antioxidant capacity has the amaranth leaves and roots of elecampane [7]. The presence
of strong antioxidants that completely inhibit oxidation was not found in the samples
of yarrow and wormwood grass.
Results of studies of changes in the fat mixture during storage with the
addition of a natural antioxidant. Among the medicinal plants roots of the dandelion
medicinal, which is widely used in traditional and folk medicine, deserve special
attention. It improves digestion, has a choleretic, diuretic and laxative effect. It is used
in diseases of the liver, gallbladder, gallstone disease. It is established that dandelion
root preparations reduce the amount of cholesterol in the blood, act as a sedative for
nervous diseases and sleep disorders.
The roots of the dandelion contains the following chemical substances: triterpene
compounds, oil, composed of glycerides of linoleic, oleic and other acids, sitosterol
and stigmasterol, proteins, inulin, sugar up to 18 % (fructose, sucrose and glucose),
choline, nicotinic acid, wax. In autumn the content of inulin approaches 40 %, in spring
it decreases to 2 % and 8%.
We have investigated the antioxidant activity of the powder of the roots of
Taraxacum officinale during storage of fatty compounds. Studies were carried out in
the laboratory by accelerated kinetic method at a temperature of (98±2) °C with free
oxygen access. Additives were introduced in an amount of 0.5; 1.0; 2.0 % to the weight
of the fat mixture. Fat is composed of a mixture of fatty bases of margarine Creamy
special TM Generously of production of PJSC Lviv Fat Plant and 10% walnut oil cold
pressed.
Walnut oil of cold pressing contains fatty acids such as palmitic – 5.1%, stearic –
2.5%, oleic – 23.8%, linoleic – 47.4%, linolenic – 15.8%, vitamins a, C, group b,
Tocopherols (309-455 mg/kg): - tocopherol – 10-20%; - tocopherol – 263-400 mg/kg;
- tocopherol – 40-60 mg/kg, carotenoids, macro- and microelements (zinc, copper,
iodine, calcium, magnesium, iron, phosphorus, cobalt). This oil reduces the content and
effect of cholesterol in the blood, reduces the risk of cardiac diseases, promotes the
removal of radionuclides from the body, it is recommended for hyperthyroidism,
chronic hepatitis, it strongly tones and increases the protective function of the body and
9.
The change in the quality of the prototypes was determined by organoleptic
characteristics and the accumulation of peroxide and carbonyl compounds that react
with benzidine and thiobarbituric acid, as well as free fatty acids.
In the melted state, the fat mixture had a light yellow color. The initial value
peroxide value fatty mixture was 1,0093 mmol
1
/
2
O/kg. during storage, there was
deterioration in the organoleptic properties of fat blends. So, on the fifth day of storage
in the control sample appeared unusual smell with a bitterness of fat. In all samples
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