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- Title
Yağ Rafinasyonu Sırasında İnsan Beslenmesinde Önemli Fonksiyonel Bileşenlerde Değişimler ve Zararlı Rafinasyon Bileşenlerinin Oluşumu.
- Authors
Seçilmiş, Şakir Selçuk
- Abstract
Vegetable oils provide many health benefits because of their ingredients defined as bioactive. Oils not only provide energy to the body, but also play a role in maintaining body temperature and tissues, carrying vitamins dissolved in their structure, and carrying out many other important functions. Among the most important bioactive substances found in vegetable oils are vegetable sterols, carotenes, tocols, phenolic substances and hydrocarbons like squalene. Valuable components are lost depending on refining conditions applied, and health-hazard components (3-monochloropropane-1-2-diol and glycidyl esters) may occur as a result of reactions occurring in oils. In the first part of this review, oil refining steps and losses in functional components during these processes and their causes are presented while, in the second part, studies on the formation and reduction of harmful substances that take place during oil refining are discussed.
- Subjects
VEGETABLE oils; PETROLEUM refining; STEROLS; BODY temperature; SQUALENE
- Publication
Academic Food Journal / Akademik GIDA, 2020, Vol 18, Issue 3, p331
- ISSN
1304-7582
- Publication type
Article
- DOI
10.24323/akademik-gida.818207