COMPARATIVE QUALITY ASSESSMENT OF PEANUT AND PEANUT-FLAXSEED OIL
The aim of research is quality assessment of peanut and peanut-flaxseed oil for organoleptic and physico-chemical indicators, as well as the study of fatty acid composition of fat. It will determine the consumer properties of these products. Comparative studies of consumer properties of peanut and p...
Gespeichert in:
| Veröffentlicht in: | Eureka, Life Sciences Life Sciences, 2018-05, Vol.3 (3), p.48-56 |
|---|---|
| Hauptverfasser: | , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 56 |
|---|---|
| container_issue | 3 |
| container_start_page | 48 |
| container_title | Eureka, Life Sciences |
| container_volume | 3 |
| creator | Lenert, Svitlana Dubinina, Antonina Deynichenko, Gregoriy Khomenko, Olga Haponceva, Oksana Antonyuk, Irina Medvedieva, Anzhelika Demichkovska, Miroslava Vasylieva, Olena |
| description | The aim of research is quality assessment of peanut and peanut-flaxseed oil for organoleptic and physico-chemical indicators, as well as the study of fatty acid composition of fat. It will determine the consumer properties of these products. Comparative studies of consumer properties of peanut and peanut-flaxseed oil for organoleptic indicators, fatty acid composition, acid and peroxide numbers are carried out. To determine the fatty acid composition of fat, the gas chromatography method is used. The measurement of the acidic and peroxide number of fat is performed by a titrimetric method.
The research results of organoleptic and physicochemical parameters, as well as the fatty acid composition of peanut oil and peanut-flaxseed blend have shown that the flavor qualities of the developed oil are balanced and high, therefore new oil can be consumed by consumers. The enrichment of peanut oil with flaxseed helps improve the fatty acid composition beyond the set of a significant increase in unsaturated fatty acids (linoleic by 23 %, oleic by 28 %, linolenic by 96 %). It has also been proved that the use of flaxseed oil does not have a significant effect on the acceleration of the hydrolytic processes of vegetable oil fats.
The expediency of mixing peanut and flaxseed oil is shown, which makes it possible to obtain new blended peanut-flaxseed oil, balanced by fatty acid composition. |
| doi_str_mv | 10.21303/2504-5695.2018.00661 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2604191381</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2604191381</sourcerecordid><originalsourceid>FETCH-LOGICAL-c1731-29120a937d8a2b4891984c5a7c4d0cf7ecd6a01292c8f21174689e0adc45801f3</originalsourceid><addsrcrecordid>eNo9kE1Lw0AYhBdRsNT-BCHgOfF99yPZvbm0Ww2kTTWp6GnZbhKoqK2JPfjvbdrS0wzDMAMPIbcIEUUG7J4K4KGIlYgooIwA4hgvyOAcX569TK7JqOvWKxCQMORIB-RhnM8W-kWX6asJnpc6S8v3QBeFKYqZmZdBPg0WRs-XZaDnk5MNp5l-K4yZBHma3ZCrxn129eikQ7KcmnL8FGb5YzrWWehx_xVShRScYkklHV1xqVBJ7oVLPK_AN0ntq9gBUkW9bChiwmOpanCV50ICNmxI7o6723bzs6u7X_ux2bXf-0tLY-CokEnct8Sx5dtN17V1Y7ft-su1fxbBHnjZHobtwdielz3wYv8fC1Vf</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2604191381</pqid></control><display><type>article</type><title>COMPARATIVE QUALITY ASSESSMENT OF PEANUT AND PEANUT-FLAXSEED OIL</title><source>EZB-FREE-00999 freely available EZB journals</source><creator>Lenert, Svitlana ; Dubinina, Antonina ; Deynichenko, Gregoriy ; Khomenko, Olga ; Haponceva, Oksana ; Antonyuk, Irina ; Medvedieva, Anzhelika ; Demichkovska, Miroslava ; Vasylieva, Olena</creator><creatorcontrib>Lenert, Svitlana ; Dubinina, Antonina ; Deynichenko, Gregoriy ; Khomenko, Olga ; Haponceva, Oksana ; Antonyuk, Irina ; Medvedieva, Anzhelika ; Demichkovska, Miroslava ; Vasylieva, Olena</creatorcontrib><description>The aim of research is quality assessment of peanut and peanut-flaxseed oil for organoleptic and physico-chemical indicators, as well as the study of fatty acid composition of fat. It will determine the consumer properties of these products. Comparative studies of consumer properties of peanut and peanut-flaxseed oil for organoleptic indicators, fatty acid composition, acid and peroxide numbers are carried out. To determine the fatty acid composition of fat, the gas chromatography method is used. The measurement of the acidic and peroxide number of fat is performed by a titrimetric method.
The research results of organoleptic and physicochemical parameters, as well as the fatty acid composition of peanut oil and peanut-flaxseed blend have shown that the flavor qualities of the developed oil are balanced and high, therefore new oil can be consumed by consumers. The enrichment of peanut oil with flaxseed helps improve the fatty acid composition beyond the set of a significant increase in unsaturated fatty acids (linoleic by 23 %, oleic by 28 %, linolenic by 96 %). It has also been proved that the use of flaxseed oil does not have a significant effect on the acceleration of the hydrolytic processes of vegetable oil fats.
The expediency of mixing peanut and flaxseed oil is shown, which makes it possible to obtain new blended peanut-flaxseed oil, balanced by fatty acid composition.</description><identifier>ISSN: 2504-5687</identifier><identifier>EISSN: 2504-5695</identifier><identifier>DOI: 10.21303/2504-5695.2018.00661</identifier><language>eng</language><publisher>Tallinn: Scientific Route OÜ</publisher><subject>Fatty acid composition ; Fatty acids ; Fish oils ; Flavor ; Gas chromatography ; Quality control ; Vegetable oils</subject><ispartof>Eureka, Life Sciences, 2018-05, Vol.3 (3), p.48-56</ispartof><rights>2018. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c1731-29120a937d8a2b4891984c5a7c4d0cf7ecd6a01292c8f21174689e0adc45801f3</citedby><cites>FETCH-LOGICAL-c1731-29120a937d8a2b4891984c5a7c4d0cf7ecd6a01292c8f21174689e0adc45801f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Lenert, Svitlana</creatorcontrib><creatorcontrib>Dubinina, Antonina</creatorcontrib><creatorcontrib>Deynichenko, Gregoriy</creatorcontrib><creatorcontrib>Khomenko, Olga</creatorcontrib><creatorcontrib>Haponceva, Oksana</creatorcontrib><creatorcontrib>Antonyuk, Irina</creatorcontrib><creatorcontrib>Medvedieva, Anzhelika</creatorcontrib><creatorcontrib>Demichkovska, Miroslava</creatorcontrib><creatorcontrib>Vasylieva, Olena</creatorcontrib><title>COMPARATIVE QUALITY ASSESSMENT OF PEANUT AND PEANUT-FLAXSEED OIL</title><title>Eureka, Life Sciences</title><description>The aim of research is quality assessment of peanut and peanut-flaxseed oil for organoleptic and physico-chemical indicators, as well as the study of fatty acid composition of fat. It will determine the consumer properties of these products. Comparative studies of consumer properties of peanut and peanut-flaxseed oil for organoleptic indicators, fatty acid composition, acid and peroxide numbers are carried out. To determine the fatty acid composition of fat, the gas chromatography method is used. The measurement of the acidic and peroxide number of fat is performed by a titrimetric method.
The research results of organoleptic and physicochemical parameters, as well as the fatty acid composition of peanut oil and peanut-flaxseed blend have shown that the flavor qualities of the developed oil are balanced and high, therefore new oil can be consumed by consumers. The enrichment of peanut oil with flaxseed helps improve the fatty acid composition beyond the set of a significant increase in unsaturated fatty acids (linoleic by 23 %, oleic by 28 %, linolenic by 96 %). It has also been proved that the use of flaxseed oil does not have a significant effect on the acceleration of the hydrolytic processes of vegetable oil fats.
The expediency of mixing peanut and flaxseed oil is shown, which makes it possible to obtain new blended peanut-flaxseed oil, balanced by fatty acid composition.</description><subject>Fatty acid composition</subject><subject>Fatty acids</subject><subject>Fish oils</subject><subject>Flavor</subject><subject>Gas chromatography</subject><subject>Quality control</subject><subject>Vegetable oils</subject><issn>2504-5687</issn><issn>2504-5695</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNo9kE1Lw0AYhBdRsNT-BCHgOfF99yPZvbm0Ww2kTTWp6GnZbhKoqK2JPfjvbdrS0wzDMAMPIbcIEUUG7J4K4KGIlYgooIwA4hgvyOAcX569TK7JqOvWKxCQMORIB-RhnM8W-kWX6asJnpc6S8v3QBeFKYqZmZdBPg0WRs-XZaDnk5MNp5l-K4yZBHma3ZCrxn129eikQ7KcmnL8FGb5YzrWWehx_xVShRScYkklHV1xqVBJ7oVLPK_AN0ntq9gBUkW9bChiwmOpanCV50ICNmxI7o6723bzs6u7X_ux2bXf-0tLY-CokEnct8Sx5dtN17V1Y7ft-su1fxbBHnjZHobtwdielz3wYv8fC1Vf</recordid><startdate>20180531</startdate><enddate>20180531</enddate><creator>Lenert, Svitlana</creator><creator>Dubinina, Antonina</creator><creator>Deynichenko, Gregoriy</creator><creator>Khomenko, Olga</creator><creator>Haponceva, Oksana</creator><creator>Antonyuk, Irina</creator><creator>Medvedieva, Anzhelika</creator><creator>Demichkovska, Miroslava</creator><creator>Vasylieva, Olena</creator><general>Scientific Route OÜ</general><scope>AAYXX</scope><scope>CITATION</scope><scope>8FE</scope><scope>8FH</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M7P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope></search><sort><creationdate>20180531</creationdate><title>COMPARATIVE QUALITY ASSESSMENT OF PEANUT AND PEANUT-FLAXSEED OIL</title><author>Lenert, Svitlana ; Dubinina, Antonina ; Deynichenko, Gregoriy ; Khomenko, Olga ; Haponceva, Oksana ; Antonyuk, Irina ; Medvedieva, Anzhelika ; Demichkovska, Miroslava ; Vasylieva, Olena</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c1731-29120a937d8a2b4891984c5a7c4d0cf7ecd6a01292c8f21174689e0adc45801f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Fatty acid composition</topic><topic>Fatty acids</topic><topic>Fish oils</topic><topic>Flavor</topic><topic>Gas chromatography</topic><topic>Quality control</topic><topic>Vegetable oils</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lenert, Svitlana</creatorcontrib><creatorcontrib>Dubinina, Antonina</creatorcontrib><creatorcontrib>Deynichenko, Gregoriy</creatorcontrib><creatorcontrib>Khomenko, Olga</creatorcontrib><creatorcontrib>Haponceva, Oksana</creatorcontrib><creatorcontrib>Antonyuk, Irina</creatorcontrib><creatorcontrib>Medvedieva, Anzhelika</creatorcontrib><creatorcontrib>Demichkovska, Miroslava</creatorcontrib><creatorcontrib>Vasylieva, Olena</creatorcontrib><collection>CrossRef</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Biological Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><jtitle>Eureka, Life Sciences</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lenert, Svitlana</au><au>Dubinina, Antonina</au><au>Deynichenko, Gregoriy</au><au>Khomenko, Olga</au><au>Haponceva, Oksana</au><au>Antonyuk, Irina</au><au>Medvedieva, Anzhelika</au><au>Demichkovska, Miroslava</au><au>Vasylieva, Olena</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>COMPARATIVE QUALITY ASSESSMENT OF PEANUT AND PEANUT-FLAXSEED OIL</atitle><jtitle>Eureka, Life Sciences</jtitle><date>2018-05-31</date><risdate>2018</risdate><volume>3</volume><issue>3</issue><spage>48</spage><epage>56</epage><pages>48-56</pages><issn>2504-5687</issn><eissn>2504-5695</eissn><abstract>The aim of research is quality assessment of peanut and peanut-flaxseed oil for organoleptic and physico-chemical indicators, as well as the study of fatty acid composition of fat. It will determine the consumer properties of these products. Comparative studies of consumer properties of peanut and peanut-flaxseed oil for organoleptic indicators, fatty acid composition, acid and peroxide numbers are carried out. To determine the fatty acid composition of fat, the gas chromatography method is used. The measurement of the acidic and peroxide number of fat is performed by a titrimetric method.
The research results of organoleptic and physicochemical parameters, as well as the fatty acid composition of peanut oil and peanut-flaxseed blend have shown that the flavor qualities of the developed oil are balanced and high, therefore new oil can be consumed by consumers. The enrichment of peanut oil with flaxseed helps improve the fatty acid composition beyond the set of a significant increase in unsaturated fatty acids (linoleic by 23 %, oleic by 28 %, linolenic by 96 %). It has also been proved that the use of flaxseed oil does not have a significant effect on the acceleration of the hydrolytic processes of vegetable oil fats.
The expediency of mixing peanut and flaxseed oil is shown, which makes it possible to obtain new blended peanut-flaxseed oil, balanced by fatty acid composition.</abstract><cop>Tallinn</cop><pub>Scientific Route OÜ</pub><doi>10.21303/2504-5695.2018.00661</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2504-5687 |
| ispartof | Eureka, Life Sciences, 2018-05, Vol.3 (3), p.48-56 |
| issn | 2504-5687 2504-5695 |
| language | eng |
| recordid | cdi_proquest_journals_2604191381 |
| source | EZB-FREE-00999 freely available EZB journals |
| subjects | Fatty acid composition Fatty acids Fish oils Flavor Gas chromatography Quality control Vegetable oils |
| title | COMPARATIVE QUALITY ASSESSMENT OF PEANUT AND PEANUT-FLAXSEED OIL |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-03T21%3A14%3A51IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=COMPARATIVE%20QUALITY%20ASSESSMENT%20OF%20PEANUT%20AND%20PEANUT-FLAXSEED%20OIL&rft.jtitle=Eureka,%20Life%20Sciences&rft.au=Lenert,%20Svitlana&rft.date=2018-05-31&rft.volume=3&rft.issue=3&rft.spage=48&rft.epage=56&rft.pages=48-56&rft.issn=2504-5687&rft.eissn=2504-5695&rft_id=info:doi/10.21303/2504-5695.2018.00661&rft_dat=%3Cproquest_cross%3E2604191381%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2604191381&rft_id=info:pmid/&rfr_iscdi=true |