Developing the complex antioxidant from walnut leafs and calendula extracts

Authors

DOI:

https://doi.org/10.15587/1729-4061.2015.35995

Keywords:

inhibition of oxidation, plant oxidation inhibitors, sunflower oil, induction period

Abstract

This article is devoted to research the oils and fats oxidation processes. The methods of protection oils, fats and fat-containing products from oxidative damage are given. The most attention is paid to products protection from oxidation with the help of inhibitors. Natural antioxidants from plant material are reviewed. Complex  antioxidant based on walnut leaves and calendula extracts are developed and investigated. The ability of the developed oxidation inhibitor to inhibit the oxidation of sunflower oil is demonstrated. The antioxidant feature was estimated from the values of induction periods. By adding an extract of the walnut leaves in amount of 0,025 % (counting dry substance) and calendula extract in amount of 0,025 % (counting dry matter) into sunflower oil, the induction period is doubled. The synergy between sunflower oil tocopherols and antioxidants based on walnut leaves extracts and calendula extract was found. Thus, the complex herbal antioxidant that can increase the stability of sunflower oil to oxidation is developed.

Author Biographies

Олеся Валеріївна Білоус, National Technical University "Kharkiv Polytechnic Institute" Frunse 21, Kharkov, Ukraine, 61002

Teacher trainee

Department of Technology of fats and fermentation products 

Ігор Миколайович Демидов, National Technical University "Kharkiv Polytechnic Institute" Frunse 21, Kharkov, Ukraine, 61002

Doctor of Technical Sciences, professor

Department of Technology of fats and fermentation products 

Світлана Іванівна Бухкало, National Technical University "Kharkiv Polytechnic Institute" Frunse 21, Kharkov, Ukraine, 61002

Candidate of Technical Sciences, professor

Chair of integrated technologies of processes and devices

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Published

2015-02-24

How to Cite

Білоус, О. В., Демидов, І. М., & Бухкало, С. І. (2015). Developing the complex antioxidant from walnut leafs and calendula extracts. Eastern-European Journal of Enterprise Technologies, 1(6 (73), 22–26. https://doi.org/10.15587/1729-4061.2015.35995

Issue

Vol. 1 No. 6 (73) (2015): Technology organic and inorganic substances. Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2015 Олеся Валеріївна Білоус, Ігор Миколайович Демидов, Світлана Іванівна Бухкало

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