DEVELOPMENT OF A FLAVORED OIL COMPOSITION BASED ON HEMP OIL STABILIZED AGAINST OXIDATION

Abstract

A way to solve the problem of stabilizing hemp oil from oxidative spoilage while maintaining its nutritional value is considered. The peculiarity of the work lies in the development of a flavored oil composition based on hemp oil, which is highly resistant to oxidation. The object of the study is the composition indicators and the induction period of accelerated oxidation of a blend of refined hemp and corn oils, depending on their ratio in the oil composition. It was established that samples of selected oils (hemp and corn) meet the requirements of regulatory documentation according to the studied physicochemical parameters and fatty acid composition (CAS 89958-21-4; CAS 8001-30-7, respectively). The induction period of accelerated oxidation at 80 ⁰C for hemp oil was 2.8 ± 0.1 hours, and for corn oil – 5.5 ± 0.2 hours. The sum of tocopherol isomers in hemp oil is 688±27.5 mg/l, for corn oil – 6509±260.36 mg/l. A rational ratio of hemp and corn oils in the oil composition was established, which was 6:4, respectively. The consumer properties of such a mixture are: the induction period of accelerated oxidation is 4.0 hours, the content of α-linolenic fatty acid is 10.6 % of the total amount of fatty acids. A feature of the results obtained is the possibility of increasing the shelf life of an oil composition based on hemp oil, which allows expanding the range of its consumer properties. From a practical point of view, the development makes it possible to increase shelf life and generate additional income from the sale of new high-quality, competitive products for health purposes. An applied aspect of using the scientific result is the possibility of creating an assortment of oil salad compositions based on valuable hemp oil, depending on the ratio of the components.