IntroductionOil palm, Elaeis guineensis, has been cultivated in Malaysia since 1917 and is now the most important economic crop in Malaysia, with export revenue from the crop reaching more than RM 67.12 billion in 2018 1 . Other leading palm oil-producing countries are Indonesia and Thailand. The crop produces almost ten times higher oil per hectare than any other leading vegetable oil crops 2 . Palm oil and its derivatives are mainly used for cooking, frying oils, margarine, shortenings, vanaspati and specialty fats 3 . Palm oil or its blends with with palm kernel or with other vegetable oils were the different product available in market.Crude palm oil is extracted from palm mesocarp and rich in minor components, including carotenoids precursor of vitamin A , tocopherols and tocotrienols vitamin E , sterols, phospholipids, squalene, aliphatic hydrocarbons and aliphatic alcohols 4 . More research has been focusing on carotenoids and vitamin E in palm oil in recent years with its antioxidant properties. Despite their nutritional values, palm carotenoids are removed during the refining process, this is to gain clear oil which is better for consumer acceptance and industry purposes 5 . The concentration of carotenoids is reduced to more than half with application of high temperature and steps such as deacidification and deodorization. Goh et al. stated that tocopherols level