Bitkisel yağlarda Oleik asit miktarının arttırılması ve yağ kalitesi üzerine etkileri
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Date
2015
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info:eu-repo/semantics/openAccess
Abstract
Son yıllarda yağ kalitesi ve sağlık üzerine olumlu etkilerinin belirlenmesiyle bitkisel yağlarda yağ asidikompozisyonu önemli hale gelmiştir. Yağlı tohumların yağ asitleri kompozisyonu sürekli sabit olmayıptürlere özgü karakteristik farklılıklar gösterdiği gibi, genetik, ekolojik, morfolojik, fizyolojik ve kültürelfaktörlere bağlı olarak değişmektedir. Bu nedenle, bitkisel yağlarda yağ asitleri kompozisyonunda hangikoşullarda nasıl bir değişim meydana geleceğinin bilinmesi, yağ kalitesi açısından önemlidir. Yağ asitlerikompozisyonunu değiştirmek amacıyla bir çok çalışma yapılmaktadır. Özellikle oleik asit miktarıartışının yağın raf ömrü, oksidasyon stabilitesi ve sağlık (kalp, damar hastalıkları, kanser) üzerine olumluetkileri yapılan çalışmalarla belirlenmiştir. Bu derlemede bitkisel yağlarda oleik asit miktarınınartırılmasına yönelik çalışmalar, yağ kalitesi üzerine etkileri ve gıda sanayinde kullanım alanı üzerindedurulmuştur.
In recent years fatty acid composition of vegetable oil has become important due to determination ofits positive effects on oil quality and health. Fatty acid composition of oil seed is not always constantand characteristic differences among species exist. In addition to that fatty acid composition variesdepending on genetic, ecological, morphological, physiological and cultural factors. Thus, it is importantto determine how fatty acid composition changes at which conditions because it effects oil quality.Many scientific studies have been done to alter fatty acid composition. It was determined that particularlyincrease of oleic acid content has positive effects on shelf and life oxidation stability of oil, and health(heart, vascular diseases and cancer). In this review it had been focused on the studies to increase oleicacid level in vegetable oil, its effects on quality of vegetable oil and its usage areas in food industry.
In recent years fatty acid composition of vegetable oil has become important due to determination ofits positive effects on oil quality and health. Fatty acid composition of oil seed is not always constantand characteristic differences among species exist. In addition to that fatty acid composition variesdepending on genetic, ecological, morphological, physiological and cultural factors. Thus, it is importantto determine how fatty acid composition changes at which conditions because it effects oil quality.Many scientific studies have been done to alter fatty acid composition. It was determined that particularlyincrease of oleic acid content has positive effects on shelf and life oxidation stability of oil, and health(heart, vascular diseases and cancer). In this review it had been focused on the studies to increase oleicacid level in vegetable oil, its effects on quality of vegetable oil and its usage areas in food industry.
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Gıda Bilimi ve Teknolojisi
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GIDA
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Volume
39
Issue
6
