Extraction of carotene from crude hybrid palm oil using polymeric resin

Vidoca, Ludmila P.; Almeida, Erislene S.; Cardoso, Mariana Filardo; Otavio, Leonardo; Valadares, Leonardo Fonseca; Monteiro, Simone Borges Simão

doi:10.1016/j.jfoodeng.2020.109944

Cited by 18 publications

(9 citation statements)

References 38 publications

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“…Figure 5 shows that the quantities of carotenes adsorbed per gram of adsorbent gradually increase with contact time and stabilize after approximately 30 minutes [32]. The same appearance has been observed by [33]. The type of treatment applied does not seem to have any influence on the adsorption kinetics of carotenes; on the other hand, there is an influence of the initial concentration on the quantities adsorbed at equilibrium.…”

Section: Effect Of Contact Time On Adsorption Kineticssupporting

confidence: 58%

Physico-Chemical Study of the Adsorption of Carotenoids from Carrots on Raw and Modified Kaolinites

Ngomo¹,

Dongo²,

Siéliéchi³

2023

ACES

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This study focuses on the adsorption at temperatures below 70˚C, of carotenoids from carrots on clay materials such as kaolinite in the raw state, activated with a 0.5 M HCl solution or treated with a sodium solution of Al + . The kinetic study of carotenoid adsorption shows that equilibrium is reached after 30 minutes and the temperature has little influence on carotenoid adsorption. On the other hand, the quantities adsorbed at equilibrium increase with the initial concentration of carotenoids. The kinetic model that best describes the experimental data is that of the pseudo-second order, adsorption is made in two time. For the carotenoid adsorption isotherms, the best correlation is obtained with the Freundlich model. The low values of the Freundlich constants indicate that the adsorption is probably of a physical type. This conclusion is confirmed by the effective desorption of carotenoids observed during desorption experiments.

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Section: Effect Of Contact Time On Adsorption Kineticssupporting

confidence: 58%

Physico-Chemical Study of the Adsorption of Carotenoids from Carrots on Raw and Modified Kaolinites

Ngomo¹,

Dongo²,

Siéliéchi³

2023

ACES

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“…Hence, several technologies are currently being developed for carotenoids recovery before the physical or chemical refining of crude HPO. Vidoca et al [76] assessed the adsorption onto polymeric resins, while Almeida et al [77] modeled the kinetic of carotenes adsorption from crude HPO onto two commercial bleaching earths, an acid activated calcium bentonite and a neutral bentonite. The acid adsorbent showed better adsorption yields.…”

Section: Food Usesmentioning

confidence: 99%

Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient

Mozzon

Foligni

Mannozzi

2020

Foods

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The consumers’ opinion concerning conventional palm (Elaeis guineensis) oil is negatively affected by environmental and nutritional issues. However, oils extracted from drupes of interspecific hybrids Elaeis oleifera × E. guineensis are getting more and more interest, due to their chemical and nutritional properties. Unsaturated fatty acids (oleic and linoleic) are the most abundant constituents (60%–80% of total fatty acids) of hybrid palm oil (HPO) and are mainly acylated in position sn-2 of the glycerol backbone. Carotenes and tocotrienols are the most interesting components of the unsaponifiable matter, even if their amount in crude oils varies greatly. The Codex Committee on Fats and Oils recently provided HPO the “dignity” of codified fat substance for human consumption and defined the physical and chemical parameters for genuine crude oils. However, only few researches have been conducted to date on the functional and technological properties of HPO, thus limiting its utilization in food industry. Recent studies on the nutritional effects of HPO softened the initial enthusiasm about the “tropical equivalent of olive oil”, suggesting that the overconsumption of HPO in the most-consumed processed foods should be carefully monitored.

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“…Regarding E. guineensis × E. oleifera oil, the fatty acids profile corresponds mainly to oleic (56%), palmitic (27%), linoleic (11%), and stearic (3.5%) acids [6]. The Codex Committee on Fats and Oils recommends commercializing such oil with the denomination of palm oil with higher oleic content [9].…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, saturated fatty acids, such as palmitic acids, are related to a higher incidence of cardiovascular diseases and obesity [7,8]. African palm oil (APO) has a balanced composition between saturated and unsaturated fatty acids; hybrid palm oil (HOPO), in turn, has a high content of unsaturated fatty acids, especially oleic acid [9] Furthermore, palm oil is widely used in non-food industries, including its application other than food as hydraulic oil, drilling fluid, transmission fluid and lubricants, being fully biodegradable [19].…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2021

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Interspecific hybridization of oil palms (E. guineensis × E. oleifera) was initially exploited to provide disease resistance and, consequently, increased oleic acid content. Besides the growing importance of this cultivar to the market, there is little information about this oil’s properties. In this context, this study aimed to determine a comprehensive physicochemical and thermal characterization of hybrid palm oil (HOPO) compared with the better-known African palm oil (APO). Differences in the distribution of fatty acids, carotenoids, and tocols were observed. Minor differences in density and viscosity were found between the oils, with no relevance for the materials’ processing design. Nevertheless, HOPO showed unique crystallization behavior, which potentially can affect industrial operations, such as fractionation. HOPO did not present the two thermal characteristic regions of APO, attributed to olein and stearin fractions. The HOPO demonstrated a decrease in the melting point of more than 3 °C in relation to APO, and a reduction in the crystallization point of more than 6 °C. Furthermore, besides the higher content of unsaturated fatty acids, HOPO was more stable than APO due to a higher antioxidant content. These results could be useful to establish operation conditions for processes using palm oil from hybrid oil palm.

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Extraction of carotene from crude hybrid palm oil using polymeric resin

Cited by 18 publications

References 38 publications

Physico-Chemical Study of the Adsorption of Carotenoids from Carrots on Raw and Modified Kaolinites

Physico-Chemical Study of the Adsorption of Carotenoids from Carrots on Raw and Modified Kaolinites

Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient

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

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