DEVELOPMENT OF OXIDATION-RESISTANT BIOLOGICALLY ACTIVE FOOD SUPPLEMENTS BASED ON FLAXSEED OIL

The effects of a number of vitamins and other biologically active substances (BAS) (α-tocopherol, α-tocopherol acetate, cholecalciferol, β-carotene, lutein, zeaxanthin, coenzyme Q₁₀ and selenomethionine) on oxidation stability of flaxseed oil depending on concentration and compositions of the supplements were studied. For this purpose kinetic regularities data on accumulation of primary and secondary oxidation products, free fatty acids and BAS consumption during storage of flaxseed oil with additives was obtained. It has been shown that substances used to enrich the flaxseed oil, can show both antioxidant and prooxidant properties depending on their structure and concentration. The combined effect of the BAS and a number of synthetic and natural inhibitors on the oxidation stability of flaxseed oil for providing antioxidant protection of enriched oil was studied. Efficient and safe stabilizers for the BAS-enriched flaxseed oil were obtained, allowing to significantly inhibit the oxidation and oxidative degradation, reduce the BAS loss and therefore increase the oil shelf life. Based on the obtained data, formulations and production technologies of new oxidation-resistant biologically active food supplements (BAFS) based on flaxseed oil were developed, and manufacture of the supplements was arranged. This will allow to expand the assortment of available for a wide range of consumers products based on flaxseed oil; will improve the nutrition quality due to increase of polyunsaturated fatty acids (PUFAs) omega-3 level, vitamins and other valuable bioactive substances, and will contribute to health improvement of the population in Belarus.

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