IMPROVING THE STORAGE OF MILK FAT BY INCREASING ITS RESISTANCE TO AUTOOXIDATION
Abstract
The article presents the results of a study of the milk fat resistance to autooxidation. The possibility of improving the storage of this fat by slowing down the oxidation process by using natural additives-antioxidants of vegetable origin is considered. The results of researches of scientists who are engaged in a problem of search for antioxidants are given. It is noted that the use of antioxidants should be based on laboratory studies of the specifics and characteristics of the nature of fat, its composition. It is important to control the degree of oxidation of fat. The aim of the article is to determine the antioxidant properties of plant-based supplements in order to identify the possibility of extending the shelf life of milk fat as well as products containing it. The author of the article shows the positive effect of natural antioxidants on maintaining the quality of milk fat. It has been shown that the addition of vegetable additives to milk fat in various concentrations (% by weight of fat) significantly slows down the formation and accumulation of deep oxidation products and preserves its quality. The antioxidant effect of such additives on the basis of medicinal and technical raw materials as: St. John’s wort, black elder flowers, black alder has been studied. It is proved that the use of these additives at a concentration of 0.2% by weight of fat helps to slow down the accumulation of secondary oxidation products by 1.7–2.3 times. The antioxidant effect of herbal supplements of bird-cherry tree fruits, foxglove and oregano ordinary at a concentration of 0.1 and 0.2% was also studied. The use of these additives in a concentration of 0.2% has a higher effect compared to a concentration of 0.1% by about 30%. Their use limits the formation of secondary oxidation products to 1.9 times. The revealed antioxidant effect of the studied plant supplements on milk fat is substantiated by the content of valuable biological compounds, such as bioflavonoids, anthocyanins, chlorogenic, ascorbic acids, etc.
References
2. Лисицын А.Б., Туниева И.К., Горбунова Н.А. Окисление липидов: механизм, динамика, ингибирование. Всё о мясе. 2015. № 1. С. 10–14.
3. Сebi N., Yilmaz M.T., Sagdic O., Yuce H. et al. Prediction of peroxide value in omega-3 rich microalgae oil by ATR-FTIR spectroscopy combined with chemometrics. Food Chem. 2017. Vol. 225. Р. 188–196.
4. Goicoechea E., Brandon E.F., Blokland M.H., Guillen M.D. Fate in digestion in vitro of several food components, including some toxic compounds coming from omega-3 and omega-6 lipids. Food Chem. Toxicol. 2011. Vol. 49. Р. 115–124.
5. Martınez-Yusta A., Goicoechea E., Guillen M.D. A review of thermo-oxidative degradation of food lipids studied by 1H NMR spectroscopy: influence of degradative conditions and food lipid nature. Compr. Rev. Food Sci. Food Saf. 2014. Vol. 13. Р. 838–859.
6. Саркисян В.А., Кочеткова А.А., Бессонов В.В., Глазкова И.В. Токсикологическая характеристика основных продуктов окисления липидов. Вопр. питания. 2016. № 6. С. 80–85.
7. Xia W., Budge S.M., Lumsden M.D. New 1H NMR-based technique to determine epoxide concentrations in oxidized oil. J. Agric. Food Chem. 2015. Vol. 63, № 24. Р. 5780–5786.
8. Semb T.N. (2012), Analytical Methods for Determination of the Oxidative Status in Oils. Norway : Department of Biotechnology, Norwegian University of Science and Technology, 2012. 115 p.
9. Xia W., Budge S.M. Techniques for the analysis of minor lipid oxidation products derived from triacylglycerols: epoxides, alcohols, and ketones. Compr. Rev. Food Sci. Food Saf. 2017. Vol. 16, № 4. Р. 735.
10. Alexandri E., Ahmed R., Siddiqui H., Choudhary M. I. et al. High resolution NMR spectroscopy as a structural and analytical tool for unsaturated lipids in solution. Molecules. 2017. Vol. 22. Р. 1663–1671.
