The Presence and Importance of Trans Fatty Acids in Foods

Yıl 2020, Cilt: 4 Sayı: 2, 113 - 124, 25.07.2020

Arzu Kavaz Yüksel , Mehmet Yüksel

Öz

Trans fatty acids (TFA) are unsaturated fatty acids containing at least one unconjugated double bond in the trans configuration. TFA in our diet can be stemmed from industrially produced oils and products that are naturally derived from ruminants. The main process that contributes to the formation of industrial TFA is the hydrogenation of vegetable oils. Hydrogenation is the process, where sensitivity to oxidation in oils is reduced, taste is stabilized by adding hydrogen to the double bonds between the carbons of unsaturated fatty acids and uses of products are increased by changing the physical properties of the oils. In general, TFA is formed during thermal processes such as hydrogenation, refining and frying, while natural TFA is formed in the rumen of ruminant animals through biohydrogenation. 82-90% of the TFA is taken into the body in diet is originates from industrial partial hydrogenation processes, while 2-8% of it from animal products. This review attempts to define, explain the formation of trans fatty acids that are found in majority food and known to cause many diseases such as heart disease, and the impact of it on human health.

Anahtar Kelimeler

Trans fatty acids, biohydrogenation, cis fatty acid, health

Gıdalarda Trans Yağ Asitlerinin Varlığı ve Önemi

Öz

Trans yağ asitleri (TYA), trans konfigürasyonunda en az bir tane konjuge olmayan çift bağ ihtiva eden doymamış yağ asitlerdir. Diyetimizde bulunan TYA, endüstriyel olarak üretilmiş yağlardan ve doğal olarak ruminantlardan elde edilen ürünlerden kaynaklanabilmektedir. Endüstriyel TYA oluşumuna katkıda bulunan ana işlem bitkisel yağların hidrojenasyonudur. Hidrojenasyon, doymamış yağ asitlerinin karbonları arasındaki çift bağlara hidrojen ilavesi yapılarak yağlarda oksidasyona duyarlılığı azaltma, tat stabilitesini sağlama ve yağların fiziksel özelliklerini değiştirerek ürünün kullanım alanlarını artırma işlemdir. Genel olarak TYA, hidrojenasyon, rafinasyon ve kızartma gibi termal işlemler sırasında meydana gelirken, doğal TYA, ruminant hayvanların rumeninde, biyohidrojenasyon yoluyla oluşmaktadır. Diyetle birlikte alınan TYA’nin %82-90’ı endüstriyel kaynaklı kısmi hidrojenasyon işlemlerinden kaynaklanırken, %2-8’i hayvansal ürünlerden kaynaklanmaktadır. Bu derleme çalışmasında, kalp rahatsızlığı başta olmak üzere, birçok hastalığa yol açtığı bilinen ve birçok gıdanın içeriğinde bulunan trans yağ asitlerinin tanımı, oluşum mekanizmaları ve insan sağlığı üzerindeki etkileri hakkında bilgi verilmeye çalışılmıştır.

Anahtar Kelimeler

Trans yağ asitleri, Hidrojenasyon, Biyohidrojenasyon, Cis yağ asidi, Sağlık

Kaynakça

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