FATTY ACID COMPOSITION OF THE GERODIETETIC PRODUCT FOR ENTERAL NUTRIOTION
DOI:
https://doi.org/10.15421/jchemtech.v32i3.305440Keywords:
lipids; fatty acid composition; products for enteral nutrition; nutritional and biological value; representatives of the older age groups.Abstract
Lipids are one of the main nutrients determining nutritional value. The fatty acid composition of the developed gerodietetic product’s for enteral nutrition lipids and its biological effectiveness were researched. The determination of the lipids content was carried out by gravimetric method, Folch’s method was applied for their extraction. Fatty acids composition was analysed by gas chromatography method. Identification of fatty acids composition was carried out by comparing the obtained mass spectra with standard ones, their content was calculated by the area of the corresponding peaks. The coefficient of lipids biological significance was calculated as the ratio of eicosapentaenoic and docosahexaenoic acid (DHA) polyunsaturated fatty acids (PUFAs) sum to the mass fraction of total lipids. Based on the conducted research it was found lipids content in the developed product is 11.82±0.13 mass%. PUFAs dominate among them (44.85 mass%). The ratio of polyunsaturated, monounsaturated and saturated fatty acids is 1.00 : 0.52 : 0.67. Linoleic acid predominates on the quantitative composition of product’s fatty acids (22.19 mass%). The content of omega-3 fatty acids is 11.84 % of total lipids. The ratio of omega-3 to omega-6 fatty acids is 1.00 : 2.07, corresponds to the norms recommended in emergencies – 2.0 : 1 – 4.0 : 1. The content of omega-3 fatty acids is11.84 mass%. The ratio of omega-3 to omega-6 fatty acids is 2.07 : 1 and corresponds to the norms recommended for people in in emergencies – 2.0 : 1 – 4.0 : 1.The estimated biological significance of the developed product’s lipids is 40.4 %. The research results provide an opportunity to state that the developed gerodietetic product’s for enteral nutrition fatty acid composition is characterized by rather high nutritional value. It was experimentally confirmed that the developed product is characterized by sufficiently high content of PUFAs, in particular linoleic, α-linolenic, EPA, DHA.
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