THE INFLUENCE OF BETA-CAROTENE AND CHLOROPHYL CONCENTRATION ON THE OXIDATION RATE OF THEIR OIL SOLUTIONS

The object of the study is the induction period of accelerated oxidation of oil solutions of fat-soluble dyes chlorophyll and beta-carotene. The effect of the content of fat-soluble dyes on the induction period of accelerated oxidation of their solutions in sunflower oil was studied. The peculiarity of the work consists in establishing the approximation graphical and mathematical dependencies of the induction period of accelerated oxidation of refined sunflower oil on the combined content of chlorophyll and beta-carotene. This is of interest for predicting the shelf life of oil solutions of the specified fat-soluble dyes. It was determined that chlorophyll A has virtually no prooxidant effect provided that its content in the oil solution is up to 0.05 g/l. The content of chlorophyll A at the level of 0.10 g/l leads to a decrease in the induction period by 14 %; 0.20 g/l – by 36 %; 0.30 g/l – by 48 %. The content of beta-carotene at the level of 0.10 g/l leads to an increase in the induction period by 35 %; 0.20 g/l – by 47 %; 0.30 g/l – by 54 %. The content of 0.10 g/l beta-carotene and 0.05 g/l chlorophyll A in the fat system leads to a decrease in the induction period of accelerated oxidation by 8.4 % compared to an oil solution of 0.10 g/l beta-carotene without chlorophyll A. The obtained data are explained by the fact that there is a compensating effect of the antioxidant beta-carotene on the prooxidant action of chlorophyll A in the oil solution. A special feature of the obtained results is the possibility of predicting the shelf life of oil solutions of fat-soluble dyes. From a practical point of view, the results of the studies allow us to substantiate the composition of fat systems taking into account the joint features of the reactivity to oxidative destruction of chlorophyll and beta-carotene. The applied aspect of using the scientific result is the possibility of expanding the range of fat products of increased nutritional value with different contents of chlorophyll and beta-carotene.