Fahri YEMİŞÇİOĞLU, Mustafa ERBAŞ, Onur ÖZDİKİCİERLER, Hanife ŞEKERCİ, Aytaç Saygın GÜMÜŞKESEN, Ayşegül Ermek SÖNMEZ

Serbest Radikallerin Önemi ve Gıda İşleme Sırasında Oluşumu

Serbest radikaller son yörüngelerinde eşlenmemiş elektron bulunduran süperoksit anyonu ve hidroksil radikali gibi aşırı reaktif kimyasal yapılardır. Serbest radikaller vücutta solunum gibi normal metabolik faaliyetler sırasında oluşarak fizyolojik düzeyde faydalı olurken; aşırı spor, enfeksiyon, radyasyon, sigara içme ve serbest radikallerce zengin gıda ile beslenme gibi olumsuz dış etkenler nedeniyle patolojik seviyeye ulaşırsa; diyabet, katarakt, kanser, kalp-damar rahatsızlıkları ve Alzheimer gibi hastalıkların oluşumuna neden olabilmektedirler. Hammaddelerde çok düşük miktarlarda bulunan serbest radikalerin miktarı gıdalara uygulanan dezenfeksiyon, boyut küçültme, ısıl işlem ve katkılama gibi işleme teknikleriyle artmaktadır. Özellikle oksijenli ortamlarda yüzey alanının artması ve yüksek sıcaklık uygulaması gıdaların oksijen bazlı serbest radikal içeriğini artırmaktadır. Hastalıkların oluşmasını önlemede ve kaliteli bir hayat sürmede en önemli önleyici faktörlerden biri de gıda güvenliğinin sağlanması ve doğru beslenmedir. Sonuç olarak gıdaların serbest radikal içeriklerini artıran aşırı işlemeden kaçınılması ve minimal işlem tekniklerin kullanılması toplum sağlığının koruması bakımından oldukça önemlidir.

Anahtar Kelimeler:

Serbest radikal, gıda, sağlık

Importance of Free Radicals and Occurring During Food Processing (Turkish with English Abstract)

Free radicals are defined as highly reactive chemicals having unpaired electron in the their outer orbit such as superoxide anion and hydroxyl radical. Although free radicals produce in body by normal metabolic activities like respiration have benefit effects in terms of physiologic level, when they reach pathologic level because of exogenous reason such as extreme sport, infection, radiation, smoking and nutrition of diets with rich free radicals some disease might occur such as diabetes, cataract, cancer, cardiovascular problems and Alzheimer. The amount of free radicals, existing at a very low level in raw materials, is increased by food processing techniques such as disinfection, size reduction, heat treatment and addition. Especially, reactive oxygen species content of food is increased with accompanied oxygen abundance by surface expanding and exposing to high temperature. Ensuring food safety and right nutrition is one of the important preventive factors occurring of disease and keep on life quality. Conclusion, avoiding from over-processing because it increase free radical content of food and using minimal techniques are very important in point of protect public health.

Keywords:

Free radical, food, health,

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