Error message

  • Deprecated function: Unparenthesized `a ? b : c ? d : e` is deprecated. Use either `(a ? b : c) ? d : e` or `a ? b : (c ? d : e)` in include_once() (line 1439 of /home/science2016/public_html/includes/bootstrap.inc).
  • Deprecated function: Array and string offset access syntax with curly braces is deprecated in include_once() (line 3557 of /home/science2016/public_html/includes/bootstrap.inc).

Influence of Extraction Conditions on Qualitative Composition of Vegetable Oils

Oleksandr Ivashchuk1 Anna Hlukhaniuk1, Yevgen Semenyshyn1, Roman Chyzhovych1, Tetiana Kuzminchuk1, Semen Khomyak1
Affiliation: 
1 Lviv Polytechnic National University, 12 Bandery St., Lviv 79013, Ukraine oleksandr.s.ivashchuk@lpnu.ua
DOI: 
https://doi.org/10.23939/chcht15.02.233
AttachmentSize
PDF icon full_text.pdf365.87 KB

Keywords:

Abstract: 
The influence of the production conditions for rapeseed and soybean oils obtained by extraction in the system “solid – liquid” on the qualitative composition of the obtained vegetable oils has been studied. The main chemical values (acid value, iodine value, ester value, saponification value) and optical properties (refractometric refractive index and UV-Vis spectroscopy) for rapeseed and soybean oils obtained by extraction using methylene chloride as a solvent from different plant raw materials (grade of grinding is 0.2, 0.5 and 1.0 mm) and mixtures of crushed grain fractions have been determined. It has been shown that the grade of grinding of the raw material affects the quality of the obtained product.
References: 

[1] Bockisch M.: Fats and Oils Handbook (Nahrungsfette und Öle). Elsevier Science 2015.

[2] Ogori F.: Food Sci. Nutr. 2020, 6, 60. https://doi.org/10.24966/FSN-1076/100060
https://doi.org/10.24966/FSN-1076/100060

[3] Kiple K., Ornelas K. (Eds.): The Cambridge World History of Food. Cambridge University Press, Cambridge 2000. https://doi.org/10.1079/BJN2001354
https://doi.org/10.1079/BJN2001354

[4] Tavares de Andrade E., Teixeira L., Moreira da Silva I. et al.: Facilities for Obtaining Soybean Oil in Small Plants [in:] El-Shemy H. (Ed.): Soybean - Bio-Active Compounds. IntechOpen 2013, 48-52. https://doi.org/10.5772/52477
https://doi.org/10.5772/52477

[5] Waboi Mwaurah P., Kumar S., Kumar N. et al.: Comprehensive reviews in food science and food safety, 2019, 1-18.

[6] Harish N., Kumar K., Kumar S. et al.: International Journal of Agricultural Science and Research (IJASR), 2017, 567.

[7] Semenyshyn Ye., Atamanyuk A., Rymar T. et al.: Chem. Chem. Technol., 2020, 14, 121. https://doi.org/10.23939/chcht14.01.121
https://doi.org/10.23939/chcht14.01.121

[8] Ivashchuk O., Atamanyuk V., Semenyshyn Ye. et al.: Conference Chemical and Process Engineering for Environment and Health. Publ. House of Lukasiewicz, Warsaw 2020, 49-56.

[9] Powell M., Singh V.: J. Am. Oil Chem. Soc., 2003, 80, 1063. https://doi.org/10.1007/s11746-003-0821-y
https://doi.org/10.1007/s11746-003-0821-y

[10] Hlukhaniuk A., Chyzhovych R., Kuzminchuk T. et al.: 6 Mizhnarodnyi Konhres "Stalyi Rozvytok: Zakhyst Navkolyshnoho Seredovyshcha. Enerhooshchadnist. Zbalansovane Pryrodokorystuvannia", Ukraine, Lviv 2020, 109.

[11] Semenyshyn Ye., Trotskiy V., Bodnar P. et al.: Zhurnal Prikladnoi Khimii, 1993, 66, 2311.

[12] Hlukhaniuk A., Kuzminchuk T., Chyzhovych R. et al.: Chemistry, Technology and Application of Substances, 2020, 3, 161. https://doi.org/10.23939/ctas2020.01.161
https://doi.org/10.23939/ctas2020.01.161

[13] Hlukhaniuk A., Chyzhovych R., Kuzminchuk T., Kovalchuk A.: Zbirnyk tez dopovidei XXI Naukovoi molodizhnoi konferentsii "Problemy ta dosiahnennia suchasnoi khimii". Ukraine, Odesa 2020, 24.

[14] Kucherenko L., Mazur I. et al.: Zagalni Metody Analizy Iakosti Likarskykh Preparativ. Zaporizhia 2017.

[15] Pocklinton W.: Pure Appl. Chem., 1990, 62, 2339. https://doi.org/10.1351/pac199062122339
https://doi.org/10.1351/pac199062122339

[16] Scherbakov V.:Tehnologiya Polucheniya Rastitelnykh Masel. Kolos, Moskva 1992.

[17] Ioffe B.: Refraktometricheskie Metody Khimii. Khimia, Leningrad 1974.

[18] Franca A., Nollet L.: Spectroscopic Methods in Food Analysis. CRC Press 2018.
https://doi.org/10.1201/9781315152769

[19] O'Brien R., Farr W. Wan P. (Eds.): Introduction to Fats and Oils Technology, 2nd edn. AOCS Press 2000.

[20] Rowe R., Shesky P., Owen S.: Handbook of Pharmaceutical Excipients. Pharmaceutical Press- American Pharmacists Association, London Washington 2006.

[21] Zhang W., Li N., Feng Y. et al.: Food Chem., 2015, 185, 326. https://doi.org/10.1016/j.foodchem.2015.04.005
https://doi.org/10.1016/j.foodchem.2015.04.005

[22] Dello Monaco D., Distante C., Presicce D. et al.: Sensors and Microsystems. Proceed. 9th Italian Conference, Italy, Ferrara 2004, 128. https://doi.org /10.1142/9789812701770_0022

[23] Domenici V., Ancora D., Cifelli M. et al.: Food Chem., 2014, 62, 9317. https://doi.org/10.1021/jf503818k
https://doi.org/10.1021/jf503818k