vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2021-2-126-132vguit-2768Research ArticleПищевая биотехнологияFood biotechnologyВлияние температуры и бета-каротина на процессы гидролиза и окисления триацилглицеринов оливкового масла холодного отжима при храненииInfluence of temperature and beta-carotene on the processes of hydrolysis and oxidation of triacylglycerins in extra virgin olive oil during storagehttps://orcid.org/0000-0002-6339-4583КолодязнаяВ. С.KolodiaznaiaV. S.

д.т.н., профессор, факультет биотехнологий, ул. Ломоносова, 9, г. Санкт-Петербург, 191002, Россия

Dr. Sci. (Engin.), professor, biotechnology department, str. Lomonosova 9, Saint- Petersburg, 191002, Russia

kvs_holod@mail.ruАлнакудМ.AlnakoudM.

аспирант, факультет биотехнологий, ул. Ломоносова, 9, г. Санкт- Петербург, 191002, Россия

graduate student, biotechnology department, str. Lomonosova 9, Saint-Petersburg, 191002, Russia

marynackoud1992@gmail.comhttps://orcid.org/0000-0001-8035-7293АлексееваТ. В.АlekseevaТ. В.

д.т.н., профессор, кафедра торгового дела и товароведения, пр-т Революции, 19, г. Воронеж, 394036, Россия

Dr. Sci. (Engin.), professor, trade and commodity science department, Revolution Av., 19 Voronezh, 394036, Russia

zyablova@mail.ruНациональный исследовательский университет информационных технологий, механики и оптикиРоссияNational Research University IТМОRussian FederationВоронежский государственный университет инженерных технологийRussian FederationVoronezh State University of Engineering TechnologiesRussian Federation202107072021832126132Copyright © Колодязная В.С., Алнакуд М., Алексеева Т.В., 20212021Колодязная В.С., Алнакуд М., Алексеева Т.В.Kolodiaznaia V.S., Alnakoud M., Аlekseeva Т.В.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/2768

В статье представлены результаты исследований по влиянию антиоксиданта бета-каротина и температуры хранения на гидролитические и окислительные процессы, протекающие при хранении оливкового масла холодного отжима, полученного из оливок, выращенных в почвенно-климатических условиях Сирии. Цель - исследовать влияние температуры и бета-каротина на кинетику реакций гидролиза триацилглицеринов (ТАГ) и окисления свободных жирных кислот (СЖК) оливкового масла в процессе хранения. Объектом исследования выбрано оливковое масло холодного отжима, полученного из оливок, выращенных в почвенно-климатических условиях Сирии по общепринятой технологии (урожай 2019 г.). Контрольные образцы №1 (без добавления антиоксиданта) и опытные с добавлением бета–каротина в количестве 400 (№2) и 600 мг/100г (№3) хранили при температуре 18°С в течение 7 мес. Образец масла №4 без добавления антиоксиданта хранили при температуре 4°С. В исследуемых образцах периодически определяли титриметрическим методом кислотное число, по изменению которого оценивали образование свободных жирных кислот в процессе гидролиза ТАГ, а также перекисное число, характеризующее образование продуктов окисления СЖК. Органолептические показатели качества оценивали по пятибалльной шкале. Рассчитаны константы скорости гидролиза ТАГ и окисления СЖК оливкового масла. Показано, что в процессе хранения опытных образцов масла значительно замедляются гидролитические и окислительные процессы ТАГ при добавлении антиоксиданта бета-каротина. Установлено что минимальные изменения содержания продуктов гидролиза ТАГ и окисления СЖК в процессе хранения оливкового масла при температуре +18°С характерны для образцов, содержащих 400 мг/ л бета-каротина и для образцов масла, хранящихся при температуре +4°С без добавления антиоксиданта. Обоснованы сроки годности оливкового масла в зависимости от дозы бета-каротина и температуры хранения

The article presents the results of studies on the effect of antioxidant beta-carotene and storage temperature on hydrolytic and oxidative processes occurring during storage of extra virgin olive oil obtained from olives grown in the soil and climatic conditions of Syria. The aim is to study the effect of temperature and beta-carotene on the kinetics of reactions of hydrolysis of triacylglycerides (TAG) and oxidation of free fatty acids (FFA) of olive oil during storage. The object of the study was extra virgin olive oil obtained from olives grown in the soil and climatic conditions of Syria according to the generally accepted technology (harvest 2019). Control sample № 1 (without the addition of antioxidant) and experimental samples with the addition of beta-carotene in the amount of 400 (№ 2) and 600 mg/100 g (№ 3) were stored at a temperature of 18 °C for 7 months. Oil sample № 4 without the addition of antioxidants was stored at 4 °C. In the samples under study, the acid value was periodically determined by the titration method, according to the change in which the formation of free fatty acids during the hydrolysis of TAG, as well as the peroxide value characterizing the formation of FFA oxidation products, was estimated. The organoleptic assessment of the oil quality indicators according to the studied descriptors was 5 points. The rate constants of TAG hydrolysis and oxidation of FFA in olive oil have been calculated. It has been shown that during the storage of experimental oil samples the hydrolytic and oxidative processes of TAG significantly slow down with the addition of the antioxidant beta-carotene. It was found that minimal changes in the content of TAG hydrolysis products and FFA oxidation during storage of olive oil at a temperature of + 18 °C are characteristic for samples containing 400 mg/L of beta-carotene and for oil samples stored at a temperature of + 4 °C without the addition of an antioxidant. Expiration dates of olive oil are substantiated depending on the dose of beta-carotene and storage temperature

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