Investigation of Physical and Chemical Parameters of Self-mining Oils

Abstract

The aim of the article is to determine physical and chemical indicators of oil quality from flaxseed and thistle to extend their use in the restaurant industry. Methodology of investigation consists in organoleptic, physic – chemical, in particular: fatty acid composition of selenium – containing oils, which is determined by liquid chromatography, amount of fatty acid isomers is in computer modeling of spectra of chromatograms; fat indicators are calculation method; coefficient of refraction – refract metric; color, iodine and peroxide number is titration; individual indicators are determined by organoleptic methods. Scientific novelty is to determine the total fatty acid composition and the main indicators of the vegetable fats quality and to determine the prospects for their use in cooking. Conclusions. The article presents and analyzes organoleptic and physic-chemical indicators of fat quality, which have been defined.

Keywords

• олія лляна
• олія розторопші
• жирнокислотний склад
• фізико-хімічні показники олій