Changes in non‐polar lipid composition of developing oil palm fruit (<i>Elaeis guineensis</i>) Mesocarp

Bafor, Maureen; Osagie, Anthony U.

doi:10.1002/jsfa.2740450406

Cited by 7 publications

(2 citation statements)

References 21 publications

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“…The formation of oil in the fruit (mesocarp) and the knowledge of its composition during fruit development has been a subject of interest for physiological and breeding research in the oil palm industry. Some reports have been written on the process of accumulation of various types of lipids, in the mesocarp of Elaeis guineensis Dura, pisifera and tenera − and recently in other species. − However, there are few reports of changes in the individual content of FAs and TAGs, which represent between 90 and 95% of the total lipid composition of palm oil, , and the variation of carotenoids and tocols during oil accumulation in the mesocarp and fruit ripening. Carotenoids and tocols confer special features on crude palm oil because of their biological properties that play an essential role in nutrition and human health .…”

Section: Introductionmentioning

confidence: 99%

Effect of Fruit Ripening on Content and Chemical Composition of Oil from Three Oil Palm Cultivars (Elaeis guineensis Jacq.) Grown in Colombia

Prada¹,

Ayala-Diaz²,

Delgado³

et al. 2011

J. Agric. Food Chem.

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A series of physical and chemical changes occur as oil palm fruits ripen in the bunch. We evaluated changes in lipid content in the mesocarp and fruits, and the chemical composition of fatty acids (FA), triacylglycerol (TAG), tocols, and carotenes of the lipids extracted from fruits of three commercial tenera cultivars, namely, Deli×La Mé, Deli×Ekona, and Deli×Avros, planted in two different geographical regions in Colombia, during the ripening process 12, 14, 16, 18, 20, 22, and 24 weeks after anthesis (WAA). It was found that 12 WAA the mesocarp contained less than 6% of total lipids. Oil content increased rapidly after 16 WAA, reaching the maximum oil content of 55% in fresh mesocarp and 47% in fresh fruits at 22 WAA, which was found the optimal time for harvesting. Changes in FA and TAG showed that total polyunsaturated fatty acids (PUFA) and triunsaturated triacylglycerols (TUTAG) decreased, while total saturated fatty acids (SFA) and disaturated triacylglycerols (DSTAG) increased, over the ripening period. Changes in FA were mainly observed in palmitic, oleic, linoleic, and linolenic acids, and in POP, POO, POL, and OLL for the TAGs evaluated. Levels of tocols changed depending on whether they were tocopherols or tocotrienols. In the earliest stages tocopherols were predominant but decreased rapidly from 6600 mg kg(-1) of oil at 14 WAA to 93 mg kg(-1) of oil at 22 WAA. Tocotrienols appeared at the same time as oil synthesis started, and became the main source of total tocols, equivalent to 87% in total lipids extracted.

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Section: Introductionmentioning

confidence: 99%

Effect of Fruit Ripening on Content and Chemical Composition of Oil from Three Oil Palm Cultivars (Elaeis guineensis Jacq.) Grown in Colombia

Prada¹,

Ayala-Diaz²,

Delgado³

et al. 2011

J. Agric. Food Chem.

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“…The oil and moisture contents in mesocarp are the two parameters used as reference to determine the ripeness grade of oil palm fresh fruit. This ripeness follows the substantial change of oil mesocarp content [28][29][30][31] and the decreasing moisture content during ripening. 32,33 The reference used as bases for grading according to the original ripeness grades (unripe, under-ripe, ripe, over-ripe) is given in Table 2.…”

Section: Wet Chemistry Analysismentioning

confidence: 87%

Near Infrared Spectroscopy: A Rapid and Non-Destructive Technique to Assess the Ripeness of Oil Palm (Elaeis Guineensis Jacq.) Fresh Fruit

Silalahi¹,

Reaño

Lansigan

et al. 2016

Journal of Near Infrared Spectroscopy

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Near infrared (NIR) spectroscopy as a rapid and non-destructive technique was used with principal component analysis and linear discriminant analysis to develop an alternative technique for oil palm fresh fruit ripeness classification. The fruit samples were broadly classified into four main ripeness grades: unripe, under-ripe, ripe and over-ripe. A total of 3870 samples of individual fruits were taken at different stages of ripeness between 6 and 27 weeks after anthesis. Right after field collection, fresh samples were sent immediately to the laboratory for NIR and wet chemistry analysis. Two parameters, oil and moisture content in mesocarp were used as prior reference to determine the ripeness grades of oil palm fresh fruit. The NIR spectra of the ripe and over-ripe grades had higher absorbance compared to the unripe and under-ripe grades. The overall average accuracy of the classification by ripeness grades using this technique for both the training and the validation set samples was larger than 81%. In practical application, the rapid and non-destructive NIR technique has potential use for classifying oil palm fresh fruit into ripeness grades.

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Histological localization of oil palm fruit lipase

Mohankumar

Arumughan

Raj

1990

J Americ Oil Chem Soc

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Development of free fatty acids (FFA) and subsequent deterioration of palm oil quality can be attributed to lipase, an active hydrolytic enzyme present in the mesocarp of oil palm fruit. A histochemical method was used to localize this enzyme in the mesocarp. FFA released from endogenous glycerides were precipitated as lead salt. The deposits were located on the membranes of oil bodies. Enzymatic activity in the mesocarp was also studied under different conditions of fruit storage: ambient temperature, freezing, etc. The enzyme was active after freezing but less active under ambient conditions of fruit storage. Investigations on fruit development indicated that the enzyme activity started appearing between 16–20 weeks after anthesis (WAA) which synchronized with the beginnning of lipid formation. These histochemical studies were supported wity biochemical data on FFA.

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Changes in non‐polar lipid composition of developing oil palm fruit (Elaeis guineensis) Mesocarp

Cited by 7 publications

References 21 publications

Effect of Fruit Ripening on Content and Chemical Composition of Oil from Three Oil Palm Cultivars (Elaeis guineensis Jacq.) Grown in Colombia

Effect of Fruit Ripening on Content and Chemical Composition of Oil from Three Oil Palm Cultivars (Elaeis guineensis Jacq.) Grown in Colombia

Near Infrared Spectroscopy: A Rapid and Non-Destructive Technique to Assess the Ripeness of Oil Palm (Elaeis Guineensis Jacq.) Fresh Fruit

Histological localization of oil palm fruit lipase

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