Research and methodological basis for identification of palm oil in food
https://doi.org/10.29235/1817-7204-2019-57-4-494-508
Abstract
In connection with the widespread use of palm oil in the food industry and the recommendations of the World Health Organization to reduce its consumption due to the risk of developing cardiovascular diseases and obesity, it is very important to control its content in food. The problems associated with the identification and quantification of fats, fat mixtures in food products due to their similar composition have not been completely resolved. The purpose of the work is to conduct comprehensive studies to develop an algorithm for identifying and quantifying the components of the fat composition of food products and detecting the presence of palm oil in them. As a result of studies of the component composition of palm oil and its fractions, various types of vegetable fats, model mixtures of fats, methodological approaches to the identification of palm oil in food products have been developed. The feasibility of using chromatographic and isotope spectral analysis methods to solve applied problems in the food industry is theoretically substantiated and experimentally confirmed. In order to identify the fat base of food products, the following markers of the presence of palm oil have been established: phytosterols: sitosterol, campasterol, stigmasterol in a quantitative ratio of about 50 : 25 : 25; sitosterol – the prevailing component (66–200 μg/g); traces or lack of brassicosterol; substances with E-vitamin activity (enantomers of vitamin E); up to 90 % are represented by tocotrienols, the remaining 10 % are represented by tocopherols. The analysis of the isotopic composition revealed differences in the isotopic composition of carbon and hydrogen depending on the type of oil and fat, and also determined which group of fixation of atmospheric carbon dioxide during photosynthesis (C3 or C ) belongs to the plant from which the analyzed oil is made. The results of scientific research can be used to identify and quantify palm oil and its fractions in food products, which will improve the food security of the Republic of Belarus and provide the domestic market with high-quality domestic food products.
Keywords
vegetable oils,
palm oil,
sterol composition,
fatty acid composition,
tocotrienol composition,
isotopic composition,
test methods
Supporting agencies: The work was carried out as part of a separate project of fundamental and applied research of the National Academy of Sciences of Belarus “Development of scientific and methodological foundations for the identification and quantification of palm oil as one of the constituents of vegetable fats in food products” (republican budget)
About the Authors
Z. V. Lovkis
The Research and Practical Centre of the National Academy of Sciences of Belarus for Foodstuffs
Belarus
Belarus
Lovkis Zenon V. – Corresponding Member, D.Sc. (Engineering), Professor. The Research and Practical Centre of the National Academy of Sciences of Belarus for Foodstuffs.
29 Kozlova Str., Minsk 220037.
I. M. Pochitskaya
The Research and Practical Centre of the National Academy of Sciences of Belarus for Foodstuffs
Belarus
Belarus
Pochitskaya Irina M. – Ph.D. (Agriculture). The Research and Practical Centre of the National Academy of Sciences of Belarus for Foodstuffs.
29 Kozlova Str., Minsk 220037.
E. M. Morgunova
The Research and Practical Centre of the National Academy of Sciences of Belarus for Foodstuffs
Belarus
Belarus
Morgunova Elena M. – Ph.D. (Engineering), Associate Professor. The Research and Practical Centre of the National Academy of Sciences of Belarus for Foodstuffs.
29 Kozlova Str., Minsk 220037.
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