with the addition of dandelion root powder, this was manifested only on the eighth day
of storage.
During the analysis of changes in the peroxide number in all test samples, a
gradual formation and increase in the number of hydroperoxides was observed (Fig.
1).
The most effective was the concentration of dandelion powder in the amount of
2.0 %, which allowed to slow down the process of formation and growth of the number
of primary products during the entire research period of storage and on the 10th day
their number was less than 1.6 times compared to the control sample.
Control
y = 0,1352t
0,2177t
R
2
= 0,9822
Dandelion root, 0,5
y = 0,1411t
0,1836t
R
2
= 0,9522
Dandelion root, 1,0
y = 0,1273t
0,2032t
R
2
= 0,9918
Dandelion root, 2,0
y = 0,0731t + 0,0524
R
2
= 0,9619
Figure 1. The influence of the powder from the dandelion root
change in peroxide value of the fat mixture
The stabilizing activity of the additives used is confirmed by the accumulation of
carbonyl compounds that interact with benzidine and thiobarbituric acid. The value of
the benzidine number after 5 and 10 days of storage are shown in table 1
Table 1 The influence of the powder from the dandelion root to replace
benzidine in the number of adipose mixture,
1%
1см
E
р 0,05; n = 5
Powder, % to the weight of fat
mixture
Storage duration, days
5
10
Control
1.291 0.065
1.788 0.089
Dandelion roots, 0.5
1.209 0.060
1.729 0.086
Dandelion roots, 1.0
1.286 0.064
1.722 0.086
Dandelion roots, 2.0
1.283 0.064
1.707 0.085
Antioxidant properties on the accumulation of carbonyl compounds that react
with benzidine on the 10th day of storage showed all used concentrations of additives.
However, the least of these products was formed as a result of the addition of dandelion
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