Minor constituents of palm oil

Abstract

Crude palm oil contains about 1% of minor components including carotenoids, tocopherols, sterols, triterpene alcohols, phospholipids, glycolipids and terpenic and paraffinic hydrocarbons. The nutritionally important components such as carotenes and tocopherols also improve stability of the oil. Although a highly valued product, carotene unfortunately is bleached or destroyed in refining because suitable recovery technology is not available. Thermal degradation of carotene, previously suspected of giving rise to undesirable chemicals, now is known to furnish mainly harmless hydrocarbons, most of which are removed by the deodorization step in refining. Tocopherols, being natural antioxidants, need to be carefully preserved during milling, refining, fractionation and modification of palm oils. The accumulation of tocopherols in the palm fatty acid distillate promises to provide a new source for the recovery of this valuable substance. The role played by phospholipids is frequently misunderstood because they can act in two ways, i.e. as an antioxidant synergist and a surface active agent to disperse impurities in oil. In crude palm oil the phospholipid content is small, because most of it is removed during milling; the phosphorus content is due mainly to inorganic phosphorus. Among the sterols, cholesterol constitutes too small a percentage to be of much concern. Sterols, triterpenoids and terpenoid hydrocarbons are also potentially useful side products should recovery technology become available. Other newly characterized minor and trace components also are discussed.

Nutritional enrichment of vegetable oils with long-chain n-3 fatty acids through enzymatic interesterification with a new vegetable lipase

“…As a consequence of its high saturated fatty acid and solid fat contents, palm oil is normally mixed with other liquid oils to improve its plasticity and melting properties, as it normally occurs in a semi-solid form (Fajardo et al, 2003). Palm oil is rich in natural antioxidants, especially tocotrienols, tocopherols and carotenoids (Goh et al, 1985). The initial fatty acid composition of palm oil consisted basically of palmitic and oleic acids, which accounted for approximately 80% of the total fatty acids (Table 1).…”

Traditional oil palm (Elaeis guineensis jacq.) and its medicinal uses: A review

“…Palm oil provides a rich source of beta-carotene and vitamin E, namely tocopherols and tocotrienols which are recognized nutritional anti-oxidants that act as scavengers of the oxygen atom or free radicals (Chong and Ng, 1991;Ekwenye and Ijeomah, 2005;Goh et al, 1985). The oxygen atom or free radicals can arise during the body's normal oxidative metabolism or from the action of toxic pollutants that contaminate our food and have been implicated in ageing, heart disease and cancer (Ekwenye and Ijeomah, 2005).…”

Physico-chemical characteristics and nutraceutical distribution of crude palm oil and its fractions

“…Palm oil contains almost equal quantities of saturated (palmitic 44% and stearic 4%) and unsaturated fatty acids (oleic acid 39% and linoleic acid 11%) (Gunstone et al, 2007). It consists of >90% triglycerides, 2-7% diglycerides,<1% monoglycerides and 3-4% free fatty acids and approximately 1% of minor components which include carotenoids, vitamin E (tocopherols and tocotrienols), sterols, phospholipids, glycolipids, and terpenic and aliphatic hydrocarbons, which contribute to the stability and nutritional properties of palm oil (Goh et al, 1985, Choo andTay, 1985;Anderson, 1996).…”