Study of quality indices of functional vegetal oil mixture

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 andother 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.

Keywords

• sunflower oil
• grape-seed oil
• vegetable oil mixture
• primary and secondary oxidation products
• functional food-stuff