Doğal Katkı Maddelerinin Bitkisel Yağların Stabilitelerine Etkileri

Year 2019, Volume: 34 Issue: 1, 61 - 68, 30.06.2019

Selin Şahin Sevgili

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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