Bitkisel Yağlarda Oleik Asit Miktarının Arttırılması ve Yağ Kalitesi Üzerine Etkileri

Son yıllarda yağ kalitesi ve sağlık üzerine olumlu etkilerinin belirlenmesiyle bitkisel yağlarda yağ asidi kompozisyonu önemli hale gelmiştir. Yağlı tohumların yağ asitleri kompozisyonu sürekli sabit olmayıp türlere özgü karakteristik farklılıklar gösterdiği gibi, genetik, ekolojik, morfolojik, fizyolojik ve kültürel faktörlere bağlı olarak değişmektedir. Bu nedenle, bitkisel yağlarda yağ asitleri kompozisyonunda hangi koşullarda nasıl bir değişim meydana geleceğinin bilinmesi, yağ kalitesi açısından önemlidir. Yağ asitleri kompozisyonunu değiştirmek amacıyla bir çok çalışma yapılmaktadır. Özellikle oleik asit miktarı artışının yağın raf ömrü, oksidasyon stabilitesi ve sağlık (kalp, damar hastalıkları, kanser) üzerine olumlu etkileri yapılan çalışmalarla belirlenmiştir. Bu derlemede bitkisel yağlarda oleik asit miktarının artırılmasına yönelik çalışmalar, yağ kalitesi üzerine etkileri ve gıda sanayinde kullanım alanı üzerinde durulmuştur.

Anahtar Kelimeler:

Bitkisel yağlar, yağ asitleri, oleik asit, kalite.

Increasing Level of Oleic Acid in Vegetable Oil and It's Effects on Oil Quality

In recent years fatty acid composition of vegetable oil has become important due to determination of its positive effects on oil quality and health. Fatty acid composition of oil seed is not always constant and characteristic differences among species exist. In addition to that fatty acid composition varies depending on genetic, ecological, morphological, physiological and cultural factors. Thus, it is important to 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 particularly increase 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 oleic acid level in vegetable oil, its effects on quality of vegetable oil and its usage areas in food industry.

Keywords:

Vegetable oils, fatty acids, oleic acid, quality. ,

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