StatusThe thesis was presented on the 17 June, 2022
Approved by NCAA on the 30 September, 2022
Abstract– 2.15 Mb / in english
– 2.16 Mb / in romanian
5.79 Mb /
Popovici Violina: Stabilization of vegetable oils with biologically active compounds from renewable sources,
doctoral thesis, Chisinau, 2022.
Thesis structure: consists of introduction, 4 chapters, conclusions and recommendations, bibliography with
291 titles 3 annexes. The basic text contains 112 pages, including 41 figures and 38 tables. The obtained
results are published in 23 scientific papers.
Key-words: vegetable oil, lipophilic extract, oxidative stability, complex foods, quality
The purpose of the work: consists in elucidating the chemical changes that take place during lipid oxidation,
stabilizing vegetable oils and evaluating the impact of lipophilic extracts on the oxidative stability of complex
foods by optimizing manufacturing technology.
The research objectives include: obtaining lipophilic extracts from local renewable plant sources,
determining quality indicators, chromatic parameters and antioxidant activity; elaboration of technologies for
manufacturing complex food products; determination of quality indicators, chromatic parameters,
bioavailability of biologically active compounds and antioxidant activity.
The scientific novelty and originality consists in arguing the possibility of using bioactive compounds from
renewable sources of sea buckthorn, hawthorn, rosehip, identifying the optimal conditions for obtaining
lipophilic extracts from local plant sources with increased antioxidant potential; arguing the possibility of
using lipophilic extracts and local vegetable powders to obtain complex foods.
Main results: It was shown that the autoxidation process that takes place during storage of vegetable oil and
are formed more than 60 low molecular weight aldehydes. It was argued the possibility of using biologically
active compounds from renewable plant sources of local origin to obtain lipophilic extracts with increased
antioxidant potential; the influence of lipophilic extracts on the oxidative stability of vegetable oils was
elucidated; the antioxidant activity was determined, the CIELab chromatic parameters, the quality indicators
of the lipophilic extracts; new scientific information has been obtained on the mechanism and dynamics of
the formation of lipid oxidation products during oxidative processes; complex food manufacturing
technologies have been developed to determine quality parameters; the oxidative stability over time of the
complex foods obtained was evaluated and it was found that the plant powder provides the antioxidant
potential necessary to slow down the lipid oxidation in the composition of the complex products.
Theoretical significance: For the first time, the methodology for stabilizing vegetable oils from local
renewable sources was developed; oils with lipophilic extracts were obtained from local plant sources with
increased antioxidant potential; For the first time, tandem mass spectrometry was used to establish the
dynamics of the formation of lipid peroxidation products.
Applicative value: Procedures for obtaining and stabilizing vegetable oils have been proposed and performed;
complex food manufacturing technologies. 1 patent was obtained and 1 patent application was registered.
Implementation of scientific results: The research results were implemented at LTD "Rose Line", Țaul, Dondușeni.