from 01.01.2021 until now
Tver', Tver, Russian Federation
from 01.01.2020 until now
Tver', Tver, Russian Federation
from 01.01.2020 until now
Tver', Tver, Russian Federation
Tver, Tver, Russian Federation
employee from 01.01.2004 until now
Tver, Tver, Russian Federation
VAK Russia 4.3.3
VAK Russia 4.3.5
VAK Russia 4.1.1
VAK Russia 4.1.2
VAK Russia 4.1.3
VAK Russia 4.1.4
VAK Russia 4.1.5
VAK Russia 4.2.1
VAK Russia 4.2.2
VAK Russia 4.2.3
VAK Russia 4.2.4
VAK Russia 4.2.5
UDC 633.85
UDC 665.3
UDC 664.34
UDC 543.421
UDC 543.424
The aim of the study is to comparatively evaluate the properties of vegetable oils obtained by pressing and chemical extraction methods. Objectives: conducting an organoleptic evaluation of pressed commercial oils and laboratory extraction samples; determining standard quality indicators; analyzing the content of carotenoids and chlorophylls using UV spectroscopy. Research was conducted at the Bast Crops Processing Laboratory of the Federal Scientific Center for Bast Crops in Tver. The object of the study was pressed and extracted oils of flax, hemp, rapeseed, and black cumin. The study found that the extraction method provides a higher oil yield (up to 45 %) compared to pressing (up to 25 %). However, achieving a higher yield is associated with changes in product characteristics. According to the results of the organoleptic evaluation, the extracted oils have a rich color, but are inferior to pressed samples in the following respects: they are characterized by a less pronounced odor with the presence of traces of solvent and less transparency. The acid number of the extracted oils naturally exceeded the value of this indicator in pressed oils for all the studied crops, while the values of the iodine number and moisture content of all samples corresponded to the established standards. UV spectroscopy confirmed the presence of a pigment complex in the oils studied. All samples exhibited absorption peaks in the 400–500 nm range, characteristic of carotenoids. An additional peak in the 670 nm range was detected in the extracted oils, indicating the presence of chlorophylls, which correlates with their more intense color. These results confirm that the choice of extraction method is a determining factor influencing the yield, quality, and consumer properties of vegetable oils. The identified patterns can be used to optimize oilseed processing technology depending on the intended use of the final product.
oilseed crops, vegetable oil, carotenoids, chlorophyll, spectrophotometry
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