The Role of Natural Antioxidants in Stabilization of Vegetable Oils (Turkish with English Abstract)

Abstract

Lipid oxidation is a major reaction in the deterioration of fats and oils. Use of antioxidants is the most common and effective method to prevent of lipid oxidation. They have been gaining interest due to some adverse effects of the synthetic antioxidants on health. The sources rich in natural antioxidants are spices, herbs, teas, oils, seeds, vegetables, cereals, fruits and proteins. In this review, some natural antioxidants used to stabilize the vegetable oils and their antioxidative effects were summarized.

Keywords

• Vegetable oils, natural antioxidants, stabilization   

Bitkisel Yağların Stabilizasyonunda Doğal Antioksidanların Rolü

Abstract

 Oksidasyon, yağların bozulmasında en önemli reaksiyonlardan biridir. Oksidasyonu önlemek için en yaygın ve en etkili yöntem antioksidan kullanımıdır. Sentetik antioksidanların sağlık üzerine birçok olumsuz etki göstermesi doğal antioksidanlara olan ilgiyi artırmaktadır. Doğal antioksidanlarca zengin kaynaklar baharat, tıbbi bitki, çay, yağ, tohum, protein, sebze, tahıl ve meyvelerdir. Bu çalışmada, bitkisel yağların stabilizasyonunda kullanılan çeşitli doğal antioksidanlar ve bunların antioksidatif etkileri irdelenmiştir.

Keywords

• Bitkisel yağlar, doğal antioksidanlar, stabilizasyon

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