Перегляд за Автор "Nosenko, Tamara"

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Analysis of near infrared reflectance spectrum of rape seed with different content of erucic acid
(2013) Nosenko, Tamara; Hutsalo, Inna; Nosenko, Volodymyr; Levchuk, Irina; Litvynchuk (Vorontsova), Svitlana
The objective of this study was to analyze of reflectance spectrum in near-infrared region of rapeseed with different erucic acid content and to choose the most informative wavelength for development of calibration equation. Near–infrared reflectance spectra at 1330-2370 nm were measured for rape seed with high and low erucic acid content. The fatty acid composition of seed oil were determined by gas-liquid chromatography. We have detected difference in absorbance level between low and high erucic acid seed in the range of 1700-1860 and 1930-2370 nm. The first derivative of reflectance spectra were analyzed and wavelength set are proposing for development of calibration equation of erucic acid content in rape seed. Our data could be used for determination of erucic acid content in rape seed by near–infrared reflectance spectroscopy.
Application of enzymes for pressed oil production from pumpkin seeds
(2023) Vovk, Hanna O.; Karnpakdee, Kwankao; Golubets, Olga; Levchuk, Irina; Ludwig, Roland; Nosenko, Tamara
The evaluation of cell integrity by immediate hexane extraction (shaking method) showed that all samples treated with different enzymes had a higher oil yield, ranging from 33.2 to 34.1 % of seed weight, than the control samples (32.1 %). The number of disrupted cells in enzyme treated samples was also higher than the control (64.4%), ranging from 67.6 to 69.5 %. The highest amount of damaged cells, 71.0 and 71.1 %, was found in the samples treated with mixtures (a) pepsin, Viscozyme L, pectinase and (b) pepsin, cellulase,pectinase. The yield of pressed oil from pumpkin seeds pretreated with the pepsin+ViscozymeL+pectinase mixture was by 7.0 % higher than that of the control sample. The enzymatic pretreatment did not significantly affect the free fatty acid content, peroxide value, fatty acid, and phytosterols composition. The antioxidant activity expressed as DPPH radical scavenging capacity of the pressed oil obtained from enzymatically pretreated pumpkin seeds was by 2.7 % higher than of control oil.
Chemical composition of fenugreek hay leaves
(2018) Obolkina, Vera; Nosenko, Tamara; Dzyhar, Olga; Rakhmetov, Dzhamal
The chemical composition of the leaves of fenugreek hay, which is a source of biologically active substances and used as a spicy-aromatic raw material in confectionery, has been determined. It is proved that the presence of phenolic compounds, essential nutrients, aromatic substances in the fenugreek leaves should contribute to prolongation of the shelf life, increase of nutritional value, improvement of organoleptic properties of confectionery. Визначено хімічний склад листків пажитника сінного, який є джерелом біологічно-активних речовин та використовується як пряно-ароматичною сировиною у кондитерських виробах. Доведено, що наявність у листках пажитнику фенольних сполук, ессенціальних нутрієнтів, ароматичних речовин має сприяти подовженню терміну придатності, підвищенню харчової цінності, поліпшенню органолептичних властивостей кондитерських виробів.
Comparative study of lipase preparations for enzymatic degumming of sunflower oil
(2023) Nosenko, Tamara; Zhupanova, Diana
Enzymatic degumming of sunflower oil results in an increase in oil yield compared with water degumming. Degumming with Quara®Boost preparation results in 98 % oil yield, which was 1.5 % higher than in the case of water degumming. Using Lecitase® Ultra and Quara Low P increased oil yield by 1 and 0.5 %, respectively, compared with water degumming. The phospholipid content decreased from 0.4 % in crude oil to 0.2 % after water degumming, meanwhile, the application of enzyme preparations Lecitase® Ultra and Quara Low P reduced the content of phospholipids to 0.08 % and 0.06 %, respectively. The lowest phospholipid (stearoiloleillecitin) content 0.04 % was in the sunflower oil after degumming with phospholipase C (Quara®Boost), which corresponds to 16 mg/kg of phosphorus. The saponification value of sunflower oil degummed with phospholipase C preparation proved the formation of diacylglycerols in oil and was 191.5 mg KOH/g. The highest free fatty acid content in sunflower oil was after degumming with Lecitase® Ultra: the acid value increased from 0.86 mg KOH/g in crude oil to 2.7 mg KOH/g in degumming oil. However, Quara Low P preparation also has phospholipase A1 activity, so, the acid value decreased slightly compared with crude oil. Degumming with Quara®Boost preparation did not affect the free fatty acid content in sunflower oil, and the acid value was even lower than in the oil degummed with water. The peroxide value of sunflower oil was <1 meq O/kg after enzymatic degumming, meanwhile the peroxide value of sunflower oil after water degumming was 2.6 meq O/kg. All oil samples had a similar antioxidative capacity, that was 30-36 % of scavenged DPPH• radical.
Comparative study of walnut and pumpkin seeds oils biological value and oxidative stability
(2019) Nosenko, Tamara; Korolyuk, Tamara; Usatyuk, Svitlana; Vovk, Hanna O.; Kostinova, Tetiana
The work is devoted to the study of the biologically active components content and the oxidation stability of oils from non-traditional raw materials such as walnuts and pumpkin seeds. The content of phospholipids, carotenoides, chlorophylls, tocopherols and sterols as well as fatty acids and tocopherol homologues composition, acidity and oxidation stability of walnut and pumpkin seeds oils were determined. The walnut and pumpkin oils contain a significant amount of polyunsaturated fatty acids, in particular, the walnut oil contains linolenic acid and has close to the recommended ratio of ω-3: ω-6 polyunsaturated fatty acids. The linoleic (polyunsaturated, ω-6) and oleic (monounsaturated) fatty acids were dominated in fatty acids composition of pumpkin oil, the sum of saturated fatty acids was three times higher than in walnut oil. The important property of walnut oil is very high ratio of ω-3:ω-6 polyunsaturated fatty acids, that was 1:5 almost the same as recommended by dietologists for human diet. The difference of total tocopherols content of two oil samples was slight, but tocopherol homologues composition was very distinctive, that is the β-tocopherol was the main in the walnut oil and α-tocopherol − in the pumpkin seeds oil, respectively. Acidity of investigated samples of oils have increased sufficiently fast, reaching the value close to 4 mg KOH/g of oil during the 63 and 70 days for walnut and pumpkin seeds oils, respectively. Oxidative stability of two oil samples were estimated as peroxide value changes during 98 days of oil storage. It was shown that the induction period of walnut oil oxidation, measured as peroxide value increase initiation, was 56 days, inspite of high content of polyunsaturated fatty acid content and particularly linolenic acid in this oil. Duration of induction period of pumpkin seeds oil oxidation and shelf life were 70 and 98 days, respectively, while shelf life of walnut oil was about 90 days. The higher resistance of pumpkin oil to oxidative damage is primarily due to the fatty acid composition of this oil, namely to the high content of saturated and monounsaturated fatty acids and almost twice lower content of polyunsaturated fatty acids compared to the walnut oil. Both oils can be recomended as a valuable source of polyunsaturated fatty acids, antioxidants and vitamins for human nutrition.
Determination of moisture content in sunflower meal by reflection NIR spectroscopy
(2016) Hutsalo, Inna; Litvynchuk (Vorontsova), Svitlana; Nosenko, Tamara; Nosenko, Volodymyr
Thus, it is possible to determine moisture content of sunflower meal using obtained calibration equations and wavelengths mentioned above. The study of reflectance spectra peculiarities makes it possible to more widely use NIR spectroscopy method for rapid determination of fat, protein, moisture and other substances content in oilseeds, in their byproducts and meals (whether it be storage or processing stages).
Effect of hydrolytic enzymes pretreatment on the oil extraction from pumpkin seeds
(2019) Nosenko, Tamara; Vovk, Hanna O.; Korolyuk, Tamara
Introduction. Enzyme assisted technologies were proposed for oil seeds processing. Currently there are no reports about pumpkin seeds oil recovering using enzyme assisted pretreatment. The aim of the present study was to evaluate the effect of enzyme mixture on the cell integrity, oil yield of cold-pressing and dynamics of solvent extraction of pumpkin seeds oil. Materials and Methods. Protolad, Alkaline, acid proteases and Cellulad (ENZIME, Ukraine) were used for pumpkin seeds pretreatment. The cells integrity was evaluated by the method of immediate "shaking". The cold pressing was carried out on the laboratory screw press. The solvent oil extraction rate was estimated using a Soxhlet extractor as oil quantity extracted after one extraction cycle. Results and discussion. It was detected that main increase of pumpkin seed cells integrity destruction comparing with a control sample had been happened after 2-hour of enzyme pretreatment. Further incubation of ground seeds with enzymes did not lead to significant increase of "open" cells content in the mixture. It was shown that using of different kind of proteolitic enzymes for pumpkin seeds pretreatment resulted in increase of destroyed cells quantity from 3 to 10.4 %. Using of proteases and cellulase mixture for pumpkin seeds pretreatment had resulted in further increase of level of pumpkin seed cells "revealing" by 10 %. The oil yield of cold pressed pumpkin oil after enzyme pretreatment with protease (70 %) and cellulase (30 %) mixture was increased from 62.3 (control sample) to 70.0 % from total oil content of seeds. The rate of solvent extraction of oil from pumpkin seeds had increased after enzyme pretreatment, that means 25.4 and 17.7 % of oil were extracted after 80 min extraction from mass of enzyme pretreated and control seeds, respectively. There was no difference of peroxide content between enzyme pretreated sample and control. Conclusions. Using of proteases and cellulases mixture for pumpkin seeds pretreatment had resulted in increase of destroyed cells quantity, following by increase of cold pressed pumpkin oil as well as rate of solvent extraction of oil from pumpkin seeds.
Effect of microwave pre-treatment of oilseeds on oil quality
(2012) Nosenko, Tamara; Demchyna, Galina; Ivanov, Sergey
The effect of microwave heating on quality of oil from different oilseeds was investigated. It was demonstrated increasing of pressing oil input almost by 40 % in case of microwave pretreatment and we have observed the similar effect of microwave pretreatment on quantity of oil extracted by hexane. The quantity of extracted oil was almost 50 % higher comparatively with conventional pretreatment. It was shown that oil obtained after microwave pretreatment of seeds was differing from control oil (after conventional heating). The both sample had almost the same acidity but oil after microwave pretreatment had lower peroxide value.
Investigation of antioxidant properties of rape pressing oil
(2015) Mank, Valeriy; Nosenko, Tamara; Voloshchenko, Tetiana
The induction periods of oils oxidation were investigated in this work. The antioxidants content in oils of spring and winter rape varieties were calculated and oil shelf life was determined. Obtained data have shown that winter rape press oil had higher oxidation stability and longer induction period and it was the result of higher antioxidants and their synergists content in winter rape oil than in spring rape oil. The shelf life measured as time when peroxide value have reached 10 mmol ½O/kg was 72 and 64 days for winter and spring rape oil, respectively. В роботі досліджено індукційний період окиснення олій, розраховано вміст антиоксидантів у оліях з насіння озимого та ярового ріпаку та визначено термін придатності олій до споживання. Проведені дослідження дали можливість виявити більш високу тривалість індукційного періоду окиснення та стійкість до окиснення пресової олії, вилученої з насіння озимого ріпаку, і це зумовлено вищим вмістом антиоксидантів та їх синергістів у ній. Термін придатності олій до споживання, визначений як період протягом якого значення пероксидного числа досягало 10 ммоль ½O/к, становив 72 та 64 доби для пресової олії озимого та ярового ріпаку відповідно.
Investigation of soy isoflavones distribution during the soy bean processing
(2011) Nosenko, Tamara; Maksimovsa, Olena
Soy bean contain soy isoflavones which have an effect on different metabolic disorders in human. In this study we have analysed isomeric composition of isoflavones in soy bean and investigated distribution of this substances between different product under soy bean processing. Using mass-spectroscopy and NMR analysis we have detected two main isomers in soy bean daidzin and genistin. It was shown that isoflavone fraction is extracted to alcohol solution in processing of protein concentrate. Having analysed products of protein isolate processing we detected that isoflavones were extracted to alkaline solution during protein extraction. Only about 17 % of isoflavones have been remaining in protein isolate. Main of them were in whey water after protein precipitation. And it is possible to elicit them according to standart procedure using extraction by ethylacetate and precipitation by chloroform. Taking into account our results we are proposing the scheme of soy bean processing with isoflavone concentrate producing. Соєві боби містять ізофлавоноїди, речовини, що впливають на різноманітні порушення метаболізму в людському організмі. В даній роботі ми проаналізували ізомерний склад ізофлавоноїдів в соєвих бобах і дослідили розподіл цих речовин між різноманітними продуктами переробки соєвих бобів. На основі мас- та ЯМР спектрометричного аналізу ми виявили два основні ізомери в соєвих бобах – даідзин і геністин. Було показано, що фракція ізофлавонів екстрагується в спиртовий розчин під час одержання білкових концентратів. Аналізуючи проміжні і кінцеві продукти виробництва білкових ізолятів ми виявили, що ізофлавоноїди екстрагуються лужним розчином. Лише 17 % ізофлавонів залишаються в білковому ізоляті. Основна кількість їх потрапляє в сироваткову воду після осадження білків. Ці речовини можна вилучити із розчинів використовуючи стандартну процедуру екстрагування етилацетатом та осадження хлороформом. На основі одержаних результатів запропонована схема переробки соєвих бобів із виробництвом ізофлавонових концентратів.
Isoflavones distribution in the process of soy protein recovery
(2012) Nosenko, Tamara; Mank, Valeriy; Maksimovsa, Olena
Soy bean contain soy isoflavones which have an effect on different metabolic disorders in human. In this study we have analysed distribution of soy isoflavone between different product under recovery of soy protein. Using mass-spectroscopy and NMR analysis we have detected main isomers in soy bean daidzin and genistin. It was shown that isoflavone fraction is extracted to alcohol solution in processing of protein concentrate. Having analysed products of protein isolate processing we detected that isoflavones were extracted to alkaline solution during protein extraction. Only about 17 % of isoflavones have been remaining in protein isolate. Main part of them was detected in whey water after protein precipitation. And it is possible to elicit them according to standart procedure using extraction by ethylacetate and precipitation by chloroform. Taking into account our results we are proposing to use the by-products of soy protein processing for isoflavone concentrate producing. Соєві боби містять ізофлавони, які можуть впливати на різноманітні порушення метаболізму людини. В даній роботі ми проаналізували розподіл соєвих ізофлавонів під час одержання соєвих білків. Використовуючи масс-спектроскопію та ЯМР аналіз ми виявили, що основними ізофлавоновими ізомерами в соєвих бобах є даідзин та геністин. Нами показано також, що ізофлавонова фракція екстрагується спиртовим розчином під час одержання білкових концентратів. Аналізуючи проміжні продукти процесу виробництва білкових ізолятів виявили, що ізофлавоноїди екстрагувались в лужний розчин під час екстрагування білків. Тільки приблизно 17 % ізофлавонів містилась в білковому ізоляті. Після осадження білків основна частка ізофлавонів була виявлена в сирова точній воді. Їх можна вилучати із сирова точної води за допомогою стандартного методу, використовуючи екстракцію етилацетатом і осадження хлороформом. На підставі одержаних даних пропонується використання проміжних продуктів виробництва соєвих білків для вилучення ізофлавонових концентратів.
New vegetable oil blends to ensure high biological value and oxidative stability
(2017) Nosenko, Tamara; Shemanska, Evgenia; Bakhmach, Volodymyr; Sydorenko, T.; Demydova, Anastasiia; Berezka, T.; Arutyunyan, T.; Matukhov, D.
Досліджено і уточнено склад жирних кислот рослинних олій холодного пресування. Розроблений і обґрунтований склад купажів на основі соняшникової олії з додаванням олій насіння рижію, льону та волоського горіху, що забезпечують раціональне співвідношення ω-3:ω-6 жирних кислот з точки зору їх вмісту у харчовому раціоні. Досліджено перебіг автокаталітичного окиснення купажів при зберіганні їх за температури 20±2 ºС за вільного доступу світла та повітря. Встановлено суттєве уповільнення швидкості накопичення пероксидів при купажуванні 45 % горіхової або 40 % рижієвої олії з відповідною кількістю соняшникової олії.The composition of fatty acids of cold pressed vegetable oils has been studied and refined. Developed and substantiated the composition of blends based on sunflower oil with the addition of oils of rye, flax and walnut seeds, which provide a rational ratio of ω-3: ω-6 fatty acids in terms of their content in the diet. The course of autocatalytic oxidation of blends during their storage at a temperature of 20 ± 2 ºС with free access of light and air has been studied. A significant slowdown in the rate of accumulation of peroxides when blending 45% nut or 40% rye oil with the appropriate amount of sunflower oil.
Oil seeds as a source of edible protein
(2013) Nosenko, Tamara; Mank, Valeriy; Zhukova, Yaroslava
The influence of technological parameters such as solvent content, temperature, duration, enzyme presence on the protein recovery from meal of different oil seed (sunflower, soy, rape) and their functional property was investigated in this work. The maximal yield of protein isolates from sunflower meal was received with using of alkaline solvent. But protein extraction by neutral solvent such as sodium chloride solution results in better technological properties of obtained protein isolates. The optimum temperature for protein extraction from different meal was 45-50 °C and extracted protein quantity reached its maximum after 40-50 min extraction duration. Using of proteolitic enzyme during protein extraction resulted in increasing of extracted protein quantity and improving their technological properties. Іncreasing of solubility, emulsifying and foaming capacity of protein isolate was observed. В роботі було досліджено вплив технологічних параметрів, а саме, склад розчинника, температури, тривалості, ферментів на вилучення білків із шротів різних олійних культур (соняшника, сої, ріпаку) та їх функціонально-технологічні властивості. Максимальний вихід білкових ізолятів із соняшникового шроту був при використанні лужних розчинів. Проте використання нейтральних розчинників, таких як розчин хлориду натрію приводило до одержання білкових ізолятів із кращими технологічними властивостями. Оптимальна температура для екстрагування білків із шротів була 45-50 °C, максимальна кількість екстрагувалась через 40-50 хвилин. Екстрагування білків в присутності протеолітичних ферментів призводило до збільшення ефективності екстракції та покращення технологічних властивостей екстрагованих білків. Спостерігалось збільшення розчинності, емульгуючої та піноутворюючої здатності білкових ізолятів.
Processing influence on the oxidation level of sunflower oil
(2011) Nosenko, Tamara; Oleksenko, A.
This research is devoted to the investigation of sunflower oil oxidation during its processing (storage and refining). We have investigated free fat acids content, peroxide and anisidine value of sunflower oil during its storage, neutralization, bleaching, winterization and deodorization. We demonstrated that free fat acids content decrease due to neutralization and deodorization and it was rather low in RBD oil. Peroxide value increased more than three times during storage and neutralization, but we observed very low peroxide value after bleaching and insignificant rise during storage of packed RBD oil. All things considered we have concluded that high level of peroxides in crude oil induces high anisidine value in RBD oil.
Rape seeds as a source of feed and food protein
(2014) Nosenko, Tamara; Kot, Tatiana; Kishchenko, Vladimir
Amino acid content of proteins, fatty acid composition of oil, glucosinolate content, nutritive value of protein products and functional properties of protein isolates from rape seeds of spring and winter varieties of modern selection were studied in this work. Investigated rape samples were low glucosinolate and low erucic acid content. Tetrachimena piriformis was used for estimation of relative nutritive value of protein products. These values were compared with the same value for casein. Sufficiently high nutritive value (90.1-95.9 %) of winter rape cake, both samples of rape meal and protein isolates were detected. Rape seed protein isolates had high oil binding, emulsifying and foaming capacities. At the same time water holding capacity was lower that of soy protein isolates. We have concluded that protein products from rape seeds of modern selection are important source of feed and food proteins.
Study on antioxidants extraction from oak bark and their use for oxidation stability of sunflower oil
(2021) Demydova, Anastasiia; Nosenko, Tamara; Bakhmach, Volodymyr; Shemanska, Evgenia; Molchenko, Svitlana
Suitable conditions of oak bark polyphenols extraction were developed in this study in order to use them as inhibitors of vegetable oil oxidation. It was shown that polyphenols of oak bark were effective as natural inhibitors of oil oxidation. It had been demonstrated that use of food acids in combination with a water-alcohol solvent and microwave field were effective for the enhancing of the extraction process of oak bark. The method of creation of the stable fat and hydrophilic antioxidants containing system was developed
Tocopherol concentrates obtaining from deodorizer distillates of sunflower oil
(2019) Demydova, Anastasiia; Nosenko, Tamara; Shemanska, Evgenia; Molchenko, Svitlana
The developed method for the obtaining of a tocopherol concentrate from a by-product of the refining of oils a sunflower deodorizer distillate is economically profitable in comparison with existing methods. Using of the developed method for tocopherols concentrates obtaining does not require a multi-stage approach, which usually includes the distillation of deodorizer distillates and esterification of fatty acids and other components. And the resulting concentrates of tocopherols were effective antioxidant
Using of infrared reflectance spectra of sunflower meal for determination its moisture content
(2013) Litvynchuk (Vorontsova), Svitlana; Hutsalo, Inna; Nosenko, Tamara; Nosenko, Volodymyr
In this work we have studied the near-infrared reflectance spectra of sunflower meal to develop of calibration equation for moisture content determination. Sunflower meal samples with different humidity that varied from 5 to 19 % were investigated. Investigations were carried out on the spectrometer „Infrapid -61” in the range of wavelength 1330-2370 nm through 10 nm. It was detected that 1460 and 1930 nm wavelengths are characteristic for moisture content determination of sunflower meal using reflectance coefficient. Analysis of first and second derivatives from the optical density spectra gave possibility to detect their characteristic wavelengths, which were moved to low wavelengths region and were located at 1400 and 1890 nm for the first derivative of the optical density spectra and at 1370 and 1860 nm – for the second derivative of the optical density spectra. Calibration equations are developed and value of probable approximation are obtained. It is possible to determine moisture content of sunflower meal using wavelength mentioned above.