Yıl 2018, Cilt 43, Sayı 5, Sayfalar 886 - 895 2018-10-01

3-MCPD AND GE RISK IN REFINED VEGETABLE OILS: STRUCTURE, FORMATION MECHANISM, LEGAL REGULATIONS AND MITIGATION TECHNIQUES
RAFİNE BİTKİSEL YAĞLARDA 3-MCPD VE GE RİSKİ: YAPISI, OLUŞUM MEKANİZMASI, YASAL DÜZENLEMELERİ VE AZALTILMA YÖNTEMLERİ

Gizem Sevindirici [1] , Onur Özdikicierler [2] , Fahri Yemişçioğlu [3]

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3-monochloropropane 1,2-diol (3-MCPD) and glycidyl are food-based contaminants that occur during process. 3-MCPD was classified as possibly carcinogenic to humans (group 2B) and glycidyl was classified as genotoxically carcinogenic to humans (group 2A) by International Agency for Research on Cancer (IARC). 3-MCPD and glycidyl components were detected in various food groups such as acid-hydrolyzed vegetable proteins, soy sauces, infant formulas, snack foods like chips, coffee. One of the most susceptible food group is refined edible oils for 3-MCPD and GE presence since, oils are widely used for various purposes in many food products. 3-MCPD and GE may be formed in oils that are processed at high temperatures during oil refining. Mitigation of 3-MCPD and GE is a crucial issue in terms of food safety. This study focused on chemical structure, formation mechanism, effects of process contaminants on human health, legal regulations and mitigation strategies.

3-monokloropropan 1,2-diol (3-MCPD) ve glisidil bileşenleri proses esnasında oluşan gıda kaynaklı kontaminantlardandır. Uluslararası Kanser Araştırma Ajansı (IARC) tarafından 3-MCPD karsinojen (grup 2B); glisidil ise genotoksik karsinojen (grup 2A) olarak tanımlanmaktadır. 3-MCPD ve glisidil bileşenleri; asitle hidrolize edilmiş sebze proteinleri, soya sosları, bebek mamaları, kızarmış patates ve benzeri atıştırmalık gıdalar, kahve gibi çeşitli gıda gruplarında bulunmaktadır. Rafine bitkisel yağlar birçok farklı gıda grubunun önemli bir bileşeni olmalarından dolayı 3-MCPD ve GE varlığı açısından en riskli ürün gruplarından biridir. Rafinasyon işlemi sırasında yüksek sıcaklıkta işlem gören yağlarda 3-MCPD ve GE oluşabilmektedir. Sağlık üzerine etkileri düşünüldüğünde, 3-MCPD ve GE’nin azaltılması önemli bir çalışma konusu haline gelmiştir. Bu çalışmada kontaminantların kimyasal yapısı, oluşum mekanizması, sağlık üzerine etkileri, yasal düzenlemeler ve azaltılmasına yönelik yapılan çalışmalar incelenmiştir.

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Birincil Dil tr
Konular Fen
Dergi Bölümü Makaleler
Yazarlar

Yazar: Gizem Sevindirici (Sorumlu Yazar)
Ülke: Turkey


Yazar: Onur Özdikicierler

Yazar: Fahri Yemişçioğlu

Bibtex @derleme { gida423296, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {886 - 895}, doi = {10.15237/gida.GD18053}, title = {RAFİNE BİTKİSEL YAĞLARDA 3-MCPD VE GE RİSKİ: YAPISI, OLUŞUM MEKANİZMASI, YASAL DÜZENLEMELERİ VE AZALTILMA YÖNTEMLERİ}, key = {cite}, author = {Özdikicierler, Onur and Sevindirici, Gizem and Yemişçioğlu, Fahri} }
APA Sevindirici, G , Özdikicierler, O , Yemişçioğlu, F . (2018). RAFİNE BİTKİSEL YAĞLARDA 3-MCPD VE GE RİSKİ: YAPISI, OLUŞUM MEKANİZMASI, YASAL DÜZENLEMELERİ VE AZALTILMA YÖNTEMLERİ. GIDA / THE JOURNAL OF FOOD, 43 (5), 886-895. DOI: 10.15237/gida.GD18053
MLA Sevindirici, G , Özdikicierler, O , Yemişçioğlu, F . "RAFİNE BİTKİSEL YAĞLARDA 3-MCPD VE GE RİSKİ: YAPISI, OLUŞUM MEKANİZMASI, YASAL DÜZENLEMELERİ VE AZALTILMA YÖNTEMLERİ". GIDA / THE JOURNAL OF FOOD 43 (2018): 886-895 <http://dergipark.gov.tr/gida/issue/39146/423296>
Chicago Sevindirici, G , Özdikicierler, O , Yemişçioğlu, F . "RAFİNE BİTKİSEL YAĞLARDA 3-MCPD VE GE RİSKİ: YAPISI, OLUŞUM MEKANİZMASI, YASAL DÜZENLEMELERİ VE AZALTILMA YÖNTEMLERİ". GIDA / THE JOURNAL OF FOOD 43 (2018): 886-895
RIS TY - JOUR T1 - RAFİNE BİTKİSEL YAĞLARDA 3-MCPD VE GE RİSKİ: YAPISI, OLUŞUM MEKANİZMASI, YASAL DÜZENLEMELERİ VE AZALTILMA YÖNTEMLERİ AU - Gizem Sevindirici , Onur Özdikicierler , Fahri Yemişçioğlu Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18053 DO - 10.15237/gida.GD18053 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 886 EP - 895 VL - 43 IS - 5 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18053 UR - http://dx.doi.org/10.15237/gida.GD18053 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD RAFİNE BİTKİSEL YAĞLARDA 3-MCPD VE GE RİSKİ: YAPISI, OLUŞUM MEKANİZMASI, YASAL DÜZENLEMELERİ VE AZALTILMA YÖNTEMLERİ %A Gizem Sevindirici , Onur Özdikicierler , Fahri Yemişçioğlu %T RAFİNE BİTKİSEL YAĞLARDA 3-MCPD VE GE RİSKİ: YAPISI, OLUŞUM MEKANİZMASI, YASAL DÜZENLEMELERİ VE AZALTILMA YÖNTEMLERİ %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 5 %R doi: 10.15237/gida.GD18053 %U 10.15237/gida.GD18053
ISNAD Sevindirici, Gizem , Özdikicierler, Onur , Yemişçioğlu, Fahri . "RAFİNE BİTKİSEL YAĞLARDA 3-MCPD VE GE RİSKİ: YAPISI, OLUŞUM MEKANİZMASI, YASAL DÜZENLEMELERİ VE AZALTILMA YÖNTEMLERİ". GIDA / THE JOURNAL OF FOOD 43 / 5 (Ekim 2018): 886-895. http://dx.doi.org/10.15237/gida.GD18053