Research of the oilseeds ratio on the oxidative stability of the protein-fat base for sportsmen

Authors

DOI:

https://doi.org/10.15587/2312-8372.2017.96665

Keywords:

oil seeds, essential amino acids, polyunsaturated fatty acids, stability against oxidation, nutrition of athletes

Abstract

The problem of improving physical performance and accelerating the course of recovery processes after physical exertion is one of the most pressing problems of medicine and sports. Nutrition is one of the main controlled factors that ensure the normal development of the body, health and quality of life. Nowadays the assortment of products is mainly expanded due to introduction of new technologies, application of new chemical compounds, development of genetic engineering. At the same time, daily food cannot provide the athlete's body with nutrients in the required amount. And, as a result, in recent years, to speed up regeneration, actively replenish spent plastic and energy resources, very often in sports use biologically active additives. One of the promising areas for improving the efficiency of athletes is the introduction in food rations qualitatively new food products that meet the needs of their body and at the same time have a long shelf life.

The aim of this study is to evaluate the oxidation processes of the protein-fat basis, which can be used to organize the rational nutrition of athletes. The oxidative stability of the crushed sunflower seeds, sesame seeds, flax and mixtures was studied at various component ratios. It has been established that sesame seeds are the least susceptible to oxidation, and most of all – flax seeds. Among mixtures of seeds, the most prone to oxidation are mixtures that contain flax seeds and sunflower seeds. When adding sesame seeds to the mixture, the oxidative stability increases sharply. The optimal content (% by weight) of oil seeds in a protein-fat basis was calculated using the method of mathematical experiment planning in the software package "Statistica". The period of induction of oxidation of this mixture is 1.3–1.4 times higher than the induction period of sunflower seeds and 2.7–3.0 times higher than the induction period of flax seed. The use of such basis in food technologies, in particular the confectionery industry, opens up wide opportunities for expanding the range of specialized products for athletes.

Author Biographies

Sergiy Bochkarev, National Technical University «Kharkіv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

Senior Lecturer

Department of Physical Education

Tatiana Matveeva, Ukrainian Scientific Research Institute of Oils and Fats of the National Academy of Agricultural Sciences of Ukraine, 2A, Dziuba ave., Kharkiv, Ukraine, 61019

PhD, Associate Professor, Scientific Secretary

Lidiya Krichkovska, National Technical University «Kharkіv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

Doctor of Biological Sciences, Professor, Head of Department

Department of Organic Synthesis and Nanotechnology

Iryna Petrova, Kharkiv National University of Internal Affairs, 27, Lva Landau ave., Kharkiv, Ukraine, 61080

PhD, Doctor of Juridical Science, Professor

Department of Information Security

Sergey Petrov, National Technical University «Kharkіv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Organic Synthesis and Nanotechnology

Anna Belinska, National Technical University «Kharkіv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Organic Synthesis and Nanotechnology

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Published

2017-03-30

How to Cite

Bochkarev, S., Matveeva, T., Krichkovska, L., Petrova, I., Petrov, S., & Belinska, A. (2017). Research of the oilseeds ratio on the oxidative stability of the protein-fat base for sportsmen. Technology Audit and Production Reserves, 2(3(34), 8–12. https://doi.org/10.15587/2312-8372.2017.96665

Issue

Vol. 2 No. 3(34) (2017): Chemical Engineering

Section

Food Production Technology: Original Research

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Copyright (c) 2017 Anna Belinska, Sergiy Bochkarev, Tatiana Matveeva, Lidiya Krichkovska, Iryna Petrova, Sergey Petrov

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