Development of a flavored oil composition based on hemp oil with increased resistance to oxidation

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.287436

Keywords:

hemp oil, corn oil, antioxidants, essential oils, induction period of accelerated oxidation

Abstract

The way to solve the problem of stabilizing hemp oil against oxidative deterioration while preserving its nutritional value is considered. The peculiarity of the work consists in the development of a flavored oil composition based on hemp oil, which has a high resistance to oxidation. The object of the study is the indicators of the composition and the period of induction of accelerated oxidation of refined hemp and corn oils depending on their ratio and the content of antioxidants (essential oils of coriander, basil and thyme) in the oil composition. A rational ratio of hemp and corn oils in the oil composition of 6:4, respectively, was determined. The consumer properties of this mixture are: the induction period of accelerated oxidation – 4.0 hours, the content of a-linolenic fatty acid – 10.6 % of the total amount of fatty acids. The ratio of essential oils of thyme, coriander, and basil in the complex was determined, with the addition of which the period of induction of accelerated oxidation of the flavored oil composition exceeds that of the original one by 3.75 times. A feature of the obtained results is the possibility of increasing the shelf life of the flavored oil composition based on hemp oil, which allows expanding the range of its consumer properties. From a practical point of view, the development allows you to increase the shelf life and receive additional income from the sale of new, high-quality, competitive products for health-improving use. An applied aspect of using the scientific result is the possibility of creating a range of salad oil compositions based on valuable hemp oil with different organoleptic indicators depending on the ratio of the components of the complex of essential oils

Author Biographies

Ekaterina Kunitsia, National Technical University “Kharkiv Polytechnic Institute”

PhD

Department of Tourism and Hospitality Business

Viktoriia Kalyna, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Food Technologies

Ivan Haliasnyi, Ukrainian Engineering Pedagogics Academy

PhD

Department of Restaurant, Hotel and Tourist Business

Kostiantyn Siedykh, A Separate Structural Unit "Kharkiv Trade and Economic Vocational College State University of Trade and Economics"

PhD

Cyclical Commission of Food Technology and Hotel-Restaurant Business

Oleh Kotliar, State Biotechnological University

PhD

Department of Food Technology in the Restaurant Industry

Aliona Dikhtyar, State Biotechnological University

PhD, Associate Professor

Department of Food Technology in the Restaurant Industry

Pavlo Polyansky, Mykolayiv National Agrarian University

PhD, Associate Professor

Department of General Technical Disciplines

Gennady Ivanov, Mykolayiv National Agrarian University

PhD, Associate Professor

Department of General Technical Disciplines

Olena Baranova, Mykolayiv National Agrarian University

Assistant

Department of General Technical Disciplines

Nataliia Bolhova, Sumy National Agrarian University

PhD, Associate Professor

Department of Technology and Food Safety

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Development of a flavored oil composition based on hemp oil with increased resistance to oxidation

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Published

2023-10-31

How to Cite

Kunitsia, E., Kalyna, V., Haliasnyi, I., Siedykh, K., Kotliar, O., Dikhtyar, A., Polyansky, P., Ivanov, G., Baranova, O., & Bolhova, N. (2023). Development of a flavored oil composition based on hemp oil with increased resistance to oxidation. Eastern-European Journal of Enterprise Technologies, 5(11 (125), 26–33. https://doi.org/10.15587/1729-4061.2023.287436

Issue

Vol. 5 No. 11 (125) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2023 Ekaterina Kunitsia, Viktoriia Kalyna, Ivan Haliasnyi, Kostiantyn Siedykh, Oleh Kotliar, Aliona Dikhtyar, Pavlo Polyansky, Gennady Ivanov, Olena Baranova, Nataliia Bolhova

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