Myronenko L. Improvement of vegetable oil production technology from domestic varieties of safflower.

Object of research: dehulling technology of safflower seeds for obtaining oil by pressing method. Purpose: to create a scientifically substantiated dehulling technology of safflower seeds for production of pressed edible oil. Physico-chemical, technological and structural-mechanical parameters of safflower seeds are performed according to the generally accepted methodologies in oil and fat industry according to DSTU and ISO standards. Seed strength was determined on a dynamometric unit. Structural parameters of safflower oil were determined via using modern instrumental methods: fatty-acid and acylglycerol composition were analyzed by using Shimadzy gas chromatograph (Japan); composition of sterol fraction – using thin-layer filtration and gas chromatography; vitamin composition – spectrophotometric and thin-layer filtration. Content of toxic elements was determined by atomic absorption spectroscopy; content of mycotoxins – high-performance liquid chromatography with involvement of two-dimensional thin-layer filtration; content of pesticides – gas chromatography and mass spectroscopy; content of benzo(a)pyrene – spectrofluorimetry and high performance liquid chromatography. Oxidative stability of safflower oil was determined using differential scanning calorimetry «The minispec mg 20». Mathematical-statistical methods were used to process experimental data via using application program packages Microsoft Excel, Statistica, Gcsolution and Chromatatek-assayer. Theoretical and practical results. Theoretical results involve improvement of technology of prior operation – dehulling, namely in positive effect of safflower seeds precooling to subzero temperatures in combination with a certain range of seed's moisture and dehuller's rotary rotations per second on the efficiency of seed coat separation. Practical results involve development of advanced technology for production edible vegetable oil from safflower seeds of variety Lagidny, which adapted to conditions of Eastern Forest Steppe. Effective technological parameters of safflower seeds target fraction dehulling (from 3.2 to 3.8 mm in thickness) were determined. Improved manufacturing scheme of safflower seeds processing is proposed, which provides for stages of pre-cooling and dehulling, followed by obtaining cold-pressed edible oil for straightforward human consumption. Characteristic properties of obtained cold pressing safflower oil, namely fatty acid, acylglycerol, sterol and vitamin compositions, its oxidative stability were determined. Degustation commission of UkrSRIOF NAAS gave a high organoleptic evaluation of safflower seed oil (minutes № 13 dated 22.05.2019). Tentative specifications of TCU 10.4–3199908465–001–2020 «Safflower edible oil» was also developed and agreed. Field of use: institutions of higher education in training of food technology specialists and technology of agricultural products processing specialists; in activities of scientific research institutes; at enterprises of oil and fat industry and processing of oilseeds.