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Palm Yağında 3-MCPD ve Glisidol Esterleri Oluşumuna Proses Şartlarının Etkisi

Yıl 2021, Cilt: 35 Sayı: 2, 333 - 354, 01.12.2021

Öz

Bu çalışmanın amacı, yemeklik yağ ya da katkı olarak kullanılan palm olein yağının rafinasyonu sırasında
ağartma ajanları ve deodorizasyon sıcaklığı gibi rafinasyona yardımcı kimyasal malzemelerin ve rafinasyon parametrelerin değiştirilmesi ile “proses bulaşanı” olarak ifade edilen 3-MCPD (3-monokloropropan diol) ve GE (glisidol esterleri) oluşumunun önlenmesi ya da azaltılması için uygun proses şartlarını belirlemektir. İncelenecek yağ örnekleri ham yağ, nötralize çıkışı, ağartma çıkışı ve deodorizasyon çıkışından alınmış ve 3-MCPD ile glisidol esterlerinin miktarları DGF Standart Metodu ile GC/MS cihazı kullanılarak yapılmıştır. Nötralize edilen ve nötr ağartma toprağı kullanılan örnekler RBD (rafine-ağartılmış-deodorize) palm olein ile karşılaştırıldığında, 3-MCPD ve GE değerlerindeki en dikkat çeken azalmalar %46.00 ile 220⁰C’de ve %87.85 ile 230⁰C’de deodorizasyon çıkışında tespit edilmiştir. Nötralize edilen ve asit aktive toprak kullanılan örneklerin 3-MCPD ve GE değerleri RBD palm olein ile karşılaştırıldığında ise en büyük azalma sırasıyla %22.80 ile nötralizasyon ve %85.22 ile 200⁰C’deki deodorizasyon çıkışında belirlenmiştir. Nötralize edilmeden nötr ağartma toprağı kullanılan örneklerde 3-MCPD değerinde gözlenen en yüksek azalma %69.91 ile 230⁰C’deki deodorize çıkışında, GE miktarında ise %90.32 ile ağartma çıkışında saptanmıştır. Nötralize edilmeden ve asit aktive toprak kullanılan örneklerde ise 3-MCPD değeri %14.02 ile 230⁰C’deki deodorize çıkışında en yüksek azalmayı gösterirken, GE sonuçlarında en fazla azalma %93.85 ile 230⁰C’deki deodorize çıkışında elde edilmiştir. Çalışma kapsamında 3-MCPD miktarının azaltılması hedeflendiğinde, RBD palm olein’de %69.91 düzeyinde azalmanın nötralize edilmeden, nötr ağartma toprağının kullanıldığı ve 230⁰C’de deodorizasyon prosesinin gerçekleştiği parametrelerle sağlandığı tespit edilmiştir. GE miktarının azaltılması hedeflendiğinde ise, %93.85’lik azalma için nötralize edilmeden, asit aktive ağartma toprağının kullanıldığı, 230⁰C’de gerçekleşen deodorizasyon koşulları optimum parametreler olarak tavsiye edilmektedir.

Teşekkür

Bu tez çalışmasının gerçekleşmesinde katkı sağlayan Emek Yağ Sanayii A.Ş. Yönetim Kurulu Başkanı Sayın Sait UYAR, Yönetim Kurulu Üyesi Sayın Yasemin UYAR, Yönetim Kurulu Üyesi Sayın Sühan ÇOKUŞUĞLU ile Üretim Müdürü Okan Meral’e ve analizlerin yürütülmesi hususunda desteğini esirgemeyen Sayın Orhan EREN ve Dr. Müge NEBİOĞLU’na teşekkür ederiz.

Kaynakça

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  • Akusu, M.O., Achinewhu and S.C., Mitchell, J. 2000. Quality attributes and storage stability of locally and mechanically extracted crude palm oils in selected communities in Rivers and Bayelsa states, Nigeria. Plant Foods and Human Nutrition, 55(2):119-126.
  • Bakhiya, N., Abraham, K., Gürtler, R., Appel, K.E. and Lampen, A. 2011. Toxicological assessment of 3- chloropropane-1,2-diol and glycidol fatty acid esters in food. Molecular Nutrition and Food Research, 55: 509-521.
  • Becalski, A., Feng, S., Lau, F.B.P. and Zhao, T.A. 2015. A pilot survey of 2- and 3-monochloropropanediol and glycidol fatty acid esters in foods on the Canadian market 2011-2013. Journal of Food Composition and Analysis, 37: 58-66.
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  • Berger, K.G. and Martin, S.M. 2000. Palm oil. In: Kiple, K.F. and Ornelas K.C. (Eds.), The Cambridge World History of Food, Cambridge University Press, UK, pp: 397-411.
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The Impact of Process Conditions on the Formation of 3-MCPD and Glycidol Esters in Palm Oil

Yıl 2021, Cilt: 35 Sayı: 2, 333 - 354, 01.12.2021

Öz

The aim of the present study is to determine the suitable process conditions to prevent and/or reduce the formation of 3-MCPD and glycidol esters expressed as ”process contaminant” by modifying the refining-aid chemical materials and refining parameters, such as bleaching agents and deodorisation temperature during the refining of palm olein oil used as edible oil or additive. The samples were taken from RBD palm olein and outputs of neutralisation, bleaching and deodorisation. The amounts of 3-MCPD and glycidol esters in the samples were determined according to the DGF Standard Method by GC/MS. In the study by neutralizing and using neutral bleaching earth, the highest decrease in the 3-MCPD results was obtained as 46.00% from output of deodorization at 220⁰C, and the highest decrease in glycidol esters was obtained as 87.85% from output of deodorization at 230⁰C. The highest decrease in the 3-MCPD of neutralized and bleached with acid activated earth was obtained as 22.80% from output of neutralization, and the highest decrease in glycidol esters was obtained as 85.22% from output of deodorization at 200⁰C. The highest decrease in the 3-MCPD of nonneutralized and bleached with neutral earth was obtained as 69,91% from output of deodorization at 230⁰C, and the highest decrease in glycidol esters was obtained as %90,32 from output of bleaching. The highest decrease in the 3-MCPD of non-neutralized and bleached with acid activated earth was obtained as 14.02% from output of deodorization at 230⁰C, and the highest decrease in glycidol esters was obtained as 93.85% from output of deodorization at 230⁰C. If the focus is the reduction of 3-MCPD values in RBD palm olein the recommended refining parameters are non-neutralising, using neutral bleaching earth and deodorising at 230⁰C which result in 69.91% decrease. For GE the maximum reduction with 93.85% is obtained by non-neutralising, using acid activated bleaching earth and deodorising at 230⁰C.

Kaynakça

  • Akinola, F.F., Oguntibeju, O.O., Adisa, A.W. and Owojuyigbe, O.S. 2010. Physico-chemical properties of palm oil from different palm oil local factories in Nigeria. Journal of Food, Agriculture & Environment, 8(3&4): 264-269.
  • Akusu, M.O., Achinewhu and S.C., Mitchell, J. 2000. Quality attributes and storage stability of locally and mechanically extracted crude palm oils in selected communities in Rivers and Bayelsa states, Nigeria. Plant Foods and Human Nutrition, 55(2):119-126.
  • Bakhiya, N., Abraham, K., Gürtler, R., Appel, K.E. and Lampen, A. 2011. Toxicological assessment of 3- chloropropane-1,2-diol and glycidol fatty acid esters in food. Molecular Nutrition and Food Research, 55: 509-521.
  • Becalski, A., Feng, S., Lau, F.B.P. and Zhao, T.A. 2015. A pilot survey of 2- and 3-monochloropropanediol and glycidol fatty acid esters in foods on the Canadian market 2011-2013. Journal of Food Composition and Analysis, 37: 58-66.
  • Berger, K.G. 2003. Palm kernel oil. In: Trugo, L. and Finglas, P.M. (Eds.), Encyclopedia of Food Sciences and Nutrition, 2nd Edition, Academic Press, Maryland, USA, pp: 4322-4324.
  • Berger, K.G. 2005. The use of palm oil in frying. Frying oil series. Malaysian Palm Oil Promotion Council (MPOPC). http://www.mpoc.org (Erşim tarihi: 16.08.2019)
  • Berger, K.G. and Martin, S.M. 2000. Palm oil. In: Kiple, K.F. and Ornelas K.C. (Eds.), The Cambridge World History of Food, Cambridge University Press, UK, pp: 397-411.
  • Bin Ismail, R. 2005. Palm oil and palm olein frying applications. Asia Pacific Journal of Clinical Nutrition, 4(4): 414-419.
  • Buhrke, T., Frenzel, F., Kuhlmann, J. and Lampen, A. 2015. 2-Chloro-1,3-propanediol (2-MCPD) and its fatty acid esters: cytotoxicity, metabolism, and transport by human intestinal Caco-2 cells. Archieves in Toxicology, 89: 2243-2251.
  • Cheng, W., Liu, G. and Liu, X. 2017a. Effects of Fe+3 and antioxidants on glycidyl ester formation in plant oil at high temperature and their influencing mechanism, Journal of Agricultural and Food Chemistry, 65: 4167-4176.
  • Cheng, W., Liu, G., Wang, L. and Liu, Z. 2017b. Glycidyl fatty acid esters in refined edible oils: A review on formation, occurrence, analysis, and elimination methods. Comprehensive Reviews in Food Science and Food Safety, 16: 263-281.
  • Choudhary, M. and Grover, K. 2019. Palm (Elaeis guineensis Jacq.) oil. In: Ramadan, M. (Ed.), Fruit Oils: Chemistry and Functionality, Springer Cham, Switzerland, pp: 789-802.
  • Čmolík, J. and Pokorný, J. 2000. Physical refining of edible oils. European Journal of Lipid Science and Technology, 102(7): 472-486.
  • Codex Alimentarius. 1999. FAO/WHO Codex Standard for Named Vegetable Oils. http://www.fao.org/3/ y2774e/y2774e04.htm- (Erişim Tarihi: 29.08.2019).
  • Corley, R.H.V. and Tinker, P.B. 2015. The Oil Palm. 5th edition. Wiley Blackwell, UK, 627 p.
  • Craft, B.D., Chiodini, A., Garst, J. and Granvogl, M. 2013. Fatty acid esters of monochloropropanediol (MCPD) and glycidol in refined edible oils. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 30(1): 46-51.
  • Craft, B.D., Nagy, K., Sandoz, L. and Destaillats, F. 2012. Factors impacting the formation of monochloropropanediol (MCPD) fatty acid diesters during palm (Elaeis guineensis) oil production. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 29(3): 354-361.
  • DGF‐Einheitsmethoden C‐VI 18 (10). 2009. Standard Method C‐VI 18 (10) Fatt‐acid‐bound 3‐chloropropane‐ 1,2‐diol (3‐MCPD) and 2,3‐epoxipropane‐1‐ol (glycidol). Determination in oils and fats by GC/MS (Differential measurement). Deutsche Einheitsmethoden zur Untersuchung von Fetten, Fettprodukten, Tensiden und verwandten Stoffen, 2011.
  • EFSA. 2016. Risks for human health related to the presence of 3- and 2-monochloropropanediol (MCPD), and their fatty acid esters, and glycidyl fatty acid esters in food. EFSA Journal 14.5 (2016): e04426 (Erişim tarihi: 17.07.2019)
  • EFSA. 2017. Update of the risk assessment on 3-monochloropropane diol and its fatty acid esters. https://www.efsa.europa.eu/en/efsajournal/pub/5083- (Erişim tarihi: 17.07.2019)
  • EFSA. 2018a. Revised safe intake for 3-MCPD in vegetable oils and food. https://www.efsa.europa.eu/en/press/news/180110- (Erişim tarihi: 17.07.2019)
  • EFSA. 2018b. Process contaminants in vegetable oils and foods. https://www.efsa.europa.eu/en/ press/news/process-contaminants-vegetable-oils-and-foods- (Erişim tarihi: 21.08.2019)
  • EUFIC. 2019a. Palm Oil (Q&A). https://www.eufic.org/en/whats-in-food/article/palm-oil-qa- (Erişim Tarihi: 20.08.2019).
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  • Gibon, V. 2012. Palm oil and palm kernel oil refining and fractionation technology. In: Lai, O.M., Tan, C.P., Akoh, C.C. (Eds.), Palm Oil Production, Processing, Characterization, and Uses, pp. 329-375.
  • Gibon, V., De Greyt, W. and Kellens, M. 2007. Palm oil refining. European Journal of Lipid Science and Technology, 109 (4): 315-335.
  • Grosse, Y., Baan, R., Secretan‐Lauby, B., El-Ghissassi, F., Bouvard, V., Benbrahim‐Tallaa, L., Guha, N., Islami, F., Galichet, L., Straif, K. 2011. Carcinogenicity of chemicals in industrial and consumer products, food contaminants and flavourings, and water chlorination byproducts. Lancet Oncology, 12: 328-329.
  • Hamlet, C.G., Asuncion, L., Velisek, J., Dolezal, M., Zelinkova, Z. and Crews, C. 2011. Formation and occurrence of esters of 3-chloropropane-1,2-diol (3-CPD) in foods: What we know and what we assume. European Journal of Lipid Science and Technology, 113: 279-303.
  • Hamm, W., Hamilton, R.J. and Calliauw, G. 2013. Edible Oil Processing, 2nd Edition, Wiley-Blackwell, UK, 342 p.
  • Hrnčiřík, K. and van Duijn, G. 2011. An initial study on the formation of 3‐MCPD esters during oil refining. European Journal of Lipid Science and Technology, 113(3): 374-379.
  • IARC. 2000. Some Industrial Chemicals. In: IARC Monographs on the Evaluation of Carcinogenic Risk of Chemicals to Humans, Volume 7, Lyon, France, pp: 469-486.
  • IARC. 2012. 3-Monochloro-1,2-propanediol. In: International Agency for Research on Cancer Monographs on Some Chemicals Present in Industrial and Consumer Products, Food and Drinking-water, Volume 101, Lyon, France, 349-374.
  • Imoisi, O.B., Ilori, G.E., Agho, I. and Ekhator, J.O. 2015. Palm oil, its nutritional and health implications (Review). Journal of Applied Sciences and Environmental Management, 19(1): 127-133.
  • JECFA. 2016. Evaluation of Certain Contaminants in Food: Eighty-third Report of the Joint FAO/WHO Expert Committee On Food Additives, Rome. https://apps.who.int/iris/bitstream/handle/10665/ 254893/9789241210027-eng.pdf?sequence=1&isAllowed=y (Erişim Tarihi: 15.08.2019).
  • Knutsen, H.K., Alexander, J., Barregård, L., Bignami, M., Brüschweiler, B., Ceccatelli, S., Cottrill, B., Dinovi, M., Edler, L., Grasl‐Kraupp, B., Hoogenboom, L. (Ron) ., Nebbia, C.S., Oswald, I.P., Petersen, A., Rose, M., Roudot, A., Schwerdtle, T., Vleminckx, C., Vollmer, G., Wallace, H., Lampen, A., Morris, I., Piersma, A., Schrenk, D., Binaglia, M., Levorato, S., and Hogstrand, C. 2018. Update of the risk assessment on 3‐ monochloropropane diol and its fatty acid esters. EFSA Journal 16(1): 5083.
  • Kuntom, A., and Kifli, H. 1998. Properties of soaps derived from distilled palm stearin and palm kernel fatty acids. Journal of Surfactants and Detergents. 1: 329-334.
  • Lai, O.M., Lo, S.K. and Akoh C.C. 2012. Enzymatic and chemical modification of palm oil, palm kernel oil, and its fractions. In: Lai, O.M., Tan, C.P., and Akoh, C.C. (Eds)., Palm Oil Production, Processing, Characterization, and Uses, AOCS Press, Urbana, USA, pp: 527-545.
  • Lai, O.M., Tan, C.P. and Akoh, C.C. 2015. Palm Oil Production, Processing, Characterization, and Uses. Academic Press and AOCS Press, Urbana, USA, 846 p.
  • Larsen, J.C. 2009. 3-MCPD esters in food products. ILSI Europe Report Series. Summary Report of a Workshop held in February 2009 in Brussels, Belgium. 36 p. https://ilsi.org/mexico/wpcontent/uploads/sites/29/2016/09/3-MCPD-Esters-in-Food-Products.pdf (Erişim tarihi: 14.08.2019)
  • Masukawa, Y., Shiro, H., Kondo, N. and Kudo, N. 2011. Generalized method to quantify glycidol fatty acid esters in edible oils. Journal of American Oil Chemists’ Society, 88: 15-21.
  • Matthäus, B. 2007. Use of palm oil for frying in comparison with other high-stability oils. European Journal of Lipid Science and Technology, 109: 400-409.
  • Matthäus, B., Lacoste, F. and Brühl, L. 2016. Contaminants in edible fats and oils–fresh news. European Journal of Lipid Science and Technology, 118(3): 337-338.
  • Matthäus, B. and Pudel, F. 2013. Mitigation of 3-MCPD and glycidyl esters within the production chain of vegetable oils especially palm oil. Lipid Technology, 25(7): 151-155.
  • Matthäus, B. and Pudel, F. 2014. Mitigation of MCPD and glycidyl esters in edible oils. In: Processing Contaminants in Edible Oils, pp. 23-55.
  • Matthäus, B., Pudel, F., Fehling, P., Vosmann, A. and Freudenstein, A. 2011a. Strategies for the reduction of 3- MCPD esters end related compounds in vegetable oils. European Journal of Lipid Science and Technology, 113: 380-386.
  • Matthäus, B., Freudenstein, K., Brühl, L., Pudel, F., Fehling, P., Rudolph, T., Granvogl, M., Schieberle, P., Franke, K., Strijowski, U. 2011b. Final Report: Investigations on the Formation of 3-Monochloropropane1,2-diol Fatty Acid Esters (3-MCPD Esters) in Vegetable Oils and Development of Minimization Strategies. Research Association of the German Food Industry, Bonn, Germany.
  • Michels, N., Specht, I.O., Heitmann, B.L., Chajès, V., Huybrechts, I. 2020. Dietary trans-fatty acid intake in relation to cancer risk: a systematic review and meta-analysis. Nutrition Reviews, 0(0): 1-19.
  • Özdikicierler, O., Yemişçioğlu, F. and Gümüşkesen, A.S. 2016. Effects of process parameters on 3-MCPD and glycidyl ester formation during steam distillation of olive oil and olive pomace oil. European Food Research and Technology, 242: 805-813.
  • Pande, G., Akoh, C.C. and Lai, O.M. 2012. Food uses of palm oil and its components. In: Lai, O.M., Tan, C.P., and Akoh, C.C. (Eds)., Palm Oil Production, Processing, Characterization, and Uses, AOCS Press, Urbana, USA, pp: 561-587.
  • Paterson, R.R.M. and Lima, N. 2018. Climate change affecting oil agronomy, and oil palm cultivation increasing climate change, require amelioration. Ecology and Evolution, 8: 452-461.
  • Pudel, F., Benecke, P., Fehling, P., Freudenstein, A., Matthaus, B. and Schwaf, A. 2011. On the necessity of edible oil refining and possible sources of 3-MCPD and glycidyl esters. European Journal of Lipid Science and Technology, 113(3): 368-373.
  • Rahn, A.K.K. and Yaylayan, V.A. 2011. What do we know about the molecular mechanism of 3-MCPD ester formation? European Journal of Science and Technology, 113(3): 323-329.
  • Ramli, M.R., Siew, W.L., Ibrahim, N.A., Hussein, R., Kuntom, A., Abd Razak, R.A. and Nesaretnam, K. 2011. Effects of degumming and bleaching on 3-MCPD esters formation during physical refining. Journal of American Oil Chemists’ Society, 88(11): 1-7.
  • Ramli, M.R., Siew, W.L., Ibrahim, N.A., Kuntom, A. and Abd Razak, R.A. 2015. Other factors to consider in the formation of chloropropandiol fatty esters in oil processes. Food Additives and Contaminants – Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 32(6): 817-824.
  • Sevindirici, G., Özdikicierler, O. and Yemişçioğlu, F. 2016. Rafine bitkisel yağlarda 3-MCPD ve GE riski: Yapısı, oluşum mekanizması, yasal düzenlemeleri ve azaltılma yöntemleri. Gıda 43(5): 886-895.
  • Shimizu, H. and Desrochers, M. 2012. The health, environmental and economic benefits of palm oil. Institut Economique Molinari Economic Note: 4 pp. https://www.institutmolinari.org/IMG/pdf/note0912_en.pdf (Erişim Tarihi: 01.09.2019)
  • Shimizu, M., Moriwaki, J., Shiiba, D., Nohara, N., Kudo, N., Katsuragi, Y. 2012. Elimination of glycidyl palmitate in diolein by treatment with activated bleaching earth. Journal of Oleo Science, 61: 23-28.
  • Sundram, K., Sambanthamurthi, R. and Tan, Y.A. 2003. Palm fruit chemistry and nutrition. Asia Pacific Journal of Clinical Nutrition, 12(3): 355-362.
  • Sahin, O.I., Aka, A., Akpınar-Bayizit, A., Baltaş-Minas, E. 2010. Sofralık zeytin üretim tesislerinde gıda güvenliği yönetim sisteminin uygulanması. U. Ü. Ziraat Fakültesi Dergisi, 24(1): 11-24.
  • Smith, B.K., Robinson, L.E., Nam, R., Ma, D.W.L. 2009. Trans-fatty acids and cancer: a mini-review. British Journal of Nutrition, 102: 1254-1266.
  • Vinikoor, L.C., Satia, J.A., Schroeder, J.C., Millikan, R.C., Martin, C.F., Ibrahim, J.G., Sandler, R.S., 2009. Associations Between Trans Fatty Acid Consumption and Colon Cancer Among Whites and African Americans in the North Carolina Colon Cancer Study I. Nutrition and Cancer, 61: 427-436.
  • Vinikoor, L.C., Millikan, R.C., Satia, J.A., Schroeder, J.C., Martin, C.F., Ibrahim, J.G., Sandler, R.S. 2010. Trans-fatty acid consumption and its association with distal colorectal cancer in the North Carolina Colon Cancer Study II. Cancer Causes Control, 21(1): 171-180.
  • Waisundara, V.Y. 2018. Multifaceted perspectives of palm oil. In: Waisundara, V.Y. (Ed.), Palm Oil, Intechopen, London, UK, pp: 186-477.
  • Weißhaar, R. and Perz, R. 2010. Fatty acid esters of glycidol in refined fats and oils. European Journal of Lipid Science and Technology, 112(2): 158-165.
  • Zhang, H., Jini P., Zhang, M., Cheong, L.Z., Hu, P., Zghao, Y., Yu, L., Wang, Y. and Jiang, Y. 2013. Free radical mediated formation of 3-monochloropropanediol (3-MCPD) fatty acid diesters. Journal of Agricultural and Food Chemistry, 61: 2548-2555.
  • Zulkurnain, M., Lai, O.M., Latip, R.A., Nehdi, I.A., Ling, T.C. and Tan, C.P. 2012. The effects of physical refining on the formation of 3-monochloropropane-1,2-diol esters in relation to palm oil minor components. Food Chemistry, 135: 799-805.
  • Zschau, W. 2001. Bleaching of edible fats and oils. Cooperative work of the German Society for fat science (DGF). Eur. Journal of Lipid Science and Technology, 103: 505-551.
Toplam 70 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Aslıhan Elmas 0000-0002-5261-6021

Arzu Akpınar Bayizit 0000-0003-1898-1153

Yayımlanma Tarihi 1 Aralık 2021
Gönderilme Tarihi 23 Ocak 2020
Yayımlandığı Sayı Yıl 2021 Cilt: 35 Sayı: 2

Kaynak Göster

APA Elmas, A., & Akpınar Bayizit, A. (2021). Palm Yağında 3-MCPD ve Glisidol Esterleri Oluşumuna Proses Şartlarının Etkisi. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 35(2), 333-354.

TR Dizin kriterleri gereği dergimize gönderilecek olan makalelerin mutlaka aşağıda belirtilen hususlara uyması gerekmektedir.

Tüm bilim dallarında yapılan, ve etik kurul kararı gerektiren klinik ve deneysel insan ve hayvanlar üzerindeki çalışmalar için ayrı ayrı etik kurul onayı alınmış olmalı, bu onay makalede belirtilmeli ve belgelendirilmelidir.
Makalelerde Araştırma ve Yayın Etiğine uyulduğuna dair ifadeye yer verilmelidir.
Etik kurul izni gerektiren çalışmalarda, izinle ilgili bilgiler (kurul adı, tarih ve sayı no) yöntem bölümünde ve ayrıca makale ilk/son sayfasında yer verilmelidir.
Kullanılan fikir ve sanat eserleri için telif hakları düzenlemelerine riayet edilmesi gerekmektedir.
Makale sonunda; Araştırmacıların Katkı Oranı beyanı, varsa Destek ve Teşekkür Beyanı, Çatışma Beyanı verilmesi.
Etik Kurul izni gerektiren araştırmalar aşağıdaki gibidir.
- Anket, mülakat, odak grup çalışması, gözlem, deney, görüşme teknikleri kullanılarak katılımcılardan veri toplanmasını gerektiren nitel ya da nicel yaklaşımlarla yürütülen her türlü araştırmalar
- İnsan ve hayvanların (materyal/veriler dahil) deneysel ya da diğer bilimsel amaçlarla kullanılması,
- İnsanlar üzerinde yapılan klinik araştırmalar,
- Hayvanlar üzerinde yapılan araştırmalar,
- Kişisel verilerin korunması kanunu gereğince retrospektif çalışmalar,
Ayrıca;
- Olgu sunumlarında “Aydınlatılmış onam formu”nun alındığının belirtilmesi,
- Başkalarına ait ölçek, anket, fotoğrafların kullanımı için sahiplerinden izin alınması ve belirtilmesi,
- Kullanılan fikir ve sanat eserleri için telif hakları düzenlemelerine uyulduğunun belirtilmesi.



Makale başvurusunda;

(1) Tam metin makale, Dergi yazım kurallarına uygun olmalı, Makalenin ilk sayfasında ve teşekkür bilgi notu kısmında Araştırma ve Yayın Etiğine uyulduğuna ve Etik kurul izni gerektirmediğine dair ifadeye yer verilmelidir. Etik kurul izni gerektiren çalışmalarda, izinle ilgili bilgiler (kurul adı, tarih ve sayı no) yöntem bölümünde ve ayrıca makale ilk/son sayfasında yer verilmeli ve sisteme belgenin yüklenmesi gerekmektedir. (Dergiye gönderilen makalelerde; konu ile ilgili olarak derginin daha önceki sayılarında yayımlanan en az bir yayına atıf yapılması önem arz etmektedir. Dergiye yapılan atıflarda “Bursa Uludag Üniv. Ziraat Fak. Derg.” kısaltması kullanılmalıdır.)

(2) Tam metin makalenin taratıldığını gösteren benzerlik raporu (Ithenticate, intihal.net) (% 20’nin altında olmalıdır),

(3) İmzalanmış ve taratılmış başvuru formu, Dergi web sayfasında yer alan başvuru formunun başvuran tarafından İmzalanıp, taratılarak yüklenmesi , (Ön yazı yerine)

(4) Tüm yazarlar tarafından imzalanmış telif hakkı devir formunun taranmış kopyası,

(5) Araştırmacıların Katkı Oranı beyanı, Çıkar Çatışması beyanı verilmesi Makale sonunda; Araştırmacıların Katkı Oranı beyanı, varsa Destek ve Teşekkür Beyanı, Çatışma Beyanı verilmesi ve sisteme belgenin (Tüm yazarlar tarafından imzalanmış bir yazı) yüklenmesi gerekmektedir.

Belgelerin elektronik formatta DergiPark sistemine https://dergipark.org.tr/tr/login adresinden kayıt olunarak başvuru sırasında yüklenmesi mümkündür. 


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