Study of quality indices of functional vegetal oil mixture

  • Cristina Popovici Technical University of Moldova, Chisinau
  • Tatiana Capcanari Technical University of Moldova, Chisinau
  • Rodica Stuiza Technical University of Moldova, Chisinau
Keywords: sunflower, oil, grape-seed oil, vegetable oil mixture, primary and secondary oxidation products, functional food-stuff

Abstract

Solution of the problem of alimentation structure improvement is related to creation of functional foodstuff with a balanced content of the major nutrient materials enriched in missing micronutrients and, at the same time, being daily products. Multicomponent structure of vegetable oils provides ample opportunities for developing of products preventing deficiency in essential fatty acids, vitamins and other physiologically functional ingredients. Grape-seed oil is of high bioavailability determined by a complex of biologically active substances, bioflavanoids, a group of vitamins, being the most important of them. Physiological effect of grape-seed oil includes anti-cholesterol property preventing cardio-vascular diseases. The thesis covers studies of vegetable oil mixtures made on the basis of sunflower and grape-seed oils. The study covers oxidative stability of vegetable oil mixture, based on determination of intensity of primary and secondary oxidation products formation.

Downloads

Download data is not yet available.
Published
2010-06-15
How to Cite
Popovici, Cristina, Tatiana Capcanari, and Rodica Stuiza. 2010. “Study of Quality Indices of Functional Vegetal Oil Mixture”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 34 (1), 18-24. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3558.
Section
ORIGINAL ARTICLES