Oxidative Stability of Refined Red Palm Olein under two Malaysian Storage Conditions

Abstract

Introduction In Malaysia, there are currently 53 refineries processing crude palm oil CPO , a majority of which produce refined bleached and deodorized olein rbdPOo which contains Vitamin E but does not contain carotenoids 1. The carotenoids in rbdPOo are mostly destroyed during the bleaching stage of the refining process. The rbdPOo is a yellow, light-colored oil. There are only two producers of refined red palm olein in Malaysia, produced by different refining technologies and marketed under two different brand names these are Carotino and Nutrolein. Currently, only Carotino red palm olein is available at the hypermarket and supermarket in Malaysia. Red palm olein RPOo , although marketed as cooking oil, is unlike rbdPOo. It is a specialty nutritious edible oil containing important phytonutrients that are maintained at high levels, e.g. Vitamin E, carotenoids, sterols, and ubiquinone as compared to rbdPOo 2. The color of this oil is a deep red due to the presence of a high concentration of carotenoids. The technology for production of the RPOo used in this study was developed in the Malaysian Palm Oil

PENGARUH PENAMBAHAN NaOH PADA WATER DEGUMMING DAN ALKALI REFINING TERHADAP KUALITAS RED PALM OIL OLEIN (RPOO)

“…Zat warna karotenid pada CPO yang tidak di hilangkan merupakan sumber provitamin A dan vitamin E yang berpotensi sebagai pangan fungsional (Budiyanto et al, 2019;Martianto et al, 2018;Tan et al, 2022). Kandungan pro vitamin A berupa βkaroten pada RPOO bervariasi, sekitar 554-786 ppm (Ping et al, 2020;Yupita et al, 2022). Pemilihan metode degumming pada sebagai bagian awal tahap refining yang diikuti oleh proes netralisasi menggunakan alkali, serta tahap deodorisasi yang dilakukan pada suhu yang tinggi dapat merusak kandungan karotenoid yang ada pada minyak (Bohari et al, 2018;Riyadi et al, 2016).…”

Study of cooling experiment and simulation for edible oil storage

“…Currently, in the absence of significant breakthroughs in additives, scholars have studied the effects of external factors such as temperature, light, and oxygen on the quality of edible oils. The results show that temperature and light conditions have a significant impact on the peroxide value, which is the main factor affecting the quality of edible oils 5 – 7 . Gargouri et al 8 found that oil products packaged in dark glass bottles and metal containers (such as tin cans) have the highest antioxidant stability.…”

Repeatedly heated palm olein disrupts male reproductive system of rat: A histological and biochemical study

“…There are several worldwide questions about the impact of PL on the spread of various cancers (Farfan et al., 2013). Tocopherols, which are the most significant antioxidants in palm oil, are concentrated in the palm olein portion when palm oil is broken down into pieces, and the amount of these antioxidant compounds (tocopherols) decreases and reduces during the phase of oil refining (Ping et al., 2020). In the body, reduced antioxidants cause many side effects and increase production in the body of free radicals.…”

“…the palm olein portion when palm oil is broken down into pieces, and the amount of these antioxidant compounds (tocopherols) decreases and reduces during the phase of oil refining (Ping et al, 2020). In the body, reduced antioxidants cause many side effects and increase production in the body of free radicals.…”