CONSIDERATIONS ABOUT THE USE OF LOVAGE LEAVES TO IMPROVE THE QUALITY OF EDIBLE VEGETABLE OILS AND OIL BLENDS
GEIDA SEVDAGUL SULIMAN, SEMAGHIUL BIRGHILA, ANCA DUMBRAVA * Ovidius University of Constanta, Department of Chemistry and Chemical Engineering, 124 Mamaia Blvd., 900527 Constanta, Romania
*Corresponding author: adumbrava@univ-ovidius.ro
We studied four edible vegetable oils and nine oil blends based on refined sunflower oil, in order to improve the quality characteristics of sunflower oil. The oils used for blends were linseed oil, grapeseed oil, and coconut oil. The physico-chemical properties demonstrated the superior features for oil blends, like lower acidity (measured by acid value) and higher stability to autoxidation (measured by peroxide value and refractive index). The best combination for sunflower oil was with coconut oil (lower acidity, higher stability to autoxidation). For a supplementary improvement of properties, especially for the preservation of oils and oil blends, we tested the lovage (Levisticum officinale) extract as additive. The obtained additivated mixtures demonstrated better quality characteristics, which recommend them for the human consumption.
