Flavors of Palm Oil

Influence of red palm oil on the physicochemical and sensory qualities of flavouring oil gravy for instant noodles

“…23 The fatty acid composition of palm oils affects its oxidative stability, and is also relevant to its nutritional quality and the changes it undergoes during frying the USFA content in RPO (56.62%) was higher than that in 5° (53.98%) and 8° palm oils (50.72%), which indicates that RPO may have a positive effect on cardiovascular diseases due to its polyunsaturated fatty acids, especially linoleic acid, as claimed by Kuntom and Ariffin. 24 RPO has also been shown to display protective effects against hypercholesterolemia and atherosclerotic plaque formation, despite being high in saturated fatty acids. 13 As shown in Table 3 , the concentration of β-carotene in 5° and 8° palm oils was low, but it was highest in RPO (520.00 mg kg −1 ).…”

“… 25 During refining, all impurities in crude oils are removed, such as undesirable odours, flavours, and colours, but beneficial components such as vitamins, pro-vitamins, and antioxidants are also removed at the same time. 24 RPO contains various fatty acids, and it is also a rich source of a wide range of different lipid-soluble antioxidants such as tocopherols, tocotrienols, carotenoids, lycopene, and co-enzyme Q10, among others. The health benefits of RPO have been attributed to its unique composition of fatty acids and high levels of natural antioxidants.…”

“…It is worth noting that the C18:0 content had significant difference between commercial and pilot flavouring oil gravies ( p < 0.05). Gunstone 24 has reported that the content of stearic acid (C18:0) can be an effective indicator for identifying palm oil, and the mean (average) C18:0 content of palm oil ranged from 4.5–5.0%. The C18:0 content of RA and SA was 15.20% and 13.60%, respectively.…”