Improving the technology of oxidative stabilization of rapeseed oil

Abstract

The object of the research is the oxidation process of rapeseed oil. Rapeseed oil is used for technical purposes, in the chemical and food industries, in particular, in the production of ecological fuel. Vegetable oils are subjected to oxidative deterioration processes, which are intensified under the conditions of access to oxygen, elevated temperatures, etc. Oxidation products worsen the technological properties and complicate the use of oils in chemical reactions. An important task is to improve the technology of oxidative stabilization of rapeseed oil, which is of great industrial importance. The oxidation process of refined deodorized rapeseed oil according to DSTU 8175 (CAS Number 120962-03-0) at a temperature of 110 °C was studied by the method of differential scanning calorimetry. The influence of different ratios of antioxidants (tocopherol, butylhydroxyanisole and butylhydroxytoluene) in the mixture on the oil induction period was determined. The total concentration of the antioxidant mixture in each experiment was 0.02 %. The induction period of the initial oil is 408.48 min. The rational ratios of the components of the antioxidant mixture were determined: tocopherol: butylhydroxyanisole (75:25) %; tocopherol: butylhydroxyanisole: butylhydroxytoluene (66.67:16.67:16.67) %. The corresponding oil induction periods were 579.75 min. and 561.55 min. The physico-chemical indicators of rapeseed oil after 12 months of storage at a temperature of (20±2) °C in its original form and with the addition of the developed antioxidant mixtures were determined. The peroxide value of the oil was 12.5, 4.59, 6.45 ½ O mmol/kg, respectively. The research results allow improving the technology of oxidative stabilization of rapeseed oil at elevated and standard temperatures. This will help to extend the oil shelf life, more efficiently and rationally use the oil in various areas.