Sardorbek Otajonov
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Sardorbek Otajonov has a total of 18 co-authors. Here are the top co-authors by number of shared publications:
- Bekzod Khakimov
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
1 shared publication - Dilbar Dalimova
Center for Advanced Technologies, Tashkent 100174, Uzbekistan
1 shared publication - Gulrukh Salieva
National University of Uzbekistan named after Mirzo Ulugbek, 4 University St, Tashkent, 100174, Uzbekistan
1 shared publication - Kakharova Mukharram
Department of Food Technology, Namangan State Technical University, I. Karimov Street 12, Namangan City 160103, Uzbekistan
1 shared publication - Kodirov Olimjon
Department of Food Technology, Namangan State Technical University, I. Karimov Street 12, Namangan City 160103, Uzbekistan
1 shared publication - Kohei Torikai
Faculty of Chemistry, National University of Uzbekistan named after Mirzo Ulugbek, 4 University Str., Tashkent 100174, Uzbekistan
1 shared publication
Latest Publications
- Open Access
Molecular Evolution of Sunflower and Cottonseed Oils During Preparation of Uzbek Palov
Understanding how vegetable-oil composition evolves during food preparation is essential for evaluating food quality and nutritional value. Palov is Uzbekistan’s most widely consumed and culturally significant dish, serving as an everyday meal and a central element of hospitality and communal traditions. We hypothesised that food–oil interactions during Palov preparation direct molecular changes that cannot be reproduced by controlled heating alone. Two independent batches of Palov were prepared with sunflower or cottonseed oil under household cooking conditions. Oils were sampled at six stages and compared with heating controls conducted under closely matched temperature–time profiles without food ingredients. Samples were analysed using Fourier-transform infrared spectroscopy, benchtop and high-field 1H nuclear magnetic resonance spectroscopy. Cooking caused substantially greater fatty-acid changes than heating alone. In cottonseed oil, polyunsaturated fatty acids decreased from approximately 44 to 32 mol%, monounsaturated fatty acids increased from approximately 19 to 26 mol%, saturated fatty acids increased from approximately 36.5 to 41.5 mol%, and trans-fatty acids increased from approximately 0 to 2%. Heating alone produced greater accumulation of conjugated dienes and hydroperoxides, whereas cooking produced more dynamic changes in sterol-, aldehyde- and glyceride-related signals. These findings demonstrate that food–oil interactions redirect fatty-acid composition, hydrolysis and oxidation-product evolution rather than merely altering the extent of thermal damage. Realistic culinary models therefore provide a more representative description of edible-oil transformation than heating-only experiments.
Open AccessMolecular Evolution of Sunflower and Cottonseed Oils During Preparation of Uzbek Palov
Understanding how vegetable-oil composition evolves during food preparation is essential for evaluating food quality and nutritional value. Palov is Uzbekistan’s most widely consumed and culturally significant dish, serving as an everyday meal and a central element of hospitality and communal traditions. We hypothesised that food–oil interactions during Palov preparation direct molecular changes that cannot be reproduced by controlled heating alone. Two independent batches of Palov were prepared with sunflower or cottonseed oil under household cooking conditions. Oils were sampled at six stages and compared with heating controls conducted under closely matched temperature–time profiles without food ingredients. Samples were analysed using Fourier-transform infrared spectroscopy, benchtop and high-field 1H nuclear magnetic resonance spectroscopy. Cooking caused substantially greater fatty-acid changes than heating alone. In cottonseed oil, polyunsaturated fatty acids decreased from approximately 44 to 32 mol%, monounsaturated fatty acids increased from approximately 19 to 26 mol%, saturated fatty acids increased from approximately 36.5 to 41.5 mol%, and trans-fatty acids increased from approximately 0 to 2%. Heating alone produced greater accumulation of conjugated dienes and hydroperoxides, whereas cooking produced more dynamic changes in sterol-, aldehyde- and glyceride-related signals. These findings demonstrate that food–oil interactions redirect fatty-acid composition, hydrolysis and oxidation-product evolution rather than merely altering the extent of thermal damage. Realistic culinary models therefore provide a more representative description of edible-oil transformation than heating-only experiments.
- Open Access
2,5-Dimethylbenzyl 2-{(4,6-diaminopyrimidin-2-yl)thio}acetate
2,5-Dimethylbenzyl 2-{(4,6-diaminopyrimidin-2-yl)thio}acetate was prepared by an alkylation reaction between the sodium salt of 4,6-diamino-2-mercaptopyrimidine and chloroacetic acid. The structure was unambiguously elucidated based on high-resolution mass spectrometry (HRMS) as well as spectroscopies such as infrared (IR) and nuclear magnetic resonance (NMR).
Open Access2,5-Dimethylbenzyl 2-{(4,6-diaminopyrimidin-2-yl)thio}acetate
2,5-Dimethylbenzyl 2-{(4,6-diaminopyrimidin-2-yl)thio}acetate was prepared by an alkylation reaction between the sodium salt of 4,6-diamino-2-mercaptopyrimidine and chloroacetic acid. The structure was unambiguously elucidated based on high-resolution mass spectrometry (HRMS) as well as spectroscopies such as infrared (IR) and nuclear magnetic resonance (NMR).