Doğal Katkı Maddelerinin Bitkisel Yağların Stabilitelerine Etkileri

Abstract

Yenilebilir yağların çeşitli saklama koşulları altında ya da ısınmaya aşırı maruz kalması gibi durumlarda, zincir reaksiyonlarının neden olduğu oksidasyon reaksiyonlarından kaynaklanan acıma gibi bir problem ortaya çıkmaktadır. Bu nedenle, söz konusu bozulmayı önlemek veya geciktirmek için ilgili ürünlere antioksidatif katkılar uygulanır. BHA (butillenmiş hidroksianisol), BHT (bütillenmiş hidroksitoluen) ve TBHQ (tersiyer bütil hidrokinon) gibi sentetik antioksidanlar uzun yıllardan beri lipid oksidasyonunun sebep olduğu bozunmanın gelişimini geciktirmek için gıda katkı maddesi olarak kullanılmaktadırlar. Bununla birlikte son zamanlarda yapılan araştırmalar sentetik antioksidanların kullanımıyla ilgili olarak güvenlik kaygılarını ve sağlık risklerini (toksik ve kanserojen etkiler) göstermektedir. Yenilebilir bitkilerin fitokimyasallarından elde edilen doğal antioksidan maddelerin, daha güvenli olduğuna ve sentetik antioksidanlara kıyasla ek sağlık yararları ve daha etkili olabileceğine inanılmaktadır. Doğal antioksidanların insanların yiyeceklerle karıştırdığı ve yüzyıllarca tükettiği katkı maddeleri olması nedeniyle, tüketici tarafından güvenli olduğu zaten bilinmektedir. Sonuç olarak, yenilebilir yağ ürünlerinin stabilizasyonunun incelenmesi tüketici ile ilgili sağlık endişeleri nedeniyle araştırmaya değer bir alandır.

Keywords

• Gıda güvenliği,bitkisel yağlar,oksidatif stabilite,lipid oksidasyonu,doğal katkı maddeleri

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