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Researches of iodine fortification of vegetable oils for obtaining of food products

Author: Popovici Cristina
Degree:doctor of engineering
Speciality: 05.18.01 - Technology of food products (with specification of products and procedures)
Scientific adviser: Olga Deseatnicov
doctor, associate professor (docent), Technical University of Moldova
Scientific consultant: Rodica Sturza
doctor habilitat, professor, Technical University of Moldova
Scientific council:


The thesis was presented on the 27 February, 2009
Approved by NCAA on the 18 June, 2009


Adobe PDF document0.50 Mb / in romanian


sun flower oil, food fortification, iodine, parsley, fennel, thyme, lovage, oxidative stability, naturale antioxidants, quality indice of oil, in vivo study.


The work is dedicated to researches in domain of stabilization of iodinate vegetable oil with natural antioxidants and of perspective of its further usage for elaboration of production of alimentary products with functional purpose.

There was studied the reasonability of spicy verdure extracts usage for stabilization of iodinate vegetable oil and were set optimal correlations of analyzed oil and spicy verdure that ensure maximal and stable antioxidant effect.

There was elaborated the technology of iodinate vegetable oil production with the extracts of spicy verdure, representing the product of prophylactic action with improved indices of quality. The novelty of technical decision of the technology of iodinate vegetable oil stabilization is affirmed by patent for production in the Republic of Moldova.

There were studied the characteristics of iodinate vegetable oil with the extracts of spicy verdure during 12 months of storage, during which it was discovered that the analyzed oil has a high oxidative stability and heightened nutritive and biological value.

The effected researches of bioavailability and security of consumption of the vegetable oil that is enriched with molecular iodine demonstrated that its inclusion in ration of laboratory albino rats favours the reconstitution of thyroid hormones levels and accumulation of iodine by thyroid gland in the quantity that is necessary for the ensuring of normal functioning of the organism.

There were suggested methods and were elaborated the production technologies of fortification of alimentary products with iodinate vegetable oi that are affirmed by corresponding patents for invention in the Republic of Moldova. There were studied basic indices of quality of the obtained products.