PALYNOLOGICAL, PHYSICO-CHEMICAL AND BIOLOGICALLY ACTIVE SUBSTANCES PROFILE IN SOME TYPES OF HONEY IN THE REPUBLIC OF MOLDOVA

Three types of monofloral honey (rapeseed honey, buckwheat and lavender) from the Republic of Moldova were analyzed. The results of the palynological analysis showed that the samples had a dominant type of pollen (at least 45%). In the case of lavender honey, the pollen of the plant Lavandula angustifolia is present in an average value of 74.83 ± 0.3; in rapeseed honey - Brassica napus and for buckwheat honey -Fagopyrum esculentum in average values as follows: 56.07 ± 0.3 and 68.08 ± 0.2% respectively. The study of the content of biologically active substances showed that buckwheat honey is the richest in polyphenols (9.00 ± 0.11 mg gallic acid / kg) and carotenoids (4.24 ± 0.57 mg βcarotE / kg), and maximum content of flavonoids is in rapeseed honey (4.52 ± 0.28 mg catechin / kg). Thus, the obtained results confirm that the honey from the Republic of Moldova falls within the limits recommended by the international regulation assuming adequate working conditions, handling, collection and storage of honey by beekeepers from the Republic of Moldova

Study of quality indices of functional vegetal oil mixture

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