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Документ Identification of the oxidation and hydrolysis products content influence on the rapeseed oil oxidation induction period(Technology center PC, 2024) Stankevych, Serhii; Gorbunov, Kostiantyn; Zabrodina, Inna; Popov, Mykola; Kalyna, Viktoriia; Novozhylova, Tetiana; Falalieieva, Tetiana; Ovsiannikova, Tetiana; Ponomarova, Maryna; Zolotarov, AndriiThe object of the study is the dependence of the induction period of rapeseed oil on the content of oxidation and hydrolysis products. A feature of the work is determining the approximation dependence of the induction period of accelerated oxidation of refined rapeseed oil on the content of primary oxidation products and free fatty acids. This is useful when predicting the shelf life of refined rapeseed oil. It was determined that both factors negatively affect the oxidation stability of refined rapeseed oil. An increase in the peroxide value decreases the induction period of model oil samples by 32.8512 units for each additional mmol ½ O/kg. In turn, increasing the acid value of oil samples reduces the induction period by 19.8424 units for each additional mg KOH/g. Different oxidation dynamics of model samples of refined rapeseed oil with tocopherol were revealed, depending on the concentration of primary oxidation and hydrolysis products. The obtained data are explained by the fact that the primary lipid oxidation products are unstable and quickly decompose to form free radicals. These radicals initiate further lipid oxidation, resulting in reduced oil quality. In addition, free fatty acids are more reactive than triglycerides and are more easily oxidized. A feature of the obtained results is the possibility of modeling processes that affect the oxidation stability of refined rapeseed oil. From a practical point of view, the research results allow initiating measures to maintain the safety of oil-containing food products based on refined rapeseed oil. An applied aspect of using the scientific results is the possibility of rationalizing the storage conditions of refined rapeseed oil to maximize its shelf life and increase competitiveness.Документ Determination of fat-soluble dyes influence on the oxidation induction period of their oil solutions(PC Тесhnology сеntеr, 2023) Petik, Pavlo; Stankevych, Serhii; Zabrodina, Inna; Zhulinska, Oksana; Mezentseva, Iryna; Haliasnyi, Ivan; Hontar, Tatyana; Shubina, Lidiia; Kotliar, Oleh; Bondarenko, SvitlanaThe object of the study is the period of induction of accelerated oxidation of oil solutions of fat-soluble dyes chlorophyll and beta-carotene. The effect of the content of fat-soluble dyes on the period of induction of accelerated oxidation of their solutions in refined sunflower oil was studied. The peculiarity of the work consists in establishing approximate graphic and mathematical dependences of the term of the induction period of accelerated oxidation of refined sunflower oil on the content of chlorophyll and beta-carotene separately and together. This is important for predicting the shelf life of oil solutions of fat-soluble dyes. It was determined that chlorophyll A practically does not show a pro-oxidant effect if its content is up to 0.05 g/l. The content of chlorophyll A at the level of 0.10 g/l leads to a reduction in the duration of the induction period by 14 %; 0.20 g/l – by 36 %; 0.30 g/l – by 48 %. The content of beta-carotene at the level of 0.10 g/l leads to an increase in the duration of the induction period by 35 %; 0.20 g/l – by 47 %; 0.30 g/l – by 54 %. The content in the oil system of 0.10 g/l of beta-carotene and 0.05 g/l of chlorophyll A leads to a reduction in the period of induction of accelerated oxidation by 8.4 % compared to the oil solution of 0.10 g/l of beta-carotene without chlorophyll A. The obtained data are explained by the fact that there is a compensatory effect of the antioxidant beta-carotene on the pro-oxidant effect of chlorophyll A in the oil solution. A feature of the obtained results is the possibility of predicting the shelf life of oil solutions of fat-soluble dyes. From a practical point of view, the results of the research allow to develop oil systems taking into account the separate and compatible features of reactivity to the oxidation of chlorophyll and beta-carotene. An applied aspect of using the scientific result is the possibility of expanding the assortment of oil products of increased nutritional value with different contents of chlorophyll and beta-carotene.