Influence of Extraction Conditions on Qualitative Composition of Vegetable Oils

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dc.citation.epage238
dc.citation.issue2
dc.citation.spage233
dc.contributor.affiliationLviv Polytechnic National University
dc.contributor.authorIvashchuk, Oleksandr
dc.contributor.authorHlukhaniuk, Anna
dc.contributor.authorSemenyshyn, Yevgen
dc.contributor.authorChyzhovych, Roman
dc.contributor.authorKuzminchuk, Tetiana
dc.contributor.authorKhomyak, Semen
dc.coverage.placenameЛьвів
dc.coverage.placenameLviv
dc.date.accessioned2024-01-09T10:19:03Z
dc.date.available2024-01-09T10:19:03Z
dc.date.created2021-03-16
dc.date.issued2021-03-16
dc.description.abstractДосліджено вплив умов одержання ріпакової та соєвої олій методом екстракції у системі «тверде тіло – рідина» на якісний склад одержаних рослинних масел. Визначено основні хімічні константи (кислотне число, йодне число, естерне число, число омилення) та оптичні властивості (рефрактометричний показник заломлення та UV-Vis-спектри) для ріпакової та соєвої олій, одержаних екстракцією, при використанні хлористого метилену як розчинника із вихідної рослинної сировини різного ступеня подрібнення (0,2; 0,5 і 1,0 мм) та суміші подрібнених зернових фракцій. Показано, що ступінь подрібнення вихідної сировини впливає на якісний склад одержаного продукту.
dc.description.abstractThe influence of the production conditions for rapeseed and soybean oils obtained by extraction in the system “solid – liquid” on the qualitative composition of the obtained vegetable oils has been studied. The main chemical values (acid value, iodine value, ester value, saponification value) and optical properties (refractometric refractive index and UV-Vis spectroscopy) for rapeseed and soybean oils obtained by extraction using methylene chloride as a solvent from different plant raw materials (grade of grinding is 0.2, 0.5 and 1.0 mm) and mixtures of crushed grain fractions have been determined. It has been shown that the grade of grinding of the raw material affects the quality of the obtained product.
dc.format.extent233-238
dc.format.pages6
dc.identifier.citationInfluence of Extraction Conditions on Qualitative Composition of Vegetable Oils / Oleksandr Ivashchuk, Anna Hlukhaniuk, Yevgen Semenyshyn, Roman Chyzhovych, Tetiana Kuzminchuk, Semen Khomyak // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2021. — Vol 15. — No 2. — P. 233–238.
dc.identifier.citationenInfluence of Extraction Conditions on Qualitative Composition of Vegetable Oils / Oleksandr Ivashchuk, Anna Hlukhaniuk, Yevgen Semenyshyn, Roman Chyzhovych, Tetiana Kuzminchuk, Semen Khomyak // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2021. — Vol 15. — No 2. — P. 233–238.
dc.identifier.doidoi.org/10.23939/chcht15.02.233
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/60711
dc.language.isoen
dc.publisherВидавництво Львівської політехніки
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry & Chemical Technology, 2 (15), 2021
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dc.relation.referencesen[1] Bockisch M., Fats and Oils Handbook (Nahrungsfette und Öle). Elsevier Science 2015.
dc.relation.referencesen[2] Ogori F., Food Sci. Nutr. 2020, 6, 60. https://doi.org/10.24966/FSN-1076/100060
dc.relation.referencesen[3] Kiple K., Ornelas K. (Eds.): The Cambridge World History of Food. Cambridge University Press, Cambridge 2000. https://doi.org/10.1079/BJN2001354
dc.relation.referencesen[4] Tavares de Andrade E., Teixeira L., Moreira da Silva I. et al., Facilities for Obtaining Soybean Oil in Small Plants [in:] El-Shemy H. (Ed.): Soybean - Bio-Active Compounds. IntechOpen 2013, 48-52. https://doi.org/10.5772/52477
dc.relation.referencesen[5] Waboi Mwaurah P., Kumar S., Kumar N. et al., Comprehensive reviews in food science and food safety, 2019, 1-18.
dc.relation.referencesen[6] Harish N., Kumar K., Kumar S. et al., International Journal of Agricultural Science and Research (IJASR), 2017, 567.
dc.relation.referencesen[7] Semenyshyn Ye., Atamanyuk A., Rymar T. et al., Chem. Chem. Technol., 2020, 14, 121. https://doi.org/10.23939/chcht14.01.121
dc.relation.referencesen[8] Ivashchuk O., Atamanyuk V., Semenyshyn Ye. et al., Conference Chemical and Process Engineering for Environment and Health. Publ. House of Lukasiewicz, Warsaw 2020, 49-56.
dc.relation.referencesen[9] Powell M., Singh V., J. Am. Oil Chem. Soc., 2003, 80, 1063. https://doi.org/10.1007/s11746-003-0821-y
dc.relation.referencesen[10] Hlukhaniuk A., Chyzhovych R., Kuzminchuk T. et al., 6 Mizhnarodnyi Konhres "Stalyi Rozvytok: Zakhyst Navkolyshnoho Seredovyshcha. Enerhooshchadnist. Zbalansovane Pryrodokorystuvannia", Ukraine, Lviv 2020, 109.
dc.relation.referencesen[11] Semenyshyn Ye., Trotskiy V., Bodnar P. et al., Zhurnal Prikladnoi Khimii, 1993, 66, 2311.
dc.relation.referencesen[12] Hlukhaniuk A., Kuzminchuk T., Chyzhovych R. et al., Chemistry, Technology and Application of Substances, 2020, 3, 161. https://doi.org/10.23939/ctas2020.01.161
dc.relation.referencesen[13] Hlukhaniuk A., Chyzhovych R., Kuzminchuk T., Kovalchuk A., Zbirnyk tez dopovidei XXI Naukovoi molodizhnoi konferentsii "Problemy ta dosiahnennia suchasnoi khimii". Ukraine, Odesa 2020, 24.
dc.relation.referencesen[14] Kucherenko L., Mazur I. et al., Zagalni Metody Analizy Iakosti Likarskykh Preparativ. Zaporizhia 2017.
dc.relation.referencesen[15] Pocklinton W., Pure Appl. Chem., 1990, 62, 2339. https://doi.org/10.1351/pac199062122339
dc.relation.referencesen[16] Scherbakov V.:Tehnologiya Polucheniya Rastitelnykh Masel. Kolos, Moskva 1992.
dc.relation.referencesen[17] Ioffe B., Refraktometricheskie Metody Khimii. Khimia, Leningrad 1974.
dc.relation.referencesen[18] Franca A., Nollet L., Spectroscopic Methods in Food Analysis. CRC Press 2018.
dc.relation.referencesen[19] O’Brien R., Farr W. Wan P. (Eds.): Introduction to Fats and Oils Technology, 2nd edn. AOCS Press 2000.
dc.relation.referencesen[20] Rowe R., Shesky P., Owen S., Handbook of Pharmaceutical Excipients. Pharmaceutical Press- American Pharmacists Association, London Washington 2006.
dc.relation.referencesen[21] Zhang W., Li N., Feng Y. et al., Food Chem., 2015, 185, 326. https://doi.org/10.1016/j.foodchem.2015.04.005
dc.relation.referencesen[22] Dello Monaco D., Distante C., Presicce D. et al., Sensors and Microsystems. Proceed. 9th Italian Conference, Italy, Ferrara 2004, 128. https://doi.org/10.1142/9789812701770_0022
dc.relation.referencesen[23] Domenici V., Ancora D., Cifelli M. et al., Food Chem., 2014, 62, 9317. https://doi.org/10.1021/jf503818k
dc.relation.urihttps://doi.org/10.24966/FSN-1076/100060
dc.relation.urihttps://doi.org/10.1079/BJN2001354
dc.relation.urihttps://doi.org/10.5772/52477
dc.relation.urihttps://doi.org/10.23939/chcht14.01.121
dc.relation.urihttps://doi.org/10.1007/s11746-003-0821-y
dc.relation.urihttps://doi.org/10.23939/ctas2020.01.161
dc.relation.urihttps://doi.org/10.1351/pac199062122339
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2015.04.005
dc.relation.urihttps://doi.org/10.1142/9789812701770_0022
dc.relation.urihttps://doi.org/10.1021/jf503818k
dc.rights.holder© Національний університет “Львівська політехніка”, 2021
dc.rights.holder© Ivashchuk O., Hlukhaniuk A., Semenyshyn Ye., Chyzhovych R., Kuzminchuk T., Khomyak S., 2021
dc.subjectекстракція
dc.subjectсистема тверде тіло – рідина
dc.subjectрослинна сировина
dc.subjectріпакова олія
dc.subjectсоєва олія
dc.subjectякісний аналіз
dc.subjectрефрактометрія
dc.subjectUV-Vis спектрографія
dc.subjectextraction
dc.subjectsolid-liquid system
dc.subjectvegetable raw materials
dc.subjectrapeseed oil
dc.subjectsoybean oil
dc.subjectqualitative analysis
dc.subjectrefractometry
dc.subjectUV-Vis spectroscopy
dc.titleInfluence of Extraction Conditions on Qualitative Composition of Vegetable Oils
dc.title.alternativeВплив умов екстракції на якісний склад рослинних олій
dc.typeArticle

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Chemistry & Chemical Technology. – 2021. – Vol. 15, No. 2