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

References

• Abdulwaliyu, I., Okoduwa, S. I. R., Sangodare, R., Arekemase, S. O., Batari, M. L. and Muhammad, A. 2022. Review of studies on palm-oil consumption in relation to risk of cardiovascular diseases. Journal of Nutrition and Food Security, 8(1):137–151.
• Aladedunye, F. 2016. Toxic contaminants of thermo-oxidatively processed edible oils/fats. Lipid Technology, 28(7):117–121.
• Alasalvar, C., Amaral, J. S. and Shahidi, F. 2006. Functional lipid characteristics of Turkish tombul hazelnut (Corylus avellana L.). Journal of Agricultural and Food Chemistry, 54(26):10177–10183.
• Alexander, J., Benford, D., Cockburn, A., Cravedi, J.-P., Dogliotti, E., di Domenico, A., Luisa Fernández-Cruz, M., Fink-Gremmels, J., Fürst, P., Galli, C., Grandjean, P., Gzyl, J., Heinemeyer, G., Johansson, N., Mutti, A., Schlatter, J., van Leeuwen, R., van Peteghem, C. and Verger, P. 2008. Polycyclic aromatic hydrocarbons in food -scientific opinion of the panel on contaminants in the food chain. EFSA Journal, 6(8):724.
• Ali, M. A., Islam, M. A., Othman, N. H., Noor, A. M. and Ibrahim, M. 2020. Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating [pdf]. Acta Scientiarum Polonorum Technologia Alimentaria, 18(4):427–438.
• Ambra, R., Lucchetti, S. and Pastore, G. 2022. A Review of the effects of olive oil-cooking on phenolic compounds. Molecules (Basel, Switzerland), 27(3):661.
• Andreu-Sevilla, A. J., Hartmann, A., Burló, F., Poquet, N. and Carbonell-Barrachina, A. A. 2009. Health benefits of using red palm oil in deep-frying potatoes: low acrolein emissions and high ıntake of carotenoids. Food Science And Technology International, 15(1):15–22.
• Asokapandian, S., Swamy, G.J. and Hajjul, H. 2020. Deep fat frying of foods: A critical review on process and product parameters. Critical Reviews in Food Science and Nutrition, 60(20):3400-3413.
• Baltacıoğlu, C. 2016. Farklı kızartma yöntemlerinin bitkisel yağların oksidatif stabilitesi üzerine etkisi. Gıda, 41(6):387-394.
• Barrera-Arellano, D., Badan-Ribeiro, A. P. and Serna-Saldivar, S. O. 2018. Corn oil: Composition, processing, and utilization. In Corn: Chemistry and Technology, 3rd Edition, Elsevier, pp: 593–613.
• Bhat, S., Maganja, D., Huang, L., Wu, J.H.Y. and Marklund, M. 2022. Influence of heating during cooking on trans fatty acid content of edible oils: A systematic review and meta-analysis. Nutrients, 14(7):1489.
• Boateng, L., Ansong, R., Owusu, W. B. and Steiner-Asiedu, M. 2016. Coconut oil and palm oil’s role in nutrition, health and national development: A review. In Ghana Medical Journal, 50(3):189–196.
• Boukandoul, S., Santos, C. S., Casal, S. and Zaidi, F. 2019. Oxidation delay of sunflower oil under frying by moringa oil addition: more than just a blend. Journal of the Science of Food and Agriculture, 99(12):5483-5490.
• Bushnik, T., Wong, S. L., Holloway, A. C. and Thomson, E. M. 2020. Association of urinary polycyclic aromatic hydrocarbons and obesity in children aged 3-18: Canadian Health Measures Survey 2009-2015. Journal of Developmental Origins of Health and Disease, 11(6):623–631.
• Cakmak Arslan, G. 2022. Monitoring of hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometrics. Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy, 266(2022):120461.
• Chen, J., Zhao, Y., Wu, R., Yin, T., You, J., Hu, B. and Zhao, S. 2023. Changes in the quality of high-oleic sunflower oil during the frying of shrimp (Litopenaeus vannamei). Foods, 12(6):1332.
• Chiang, K. M., Xiu, L., Peng, C. Y., Lung, S. C. C., Chen, Y. C. and Pan, W. H. 2022. Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles. Science of Food, 6(1):28.
• Depren, E., Seven, Ü. and Güçer, Ş. 2008. Isıl işlem sırasında zeytinyağında meydana gelen fiziksel ve kimyasal değişimler. I. Ulusal Zeytin Öğrenci Kongresi 17-18 Mayıs 2008, Edremit, Balıkesir, Türkiye. 146 s.
• Dong, H., Gill, S., Curran, I. H., Williams, A., Kuo, B., Wade, M. G. and Yauk, C. L. 2016. Toxicogenomic assessment of liver responses following subchronic exposure to furan in Fischer F344 rats. Archives of Toxicology, 90(6):1351–1367.
• Elmas, A. ve Bayizit, A. A. 2021. Palm yağında 3-MCPD ve glisidol esterleri oluşumuna proses şartlarının etkisi. Bursa Uludag Üniv. Ziraat Fak. Derg. 35(2):333-354.
• Fang, M., Huang, G. J. and Sung, W. C. 2021. Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying. LWT, 137:110494.
• Gertz, C. 2014. Fundamentals of the frying process. European Journal of Lipid Science and Technology, 116(6):669–674.
• Goh, K. M., Wong, Y. H., Tan, C. P. and Nyam, K. L. 2021. A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes. Current Research in Food Science, 4:460–469.
• González-Becerra, K., Ramos-Lopez, O., Barrón-Cabrera, E., Riezu-Boj, J. I., Milagro, F. I., Martínez-López, E. and Martínez, J. A. 2019. Fatty acids, epigenetic mechanisms and chronic diseases: A systematic review. Lipids in Health and Disease, 18(1):1-18.
• Göncüoǧlu, N. and Gökmen, V. 2013. Accumulation of 5-hydroxymethylfurfural in oil during frying of model dough. JAOCS, Journal of the American Oil Chemists’ Society, 90(3):413–417.
• Haddarah, A., Naim, E., Dankar, I., Sepulcre, F., Pujolà, M. and Chkeir, M. 2021. The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying. Food Chemistry, 350:129060–129060.
• Hao, X., Li, J. and Yao, Z. 2016. Changes in PAHs levels in edible oils during deep-frying process. Food Control, 66:233–240.
• Hashempour-Baltork, F., Torbati, M., Azadmard-Damirchi, S. and Savage, G. P. 2016. Vegetable oil blending: A review of physicochemical, nutritional and health effects. Trends in Food Science & Technology, 57:52–58.
• He, Q.-K., Li, Y.-P., Xu, Z.-R., Wei, W.-B., Qiao, F.-X., Sun, M.-X., Liu, Y.-C., Chen, Y.-Z., Wang, H.-L., Qi, Z.-Q. and Liu, Y. 2023. 3-MCPD exposure enhances ovarian fibrosis and reduces oocyte quality in mice. Environmental Pollution, 316:120662.
• He, X., Li, B., Yu, X., Zhuang, Y., Li, C., Dong, L., Zhang, Y. and Wang, S. 2022. Inhibiting effects of ginger and rosemary on the formation of heterocyclic amines, polycyclic aromatic hydrocarbons, and trans fatty acids in fried pork balls. Foods (Basel, Switzerland), 11(23):3767.
• Hogervorst, J. G. F., van den Brandt, P. A., Godschalk, R. W. L., van Schooten, F.-J. and Schouten, L. J. 2016. The influence of single nucleotide polymorphisms on the association between dietary acrylamide intake and endometrial cancer risk. Scientific Reports, 6(1):34902.
• Hogervorst, J. G., van den Brandt, P. A., Godschalk, R. W., van Schooten, F. J. and Schouten, L. J. 2017. Interactions between dietary acrylamide intake and genes for ovarian cancer risk. European Journal of Epidemiology, 32:431-441.
• Hogervorst, J., Virgolino, A., Halldorsson, T. I., Vinceti, M., Åkesson, A., Leander, K., Nawrot, T., Filippini, T. and Laguzzi, F. 2022. Maternal acrylamide exposure during pregnancy and fetal growth: A systematic review and dose-response meta-analysis of epidemiological studies. Environmental Research, 213:113705.
• Hosseini, H., Ghorbani, M., Meshginfar, N. and Mahoonak, A. S. 2016. A Review on frying: procedure, fat, deterioration progress and health hazards. Journal of the American Oil Chemists’ Society, 93(4):445–466.
• Islam, M. A., Amin, M. N., Siddiqui, S. A., Hossain, M. P., Sultana, F. and Kabir, M. R. 2019. Trans fatty acids and lipid profile: A serious risk factor to cardiovascular disease, cancer and diabetes. Diabetes & Metabolic Syndrome, 13(2):1643–1647.
• Ismail, S. R., Maarof, S. K., Ali, S. S. and Ali, A. 2018. Systematic review of palm oil consumption and the risk of cardiovascular disease. PLoS One, 13(2):e0193533.
• Kasapoğlu, E. D. ve Sağlam, A. 2021. Kızartma işleminin kullanılan yağda serbest yağ asitliği ve oksidasyon derecesi üzerine etkileri. Anadolu Bil Meslek Yüksekokulu Dergisi, 16(61):1-17.
• Khakbaz Heshmati, M., Jafarzadeh-Moghaddam, M., Pezeshki, A. and Shaddel, R. 2022. The oxidative and thermal stability of optimal synergistic mixture of sesame and grapeseed oils as affected by frying process. Food Science & Nutrition, 10(4):1103–1112.
• Kito, K., Ishihara, J., Kotemori, A., Zha, L., Liu, R., Sawada, N., Iwasaki, M., Sobue, T. and Tsugane, S. 2020. Dietary acrylamide ıntake and the risk of pancreatic cancer: The Japan public health center-based prospective study. Nutrients, 12(11):3584.
• Knutsen, H. K., Alexander, J., Barregård, L., Bignami, M., Brüschweiler, B., Ceccatelli, S., Cottrill, B., Dinovi, M., Edler, L., Grasl-Kraupp, B., Hogstrand, C., Hoogenboom, L., Nebbia, C. S., Oswald, I. P., Petersen, A., Rose, M., Roudot, A. C., Schwerdtle, T., Vleminckx, C. and Wallace, H. 2017. Risks for public health related to the presence of furan and methylfurans in food. EFSA Journal, 15(10): e04718.
• Kobets, T., Smith, B. P. C. and Williams, G. M. 2022. Food-borne chemical carcinogens and the evidence for human cancer risk. Foods (Basel, Switzerland), 11(18):2828.
• Kotemori, A., Ishihara, J., Ling Zha, Liu, R., Sawada, N., Iwasaki, M., Sobue, T. and Shoichiro Tsugane, JPHC Study Group, 2018. Dietary acrylamide intake and the risk of endometrial or ovarian cancers in Japanese women. Cancer Science, 109(10):3316-3325.
• Lee, J. S., Han, J. W., Jung, M., Lee, K. W. and Chung, M. S. 2020. Effects of thawing and frying methods on the formation of acrylamide and polycyclic aromatic hydrocarbons in chicken meat. Foods (Basel, Switzerland), 9(5):573.
• Liu, P. W., Li, C. I., Huang, K. C., Liu, C. S., Chen, H. L., Lee, C. C., Chiou, Y. Y. and Chen, R. J. 2021. 3-MCPD and glycidol coexposure induces systemic toxicity and synergistic nephrotoxicity via NLRP3 inflammasome activation, necroptosis, and autophagic cell death. Journal of Hazardous Materials, 405: 124241.
• Liu, Q., Wu, P., Zhou, P. and Luo, P. 2023. Levels and health risk assessment of polycyclic aromatic hydrocarbons in vegetable oils and frying oils by using the margin of exposure (moe) and the Incremental Lifetime Cancer Risk (ILCR) approach in China. Foods (Basel, Switzerland), 12(4):811.
• Liu, R., Sobue, T., Kitamura, T., Kitamura, Y., Ishihara, J., Kotemori, A., Zha, L., Ikeda, S., Sawada, N., Iwasaki, M. and Tsugane, S. 2019. Dietary Acrylamide Intake and Risk of Esophageal, Gastric, and Colorectal Cancer: The Japan Public Health Center-Based Prospective Study. Cancer Epidemiology, Biomarkers & Prevention : A Publication of the American Association for Cancer Research, Cosponsored by the American Society of Preventive Oncology, 28(9):1461–1468.
• Liu, Z. M., Tse, L. A., Chen, B., Wu, S., Chan, D., Kowk, T., Woo, J., Xiang, Y. T. and Wong, S. Y. S. 2017. Dietary acrylamide exposure was associated with mild cognition decline among non-smoking Chinese elderly men. Scientific Reports, 7(1):1–7.
• Matta, M., Huybrechts, I., Biessy, C., Casagrande, C., Yammine, S., Fournier, A., Olsen, K. S., Lukic, M., Gram, I. T., Ardanaz, E., Sánchez, M. J., Dossus, L., Fortner, R. T., Srour, B., Jannasch, F., Schulze, M. B., Amiano, P., Agudo, A., Colorado-Yohar, S. and Murphy, N. 2021. Dietary intake of trans fatty acids and breast cancer risk in 9 European countries. BMC Medicine, 19(1):1–11.
• Mazidi, M., Katsiki, N., Mikhailidis, D. P. and Banach, M. 2018. Link between plasma trans-fatty acid and fatty liver is moderated by adiposity. International Journal of Cardiology, 272:316–322.
• Oladejo, A. O., Ma, H., Qu, W., Zhou, C., Wu, B., Uzoejinwa, B. B., Onwude, D. I. and Yang, X. 2018. Application of pretreatment methods on agricultural products prior to frying: a review. Journal of the Science of Food and Agriculture, 98(2):456–466.
• Pelucchi, C., Bosetti, C., Galeone, C. and la Vecchia, C. 2015. Dietary acrylamide and cancer risk: an updated meta-analysis. International Journal of Cancer, 136(12):2912–2922.
• Peng, C. Y., Lan, C. H., Lin, P. C. And Kuo, Y. C. 2017. Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes. Journal of Hazardous Materials, 324:160-167.
• Ramroudi, F., Yasini Ardakani, S. A., Dehghani-Tafti, A. and Khalili Sadrabad, E. 2022. Investigation of the physicochemical properties of vegetable oils blended with sesame oil and their oxidative stability during frying. International Journal of Food Science, 2022:1-8.
• Ren, X., Vilhjálmsdóttir, B. L., Rohde, J. F., Walker, K. C., Runstedt, S. E., Lauritzen, L., Heitmann, B. L. and Specht, I. O. 2021. Systematic Literature Review and Meta-Analysis of the Relationship Between Polyunsaturated and Trans Fatty Acids During Pregnancy and Offspring Weight Development. Frontiers in Nutrition, 8:625596. Resmi Gazete 2023 Başbakanlık Mevzuatı Geliştirme ve Yayın Genel Müdürlüğü. https://www.resmigazete.gov.tr/eskiler/2012/05/20120512-5.htm (Erişim Tarihi: 01.01.2023).
• Sansano, M., Juan-Borrás, M., Escriche, I., Andrés, A. and Heredia, A. 2015. Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes. Journal of Food Science, 80(5):1120–1128.
• Sayon-Orea, C., Carlos, S. and Martínez-Gonzalez, M. A. 2015. Does cooking with vegetable oils increase the risk of chronic diseases?: A systematic review. The British Journal of Nutrition, 113(2):36–48.
• Schultrich, K., Henderson, C. J., Braeuning, A. and Buhrke, T. 2020. Correlation between 3-MCPD-induced organ toxicity and oxidative stress response in male mice. Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association, 136:110957.
• Senyildiz, M., Alpertunga, B. and Ozden, S. 2017. DNA methylation analysis in rat kidney epithelial cells exposed to 3-MCPD and glycidol. Drug and Chemical Toxicology, 40(4):432–439.
• Seok, Y. J., Her, J. Y., Kim, Y. G., Kim, M. Y., Jeong, S. Y., Kim, M. K., Lee, J. Y., Kim, C. il, Yoon, H. J. and Lee, K. G. 2015. Furan in thermally processed foods: A review. Toxicological Research, 31(3):241–253.
• Sevim, Ç., Özkaraca, M., Kara, M., Ulaş, N., Mendil, A. S., Margina, D. and Tsatsakis, A. 2021. Apoptosis is induced by sub-acute exposure to 3-MCPD and glycidol on Wistar Albino rat brain cells. Environmental Toxicology and Pharmacology, 87:103735.
• Shen, X., Huang, X., Tang, X., Zhan, J. and Liu, S. 2022. The effects of different natural plant extracts on the formation of polycyclic aromatic hydrocarbons (PAHs) in roast duck. Foods (Basel, Switzerland), 11(14):2104.
• Szabo, Z., Marosvölgyi, T., Szabo, E., Koczka, V., Verzar, Z., Figler, M. and Decsi, T. 2022. Effects of repeated heating on fatty acid composition of plant-based cooking oils. Foods, 11(2):192.
• Veronese, N., Bolzetta, F., Cacco, C., Cester, A., Smith, L., Demurtas, J., Cooper, C., Rizzoli, R., Caruso, M. G., Notarnicola, M., Reginster, J. Y., Maggi, S., Barbagallo, M., Trott, M. and Dominguez, L. J. 2022. Dietary acrylamide and incident osteoporotic fractures: an 8-year prospective cohort study. Aging Clinical and Experimental Research, 34(10):2441–2448.
• Voon, P. T., Lee, S. T., Ng, T. K. W., Ng, Y. T., Yong, X. S., Lee, V. K. M. and Ong, A. S. H. 2019. Intake of Palm Olein and Lipid Status in Healthy Adults: A Meta-Analysis. Advances in Nutrition (Bethesda, Md.), 10(4):647–659.
• Wang, B., Wang, X., Yu, L., Liu, W., Song, J., Fan, L., Zhou, M., Yang, M., Ma, J., Cheng, M., Qiu, W., Liang, R., Wang, D., Guo, Y. and Chen, W. 2022. Acrylamide exposure increases cardiovascular risk of general adult population probably by inducing oxidative stress, inflammation, and TGF-β1: A prospective cohort study. Environment International, 164:107261.
• Wang, F., Zhao, D., Yang, Y. and Lishi, Z. 2019. Effect of palm oil consumption on plasma lipid concentrations related to cardiovascular disease: a systematic review and meta-analysis. Asia Pacific Journal of Clinical Nutrition, 28(3):495–506.
• Xin, L., Hu, M., Ma, X., Wu, S., Yoong, J. H., Chen, S., Tarmizi, A. H. A. and Zhang, G. 2022. Selection of 12 vegetable oils influences the prevalence of polycyclic aromatic hydrocarbons, fatty acids, tocol homologs and total polar components during deep frying. Journal of Food Composition and Analysis, 114:104840.
• Yang, K. M., Cheng, M. C., Ye, Z. S., Chu, L. P. and Chen, H. C. 2022. Chemical Properties of Peanut Oil from Arachis hypogaea L. “Tainan 14” and Its Oxidized Volatile Formation. Molecules (Basel, Switzerland), 27(20):6811.
• Zainal, Z., Khaza’ai, H., Kutty Radhakrishnan, A. and Chang, S. K. 2022. Therapeutic potential of palm oil vitamin E-derived tocotrienols in inflammation and chronic diseases: Evidence from preclinical and clinical studies. Food Research International (Ottawa, Ont.), 156: 111175.
• Zhou, M., Shi, G., Deng, Y., Wang, C., Qiao, Y., Xiong, G., Wang, L., Wu, W., Shi, L. and Ding, A. 2022. Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat. Frontiers in Nutrition, 9:1022590.
• Zhu, Y., Bo, Y. and Liu, Y. 2019. Dietary total fat, fatty acids intake, and risk of cardiovascular disease: a dose-response meta-analysis of cohort studies. Lipids in Health and Disease, 18(1):1-14.
• Zulkiply, S. H., Balasubramaniam, V., Bakar, N. A. A., Rashed, A. A. and Ismail, S. R. 2019. Effects of palm oil consumption on biomarkers of glucose metabolism: A systematic review. PloS One, 14(8):e0220877.