Increasing the oxidative stability of linseed oil

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.284314

Keywords:

linseed oil, free-radical process, oxidative stability, induction period, oxidation inhibitor

Abstract

The object of the research is the process of oxidation of linseed oil at elevated temperature.

Linseed oil is a valuable raw material for the chemical, food, cosmetic and other industries. The use of linseed oil is complicated by intensive oxidation processes associated with a high content of unsaturated fatty acids. Therefore, an important task is to develop and improve methods of oxidative stabilization of linseed oil.

The oxidation process of unrefined linseed oil (CAS Number 8001-26-1) at a temperature of 110 °C in its original form and with the addition of antioxidants was studied. The effect of antioxidant concentrations (tocopherol, butylhydroxyanisole and butylhydroxytoluene) in the mixture on the induction period of linseed oil was found. The induction period was determined by differential scanning calorimetry. The total concentration of the mixture of antioxidants in each experiment was 0.02 %. The induction period of the initial oil was 155.31 min. Rational ratios of antioxidants in the mixture were found: tocopherol: butylhydroxyanisole (50:50) %; tocopherol: butylhydroxytoluene (50:50) %; tocopherol: butylhydroxyanisole: butylhydroxytoluene (33.33:33.33:33.33) %. At the same time, the oil induction periods are 295.7 min., 290.1 min. and 290.2 min., respectively.

The quality indicators of the initial linseed oil and with the addition of the determined rational ratios of antioxidants after 2 hours of aging at a temperature of 110 °C were determined. The peroxide values of the samples were 8.5, 3.2, 3.6, 3.7 ½ O mmol/kg, respectively.

The research results make it possible to introduce antioxidants in the production of linseed oil in rational concentrations. This will help increase the production of linseed oil resistant to oxidation at elevated temperatures, which will provide various industries with high-quality raw materials

Author Biographies

Natalia Sytnik, Ukrainian Scientific Research Institute of Oils and Fats of the National Academy of Agricultural Sciences of Ukraine

PhD

Department of Studies of Technology for Processing Oils and Fats

Mykola Korchak, Higher Educational Institution "Podillia State University"

PhD, Associate Professor

Department of Agricultural Engineering and Systems Engineering named after Mykhailo Samokysh

Serhii Nekrasov, Sumy State University

PhD

Department of Manufacturing Engineering, Machines and Tools

Vitalii Herasymenko, O. M. Beketov National University of Urban Economy in Kharkiv

PhD

Department of Electric Transport

Roman Mylostyvyi, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Animal Products Processing Technology

Tetiana Ovsiannikova, National Technical University “Kharkiv Polytechnic Institute”

PhD, Associate Professor

Department of Organic Synthesis and Pharmaceutical Technologies

Tetiana Shamota, National Technical University of Ukraine “Igor Sikorsky Kyiv polytechnic institute”

Assistant

Department of Organic Chemistry and Technology of Organic Substances

Valentyna Mohutova, Volodymyr Dahl East Ukrainian National University

PhD, Associate Professor

Department of Animal Husbandry and Food Technologies

Nataliia Ofilenko, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Commodity Science, Biotechnology, Expertise and Customs Affairs

Inna Choni, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Food Industry Technologies аnd Restaurant Industry

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Increasing the oxidative stability of linseed oil

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Published

2023-08-31

How to Cite

Sytnik, N., Korchak, M., Nekrasov, S., Herasymenko, V., Mylostyvyi, R., Ovsiannikova, T., Shamota, T., Mohutova, V., Ofilenko, N., & Choni, I. (2023). Increasing the oxidative stability of linseed oil. Eastern-European Journal of Enterprise Technologies, 4(6 (124), 35–40. https://doi.org/10.15587/1729-4061.2023.284314

Issue

Vol. 4 No. 6 (124) (2023): Technology organic and inorganic substances

Section

Technology organic and inorganic substances

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Copyright (c) 2023 Natalia Sytnik, Mykola Korchak, Serhii Nekrasov, Vitalii Herasymenko, Roman Mylostyvyi, Tetiana Ovsiannikova, Tetiana Shamota, Valentyna Mohutova, Nataliia Ofilenko, Inna Choni

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