Influence of Fresh Palm Fruit Sterilization in the Production of Carotenoid-Rich Virgin Palm Oil

Abstract

Palm oil is known to be rich in carotenoids and other phytonutrients. However, the carotenoids and phytonutrients degrade due to high heat sterilization of oil palm fruits. The present study was conducted to produce carotenoid-rich virgin palm oil (VPO) using cold-press extraction. Herein, the influence of sterilization of oil palm fresh fruits in the production of cold-pressed VPO was determined with varying sterilization temperatures, times, and amounts of palm fruits in sterilization. The experimental sterilization conditions were optimized using response surface methodology (RSM) based on the maximum VPO yield and minimum FFAs in cold-pressed VPO. The optimal sterilization experimental conditions of oil palm fruits were determined to be a sterilization temperature of 62 °C, a time of 90 min, and an amount of oil palm fruits of 8 kg. Under these experimental conditions, the maximum cold-pressed VPO yield and the minimal content of free fatty acids (FFAs) obtained were 27.94 wt.% and 1.32 wt.%, respectively. Several analytic methods were employed to determine cold-pressed VPO quality and fatty acids compositions and compared with the crude palm oil. It was found that cold-pressed VPO contains higher carotenoids (708 mg/g) and unsaturated fatty acids compared with the carotenoid (343 mg/g) and fatty acid compositions in CPO. The findings of the present study reveal that the sterilization temperature potentially influences the carotenoid and nutrient contents in VPO; therefore, the optimization of the sterilization conditions is crucial to producing carotenoid- and phytonutrient-rich VPO.

Preservation of Phytonutrients, Antioxidants, and Minor Lipids in Palm Oil through Mild Thermal Processing

“…A study by Mat Hassan et al reported that optimal heating condition was 62 °C for 90 min, producing 27.94% mild-heat pressed CPO with a minimal FFA content of 1.32%. 22 The study also demonstrated that mild-heat pressed CPO contains 48% more carotene than CPO from conventional milling. To learn more about the nutritional characteristics of mild-heat pressed CPO, the present study further explored other phytonutrients and antioxidants preserved during the mild thermal processing.…”

“…Mild-heat pressed CPO was produced as described by Mat Hassan et al . at a pilot-scale oil pressing facility, which included a benchtop autoclave (Astell Scientific Autoclave, UK), a digester (50 kg/batch), a twin-screw press (50 kg/h), and a benchtop centrifuge (Hettich Rotina 420, Germany).…”

“…However, relatively few studies have been undertaken on the mild thermal processing. A study by Mat Hassan et al reported that optimal heating condition was 62 °C for 90 min, producing 27.94% mild-heat pressed CPO with a minimal FFA content of 1.32% . The study also demonstrated that mild-heat pressed CPO contains 48% more carotene than CPO from conventional milling.…”

“…Olein. Mild-heat pressed CPO was produced as described by Mat Hassan et al 22 at a pilot-scale oil pressing facility, which included a benchtop autoclave (Astell Scientific Autoclave, UK), a digester (50 kg/batch), a twin-screw press (50 kg/h), and a benchtop centrifuge (Hettich Rotina 420, Germany). Fifty kilograms of ethylene-detached fruits was washed at ambient temperature by soaking in the water and swirling around manually for 5 min.…”