Research of qualitative indicators of safflower oil
https://doi.org/10.20914/2310-1202-2017-3-115-119
Abstract
Fatty acid composition of vegetable oils is the fundamental quality characteristics. To determine the fatty acid composition, the SP-2560 column and Chromotec 5000.1 gas chromatograph were used. As a result of the studies it was established that fatty acids of 18 and 16 groups prevail in safflower oil, the content of the remaining fatty acids in the total is 1.2%. In the test sample, the prevalence of omega-6 fatty acids (concentration of 80% of linoleic and ?-linolenic fatty acids) is observed. Omega-6 fatty acids help the body burn excess fat, instead of postponing it for future use. Natural fatty acids are the bricks of human prostaglandins, mountain-monopodic substances that help normalize blood pressure, control muscle contractions and participate in the immune response of the body. The qualitative characteristics of vegetable oil are also physicochemical indicators. The acid number of safflower oil was 1.07 mgKOH/g, the peroxide number was 8.09 mmol/kgO2, the anisidine number of safflower oil was 3.25. Moisture of rapeseed oil is 0.03%. Safflower oil can be used as a biofuel, the lowest heat of its combustion is 36.978 MJ/kg; density – 913 kg/m3; kinematic viscosity 85.6 mm2/s. In comparison with rapeseed oil, the specific effective fuel consumption is reduced by 2.08%. The obtained fatty acid content of the analyzed sample of safflower oil is well correlated with the literature data, which indicates the high accuracy of the studies, the sample does not belong to the high oleic vegetable oils. The obtained values for qualitative characteristics indicate the prospects of using this type of oil directly in food, as well as for the production of oilseeds, such as mayonnaise, sauces, spreads.
About the Authors
Ye. Z. Mateyev
Voronezh state university of engineering technologies
candidate of technical sciences, doctoral, fats, process and apparatus of chemical and food productions department, Revolution Av., 19 Voronezh, 394036, Russia
candidate of technical sciences, doctoral, fats, process and apparatus of chemical and food productions department, Revolution Av., 19 Voronezh, 394036, Russia
A. V. Terekhina
Voronezh state university of engineering technologies
candidate of technical sciences, assistant professor, fats, process and apparatus of chemical and food productions department, Revolution Av., 19 Voronezh, 394036, Russia
candidate of technical sciences, assistant professor, fats, process and apparatus of chemical and food productions department, Revolution Av., 19 Voronezh, 394036, Russia
M. V. Kopylov
Voronezh state university of engineering technologies
candidate of technical sciences, assistant professor, fats, process and apparatus of chemical and food productions department, Revolution Av., 19 Voronezh, 394036, Russia
candidate of technical sciences, assistant professor, fats, process and apparatus of chemical and food productions department, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Mateyev Ye.Z., Terekhina A.V., Kopylov M.V. Research of qualitative indicators of safflower oil. Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(3):115-119. (In Russ.) https://doi.org/10.20914/2310-1202-2017-3-115-119
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