ISSN 2285-1364, ISSN CD-ROM 2285-5521, ISSN ONLINE 2285-1372, ISSN-L 2285-1364


Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVII
Written by Olga DRĂGHICI, Maria-Viorela CODOI

In this paper, we studied the effect of active components of Ginkgo Biloba extract on vegetable oils. We used a commercial product of Ginkgo Biloba extract and an alcoholic extract of Ginkgo Biloba obtained from the commercial product. Influence of active compounds from Ginkgo Biloba, both in commercial and product of alcoholic extract was determined by peroxide and TBA index of vegetable oil. The extract added has no negative effects on the oil and it's good to know that the extract of Ginkgo Biloba in ethanol can be used as an antioxidant to prolong stability of oils. The results obtained indicate that oxidative processes have been slowed down both, for the commercial product and in the case of alcoholic extract.For a better demonstration of this data has been used, the notion of protection factor. After determination of the peroxide the best values were obtained for the samples with added Ginkgo Bioba extract in ethanol with a concentration of Ginkgo Biloba by 4 mg/mL, its oxidative stability increasing with 60% in relation to initial stability of oil without added.

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© 2019 Scientific Bulletin Series F.“Biotechnologies“. All Rights Reserved. To be cited: Scientific Bulletin Series F.“Biotechnologies“.

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