RU2695156C1 - Balanced blends of unrefined vegetable oils in omega-6 and omega-3 polyunsaturated fatty acids - Google Patents

Abstract

FIELD: fat and oil industry.SUBSTANCE: invention relates to the fat and oil industry. Blend of unrefined vegetable oils in its composition contains safflower, false flax and milk thistle oil, wherein the ratio of polyunsaturated fatty acids omega-3 and omega-6 is 1:10 with the following ratio of components, wt%: safflower oil – 50, false flax oil – 13.5, milk thistle oil – 36.5. According to the second version, unrefined vegetable oil blend contains safflower, false flax and mustard oil; the ratio of omega-3 and omega-6 polyunsaturated fatty acids is equal to 1:10 at the following ratio of components, wt%: safflower oil – 65, false flax oil – 10, mustard oil – 25. According to the third version, unrefined vegetable oil blend contains safflower, milk thistle oil and mustard oil, wherein the ratio of omega-3 and omega-6 polyunsaturated fatty acids is 1:5, with the following ratio of components, wt%: safflower oil – 30, milk thistle oil – 11, mustard oil – 59.EFFECT: invention allows to create a product with a balanced ratio of polyunsaturated fatty acids omega-3 and omega-6 with improved energy and nutritive value of the ready product.3 cl, 1 tbl, 3 ex

Description

The invention relates to the oil industry, in particular to the production of blends of unrefined vegetable oils.

From the patent search, it is known special vegetable oil based on a mixture of flax seeds, sesame seeds and milk thistle with a ratio of omega-3 and omega-6 PUFAs (1: 1.4-1: 1.6) and the method for its preparation (RF Patent No. 2402911, IPC A23D 9/00, С11В 1/00, published November 10, 2010, Bulletin No. 31), containing the amount of fatty acids in the composition of triglycerides in the amount of 94-96 g / 100 g of oil, of which (10-14)% are saturated, (25-31)% monounsaturated and (55-65)% polyunsaturated fatty acids with a ratio of omega-3 and omega-6 acids of 1: 1.4-1: 1.6.

The disadvantages of the present invention are the unbalanced ratio of polyunsaturated fatty acids ω-3 and ω-6, low therapeutic and prophylactic orientation, low nutritional and energy value, violation of the physiological requirements for energy and nutrients for various groups of the population of the Russian Federation recommended by the World Health Organization ( MP 2.3.1.2432-08).

It is known special vegetable oil based on a mixture of flax seeds, sesame seeds and milk thistle with a ratio of omega-3 and omega-6 PUFAs (1: 3-1: 4) and the method for its production (RF Patent No. 2402913, IPC A23D 9/00, C11 B 1/04, published November 10, 2010, Bulletin No. 31), containing the amount of fatty acids in the composition of triglycerides in the amount of 94-96 g / 100 g of oil, of which (11-15)% are saturated, (26-32) % - monounsaturated and (52-60)% polyunsaturated fatty acids with a ratio of omega-3 and omega-6 acids 1: 3-1: 4.

The disadvantages of this invention is the lack of an optimal ratio of polyunsaturated fatty acids ω-3 and ω-6, and, consequently, non-compliance with the guidelines adopted by the Chief State Sanitary Doctor of the Russian Federation (MP 2.3.1.2432-08).

Closest to the claimed technical solution is lettuce oil (RF Patent No. 2565023, IPC A23D 9/00, publ. 10/10/2015, bull. No. 28), characterized in that it contains ginger, safflower, coriander essential oil or caraway essential oil. The ratio of components in this oil for polyunsaturated fatty acids ω-3 and ω-6 reaches 1: 5.

A disadvantage of the known invention is the partial destruction of nutrients during thermal exposure in the oil manufacturing process, low nutritional and energy value, as well as the high cost of the feedstock to produce the finished product, namely coriander and cumin essential oils.

A significant drawback of the analyzed technical solutions is the use of refined oils. A team of authors proposes the use of oils obtained by the cold pressing method, which allows maximum preservation of substances accompanying fatty acids, phospholipids, fat-soluble vitamins A, D, E and antioxidants.

The technical task of the present invention is to obtain blends of unrefined vegetable oils of safflower, camelina, milk thistle, mustard with the ratio of polyunsaturated fatty acids omega-3 and omega-6 1:10 and 1: 5 recommended by WHO.

The problem set in the invention is solved in obtaining three-component blends of unrefined vegetable oils. In the first case, from safflower, camelina and milk thistle oils; in the second - from safflower, camelina and mustard oils; in the third - from safflower, milk thistle and mustard oils.

Blends of unrefined vegetable oils are prepared from the following starting components:

- safflower oil;

- camelina oil;

- Milk thistle oil;

- Mustard oil.

Unrefined safflower oil is a semi-drying vegetable oil. Safflower oil is characterized by a high content of polyunsaturated fatty acids, and in particular linoleic acid (up to 80%). The energy value of safflower oil varies from 880 to 920 kcal.

In its chemical composition, safflower oil contains significant amounts of vitamin E (gamma - tocotrienol and alpha-tocopherol), vitamin K, vitamin F, serotonin derivatives, chalcone glycosides, active substances, saturated, polyunsaturated and monounsaturated fatty acids.

The following components are included in the fatty acid composition of safflower oil: oleic, palmitoleic, linolenic, linoleic, myristic acid, behenic, eicosopentaenoic, stearic acid, docosahexaenoic, palmitic acid. (New in the technology of blending vegetable oils [Text]: monograph / A.N. Ostrikov, V.N. Vasilenko, L.N. Frolova, M.V. Kopylov. - Voronezh, State University of Engineering. - Voronezh: VGUIT, 2013 .-- 225 s).

According to the results of clinical trials, camelina oil is recommended by the Scientific Research Institute of Nutrition RAMS for dietary nutrition of patients with cardiovascular diseases (conclusion of the State Research Center for Nutrition RAMS No. 72 / e-9612 / i-02 of 12/17/2002). The widespread use of camelina oil is also observed in therapeutic and prophylactic nutrition in the treatment of diseases of the gastrointestinal tract and vegetarian nutrition.

Saffron oil has an extensive range of therapeutic effects, due to the fact that it has bactericidal, anti-inflammatory, anti-tumor, wound healing, antihelminthic properties.

Unrefined camelina oil is characterized by a large amount of natural antioxidants, in particular vitamin E (40-120 mg%), which determines its resistance to oxidation processes. Provitamin A, which is part of camelina oil, as well as vitamin E, is necessary for proper embryonic development, for the full development of the growing child's body and its effective protection.

Camelina oil contains up to 90% of polyunsaturated fatty acids, of which omega-3 acid is about 38%, omega-6 is up to 18%. In addition, camelina oil is considered an analogue of vitamin F, which, as you know, cannot be synthesized independently in the tissues of the body, and therefore, is necessary for life. (New in the technology of blending vegetable oils [Text]: monograph / A.N. Ostrikov, V.N. Vasilenko, L.N. Frolova, M.V. Kopylov. - Voronezh, State University of Engineering., 2013 .-- 225 s)

Milk thistle oil has strong medicinal and prophylactic properties and is widely used in the treatment of many diseases, as well as to increase immunity.

The fatty acid composition of the oil includes unsaturated fatty acids - linoleic (up to 35%), oleic (up to 26%) and others, as well as saturated - stearic (up to 12%), palmitic (up to 10%), arachinic (up to 7%) and behenic (up to 4%) and others.

An important role in the composition of the oil is played by milk thistle extract - flavolignan (silymarin). This substance helps restore liver function, including increasing the protective ability of liver cells from the penetration of toxic substances. (Complex processing of the fruits of milk thistle and the creation of the drug “Silymar” on its basis [Text]: Article / Sokolskaya TA // Chemical and Pharmaceutical Journal, - 2000, No. 4, pp. 27-30)

Mustard oil has a strong pungent aroma, which is due to the content of allyl isothiocyanate, resulting from the enzymatic hydrolysis of thioglycoside sinegrin.

Mustard seed oil contains about 60% monounsaturated fatty acids and up to 21%) polyunsaturated. In addition, oil is a source of biologically active phytosterols that help lower cholesterol and improve skin cell membranes. Mustard oil contains biologically active substances - volatile, organic compounds - isothiocyanates, synegrin, green pigment - chlorophyll, essential oil. The substances presented have antitumor and bactericidal properties, and collectively, these substances can stimulate the digestive, cardiovascular, endocrine and respiratory systems. (Vegetable oils in nutrition: a comparative analysis [Text]: Article / L.A. Obukhova. - Novosibirsk, Collection of scientific materials on wellness products of Delpha firm, Novosibirsk: State Research Institute of Kiel, 2013. - 193 p.)

In accordance with the task, three-component blends of unrefined vegetable oils were obtained in three ways.

1. The blend of safflower, camelina and milk thistle oils with a ratio of omega-3 and omega-61:10 polyunsaturated fatty acids is achieved with the following ratio of components,% wt .:

- Safflower oil - 50.0

- saffron oil - 13.5

- Milk thistle oil - 36.5

2. The blend of safflower, camelina and mustard oils, with a ratio of omega-3 and omega-6 polyunsaturated fatty acids is 1:10, is achieved with the following ratio of components,% wt .:

- Safflower oil - 65.0

- saffron oil - 10.0

- Mustard oil - 25.0

3. The blend of safflower, milk thistle and mustard oil, with a ratio of polyunsaturated fatty acids omega-3 and omega-6 1: 5, is achieved with the following ratio of components,% wt .:

- Safflower oil - 30.0

- Milk thistle oil - 11.0

- mustard oil - 59.0

The use of unrefined vegetable oils obtained by the presented methods in blends in the indicated quantitative and qualitative composition in the food industry will enrich the human diet due to the optimal fatty acid composition of the product, its high organoleptic advantages and increased biological effectiveness.

The methods for obtaining blends of unrefined vegetable oils are as follows: the starting blending oils in quantities prescribed by the recipe are introduced into a mixing tank with a previously started propeller stirrer mechanism, while the oils are injected in parts and alternating with each other. Mixing of the oils proceeds for 15 minutes at a speed of rotation of the mixer 100 rpm

With the proportions of the starting components established by the recipe, a product is created with a balanced ratio of omega-3 and omega-6 polyunsaturated fatty acids, the energy and nutritional value of the finished product increases, and a therapeutic and preventive focus is achieved.

Methods for obtaining blends of unrefined vegetable oils are illustrated by the following examples:

Example 1

Safflower oil in an amount of 50.0% wt., Camelina oil in an amount of 13.5% wt. and milk thistle oil in an amount of 36.5% wt. injected into the container for mixing with a pre-running mechanism of the propeller stirrer, while the oils are introduced in parts, alternating with each other. Mixing of the oils proceeds for 15 minutes at a speed of rotation of the mixer 100 rpm Prepare a blend in the following ratio,% wt .:

- Safflower oil - 50.0

- saffron oil - 13.5

- Milk thistle oil - 36.5

With the proportions of the starting components established by the recipe, a product is created with a balanced ratio of omega-3 and omega-6 polyunsaturated fatty acids, the energy and nutritional value of the finished product increases, and a therapeutic and preventive focus is achieved.

Example 2

Safflower oil in an amount of 65.0% wt., Milk thistle oil in an amount of 10.0% wt. and mustard oil in an amount of 25.0% wt. injected into a container for mixing with a pre-running mechanism of the propeller stirrer, while the oils are introduced in parts and alternating with each other. Mixing of the oils proceeds for 15 minutes at a speed of rotation of the mixer 100 rpm Prepare a blend in the following ratio,% wt .:

- Safflower oil - 65.0

- Milk Thistle Oil - 10.0

- Mustard oil - 25.0

With the proportions of the starting components established by the recipe, a product is created with a balanced ratio of omega-3 and omega-6 polyunsaturated fatty acids, the energy and nutritional value of the finished product increases, and a therapeutic and preventive focus is achieved.

Example 3

Safflower oil in an amount of 30.0 wt.%, Camelina oil in an amount of 11.0% wt. and mustard oil in an amount of 59.0% wt. injected into a container for mixing with a pre-running mechanism of the propeller stirrer, while the oils are introduced in parts and alternating with each other. Mixing of the oils proceeds for 15 minutes at a speed of rotation of the mixer 100 rpm Prepare a blend in the following ratio,% wt .:

- Safflower oil - 30.0

- saffron oil - 11.0

- mustard oil - 59.0

With the proportions of the starting components established by the recipe, a product is created with a balanced ratio of omega-3 and omega-6 polyunsaturated fatty acids, the energy and nutritional value of the finished product increases, and a therapeutic and preventive focus is achieved.

3 recipes of blends of unrefined vegetable oils are proposed, which allow:

- achieve the balanced balance of omega-3 and omega-6 polyunsaturated fatty acids recommended by the WHO FAO;

- to receive three-component blends of unrefined vegetable oils with a therapeutic and prophylactic focus due to the content in the initial components of valuable and nutrients necessary for the human body.

In order to more accurately study the fatty acid composition of the blends obtained, a laboratory study was conducted according to GOST 30418-96 “Vegetable oils. Method for the determination of fatty acid composition. " The standard applies to vegetable oils and establishes a method for determining the mass fractions of fatty acids to their total content in oil triglycerides.

The results of a laboratory study of the fatty acid composition of the blends are shown in table 1.

Claims (6)

1. The blend of unrefined vegetable oils is characterized in that it contains safflower, camelina and milk thistle oils, characterized in that the ratio of omega-3 and omega-6 polyunsaturated fatty acids is 1:10 with the following ratio, wt.%: Safflower oil 50 Camelina oil 13.5 Milk thistle oil 36.5 2. The blend of unrefined vegetable oils is characterized in that it contains safflower, camelina and mustard oils, characterized in that the ratio of omega-3 and omega-6 polyunsaturated fatty acids is 1:10 in the following ratio, wt.%: Safflower oil 65 Camelina oil ten Mustard oil 25 3. The blend of unrefined vegetable oils is characterized in that it contains safflower, milk thistle and mustard oils, characterized in that the ratio of omega-3 and omega-6 polyunsaturated fatty acids is 1: 5 in the following ratio, wt.%: Safflower oil thirty Milk thistle oil eleven Mustard oil 59