The work is devoted to a comparative study of the fatty acid composition of white and black sesame oils, as well as the development of a relatively effective method for isolating the natural antioxidant sesamol. The purpose of this work was to determine the comparative indicators of the content of fatty and free organic acids in the studied oils by gas and high-performance liquid chromatography, confirm their suitability and further use. The optimal conditions for obtaining high-quality unrefined oil from sesame seeds for the food and pharmaceutical industries were determined by the method of cold pressing (pressing chamber temperature was 100℃, oil outlet temperature was ≤ 40℃). Under these conditions, the oil yield was 30% and 27%, respectively. It was shown that finished sesame seed oils contain a highly effective natural antioxidant sesamol (oxyhydroquinone methyl ester) – 0.140 mg/kg, due to which they can be stored at room conditions for more than 3 years. The extracts of squeezes of sesame oils contain valuable free organic acids: oxalic – 0.017 mg/mL, malic – 0.02 mg/mL, fumaric – 0.001 mg/mL. Based on the research, the fatty acid composition of oils was determined and a relatively effective method for the complex processing of sesame raw materials was developed to obtain a highly effective natural antioxidant sesamol.
The work is devoted to a comparative study of the physicochemical, organoleptic characteristics of oils obtained by extraction method using sunflower oil and pomace remaining after their processing in order to identify the prerequisites for further use. The study object was the seeds of wine grapes of Khindoghni and Areni (grown in the Republic of Armenia), harvest of 2019–2021. The purpose of this study was to determine the comparative indicators of the quality and content of fatty acids in grape oils by gas-liquid chromatography. The optimal conditions for obtaining high quality unrefined grape oil for the food and pharmaceutical industries from grape seeds of Khindoghni and Areni varieties by the extraction method were determined: temperature 45–50℃, at atmospheric pressure and carbon dioxide gasbag (CO2), stirring time 16 h. Under these optimal conditions the oil yield was 9.5%. It has been shown that oils from the seeds of Khindoghni and Areni grape varieties contain 1.181 mg/100 g tocopherols, 3.2 mg/100 g carotenoids, vitamins C, P, E and the pomace of their processing contains valuable free organic acids: 0.093 mg/mL oxalic, 3.105 mg/mL tartaric, 0.48 mg/mL citric. It has been shown that the content of macro- (Fe, Cu, Zn, Ca, Mg, etc.) and microelements (Mn, Co, Cd, V, Se, Cr, As, Pb, etc.) in the seeds of the studied samples are within permissible limits. On the basis of the research carried out, a scheme for the complex processing of grape raw materials has been developed.
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