ANALYSIS OF THE COMPONENT COMPOSITION OF FATTY ACIDS FROM VEGETABLE RAW MATERIALS
UDC 615.322
Abstract
Currently, there is great interest aimed at studying the biological effects of fatty acids, namely monounsaturated and polyunsaturated, which are a source of energy and the main components of cell membrane phospholipids, and also have a diverse biological effect, which indicates their high potential for use not only in nutraceutical, but also pharmacological purposes. In this connection, the purpose of this study was to determine the total content of phospholipids and the component composition of fatty acids of nuts and seeds of plants. The lipid concentration was determined by the phosphorus content of Spirin by the spectrophotometric method. During the study, it was found that the largest amount of lipids is extracted from walnuts (67.21%) and pumpkin seeds (54.65%), while the smallest amount is extracted from almonds (24.75%). It was found that the content of linoleic acid in phospholipid and triglyceride fractions ranges from 25 to 60% and from 14 to 30%, respectively. Fractions from castor seeds were a source of γ-linolenic acid. The main acids that formed phospholipid concentrates are linoleic acid (from 25 to 60%); α–linolenic acid (up to 16%) oleic acid accounts for from 20 to 60%. It was found that the isolated phospholipid fractions have a full-fledged composition of fatty acids in the optimal ratio.
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