Mycotoxins in vegetable oils

Abstract

Vegetable oils are obtained from oil seeds and fruits and are widely used in the food, pharmaceutical, and chemical industries. In recent years, consumers' interest in vegetable oils has increased. The most important reason is that they are associated with health due to factors such as providing high energy, being a source of essential fatty acids, carrying fat-soluble vitamins, and containing compounds with antioxidant activity. On the other hand, they may contain some contaminants, such as mycotoxins. Vegetable oils can be contaminated with mycotoxins through raw materials exposed to unsuitable conditions. In this review, studies on the presence of mycotoxins in vegetable oils were examined. As a result, it has been observed that vegetable oils can be contaminated with mycotoxins such as aflatoxins, fumonisin, ochratoxin, deoxynivalenol, and zearalenone at different levels. It was concluded that contamination should be prevented and measures should be taken against mould growth and mycotoxin formation in raw materials.

Keywords

• Vegetable oil
• Cold press oil
• Mycotoxin
• Toxigenic moulds
• Microbial quality

Bitkisel yağlarda mikotoksin varlığı

Abstract

Bitkisel yağlar, yağlı tohum ve meyvelerden elde edilen yağlardır. Gıda, ilaç ve kimya sanayinde yaygın olarak kullanılan bitkisel yağlar, son yıllarda tüketiciler tarafından daha fazla tercih edilir hale gelmiştir. Bunun en önemli sebebi yüksek enerji verme, esansiyel yağ asidi kaynağı olma, yağda çözünen vitaminleri taşıma, antioksidan aktivite gösteren bileşikleri içerme gibi faktörlere bağlı olarak sağlık ile ilişkilendirilmeleridir. Öte yandan bitkisel yağlar çeşitli yollarla bazı kontaminantlar ile bulaşabilmektedir. Bitkisel yağlar, uygun olmayan koşullara maruz kalan ham maddeler yoluyla mikotoksinlerle kontamine olabilir. Bu çalışmada bitkisel yağlarda mikotoksinlerin varlığına dair yapılmış çalışmalar incelenmiş olup, bitkisel yağların aflatoksinler, fumonisin, okratoksin, deoksinivalenol, zearalenon gibi mikotoksinler ile değişik seviyelerde kontamine olabildiği görülmüştür. Buradan hareketle bitkisel yağlarda kontaminasyonun önlenmesi için tedbirlerin alınması, özellikle hammaddelerde oluşabilecek küf gelişimi ve mikotoksin oluşumunun önüne geçilmesi gerektiği sonucuna varılmıştır.

Keywords

• Bitkisel yağ
• Soğuk pres yağ
• Mikotoksin
• Toksijenik küf
• Mikrobiyal kalite

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