Kızartma ile Oluşan Isıl Proses Kirleticileri ve Sağlık Etkileri

Year 2024, Volume: 38 Issue: 1, 283 - 300, 14.06.2024

Kezban Şahin Saniye Bilici

https://doi.org/10.20479/bursauludagziraat.1410909

Abstract

Kızartma yöntemi, bilinen en eski pişirme yöntemlerinden biridir. Kızartılmış besinler lezzet, renk, doku ve görünüm gibi organoleptik ve duyusal özellikleri sayesinde tüketiciler tarafından sıklıkla tercih edilmektedir. Kızartmada kullanılan yağın türü, yağ asidi bileşimi ve niteliği oldukça önemlidir. Çünkü kızartma süresince sıcaklık, nem ve oksijene bağlı olarak birçok kimyasal reaksiyon meydana gelmektedir. Bu reaksiyonların ilerlemesi ile ısıl proses kirleticileri olarak adlandırılan ve kanser başta olmak üzere obezite, kardiyovasküler hastalıklar gibi birçok sağlık problemi ile ilişkilendirilen; akrilamid, 3-kloropropan-1,2-diol (3-MCPD), glisidil esterleri (GE), polisiklik aromatik hidrokarbonlar (PAH), trans yağ asitleri (TYA) ve furanlar oluşmaktadır. Bu çalışmanın amacı, güncel araştırmalar doğrultusunda kızartma amaçlı kullanılan yağ türlerini ve bileşimini incelemek, kızartma işlemi sonucunda oluşan ısıl proses kirleticilerinin sağlık üzerindeki etkilerini değerlendirmektir.

Keywords

Kızartma, bitkisel yağlar, ısıl proses kirleticileri, sağlık etkileri

Thermal Process Contaminants by Frying and It’s Health Effects

Abstract

Frying is one of the oldest known cooking methods. Fried foods are frequently preferred by consumers due to their organoleptic and sensory properties such as flavor, color, texture, and appearance. The type, fatty acid composition, and quality of the oils used in frying are very important. Because during frying, many chemical reactions occur depending on temperature, humidity, and oxygen. With the progression of these reactions, acrylamide, 3-chloropropane-1,2-diol (3-MCPD), glycidyl esters (GE), polycyclic aromatic hydrocarbons (PAHs), trans fatty acids (TFAs) and furans, which are called thermal process contaminants, are formed. These compounds are associated with many health problems such as obesity, cardiovascular diseases, especially cancer. The aim of this review is to examine the oils used in deep-frying in the light of current research and to evaluate the health effects of thermal process contaminants formed during deep-frying.

Keywords

Frying, vegetable oils, thermal process contaminants, health effects

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