root powder in an amount of 2.0%. These compounds were 1.1 times less than in the
control.
The table. 2 shows data on the number of mono-and dialdehydes that react with
diabeticorum acid. The optical density was determined at 10
th
days of storage.
Table 2 The effect of dandelion root powder on the accumulation of secondary
oxidation products reacting with thiobarbituric acid on the 10th day of storage,
1%
1см
E
р 0,05; n = 5
Powder, % to the weight of fat
mixture
Optical density
448-452 нм
532-535 нм
Control
0.313 0.016
0.376 0.019
Dandelion roots, 0.5
1.302 0.065
0.365 0.018
Dandelion roots, 1.0
0.946 0.047
1.332 0.067
Dandelion roots, 2.0
0.996 0.050
0.284 0.014
Table 2 indicates that the additives used did not affect the process of accumulation
of dialdehyde, since the value of the optical density at a wavelength of 448-452 nm of
the control sample was significantly lower than that of the samples using additives. At
a wavelength of 532-535 nm, a stable action was found in the sample with the
introduction of dandelion root powder at a concentration of 0.5 % (1.1 times) and at a
concentration of 2.0 % (1.3 times).
In addition to indicators characterizing the depth of oxidative rancidity of fats, we
also studied the accumulation of free fatty acids. The results of the research are given
in table. 3.
Table 3 The effect of dandelion root powder on the change in the acid number of
fat mixture, mg KOH
р 0,05; n = 5
Powder, % to the weight of fat mixture
Storage duration, days
5
10
Control
1.09 0.05
1.75 0.09
Dandelion roots, 0.5
0.98 0.05
1.55 0.08
Dandelion roots, 1.0
0.89 0.04
1.42 0.07
Dandelion roots, 2.0
0.77 0.04
1.23 0.06
Note. The initial value of the fat mixture was 0.46 and 0.02 mg KOH
After five days of storage in the fat mixture with dandelion root powder in an
amount of 2.0%, the acid number was 1.4 times less than in the control sample. During
10 days of storage, the same trend was observed, since the amount of free fatty acids
was 1.4 times less than the control.
The results of studies of changes in the lipid fraction of a new sugar cookie
during storage with the addition of a natural antioxidant. In addition to studying
the antioxidant effect of dandelion root powder on changes in the fat mixture during
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