Increasing the oxidative stability of linseed oil

Abstract

The object of the research is the process of oxidation of linseed oil at elevated temperature. Linseed oil is a valuable raw material for the chemical, food, cosmetic and other industries. The use of linseed oil is complicated by intensive oxidation processes associated with a high content of unsaturated fatty acids. Therefore, an important task is to develop and improve methods of oxidative stabilization of linseed oil. The oxidation process of unrefined linseed oil (CAS Number 8001-26-1) at a temperature of 110 °C in its original form and with the addition of antioxidants was studied. The effect of antioxidant concentrations (tocopherol, butylhydroxyanisole and butylhydroxytoluene) in the mixture on the induction period of linseed oil was found. The induction period was determined by differential scanning calorimetry. The total concentration of the mixture of antioxidants in each experiment was 0.02 %. The induction period of the initial oil was 155.31 min. Rational ratios of antioxidants in the mixture were found: tocopherol: butylhydroxyanisole (50:50) %; tocopherol: butylhydroxytoluene (50:50) %; tocopherol: butylhydroxyanisole: butylhydroxytoluene (33.33:33.33:33.33) %. At the same time, the oil induction periods are 295.7 min., 290.1 min. and 290.2 min., respectively. The quality indicators of the initial linseed oil and with the addition of the determined rational ratios of antioxidants after 2 hours of aging at a temperature of 110 °C were determined. The peroxide values of the samples were 8.5, 3.2, 3.6, 3.7 ½ O mmol/kg, respectively. The research results make it possible to introduce antioxidants in the production of linseed oil in rational concentrations. This will help increase the production of linseed oil resistant to oxidation at elevated temperatures, which will provide various industries with high-quality raw materials

Improving the technology of oxidative stabilization of rapeseed oil

“…The works [8][9][10][11][12][13][14][15][16][17][18][19][20][21] provide data on various methods of oxidative stabilization of rapeseed oil and products based on it. Thus, in [11], octyl esters of sinapic, ferulic, and caffeic acids were used for the oxidative stabilization of rapeseed oil.…”

“…The work [21] investigated the effectiveness of using tocopherol, butylhydroxyanisole, and butylhydroxytoluene for the oxidative stabilization of linseed oil. Linseed oil is one of the least stable oils due to the high content of unsaturated fatty acids.…”

“…Thus, it is necessary to determine the effect of antioxidant concentrations on the oxidative stability of rapeseed oil. The existing studies [8][9][10][11][12][13][14][15][16][17][18][19][20][21] provide various methods of increasing the oxidative stability of rapeseed oil and products based on it. But the research of simultaneous action and rational ratios of antioxidants for effective oxidative stabilization of rapeseed oil at elevated temperatures and standard storage temperature remains an unsolved issue.…”