foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2023-6-3-358-364foodsyst-305Research ArticleСтатьиFlaxseed (Linum usitatissimum) low temperature processing: Oil quality and fatty acids profileНизкотемпературная переработка льняного семени (Linum usitatissimum): качество масла и профиль жирных кислотhttps://orcid.org/0000-0003-3378-5679МирзахмедовШ. Д.MirzaxmedovSh. D.

Мирзахмедов Шерзод Дилмуродович — аспирант, кафедра техническое обслуживание техники

100011, Ташкент, ул. Университетская, 2

Тел.: +99–894–938–68–99

Sherzod D. Mirzaxmedov, PhD Student, Department of Service Technique

2, University str., 100011, Tashkent

Tel: +99–894–938–68–99

mirzaxmedovsherzod84@gmail.comhttps://orcid.org/0000-0003-4095-8734ХасановЖ. Х.HasanovJ. H.

Хасанов Жахонгир Ҳикматиллоевич — кандидат технических наук, старший научный сотрудник, лаборатория химии белков и пептидов

100125, Узбекистан, Ташкент, ул. Мирзо Улугбека, 83

Тел.: +99–894–321–44–16

Jahongir H. Hasanov, Candidate of Technical Sciences, Senior Researcher, Chemistry of Proteins and Peptides

83, Mirzo Ulug’bek str., 100125, Tashkent

Tel: +99–894–321–44–16

hasanovjahongir1980@gmail.comhttps://orcid.org/0000-0002-7284-518XОктавиоК. Г.OctavioC. G.

Октавио Калво Гомес — доктор, профессор, кафедра технологии пищевых продуктов

Ташкент, ул. А. Навои, 32

Тел.: +99–895–977–19–75

Octavio Calvo-Gomez, D. Sc., Profesor of Food Technology

32, A. Navoi str., 32. Tashkent

Tel: +99–895–977–19–75

Octavio.calvo@tkti.uzhttps://orcid.org/0000-0002-9860-6814СултоноваЭ. М.SultonovaE. M.

Султонова Элвира Митхатовна — кандидат химических наук, старший научный сотрудник, лаборатория химия белков и пептидов

100125, Узбекистан, Ташкент, ул. Мирзо Улугбека, 83

Тел.: +99–871–262–35–44

100125, Узбекистан, Ташкент, ул. Мирзо Улугбека, 83

Elvira M. Sultonova, Candidate of Chemical Sciences, Senior Researcher, Laboratory of Chemistry of Proteins and Peptides

83, Mirzo Ulug’bek str., 100125, Tashkent

Tel: +99–871–262–35–44

elvir54@mail.ruhttps://orcid.org/0000-0002-4178-0168НематовЭ. Х.NematovE. H.

Нематов Эркинжон Ҳамроевич — кандидат технических наук, доцент, кафедра теоретической механики, теории машин и механизмов

100011, Ташкент, ул. Университетская, 2

Тел.: +99–899–831–17–83

Erkinjon H. Nematov, Ph.D., Docent, Department of Theoretical Mechanics, Theory of Machines and Mechanisms

2, University str., 100011, Tashkent

Tel: +99–899–831–17–83

nematovh@gmail.comhttps://orcid.org/0000-0002-5630-3196НабиевА. Х.NabiyevA.  H.

Набиев Абдусамад Ҳамидович — кандидат химических наук, старший научный сотрудник, Технология жиров, эфирных масел и парфюмернокосметической продукции

100125, Узбекистан, Ташкент, ул. Мирзо Улугбека, 83

Тел.: +99–890–984–75–45

Abdusamad H. Nabiyev, Candidate of Chemical Sciences, Senior Researcher Scientist, Technology of Fats, Essential Oils and Perfumery and Cosmetic Products

83, Mirzo Ulug’bek str., 100125, Tashkent

Tel: +99–890–984–75–45

Nabiyev755@inbox.ruТашкентский государственный технический университет имени Ислама КаримоваУзбекистанIslam Karimov Tashkent State Technical UniversityUzbekistanИнститут биоорганической химии Академии наук Республики УзбекистанУзбекистанInstitute of Bioorganic Chemistry of the Academy of Sciences of UzbekistanUzbekistanТашкентский химико-технологический институтУзбекистанTashkent Institute of Chemical TechnologyUzbekistan20231210202363358364Copyright © Mirzaxmedov S.D., Hasanov J.H., Octavio C.G., Sultonova E.M., Nematov E.H., Nabiyev A.H., 20232023Мирзахмедов Ш.Д., Хасанов Ж.Х., Октавио К.Г., Султонова Э.М., Нематов Э.Х., Набиев А.Х.Mirzaxmedov S.D., Hasanov J.H., Octavio C.G., Sultonova E.M., Nematov E.H., Nabiyev A.H.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/305

Flaxseed consumption has been prioritized by health-conscious people all over the world. Its consumption raises interest to it both from a personal and an industrial prospect due to its remarkable fatty acids profile. Besides its high content of unsaturated fatty acids, flaxseed oil is known for its low omega 6/omega 3 ratio, which may possess health improving properties because this oil is precursor of anti-inflammatory molecules. However, the high amount of polyunsaturated fatty acids in flaxseed oil causes its high sensitivity to high temperatures, to light and to oxygen, which may lead to its oxidation and quality degradation. Screw pressing can produce high quality oil but in lesser volume, which could be disadvantage. Therefore, the extraction process must be optimized for maximizing oil recovery, while maintaining oxidation indicators within limits specified by regulations, as well as a potentially health beneficial fatty acid profile. Optimization of screw press parameters for pressing out the flaxseed oil were investigated by Response Surface Methodology. Both size of the cake outlet and the speed of the screw pressing were optimized, and the values that provided the highest experimental oil recovery, 41.4%, were of 1 mm and 155.89 rpm respectively. Although the overall trend in oil extraction showed a rising oil recovery when screw speeds increased from 98.73 up to 213.05 rpm, certain fluctuations were observed in oil extraction with varying outlet cake sizes. However, there was an inversely-proportional function between the oil recovery and the size of the cake outlet, therefore, screw speed provided a minor, non-significant effect while the size of the cake outlet proved to have a strong effect on oil recovery. The highest acid value and peroxide value accounted to 0.71 mg KOH/g and to 7.71 meq/kg respectively. Sediment content (SC) of screw pressed flax oil ranged between 9.12~14%. During the oil extraction at the maximum yield, temperature increased, however the ratio of omega 6 to omega 3 in the obtained oil still remained low.

Потребление льняного семени является приоритетным для людей, заботящихся о своем здоровье, как с личной, так и с производственной точки зрения, особенно из-за замечательного жирно-кислотного состава. Помимо большого количества ненасыщенных жирных кислот, льняное масло известно низким соотношением омега 6/омега 3, которое имеет свойства, улучшающее здоровье человека, поскольку обладает противовоспалительным воздействием. Однако большое количество полиненасыщенных жирных кислот в льняном масле приводит к его высокой чувствительности к высоким температурам, свету и кислороду, что может привести к окислению и снижению качества масла. Шнековым прессом можно производить масло высокого качества, хотя и в меньшем количестве, что является его недостатком. Следовательно, процесс экстракции должен быть оптимизирован для максимального извлечения масла при сохранении показателей окисления в пределах, установленных нормативными актами, а также потенциально полезного для здоровья. Оптимизацию процесса прессования для получения льняного масла исследовали методом поверхности отклика. Размер жмыха на выходе и скорость шнекового пресса были оптимизированы, а значения параметров прессования, которые дали максимальное экспериментальное извлечение масла 41,4%, составили 1 мм и 155,89 об/мин соответственно. Хотя общая тенденция извлечения масла увеличивалась при увеличении скорости вращения шнека с 98,73 до 213,05 об/мин, при извлечении масла наблюдались колебания при различных размерах жмыха на выходе. Однако обнаружена обратно пропорциональная зависимость между извлечением масла и размером жмыха на выходе, поэтому скорость шнека оказывает незначительное влияние на выход масла. Максимальное кислотное число и пероксидное число составили 0,71 мг КОН/г и 7,71 мэкв/кг соответственно. Содержание осадка (SC) в льняном масле шнекового отжима колеблется от 9,12 до 14%. При экстрагировании с максимальным выходом температура повышалась, однако соотношение Омега 6 к Омега 3 полученного масла оставалось низким.

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The authors declare that there are no conflicts of interest present.