ANALYSIS OF RESEARCH ON PRODUCTION OF OPTIMAL AND ENRICHED FATTY ACID OILS

ABSTRACT

Today, as a result of research carried out by local and foreign researchers, lipids are not only effective energy reserves with high satiety, but also metabolically active substances depending on the balance of complex physiological active substances in the fatty acid content of edible oil.

АННОТАЦИЯ

На сегодняшний день в результате исследований, проведенных отечественными и зарубежными исследователями, липиды являются не только эффективными энергетическими резервами с высокой сытостью, но и метаболически активными веществами, зависящими от баланса сложных физиологически активных веществ в жирнокислотном составе пищевого масла.

Keywords: triglyceride, oleic acid, palmitic acid, myristin, arachin, lignocerin, coupling.

Ключевые слова: триглицерид, олеиновая кислота, пальмитиновая кислота, миристин, арахин, лигноцерин, сочетание.

The President of the Republic of Uzbekistan, Sh. Mirziyoev, in his Address to the members of the «Oliy Majlis» Senate and the Legislative Chamber on the results of 2019, stated that the requirements for quality in the production of products will increase, and set a number of tasks for improving the health of the population and raising the standard of living. .

In the Action Strategy for the further development of the Republic of Uzbekistan, the tasks of "Development of agriculture, use of local raw material resources and creation of technologies for their processing" are defined.

Industrially produced vegetable oils are a complex mixture of triglycerides, compounds and non-fatty substances.

The presence of plant tissue particles, moisture and other non-oily substances in the composition reduces the quality and nutritional value of vegetable oils.

Although there are a small amount of auxiliary substances in the composition of vegetable oils, some of them improve the physiological properties of the oil (phospholipids, tocopherols, carotenoids), while others worsen their quality (free fatty acids, oxidation derivatives).

A number of requirements are imposed on refined oils, depending on their direction of use. Oils intended for consumption and dietary purposes are refined in a full cycle. In this, their phospholipids, free fatty acids, color and odor substances are removed. In this case, maximum preservation of triglycerides from the effects of moisture, atmospheric oxygen, and chemical reagents is achieved.

However, neither refined nor unrefined oils individually have optimal fatty acid content. Therefore, it is necessary to mix them (coupage) to obtain vegetable oils of the specified composition.

Research shows that it is possible to obtain enriched oils with the desired biological value by creating two- and multi-component mixtures of natural oils.

Today, as a result of research carried out by domestic and foreign researchers, lipids are not only effective energy reserves with high satiety, but also metabolically active substances depending on the balance of complex physiological active substances in the fatty acid content of edible oil [82, 83].

According to nutritionists, the optimal daily requirement for linoleic acid is 6-10 g, and the minimum requirement is 2-6 g, and the total amount in the diet should not be less than 4% [47].

According to scientists, the optimal composition of oils designed to nourish a young and healthy body should contain 50% oleic acid, 20% cis-linoleic acid and 30% saturated fatty acids. In this case, the ratio of medium and high molecular fatty acids should be 1:1 [83]. The disadvantage of the composition is that ω3 fatty acids are not taken into account in the diet. According to data, the configuration of oleic acid is not important [83]. However, according to other data [84, 85, 86], excessive consumption of trans isomers of unsaturated fatty acids has a negative effect on the body.

The composition of fatty acids is greatly influenced by the storage conditions of raw materials. Triglycerides of sunflower oil can undergo deep changes as a result of technological effects. Freshly harvested raw materials do not contain 3p-2 saturated fatty acids. As a result of hydrothermal treatment, triglycerides of palmitic and stearic acid with 5p-2 structure were formed as a result of partial hydrolysis of triglycerides. At the same time, the ratio of oleic and linoleic acids also changes. The refining process also affects the composition and positional structure of fatty acids [87, 88, 89].

During the processing of freshly harvested raw materials, there are fewer changes compared to stored raw materials [90, 91]. During the processing of stored raw materials, the oxidation and hydrolytic processes that lead to the breakdown of the triglyceride composition take place violently and destroy the physiological properties of the oil [87, 92, 93, 94]. During the processing of sunflower seeds stored for 4 months, the positional arrangement of triglycerides changes dramatically: 30% of palmitic acid and 50% of stearic acid change to 5p-2 state. The concentration of linoleic acid in the 5p-2 state is lower than recommended for vegetable oils [87, 95, 96, 97].

Thus, it is advisable to process raw materials that have not been stored for a long time in order to obtain vegetable oils with high biological value that are stable to oxidation. Also, strict technological regimes should not be used during the processing of raw materials. The fatty acid composition of vegetable oils obtained in mild regimes is presented in the table [98, 99, 100, 101].

Table 1.

Values

It should be noted that certain vegetable oils do not meet the optimal composition according to the content of saturated and unsaturated fatty acids.

In experiments, mixtures containing sunflower or olive oil have been found to have a high biological value [102]. Although olive oil has a very good composition, it is not advisable to use only this oil in the diet.

According to nutritionists, the ratio of animal fats and vegetable oils in the diet should be 2:1. But, in such conditions, considering that vegetable oils contain only about 20% polyunsaturated fatty acids, the share of PNJK in the diet is only 7%, which is not enough for this need [83]. Thus, in nature there are no oils with the optimal structure necessary for the human body. In order to obtain the optimal composition of vegetable oils, it is advisable to process two or more oils by coupling in order to establish the correct ratio of ω3 and ω6 fatty acids.

Despite the fact that there is a lot of information about this in the existing literature, there are a lot of content-contradictory opinions in them. Therefore, conducting research in this field is urgent.

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