DEVELOPMENT OF NEW TYPES OF VEGETABLE OIL  BLENDS WITH BALANCED FATTY ACID COMPOSITION  ON THE BASIS OF KAZAKHSTAN COTTON OIL AND BELARUSIAN LINSEED OIL

А.Е. Отуншиева; S.A. Bolegenova; S.S. Vetokhin; S.A. Lamotkin; A.K. Tulekbaeva

doi:10.55956/XSIA3662

Authors

А.Е. Отуншиева Al-Farabi Kazakh National University, Almaty, Kazakhstan
S.A. Bolegenova Al-Farabi Kazakh National University, Almaty, Kazakhstan
S.S. Vetokhin Belarusian State Technological University, Minsk, Belarus
S.A. Lamotkin Belarusian State Technological University, Minsk, Belarus
A.K. Tulekbaeva M. Auezov South Kazakhstan University, Shymkent, Kazakhstan

DOI:

https://doi.org/10.55956/XSIA3662

Keywords:

cottonseed oil, linoleic acid, blended vegetable oils, linseed oil, edible vegetable oils, linolenic acid, polyunsaturated fatty acids

Abstract

The article presents the results of research on the development of new types of vegetable oils, based on the combination of oils with higher content of such acids as linolenic and lenolic acids with oils in which these contents are lower. It has been established that the content of linoleic acid in cotton oil exceeds all other oils practically twice, and linseed oil in the content of α-linolenic acid practically 50 times. Consequently, the optimal fatty acid composition is a blend of cotton and linseed oils in ratios of 5:1 and 10:1. Such ratio allows to balance the blend by ω-3 and ω-6 acids, as well as to reduce the oxidizing ability of vegetable oils, affecting the shelf life of the final product.

DEVELOPMENT OF NEW TYPES OF VEGETABLE OIL BLENDS WITH BALANCED FATTY ACID COMPOSITION ON THE BASIS OF KAZAKHSTAN COTTON OIL AND BELARUSIAN LINSEED OIL