employee
Krasnodar Research Institute of Storage and Processing of Agricultural Products - branch of the North Caucasian Federal Scientific Center for Horticulture, Viticulture, Winemaking (Senior Researcher)
Krasnodar Research Institute of Storage and Processing of Agricultural Products - branch of the North Caucasian Federal Scientific Center for Horticulture, Viticulture, Winemaking (Department of food technology, quality control and standardization, Senior Researcher)
Krasnodar Research Institute of Storage and Processing of Agricultural Products - branch of the North Caucasian Federal Scientific Center for Horticulture, Viticulture, Winemaking (Department of food technology, quality control and standardization, Senior Researcher)
Krasnodar, Krasnodar, Russian Federation
employee from 01.01.2024 until now
Krasnodar, Krasnodar, Russian Federation
Krasnodar Research Institute of Storage and Processing of Agricultural Products - branch of the North Caucasian Federal Scientific Center for Horticulture, Viticulture, Winemaking (Department of food technology, quality control and standardization, Chief Researcher)
Krasnodar, Krasnodar, Russian Federation
VAK Russia 4.3.3
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
VAK Russia 4.3.5
UDC 663.05
UDC 664.34
The aim of the study is to investigate the effect of a lycopene-containing food additive on the oxidation stability of refined deodorized vegetable oils. The objects of the study were samples of refined deodorized sunflower, soybean, and rapeseed oils with the addition of a lycopene-containing food additive (experimental) and without it (control). The lycopene-containing food additive was obtained from tomato pomace using a developed know-how technology and is characterized by a high lycopene content (5410 mg/100 g). In the experimental oil samples, the lycopene content was 1, 3, and 5 mg/100 g. The fatty acid composition of the control samples was studied by gas-liquid chromatography using standard techniques. The oxidation stability of the control and experimental samples was determined using differential scanning calorimetry during their accelerated oxidation in an oxygen stream at temperatures of 110, 120, and 130 °C. It has been established that the oxidation stability of refined deodorized vegetable oils is determined by the composition of fatty acids, as well as the ratio of monounsaturated and polyunsaturated fatty acids. In terms of oxidation stability, the oils studied are arranged in the following order (in ascending order): soybean → sunflower → rapeseed. A positive effect of the lycopene-containing food additive on the degree of increase in oxidation stability of the experimental samples was established. The greatest effect of lycopene content on the increase in oxidation stability of the experimental samples relative to the control samples was observed at 110 °C: for sunflower oil – by 71.3 %, for soybean oil – by 74.4 %, and for rapeseed oil – by 14.2 %. It was found that to ensure high oxidation stability of refined deodorized sunflower and soybean oils, a lycopene content of 5 mg/100 g is required, and for refined deodorized rapeseed oil – 1 mg/100 g.
food additive, lycopene, refined deodorized vegetable oils, fatty acids, oxidative induction time, oxidation stability
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