Evaluation of the oxidative stability of blends of vegetable oils for the production of biologically active food supplements
Abstract
Prevention of the growth and development of a number of diseases among the population is the consumption of polyunsaturated fatty acids of groups. The balanced use of ω-3 and ω-6 polyunsaturated fatty acids is an important condition for maintaining and strengthening human health. The aim of the work was to develop blends based on vegetable oils with an optimal ratio of ω-3 and ω-6 polyunsaturated fatty acids and to study oxidative stability during storage. The composition of blends based on lipids of vegetable oils was developed and justified: corn and linseed — 70 : 30 (wt.%), corn and saffron — 60 : 40 (wt.%), pumpkin and linseed — 68 : 32 (wt.%), pumpkin and camelina — 57 : 44 (wt.%), which can be used for further production of dietary supplements. The oxidative stability developed by blends of vegetable oils was studied during their storage without access to UV radiation, air oxygen, and a temperature of (20 ± 5) °С. The studies determined the composition of fatty acids, organoleptic and physico-chemical parameters (peroxide and acid numbers) of vegetable oils and their blends. It is shown that the change in the quality indicators of the blends of vegetable oils during storage was significantly affected by an increase in the peroxide value due to the formation of peroxides. It was found that corn oil blends had a longer shelf life (4 months) due to the low rate of accumulation of peroxides. The developed dietary supplements based on lipids of vegetable oils will expand the range of products with high quality by increasing the content of ω-3 and ω-6 polyunsaturated fatty acids in an optimal ratio for the human health.
About the Authors
A. N. Nikitenko
Belarusian State Technological University
Belarus
Belarus
Nikitenko Anastasia N. — PhD (Engineering), Assistant Professor, the Department of Physical and Chemical Methods for Products Certification
13a, Sverdlova str., 220006, Minsk, Republic of Belarus
S. A. Lamotkin
Belarusian State Technological University
Belarus
Belarus
Lamotkin Sergey Aleksandrovich — PhD (Chemistry), Associate Professor, Assistant Professor, the Department of Physical and Chemical Methods for Products Certification
13a, Sverdlova str., 220006, Minsk, Republic of Belarus
A. M. Mazyr
Belarusian State Agrarian Technical University
Belarus
Belarus
Mazur Anatoly M. — Doctor of technical sciences, professor
99, Nesavisimosti av., 220023, Minsk, Republic of Belarus
I. S. Serbin
Belarusian State Technological University
Belarus
Belarus
Serbin Ivan S. — student
13a, Sverdlova str., 220006, Minsk, Republic of Belarus
Y. S. Voina
Belarusian State Technological University
Belarus
Belarus
Yuliya Voina S. — student
13a, Sverdlova str., 220006, Minsk, Republic of Belarus
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Review
For citations:
Nikitenko A.N., Lamotkin S.A., Mazyr A.M., Serbin I.S., Voina Y.S. Evaluation of the oxidative stability of blends of vegetable oils for the production of biologically active food supplements. Food Industry: Science and Technology. 2020;13(2):47-57. (In Russ.)
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