Перегляд за Автор "Shemanska, Evgenia"

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Modeling composition of the mixed oils by blending
(2014) Zholdosh, Maria; Shemanska, Evgenia; Radzievska, Irina
In order to enrichment food ration essential fatty acids of the population investigated blending of vegetable oils which give a balanced composition of polyunsaturated fatty acids, and conventional flavor characteristics
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.
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