WAYS OF STABILITY IMPROVEMENT OF VEGETABLE OILS IN TECHNOLOGICICAL PROCESSES AND DURING STORAGE
Abstract
The article systematized the research results of various factors influence on the oxidative stability of vegetable oils, in particular: breeding sign of oil crops sorts, fatty acid composition, the content of free fatty acids, extraction technology, features of the refining process including the deodorization temperature. An important place is occupied by the study of influence of various factors on quality change of vegetable oils, the presence of pro-oxidants, including free fatty acids, ions of transition metals etc. The implemented sampling is focused at stabilizing oil quality, including the use of phenolic compounds, tocopherols, phospholipids, secondary antioxidants, syner-gists. According to the research results, the antioxidant properties of soy phosphatide concentrate on hydrated and refined oils are determined as well as synergism of phospholipids with ascorbic acid, flavonoids (quercetin, maureen).
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