Oil Recovery from Palm Fruits and Palm Kernel

Obibuzor, J.U.; Okogbenin, Emmanuel; Abigor, R. D.

doi:10.1016/b978-0-9818936-9-3.50014-9

Cited by 16 publications

(10 citation statements)

References 8 publications

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“…Crude palm oil (CPO, known also as red palm oil, RPO), extracted either by wet or dry processes, contains both healthy beneficial compounds, such as triacylglycerols (TAGs), vitamin E, carotenoids, phytosterols, as well as impurities, such as phospholipids, free fatty acids (FFAs), gums, and lipid oxidation products; the latter can be removed by means of refining processes [5]. Hence, the CPO is purified by centrifugation and drying; the dried oil is then cooled and stored in appropriate containers [6].…”

Section: Introductionmentioning

confidence: 99%

Biological and Nutritional Properties of Palm Oil and Palmitic Acid: Effects on Health

et al. 2015

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A growing body of evidence highlights the close association between nutrition and human health. Fat is an essential macronutrient, and vegetable oils, such as palm oil, are widely used in the food industry and highly represented in the human diet. Palmitic acid, a saturated fatty acid, is the principal constituent of refined palm oil. In the last few decades, controversial studies have reported potential unhealthy effects of palm oil due to the high palmitic acid content. In this review we provide a concise and comprehensive update on the functional role of palm oil and palmitic acid in the development of obesity, type 2 diabetes mellitus, cardiovascular diseases and cancer. The atherogenic potential of palmitic acid and its stereospecific position in triacylglycerols are also discussed.

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Section: Introductionmentioning

confidence: 99%

Biological and Nutritional Properties of Palm Oil and Palmitic Acid: Effects on Health

et al. 2015

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“…The gums and resins will soon remove through the oil clarification process. The mesocarp fiber will retain about 5-6 of oil after the pressing 19,21 .…”

Section: Processing and Production Of Red Palm Oilmentioning

confidence: 99%

Red Palm Oil: A Review on Processing, Health Benefits and Its Application in Food

et al. 2021

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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

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“…Optimum pressing conditions are critical since the kernel will crack if too high pressure is applied, i.e. higher than 50 bar, and consequently lead to the contamination as the crude palm kernel oil (CPKO) may squirt from the broken kernels into the CPO (Obibuzor et al, 2012).…”

Section: Fruit Harvest and Milling Processmentioning

confidence: 99%

“…The CPKO or endosperm oil is extracted as well. By having different properties and characteristics, both are used for different purposes where CPO is more suitable for food applications and CPKO for non-food applications such as cosmetics and machinery (Obibuzor et al, 2012).…”

Section: Oer ¼mentioning

confidence: 99%

Food quality assurance of crude palm oil: a review on toxic ester feedstock

Nizam

Mahmud

2021

OCL

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Palm oil, the commodity produced mainly in Indonesia and Malaysia, is widely used for deep-frying of fast food and food derivatives. European and American markets of palm oil are affected by the concern of the toxicity potential from monochloropropanediol esters (MCPDE) and glycidyl ester (GE) that are undesirably produced from monoacylglycerol (MAG), diacylglycerol (DAG) and chlorine in refineries. Improvement of oil palm plantation, fruit harvest and oil extraction process in palm oil mills is necessary before the refinery process so that hydrolysis reactions that produce MAG and DAG and chlorine contamination can be minimized in crude palm oil (CPO). This review focuses on the quality control currently employed in the mills especially in managing free fatty acid (FFA) formation as the indicator of the hydrolysis reactions along with other quality control parameters and the reduction of chlorine content.

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Oil Recovery from Palm Fruits and Palm Kernel

Cited by 16 publications

References 8 publications

Biological and Nutritional Properties of Palm Oil and Palmitic Acid: Effects on Health

Biological and Nutritional Properties of Palm Oil and Palmitic Acid: Effects on Health

Red Palm Oil: A Review on Processing, Health Benefits and Its Application in Food

Food quality assurance of crude palm oil: a review on toxic ester feedstock

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