APPLICATION OF ACETIC ACID AS A CATALYST FOR THE STEROL ESTERIFICATION PROCESS

Authors

  • Denys Honcharov Odessa National Academy of Food Technologies, Odessa, Ukraine
  • Veronika Nikolaieva Odessa National Academy of Food Technologies, Odessa, Ukraine

DOI:

https://doi.org/10.31073/foodresources2020-15-07

Keywords:

plant sterols, phytosterol esters, chemical modifications, activity, reduces cholesterol, cholesterol

Abstract

Plant sterols are attracting more and more attention due to their special activity, in particular the ability to fight hypercholesterolemia. Back in the 80s of the twentieth century. Numerous clinical trials have conclusively shown that phytosterols and phytostanols help lower blood cholesterol by preventing the formation of atherosclerotic plaques by inhibiting the intestinal absorption of exogenous and endogenous cholesterol by inhibiting its esterification and thus reducing its esterification. Recent studies show the immunomodulatory and anti-inflammatory effects of phytosterols, as well as their prophylactic use reduces the risk of cancer. Due to the special properties of phytosterols, it was proposed to include them in regular foods. However, free plant sterols are characterized by low solubility in oil, insoluble in water, have a high melting point and low bioavailability, which significantly limits their use in food. To increase the bioavailability of phytosterols, they are modified, so to increase the solubility in water, phytosterols are converted into the form of glycosides, and to increase the solubility in oily products, esterification with fatty acids is performed. The aim of the study is to determine the possibility of using acetic acid as an acid catalyst in the process of obtaining esters of phytosterols and fatty acids. The article considers the preconditions for the emergence of products with the addition of phytosterols. Possible options for obtaining esters of plant sterols are described. The novelty of the work is to use as an acid catalyst organic acetic acid instead of mineral acid. The studies included the preparation of test samples by the esterification reaction of phytosterols and sunflower oil at a temperature of 130 ̊C for two hours, using orthophosphoric and acetic acid as a catalyst. The product obtained during esterification acquires a more saturated color and pasty consistency under room conditions. Studies have shown that replacing orthophosphoric acid with acetic acid significantly improves organoleptic characteristics such as appearance, taste, aroma and texture.

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Published

2020-12-25

How to Cite

Honcharov, D., & Nikolaieva, V. (2020). APPLICATION OF ACETIC ACID AS A CATALYST FOR THE STEROL ESTERIFICATION PROCESS. FOOD RESOURCES, 8(15), 61–69. https://doi.org/10.31073/foodresources2020-15-07

Issue

Vol. 8 No. 15 (2020): Food Resources

Section

Технічні науки

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