Про здатність природних антиоксидантів впливати на окиснення харчових рослинних олій

Abstract

The article highlights the question regarding the possibility of inhibition of oxidative processes in vegetable oils, which provoke not only deterioration of oils, but also contribute to the development of carcinogens in them that are dangerous to the health of consumers. Considered the use of antioxidants as inhibitors of oxidative damage, as a priority in this matter. The possibility of obtaining natural antioxidants from sunflower meal – secondary oilseed raw materials. A pre-production model was obtained with subsequent verification of its antioxidant properties on a differential scanning calorimeter (DSC). In the process of research, the sample showed anti oxidant efficacy; therefore, it is reasonable to investigate the composition and properties of the obtained product.