CHEMICAL COMPOSITION AND OXIDATIVE STABILITY OF FLAXSEED OIL, MILK THISTLE SEED OIL AND THEIR MIXTURES
Abstract
The article presents comparative data on the fatty acid composition and content of minor components, as well as oxidative stability of edible сold-pressed oils - flaxseed oil, milk thistle seed oil and their mixtures. It has been shown that the combination of flaxseed oil with milk thistle seed oil can optimize the ratio of polyunsaturated fatty acids (PUFAs), omega-3, omega-6, tocopherol homologues and other minor components, and thereby a new product with improved properties for dietary nutrition can be obtained. Effective antioxidants for studied oil mixtures were proposed. The data obtained were used to develop of recipes of biologically active food supplements (BAFS) based on flaxseed oil and milk thistle seed oil that are useful for improving human nutrition and health.
About the Authors
О. I. Shadyro
Учреждение Белорусского государственного университета «Научно-исследовательский институт физико-химических проблем»
Belarus
Belarus
A. A. Sosnovskaya
Учреждение Белорусского государственного университета «Научно-исследовательский институт физико-химических проблем»
Belarus
Belarus
I. P. Edimecheva
Учреждение Белорусского государственного университета «Научно-исследовательский институт физико-химических проблем»
Belarus
Belarus
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Review
For citations:
Shadyro О.I., Sosnovskaya A.A., Edimecheva I.P. CHEMICAL COMPOSITION AND OXIDATIVE STABILITY OF FLAXSEED OIL, MILK THISTLE SEED OIL AND THEIR MIXTURES. Food Industry: Science and Technology. 2017;(2):60-68. (In Russ.)
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