Scientific Journal of KubSAU

This article studies fatty acid composition of flax oil of the new sort called “Surprise”. We defined the main characteristics of cosmetic oils. We propose to use the mix of flax oils in the formulation of cosmetics

In the article we have developed a new technology for producing linseed oils by mixing linseed seeds of different varieties and method of calculation of the corresponding mixture. It also shows a comparison of indicators of the quality of the oils of specified fatty acid composition obtained by blending flax seed varieties and blending finished with linseed oils

This article studies technologies of cold pressing in flax seeds of low-linolenic and ordinary sorts. We studied how conditions of flux seeds pressing influence acid and peroxide values of oil as well as fraction of total mass in oilcake. The results of experiment have been mathematically processed

Analytical survey has revealed that technologies of flaxseed oil processing used nowadays are able to produce technical flaxseed oil if the output is high and food flaxseed oil if the output is low. The objective of this work is to reason the most effective method to increase the output of food flaxseed oil while keeping its quality high. In this article a comparison has been made between single cold pressing of flaxseeds without preliminary preparation with microwave processing, as well as traditional (conductive) heating with traditional heating under vacuum. The object of the research is samples of flaxseeds (high quality variety VNIIMK-620 which contains 56.28% of linolenic acid in its fatty acid composition. It has been established, that the use of preliminary microwave processing enables to increase the output of oil compared to a single cold pressing without any processing, whereby the mass content of oil in oil cake can be reduced by 2.2%. At the same time the indicators of acid number and peroxide value are increased by 0,05 mg KOH/g and 0.37 mmol of active oxygen/kg correspondingly. Preliminary traditional heating of seeds before cold pressing enables to increase the output of oil, though not considerably, compared with preliminary microwave processing. At the same time the changes in acid number and peroxide value are similar to cold pressing with microwave processing. The use of vacuum when heating seeds in a traditional way does not influence the output of flaxseed oil but enables to decrease acid number and peroxide value to the level which is characteristic for the oil in original seeds. Thus, it is reasonable to use preliminary microwave processing under vacuum before cold pressing with the view to produce food flaxseed oil of high quality in terms of oxidative deterioration and the increase of its output

The article investigates a fractional composition and quality indices of industrial raw materials of coriander in the North Caucasus economic zone of cultivation. It was found, that losses of essential oil in raw materials associated with the splitting of the fruit reach 23.4 %. Essential oil from split fruits is enriched with valuable components - linalool, geraniol, geranyl acetate. Changes of the component composition of essential oil from split fruits cause the following changes of organoleptic and physicochemical quality indicators in comparison with the oil from whole fruits: color from almost colorless intensifies to a pale yellow; in a spicy oil smell, similar to the smell of linalool, there appears a more intense shade of geraniol and geranyl acetate; acid degree value in oil from fruitlets and fruitlets without the shell increases, respectively, by 38.5 % and 65.4 %; ether index increases by 19.2 % and 97.5 %, respectively. It is recommended to use oil from split fruits to correct the composition of coriander essential oil in order to increase the content of linalool with a simultaneous decrease in the content of undesirable components – hydrocarbons and camphor, or, preferably, to separate valuable components – linalool, geraniol. It was proved expedient to separate split fruit factions during the post-harvest treatment, with their primary processing and intended use of the obtained essential oil

The article shows that for the essential oil industry of the Russian Federation to solve the problems of import substitution it is urgent to develop effective technology to extract fatty oil from the crushed and deprived of ether by water vapor coriander fruits. The existing technologies for obtaining fatty oils from deprived of ether coriander were considered. It is shown, that at small-scale enterprises it is most advisable to remove fatty oil by screw pressing. A brief analysis of main factors affecting the completeness of oil extraction in screw presses was carried out. The conclusion about the necessity of preparation of deprived of ether coriander for extraction with the purpose of increasing the yield of fatty oil was made. It is shown, that one of the stages of such preparation is the removal of part of the shell from deprived of ether coriander, which also increases the nutritional value of the oilcake. Fractional composition of deprived of ether coriander after extraction of essential oil by water vapour and drying was investigated by sieve analysis method. On the basis of obtained data, prior to separating the shell by pneumatic separation, it is recommended to separate deprived of ether coriander into three fractions by size – coarse (riddling from the sieve with the diameter of 1.8 mm), medium (riddling from the sieve with the diameter of 1 mm) and fine (undersize from a sieve with a diameter of 1 mm). Component composition of the coarse fraction of deprived of ether coriander was studied. It was found, that the content of the shell in this fraction is 36%, which indicates the possibility of its effective separation by pneumatic separation

The article studies dynamics of losses and the change of composition of essential oil from split coriander fruits. It is found, that in the fractions of split fruits, extracted from long-stored commercial lots of raw materials, mass fraction of essential oil is two or three times lower than in whole fruits. In the composition of essential oil from split fruits the content of valuable components - linalool, geraniol, geranyl acetate is slightly higher, and the content of undesirable hydrocarbons and camphor is lower. It is shown that from freshly split fruits, which were stored in a thin layer in the open air, the oil was intensively lost in the first three days, the losses reached 86 %. At the same time, the composition of the oil changed: the content of most volatile components - hydrocarbons decreased several times and the content of high-boiling linalool, geraniol, geranyl acetate significantly increased, which increased the quality of the oil smell. The change of composition is determined not only by the ratio of components volatility. The content of relatively high boiling camphor almost half decreased. This could be associated with less ability of fruit tissue to sorb and the ability of camphor to be easily sublimated. The content of volatile n-cymene over time increased with a simultaneous decrease in the content of γ– terpinene, which confirmed predominantly chemical way of n-cymene accumulation in coriander essential oil in conditions conducive to oxidation. It is recommended to separate the split fruits as soon as the raw materials come to the plant and to process immediately. Essential oil from split fruits can be used to adjust the composition of individual lots of oil in order to improve their quality, and to provide extraction of valuable components – linalool and geraniol by vacuum rectification method