RESEARCH OF FAT-ACID COMPOSITION OF CERTAIN VEGETABLE OILS AND THEIR BLENDS

doi: 10.25712/ASTU.2072-8921.2021.03.018

Abstract

To create complete diets, it is necessary to use fats and oils in certain combinations that are favorable for the human body. To create mixtures (cu-pages) with a given fatty acid composition, it is not enough to use oils that are familiar to the inhabitants of our country (sunflower, corn), and especially oils that are unusual - palm, coconut, soy. It is necessary to use the most adaptogenic oils with a pronounced pharmacological effect. In this aspect, blends based on domestic oilseeds such as mustard, milk thistle, camelina, safflower are significant. The object of the research is unrefined vegetable oils of regional production - safflower, mustard, camelina, milk thistle and blends obtained from them. Research methods - analytical, calculation and mathematical, simplex method, gas chromatography method, modeling. Using the simplex technique and mathematical modeling, on the basis of the literature data, models of food systems of blends in the ratios ω-6: ω-3 PUFA 3: 1 and 5-10: 1 were calculated. The fatty acid composition of the analyzed oils and their blends was studied by gas chromatography. The analysis showed the imbalance of acids in oils, which once again emphasized the need for their blending. Of the six designed blends, only 2 are closest to the recommended ratios of ω-6: ω-3 acids 5-10: 1 and 3: 1. This may be due to the varietal characteristics of the processed plant raw materials, climatic conditions of growing, technologies for obtaining and processing oils. In this regard, when blending, it is advisable to use additional techniques.