ÇÖREK OTUNUN BİLEŞENLERİ VE BU YAĞIN VE DİĞER BAZI UÇUCU YAĞLARIN ANTİOKSİDAN OLARAK GIDA TEKNOLOJİSİNDE KULLANIMI

Yıl 2014, Cilt: 11 Sayı: 2, 29 - 36, 01.06.2014

Selda Bulca

Öz

Günümüzde gıdalarda mikrobiyel, fiziksel ve kimyasal özellikleri korumak ve gıdanın yapısını, dış görünüşünü, tadını, kokusunu olumsuz yönde etkilemeyecek nitelikteki katkı maddelerinin kullanımına yönelik yoğun bir eğilim bulunmaktadır. Bugüne kadar yapılmış çalışmalarda gıdaların depolaması sürecinde oluşabilecek en önemli problemlerden biri olan oksidasyonu önlemek ve gıdaların raf ömrünü uzatmak için sentetik antioksidanlar kullanılmıştır. Son yıllarda sentetik antioksidanların toksikolojik ve kanserojenik özelliklerinin tespiti nedeniyle üretilen katkı maddelerinin gıdalara ilave edilmesinden kaçınılmaktadır. Bu nedenle gıdalara ilave edilecek antioksidanlarda aranan en önemli özellik doğal olması, sentetik olmamasıdır. Antioksidan kullanımında bir diğer kriter antioksidanların maliyetinin düşük olması tüketici tercihinde aranan önemli bir faktördür. Antioksidan etkiye sahip bitkilerden birisi de çörek otu esansiyel yağıdır. Bu yağın tıbbi özellikleri konusunda bazı çalışmalar yürütülmüş olmakla beraber, ne yazık ki bu bitkiden elde edilen ve antioksidan etkiyi sağlayan uçucu yağların gıdalarda kullanımı hakkında yeterli sayıda bilimsel çalışmalar yapılmamış ya da yapılan çalışmalarda elde edilen bulgular arasında çelişkili sonuçlar olduğu saptanmıştır. Bu derlemede, bugüne kadar çörek otu uçucu yağının gıdalarda antioksidan olarak kullanımı, antioksidan aktiviteye sahip maddelerin elde edilmesinde kullanılan farklı ekstraksiyon yöntemlerinin karşılaştırılması, çörek otu uçucu yağında bulunan fraksiyonların termal stabilitesi, sentetik ve doğal antioksidanların özellikleri vs. konusunda yapılmış çalışmaların sonuçları değerlendirilmiştir.

Anahtar Kelimeler

Çörek otu uçucu yağı, antioksidan aktivite, gıdalarda uygulanması, depolama

The Composition of Black Cumin and Use of Black Cumin and Other Essential Oils as Antioxidant in Food Technology

Öz

Nowadays, there is an intense trend on using of additive materials which do not effect odor, appearance and flavor
of the foods negatively for preserving microbiological, physical and chemical properties of the foods. In the
studies which has been carried out until today, synthetic antioxidants have been used to prevent oxidation which is
one of the important problems during storage and extending the shelf life. In the recent years, including of
synthetic additive materials in foods has been avoided due to toxicological and carcinogenic properties of the
synthetics. For this reason, the most important desired property for the antioxidants is that they should be natural
and should not be synthetic. One of another criteria on using of antioxidants is low cost and it is important factor
for consumer preference. One of the plants having antioxidant property is black cumin essential oil.
Although studies were carried out on medicinal properties of this essential oil, sufficient work has not been
performed on using essential oil which has been maintained from this plant and has provided this antioxidant
effect in the foods or it is determined that there is contradictory between the results.
In this review, the results of the studies on using of black cumin essential oil in foods, comparing of techniques
extractions used for maintaining material having antioxidant effects, thermal stabilities of fractions including in
black cumin essential oil, properties of natural and synthetic antioxidants were evaluated.

Anahtar Kelimeler

Black cumin essential oils, antioxidant activity, application in foods, storage

Kaynakça

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