Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content

Almeida, Erislene S.; Damaceno, Daniela da Silva; Carvalho, L. F. De; Victor, Priscilla Araújo; Passos, Rafaela Menezes dos; Pontes, Paula Virginia de Almeida; Cunha-Filho, Marcílio; Sampaio, Klicia Araújo; Monteiro, Simone Borges Simão

doi:10.3390/app11157094

Cited by 28 publications

(18 citation statements)

References 32 publications

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“…The fatty acid composition in both oils was in agreement with the typical ranges provided in the literature. Studies have shown that the fatty acids composition of HOPO were oleic (59.0–54.1%), palmitic (29.7%–17.5%), and linoleic acids (15.5%–7.35%) (de Almeida et al, 2021; Hollander, 2013; Ramli et al, 2008; Ramli et al, 2009), while those of HSO was reported between the ranges of 80.52%–75.2%, 16.2%–9.57%, and 7.43%–6.8%, respectively (Özdemir et al, 2014; Özyurt et al, 2020). Differences in fatty acid composition between the current study and the literature may be due to different growing and processing conditions (Ricaurte et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Oxidative stability of high oleic palm and hazelnut skin oil blends

Akpınar

Estrada

Tekin

et al. 2022

J Americ Oil Chem Soc

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High oleic palm oil (HOPO) with high oleic and palmitic acid contents is a new vegetable oil that needs to find further use in food applications, while hazelnut skin oil (HSO) with high oleic acid content is a by-product of hazelnut oil production and have no commercial value. The aim of the study was to obtain new oil blends for new food formulations with high oxidative stability and low (or reasonable) saturated fatty acid content using HOPO and HSO. For this aim, they were blended in the proportions of 0 to 100% (wt/wt), and fatty acid and tocol compositions, induction period and storage stability of the blends were evaluated. Tocotrienols (560.94 mg/kg) constitute the majority of the tocol content of HOPO, while tocopherols (437.69 mg/kg) were the major tocols of HSO. HOPO has a higher saturated fatty acid composition and lower monounsaturated fatty acids content than HSO. In general, it was determined that increasing the HSO ratio in oil blends reduced their oxidative stabilities, which is most likely because HSO is richer in total unsaturated fatty acids (91.8%) than HOPO (68.4%). In addition, tocotrienols are known to be stronger antioxidants than tocopherols. Although HOPO is rich in γ-tocotrienol, which has a strong antioxidant activity, it also has some disadvantages such as having a high price and containing significant levels of saturated fatty acids (mainly palmitic acid). The optimum blend ratio was then determined as 50% HOPO:50% HSO considering oxidative stability and fatty acid compositions.

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Section: Resultsmentioning

confidence: 99%

Oxidative stability of high oleic palm and hazelnut skin oil blends

Akpınar

Estrada

Tekin

et al. 2022

J Americ Oil Chem Soc

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“…Palm oil and its components are increasingly used in foods such as cooking oils, margarines, shortenings, and confectionery products. It contains 50% saturated fatty acids, 40% monounsaturated fatty acids, and 10% polyunsaturated fatty acids [193]. Oil palm phenolics have been shown to have anti-carcinogenic activities.…”

Section: Palm Oil Phenolics and Palm Juicementioning

confidence: 99%

Herbals and Plants in the Treatment of Pancreatic Cancer: A Systematic Review of Experimental and Clinical Studies

et al. 2022

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Background: Pancreatic cancer represents the most lethal malignancy among all digestive cancers. Despite the therapeutic advances achieved during recent years, the prognosis of this neoplasm remains disappointing. An enormous amount of experimental (mainly) and clinical research has recently emerged referring to the effectiveness of various plants administered either alone or in combination with chemotherapeutic agents. Apart from Asian countries, the use of these plants and herbals in the treatment of digestive cancer is also increasing in a number of Western countries as well. The aim of this study is to review the available literature regarding the efficacy of plants and herbals in pancreatic cancer. Methods: The authors have reviewed all the experimental and clinical studies published in Medline and Embase, up to June 2021. Results: More than 100 plants and herbals were thoroughly investigated. Favorable effects concerning the inhibition of cancer cell lines in the experimental studies and a favorable clinical outcome after combining various plants with established chemotherapeutic agents were observed. These herbals and plants exerted their activity against pancreatic cancer via a number of mechanisms. The number and severity of side-effects are generally of a mild degree. Conclusion: A quite high number of clinical and experimental studies confirmed the beneficial effect of many plants and herbals in pancreatic cancer. More large, double-blind clinical studies assessing these natural products, either alone or in combination with chemotherapeutic agents should be conducted.

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“…Asimismo, el ácido linoleico, en las mismas muestras, resultó en un contenido promedio de 11,16 % m/m, con un mínimo de 10,93 % m/m y un máximo de 11,48 % m/m; mientras que el ácido palmítico fue determinado en una concentración porcentual másica promedio de 29,80 % m/m, con 28,92 % m/m como contenido mínimo y 30,40 % m/m como contenido máximo. Resultados similares pudieron ser encontrados en otros estudios desarrollados por distintos autores (Astorkia et al, 2019;de Almeida et al, 2021;Morcillo et al, 2021).…”

Section: Perfil De áCidos Grasos Y Cambios Composicionales De Las Esp...unclassified

Indicadores composicionales en la química de los ácidos grasos en el aceite de palma. ¿Qué tan relevante es el índice de yodo?

D.¹,

Núñez²,

B.³

et al. 2022

Palmas

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Las diferentes especies de ácidos grasos que conforman las estructuras moleculares de los triglicéridos en el aceite de palma, en diferentes niveles de conjugaciones que varían entre cultivares dura x pisifera (D×P) y oleifera x guineensis (O×G) resultan ser indicadores químicos estrecha- mente relacionados con el índice de yodo, un parámetro de calidad que determina el grado de insaturaciones o el número promedio de dobles enlaces en aceites y grasas, con valores que pueden superar las 60 unidades en compuestos grasos ricos en ácidos grasos mono y poliinsa- turados. En este estudio se conformaron mezclas entre aceite de palma crudo extraído de los cultivares de palma tipo tenera D×P de Elaeis guineensis Jacq. y de cuatro cultivares de híbridos interespecíficos O×G, en diferentes niveles composicionales (0, 20, 40, 60, 80 y 100 % m/m-APC O×G). El perfil lipídico de los aceites puros y de las mezclas generadas bajo condiciones controladas de laboratorio fue establecido mediante cromatografía de gases con detector de ionización de llama, mientras que el índice de yodo fue calculado estequiométricamente a partir de los cromatogramas conseguidos. Los resultados fueron analizados para determi- nar la posible relación entre el índice de yodo y las variaciones químicas composicionales en el perfil lipídico logradas en el aceite de palma crudo (APC) con las mezclas, mediante regresiones lineales simples. De los resultados se destaca la obtención de 3 modelos de regresión lineal para las mezclas entre APC O×G Manaos × Compacta y APC D×P; entre APC O×G Coari × Super tenera y APC D×P; y entre APC O×G Coari × La Mé y APC D×P, con coeficientes de determinación (R²) de 0,9852; 0,9845 y de 0,9871, correspondientemente.

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Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content

Cited by 28 publications

References 32 publications

Oxidative stability of high oleic palm and hazelnut skin oil blends

Oxidative stability of high oleic palm and hazelnut skin oil blends

Herbals and Plants in the Treatment of Pancreatic Cancer: A Systematic Review of Experimental and Clinical Studies

Indicadores composicionales en la química de los ácidos grasos en el aceite de palma. ¿Qué tan relevante es el índice de yodo?

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