Re-Engineering of Edible Oil Refining Wastes (Turkish with English Abstract)

Year 2013, Volume: 38 Issue: 6, 367 - 374, 01.12.2013

Fahri Yemişçioğlu Mustafa Erbaş Onur Özdikicierler Hanife Şekerci Aytaç Saygın Gümüşkesen Ayşegül Ermek Sönmez

Abstract

Edible oils can be refined by chemical and physical methods. Chemical refining consists of four steps: degumming, neutralization, bleaching and deodorization. Physical refining consists of three steps; degumming, bleaching, and simultaneous deacidification / deodorization step by using steam distillation. During refining process four groups of by-products are produced: phospholipids (Lecithin) during degumming; soapstock during neutralization; bleached earth/absorbed oil during bleaching and deodorizer distillate (sterol, tocopherol, squalene, fatty acids) during deodorization. In this study, purification of lecithin, production of acid oil from soapstock, recovery of oil from spent bleaching earth, and finally, separation and purification of fatty acids, squalene, sterol, and tocopherol from the deodorization distillate are discussed.

Keywords

edible oil refining, lecithin, soap-stock, bleaching earth, deodorization distillate

Serbest Radikallerin Önemi ve Gıda İşleme Sırasında Oluşumu

Abstract

Serbest radikaller son yörüngelerinde eşlenmemiş elektron bulunduran süperoksit anyonu ve hidroksil radikali gibi aşırı reaktif kimyasal yapılardır. Serbest radikaller vücutta solunum gibi normal metabolik faaliyetler sırasında oluşarak fizyolojik düzeyde faydalı olurken; aşırı spor, enfeksiyon, radyasyon, sigara içme ve serbest radikallerce zengin gıda ile beslenme gibi olumsuz dış etkenler nedeniyle patolojik seviyeye ulaşırsa; diyabet, katarakt, kanser, kalp-damar rahatsızlıkları ve Alzheimer gibi hastalıkların oluşumuna neden olabilmektedirler. Hammaddelerde çok düşük miktarlarda bulunan serbest radikalerin miktarı gıdalara uygulanan dezenfeksiyon, boyut küçültme, ısıl işlem ve katkılama gibi işleme teknikleriyle artmaktadır. Özellikle oksijenli ortamlarda yüzey alanının artması ve yüksek sıcaklık uygulaması gıdaların oksijen bazlı serbest radikal içeriğini artırmaktadır. Hastalıkların oluşmasını önlemede ve kaliteli bir hayat sürmede en önemli önleyici faktörlerden biri de gıda güvenliğinin sağlanması ve doğru beslenmedir. Sonuç olarak gıdaların serbest radikal içeriklerini artıran aşırı işlemeden kaçınılması ve minimal işlem tekniklerin kullanılması toplum sağlığının koruması bakımından oldukça önemlidir.

Keywords

Serbest radikal, gıda, sağlık

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