currant leaves, garlic, rose hips was conducted by the method, which consists in calculating the dependence of the amount of absorbed oxygen on time during initiated oil oxidation at increased temperature.

It was found that the investigated oil extracts have an inhibitory effect and their introduction in the amount of 5% increases the oxidative stability of peanut-linen blend by 1,2-1,7 times. According to the content of antioxidants and relative oxidation stability, the studied oil extracts can be arranged in the following series: sage leaves> rose hips> black currant leaves> garlic.

The studies show that the oil extracts contain substances that have antioxidant properties and allow to recommend them as an additive that inhibits oil oxidation processes. This blended oil has a balanced composition of polyunsaturated fatty acids, is stable to oxidative spoilage and enriched with biologically active substances. The developed product is recommended for people with weak health and for preventive purposes.

Author Biographies

Антоніна Анатоліївна Дубініна, Kharkiv State University of Food Technology and Trade, Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Doctor of Technical Sciences, Professor, Head of the Department

Department of Commodity and Examination of Goods

Світлана Олександрівна Ленерт, Kharkiv Petro Vasylenko National Technical University of Agriculture, 61002, Kharkiv, str. Artem, 44

Candidate of Technical Sciences, Associate Professor

Department of processing and food technologies

Ольга Олексіївна Хоменко, Kharkiv State University of Food Technology and Trade, Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Graduate student

Department of merchandising and examination of goods

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Published

2014-07-24

How to Cite

Дубініна, А. А., Ленерт, С. О., & Хоменко, О. О. (2014). Oxidation stabilization of peanut-linen blend lipids. Technology Audit and Production Reserves, 4(2(18), 10–14. https://doi.org/10.15587/2312-8372.2014.26401

Issue

Vol. 4 No. 2(18) (2014): Production reserves. Economics and management of enterprise. Development of productive forces and regional economy

Section

Production reserves

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Copyright (c) 2016 Антоніна Анатоліївна Дубініна, Світлана Олександрівна Ленерт, Ольга Олексіївна Хоменко

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