Roman Mylostyvyi

The object of the research is the oxidation process of rapeseed oil. Rapeseed oil is used for technical purposes, in the chemical and food industries, in particular, in the production of ecological fuel. Vegetable oils are subjected to oxidative deterioration processes, which are intensified under the conditions of access to oxygen, elevated temperatures, etc. Oxidation products worsen the technological properties and complicate the use of oils in chemical reactions. An important task is to improve the technology of oxidative stabilization of rapeseed oil, which is of great industrial importance. The oxidation process of refined deodorized rapeseed oil according to DSTU 8175 (CAS Number 120962-03-0) at a temperature of 110 °C was studied by the method of differential scanning calorimetry. The influence of different ratios of antioxidants (tocopherol, butylhydroxyanisole and butylhydroxytoluene) in the mixture on the oil induction period was determined. The total concentration of the antioxidant mixture in each experiment was 0.02 %. The induction period of the initial oil is 408.48 min. The rational ratios of the components of the antioxidant mixture were determined: tocopherol: butylhydroxyanisole (75:25) %; tocopherol: butylhydroxyanisole: butylhydroxytoluene (66.67:16.67:16.67) %. The corresponding oil induction periods were 579.75 min. and 561.55 min. The physico-chemical indicators of rapeseed oil after 12 months of storage at a temperature of (20±2) °C in its original form and with the addition of the developed antioxidant mixtures were determined. The peroxide value of the oil was 12.5, 4.59, 6.45 ½ O mmol/kg, respectively. The research results allow improving the technology of oxidative stabilization of rapeseed oil at elevated and standard temperatures. This will help to extend the oil shelf life, more efficiently and rationally use the oil in various areas

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