Yağ Rafinasyonu Sırasında İnsan Beslenmesinde Önemli Fonksiyonel Bileşenlerde Değişimler ve Zararlı Rafinasyon Bileşenlerinin Oluşumu

Year 2020, Volume: 18 Issue: 3, 331 - 338, 29.10.2020

Şakir Selçuk Seçilmiş

https://doi.org/10.24323/akademik-gida.818207

Abstract

Bitkisel yağlar, içerdikleri ve biyoaktif olarak tanımlanan bileşenler sayesinde sağlık açısından birçok fayda sağlamaktadırlar. Yağlar sadece vücuda enerji sağlamakla kalmayıp, ayrıca vücut ısısının ve dokularının korunmasında, içerisinde çözünen vitaminlerin taşınmasında ve daha birçok önemli fonksiyonların yürütülmesinde rol oynamaktadır. Bitkisel yağlarda bulunan en önemli biyoaktif maddeler arasında bitkisel steroller, karotenler, tokoller, fenolik maddeler ve skualen gibi hidrokarbonlar gelmektedir. Uygulanan rafinasyon şartlarına bağlı olarak, değerli bileşenler kayba uğramakla birlikte, yine rafinasyon şartlarına bağlı olarak yağda meydana gelen reaksiyonlar sonucunda, sağlık açısından risk taşıyan bileşenler de (3-monokloropropan-1-2-diol ve glisidil esterleri) meydana gelebilmektedir. Bu derlemenin ilk kısmında yağ rafinasyon basamakları ve bu süreçler içerisinde fonksiyonel bileşenlerde meydana gelen kayıplar ve nedenleri, ikinci kısmında ise yağ rafinasyonu sırasında meydana gelen zararlı maddelerin oluşumu ve miktarlarının azaltılması konusunda yapılan çalışmalar ele alınmıştır.

Keywords

Bitkisel yağlar, Fonksiyonel bileşenler, Yağ rafinasyonu, 3-monokloropropan-1-2-diol, Glisidil esterleri

Changes in Important Functional Components for Human Nutrition during Oil Refining and Formation of Harmful Refining Components

Abstract

Vegetable oils provide many health benefits because of their ingredients defined as bioactive. Oils not only provide energy to the body, but also play a role in maintaining body temperature and tissues, carrying vitamins dissolved in their structure, and carrying out many other important functions. Among the most important bioactive substances found in vegetable oils are vegetable sterols, carotenes, tocols, phenolic substances and hydrocarbons like squalene. Valuable components are lost depending on refining conditions applied, and health-hazard components (3-monochloropropane-1-2-diol and glycidyl esters) may occur as a result of reactions occurring in oils. In the first part of this review, oil refining steps and losses in functional components during these processes and their causes are presented while, in the second part, studies on the formation and reduction of harmful substances that take place during oil refining are discussed.

Keywords

Vegetable oils, Functional components, Oil refining, 3-monochloropropane-1-2-diol, Glycidyl esters

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