Analysis of fatty acid composition of functional mayonnaise sauce with pumpkin products

Voronezh State University of Engineering Technologies, 394036, 19, Revoljucii Avenue, Voronezh, 394036, Russian Federation

^* Corresponding author: gorbatoova.nastia@yandex.ru

Abstract

In accordance with the concept of healthy nutrition, food products consumed daily by humans should have functional ingredients in their composition, which will contribute to maintaining the health of the body. The creation of multifunctional mayonnaise products is important. The aim of the study was to analyse the fatty acid composition of mayonnaise sauce of functional purpose with the use of pumpkin products. Determination of the content of individual components of fatty acid composition of mayonnaise sauce was carried out using reference mixtures of fatty acid methyl esters Restek 35077 and Restek 35079, as well as using literature data on retention indices. The amount (concentration) of fatty acids in the studied sauce sample was determined by the method of internal normalisation by area, using the Unichrome software package. In order to determine the fatty acid composition of the developed sauce, the emulsion was separated into aqueous and fatty phases. A centrifuge having a speed of 7000 min-1 was used for the separation. As a result of the work, the fatty acid composition of mayonnaise sauce of functional purpose with the use of pumpkin processing products, with a fat content of 30% was analysed. As a result of the analysis of fatty acid composition of the obtained product it was found that it contains the following unsaturated fatty acids: lauric, myristic, palmitic, stearic, oleic, linoleic, arachic, linolenic, gondoinic, behenic, lignoceric, with predominance of linoleic and oleic (groups 18:1 and 18:2).