The object of research is the technology of obtaining chlorogenic acid from sunflower meal. The subject of research is the technological parameters of extraction and purification of chlorogenic acid; identification of crystalline chlorogenic acid; antioxidant and antibacterial properties of the obtained natural antioxidant. The purpose of the dissertation is to study the patterns of extraction of chlorogenic acid from sunflower meal and the development of scientifically sound technology for obtaining natural antioxidants. In the process of performing this work, theoretical and experimental research methods were used. Determination of induction periods and study of the melting process of the obtained crystalline products were performed using differential scanning calorimetry; studies on the identification of chlorogenic acid were carried out using high-performance liquid chromatography and infrared spectroscopy; Mathematical methods using MathCad, Microsoft Excel and Stat Soft Statistica v6.0 software packages were used to plan experiments and process experimental data. Theoretical and practical results: theoretical researches are carried out, the working hypothesis concerning possibility of reception of chlorogenic acid from sunflower meal is formulated and confirmed; scientifically substantiated improved method of quantitative determination of chlorogenic acid in sunflower meal; effective technological parameters of chlorogenic acid extraction from sunflower meal were revealed; performed a set of studies to identify crystalline chlorogenic acid and determine its antioxidant and antibacterial properties. Scientific novelty. In the dissertation for the first time: scientifically substantiated technological methods for choosing the extractant of chlorogenic acid (60% ethyl alcohol), the method of extraction, as well as purification of alcohol extracts from fatty impurities by washing with chloroform, which increased yield, improve the composition (increase substances - chlorogenic acid) and reduce the cost of the target product; experimentally and by approximation modeling substantiated the improvement of the method of quantitative determination of chlorogenic acid, which differs in the conditions of sample preparation and titration, which allowed to reduce the duration and improve the quality of the analysis; the rational parameters of extraction of chlorogenic acid from sunflower meal with 60% ethyl alcohol using the approximation polynomial were determined, which allowed to increase the degree of extraction of chlorogenic acid; using the method of differential scanning calorimetry, the regularities of melting of crystalline forms of chlorogenic acid were established, which allowed to determine the composition (content of the main substance - chlorogenic acid) of the obtained antioxidant on the basis of phase transitions; Antioxidant and antibacterial action of an aqueous solution of chlorogenic acid in the composition of the emulsion relative to the dispersed non-polar phase (sunflower oil) was revealed, which allowed to use the revealed properties of chlorogenic acid in the composition of combined fatty products of the emulsion type. The technology of qualified use of a by-product of oil and fat production - sunflower meal, which involves the extraction of an effective antioxidant (chlorogenic acid), which allowed to approach the waste-free processing of sunflower seeds, has been further developed. The practical significance of the obtained results for the oil and fat industry is to develop a technology for obtaining chlorogenic acid from sunflower meal, which produced a crystalline product and proved its antioxidant and antibacterial action in the emulsion product - mayonnaise. The use of chlorogenic acid makes it possible to dispense with the appropriate synthetic industrial antioxidants and preservatives, the amount of which is strictly regulated in food due to the potential danger to the health of the consumer. For chlorogenic acid obtained from sunflower meal according to the developed technology, the corresponding draft technical conditions of TU U 20.14.33-00334882: 001-2020 “Chlorogenic acid. Specifications". The results of the dissertation work were published in the conditions of LLC «NOVO-VODOLAZHSKY OIL-FAT PLANT». The obtained sample of chlorogenic acid was used during the production of the production batch of mayonnaise "Provence". In addition, the results of the dissertation are used in the educational process of the Department of Fat Technology and Fermentation Products of NTU "KhPI" during the teaching of a number of disciplines, course and diploma design, as well as research work of students majoring in 181 "Food Technology" and 181.01 "Fat Technology , fat substitutes and essential oils ". Scope: oil and fat industry, food industry.
