Crude palm oil from interspecific hybrid Elaeis oleifera×Elaeis guineensis: Fatty acid regiodistribution and molecular species of glycerides

Mozzon, Massimo; Pacetti, Deborah; Lucci, Paolo; Balzano, Michele; Frega, Natale G.

doi:10.1016/j.foodchem.2013.03.016

Cited by 65 publications

(113 citation statements)

References 17 publications

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“…This gives high stability against oxidative processes as frying, as it is recommended for use in domestic and industrial level (Mozzon et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

“…It is estimated that millions of tons of palm olein and oil in their natural forms or mixtures with other oils, are used annually for domestic and industrial frying. In addition, numerous studies demonstrate the benefits of the use of palm oil in frying because of its greater oxidative stability compared to other oils (Ismail, 2005;Kalogianni et al, 2011;Mozzon et al, 2013). However, palm olein products are susceptible to lipid peroxidation due to the presence of unsaturated fatty acids.…”

Section: Introductionmentioning

confidence: 99%

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Oxidative stabilization of palm olein with isoespintanol (2-isopropyl-3,6-dimethoxy-5-methylphenol) isolated from Oxandra cf xylopioides

Zapata¹,

Arias²,

CortÃ©s³

et al. 2017

J. Med. Plants Res.

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Antioxidants are used to retard oxidative processes and improve the sensory and nutraceutical quality of cooking oils. Isoespintanol, a monophenol isolated from Oxandra cf. xylopioides, has shown a greater free radical scavenger ability than thymol (biosynthetic analog). Isoespintanol antioxidant capacity was evaluated and compared to butylated hydroxytoluene (BHT). Cytotoxicity, thermal stability and effect on olein stability studies were performed. The results revealed that Olein oxidation time was reduced 17.2 and 4.2% in the presence of Isoespintanol and BHT, respectively. Thermogravimetric curves indicated higher thermal resistance for Isoespintanol than for BHT. Finally, cytotoxicity tests for Isoespintanol against murine macrophages revealed no effect on cell viability, indicating their possible use as a safe food additive.

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“…This gives high stability against oxidative processes as frying, as it is recommended for use in domestic and industrial level (Mozzon et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Oxidative stabilization of palm olein with isoespintanol (2-isopropyl-3,6-dimethoxy-5-methylphenol) isolated from Oxandra cf xylopioides

Zapata¹,

Arias²,

CortÃ©s³

et al. 2017

J. Med. Plants Res.

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show abstract

“…Palm oil composition reflect a high stability with a relation of unsaturated/saturated (U/S = 1.0) and likewise, reflect the stability against oxidative processes such as frying and longer life compared with other oils (24). However, rosemary extract enriched with polyphenols antioxidants may react in the oxidative process with reactive oxygen species and extending the useful life of fats and oils, an effect that can be monitored by accelerated methods as Active Oxygen Method (AOM) and Rancimat.…”

Section: Discussionmentioning

confidence: 99%

“…The formation of total polar compounds (TPC), in edible oils has been linked to primary and secondary fatty acid oxidation which occurs during the frying process (24); the concentration of these compounds is considered a quality index of oils, because the oxidized products formed during oxidation of the oil, are associated with adverse effects on human health (25). The estimated value of protection by the addition of the antioxidant extends the life of palm oil in a 60.84%.…”

Section: Discussionmentioning

confidence: 99%

SELECTION AND ROLE OF A MIX ROSEMARY (Rosmarinus officinalis) - PALMITATE ASCORBYL AS ANTIOXIDANT IN A FRYING PROCESS

Peñaloza

Rojano

Piedrahita

2017

Vitae

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Background: Several investigations report to rosemary as a plant rich in bioactive components with antioxidant potential, in this work, a rosemary extract was obtained that combined with ascorbyl palmitate provides a synergistic protection to a high fat diet (palm olein). Objectives: The objective of this study was to evaluate the effect of the addition of two extracts of rosemary (Rosmarinus officinalis): AP10R and AP30R at three concentrations of 1000, 1500 and 2000 ppm, on the oxidative stability of palm oil subjected to accelerated oxidation conditions and in a frying process. Methods: Lipid peroxidation of palm olein with and without antioxidants was monitored by measuring the concentration of hydroperoxides and total polar compounds; the thermal stability of the phenolic compounds in the oil was evaluated by fluorescence spectroscopy. Results: The AP10R extract at 2000 ppm inhibited olein oxidation by 30% and 60% in terms of total hydroperoxide and polar concentrations, respectively. The AP30 extract at 2000 ppm had similar inhibition behaviors with values of 27% of total hydroperoxides and 54% by total polar compounds in a time from 20 to 25 h. Conclusions: The results indicated that heating reduces the concentration of polyphenols; this decrease was more evident in olein without antioxidants, reflecting the effect of the polyphenols of rosemary extract on the thermal stability of palm olein.

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“…Triglycerides (TAG) represent the major components alongside small proportions of diglycerides (DAG) and monoglycerides (MAG) (Hilditich & William, 1964;Sundram et al, 2003). These TAG, DAG and MAG are International Journal of Regional Development ISSN 2373-9851 2016 constituted of fatty acids esterified to a glycerol backbone (Mozzon et al, 2013). The minor components are free fatty acids (FFA) and phytonutrients like carotenes, vitamin E (tocopherol and tocotrienoids), phytosterols, phospholipids, phenolic acids, flavonoids, phosphatides, alcohols and sterols (Sambanthamurthi et al, 2000;Sundram et al, 2003).…”

Section: Chemical Composition Of Palm Oilmentioning

confidence: 99%

Brief Review on the Controversies around Oil Palm (Elaeis Guineensis Jacq.) Production and Palm Oil Consumption

Godswill

Hermine

Ajambang

et al. 2016

IJRD

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Palm oil from <em>Elaeis guineensis</em> Jacq. of the Arecaceae family is the main traditional cooking oil in most parts of tropical Africa. Oil palm cultivation requires large areas of land and the consumption of crude palm oil from it raises health concerns notably with regards to the incidence of cardiovascular disease and obesity. The industry has therefore been faced with two major controversies. Firstly, palm oil which contains about 50% saturated fatty acids is considered to be unhealthy for human consumption because its saturated fatty acids raise blood LDL cholesterol level and increase the risk of the above mentioned diseases. Secondly, due to its land intensive nature, the oil palm industry is linked to deforestation, climate change and socioeconomic instability. For these reasons, the oil palm industry has been at the forefront of environmental and reputational challenges. This paper briefly presents an overview of these controversies surrounding the oil palm industry, while highlighting the possible outlets for environmentally friendly production processes and improvement strategies for better oil quality.

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Crude palm oil from interspecific hybrid Elaeis oleifera×Elaeis guineensis: Fatty acid regiodistribution and molecular species of glycerides

Cited by 65 publications

References 17 publications

Oxidative stabilization of palm olein with isoespintanol (2-isopropyl-3,6-dimethoxy-5-methylphenol) isolated from Oxandra cf xylopioides

Oxidative stabilization of palm olein with isoespintanol (2-isopropyl-3,6-dimethoxy-5-methylphenol) isolated from Oxandra cf xylopioides

SELECTION AND ROLE OF A MIX ROSEMARY (Rosmarinus officinalis) - PALMITATE ASCORBYL AS ANTIOXIDANT IN A FRYING PROCESS

Brief Review on the Controversies around Oil Palm (Elaeis Guineensis Jacq.) Production and Palm Oil Consumption

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