innfoodsecrИнновации и продовольственная безопасностьInnovations and Food Safety2311-0651Издательский центр Новосибирского государственного аграрного университета «Золотой колос»10.31677/2311-0651-2019-25-3-82-90innfoodsecr-540Research ArticleРЕСУРСОСБЕРЕГАЮЩИЕ ТЕХНОЛОГИИ В ЗЕМЛЕДЕЛИИ, АГРОХИМИИ, СЕЛЕКЦИИ И СЕМЕНОВОДСТВЕRESOURCE-SAVING TECHNOLOGIES IN AGRICULTURE, AGROCHEMISTRY, BREEDING AND SEED PRODUCTIONИССЛЕДОВАНИЕ ОКИСЛИТЕЛЬНОЙ СТАБИЛЬНОСТИ НЕСКОЛЬКИХ ВИДОВ РАСТИТЕЛЬНЫХ МАСЕЛ ПРИ РАЗЛИЧНЫХ ТЕХНОЛОГИЧЕСКИХ ПАРАМЕТРАХSTUDY OF THE OXIDATIVE STABILITY OF SEVERAL TYPES OF VEGETABLE OILS WITH DIFFERENT TECHNOLOGICAL PARAMETERSМакароваН. В.MakarovaN. V.

доктор химических наук, профессор

Doctor of Chemistry, Professor

ВоронинаМ. С.VoroninaM. S.

кандидат технических наук

Candidate of Technical Sciences

marianna419@rambler.ruСамарский государственный технический университетРоссияSamara State Technical UniversityRussian Federation201928092019038290Copyright © Макарова Н.В., Воронина М.С., 20192019Макарова Н.В., Воронина М.С.Makarova N.V., Voronina M.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://innfoodsecr.elpub.ru/jour/article/view/540

<p>Растительные масла являются на данный момент не только одними из самых популярных пищевых продуктов в мире, имеющих репутацию полезных для здоровья человека, но и основным источником ненасыщенных жирных кислот, которые предотвращают многочисленные сердечно-сосудистые и другие заболевания. С целью изучения глубины окислительных изменений химического состава жирно-кислотной фазы при реальных процессах технологической переработки и приготовления кулинарных блюд с использованием растительных масел исследованы перекисное, кислотное, анизидиновое, Totox, тиобарбитуровое числа для растительного масла в различных модельных условиях: варка (температура 95–100 <sup>о</sup>С, время обработки 30 мин), жарка (температура 195–200 <sup>о</sup>С, время обработки 15 мин), кратковременное нагревание (СВЧ-нагрев, мощность 90 Вт, время обработки 2 мин), нарушение условий хранения (температура 35–40 <sup>о</sup>С, время обработки 3 и 7 суток). При сравнительной характеристике окислительных процессов в кокосовом, пальмовом, подсолнечном масле установлено, что именно подсолнечное масло склонно к глубоким процессам окислительной порчи. Обнаружена высокая склонность к увеличению изученных показателей при всех вариантах обработки, что свидетельствует о глубоком протекании окислительных процессов в растительных маслах. Особенно большое влияние, ускоряющее окисление ненасыщенных жирных кислот подсолнечного масла, наблюдается в случае хранения при повышенной температуре и СВЧ-нагрева. Исходя из этих данных, даются рекомендации по необходимости использования натуральных антиоксидантов в процессах переработки растительных масел, производства пищевых продуктов с использованием растительных масел, приготовления кулинарных блюд, в рецептуре которых присутствуют растительные масла.</p>

<p>Vegetable oils are currently not only one of the most popular foods in the world, having a reputation for being healthy, but also the main source of unsaturated fatty acids, which prevent numerous cardiovascular and other diseases. In order to study the depth of oxidative changes in the chemical composition of the fatty acid phase in real technological processing processes and the preparation of culinary dishes using vegetable oils, the peroxide, acid, anisidine, Totox, thiobarbituric numbers for vegetable oil were studied under various conditions of model conditions: cooking (temperature 95-100 °C, processing time 30 min), frying (temperature 195-200 °C, processing time 15 min), short-term heating (microwave heating power 90 W, processing time 2 min), breaking the condition ovy storage (temperature 35-40 °C, and treatment time 3 to 7 days). With a comparative description of oxidative processes in coconut, palm, and sunflower oil, it was established that sunflower oil is prone to deep oxidative damage processes. A high propensity to increase the studied parameters was found for all treatment options, which indicates a deep occurrence of oxidative processes in vegetable oils. A particularly large effect, accelerating the oxidation of unsaturated fatty acids of sunflower oil, is observed in the case of storage at elevated temperatures and microwave heating. Based on these data, recommendations are made on the need to use natural antioxidants in the processing of vegetable oils, food production using vegetable oils, cooking culinary dishes, in the formulation of which vegetable oils are present.</p>

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The authors declare that there are no conflicts of interest present.