The study of influence of natural antioxidants on quality of peanut and linseed oil blends during their storage

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.133433

Keywords:

peanut and linseed blend, natural antioxidants, AN and PN of fat, storage of oils

Abstract

Influence of various natural antioxidants (oil extracts of sage and black currant leaves, garlic and hips) on in-storage quality of oils has been studied. Dynamics of the acid and peroxide numbers of fat of the developed oil samples was studied. Influence of natural antioxidants on preservation of polyunsaturated oleic, linoleic, linolenic fatty acids in peanut and linseed oil blends was established.

When developing blended oils with an optimal fatty acid composition, it is advisable to use linseed oil which is characterized by a high content of ω-3 fatty acids. Since polyunsaturated fatty acids have a high degree of oxidation and degradation, they are unstable. This causes certain difficulties both in production and storage of vegetable oils and solving the problem of improving the product quality.

It was established that the use of natural antioxidants affects preservation of quality of peanut and linseed blends, namely, organoleptic properties, acid and peroxide numbers of fat. It was proved that introduction of the studied oil extracts in an amount of 5 % increases the oxidation resistance of peanut and linseed oil blends by 1.2‒1.7 times.

It was shown that to evaluate the effect of plant extracts on quality of the developed blends, it is expedient to use the content of polyunsaturated fatty acids as the main criterion. It was established that natural antioxidants contribute to preservation of 69.0‒73.0 % of linoleic acid, 73.5‒78.9 % of oleic acid and up to 82 % of linolenic acid from the initial content in peanut and linseed oil blends. The ratio of polyunsaturated fatty acids ω-6:ω-3 inall samples remained at the level of ratio of these acids in fresh blends, namely 4:1.

The use of plant extracts in the formulations of peanut and linseed oil blends significantly slows down the processes of hydrolysis and self-oxidation which ensures in-storage preservation of consumer properties of new oils with an optimized fatty acid composition.

Author Biographies

Svitlana Lehnert, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD

Department of merchandising and examination of goods

Antonina Dubinina, Kharkiv Petro Vasylenko National Technical University of Agriculture Alchevskykh str., 44, Kharkiv, Ukraine, 61002

Doctor of Technical Sciences, Professor

Department of Еquipment and Еngineering for Рrocessing and Food Technologies

Gregoriy Deynichenko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Head of Department

Department of equipment for food and hospitality industry named after M. I. Belyaeva

Olga Khomenko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of merchandising and examination of goods

Oksana Haponceva, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Assistant

Department of merchandising and examination of goods

Irina Antonyuk, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

PhD, Associate Professor

Department of Technology and the organization of restaurant business

Anzhelika Medvedieva, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

PhD, Associate Professor

Department of Technology and the organization of restaurant business

Miroslava Demichkovska, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

PhD, Associate Professor

Department of Technology and the organization of restaurant business

Olena Vasylieva, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

PhD, Associate Professor

Department of Technology and the organization of restaurant business

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Published

2018-06-13

How to Cite

Lehnert, S., Dubinina, A., Deynichenko, G., Khomenko, O., Haponceva, O., Antonyuk, I., Medvedieva, A., Demichkovska, M., & Vasylieva, O. (2018). The study of influence of natural antioxidants on quality of peanut and linseed oil blends during their storage. Eastern-European Journal of Enterprise Technologies, 3(11 (93), 44–50. https://doi.org/10.15587/1729-4061.2018.133433

Issue

Vol. 3 No. 11 (93) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2018 Svitlana Lehnert, Antonina Dubinina, Gregoriy Deynichenko, Olga Khomenko, Oksana Haponceva, Irina Antonyuk, Anzhelika Medvedieva, Miroslava Demichkovska, Olena Vasylieva

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