Palm Oil and Palm Kernel Oil: Versatile Ingredients for Food Applications

Dian, Noor Lida Habi Mat

doi:10.21894/jopr.2017.00014

Cited by 50 publications

(29 citation statements)

References 57 publications

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“…Palm olein that remains completely liquid at room temperature is commonly bottled and sold as cooking oil. On the other hand, the solid form of palm stearin is widely used in producing vegetable ghee, margarine and shortening (6). Secondary oil derived from oil palm fruits, PKO, is the minor oil extracted from the seed or kernel of the oil palm fruits.…”

Section: Introductionmentioning

confidence: 99%

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The Effects of Palm Oil on Plasma and Serum Lipid Parameters: A Systematic Review on Animal Intervention Studies

et al. 2020

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Background: Accumulative evidences on the beneficial effects of palm oil are progressively reported; however, there are still several controversies related to their effects on the risks of cardiovascular disease (CVD). This review explores the effects of palm oil and its liquid fraction namely palm olein, which is commonly used as cooking oil on four lipid parameters; total cholesterol (TC), triglyceride (TG), high-density lipoprotein-cholesterol (HDL-C) and low-density lipoprotein-cholesterol (LDL-C), which play an important role as CVD-related biomarkers. A systematic review of the literature was conducted to identify the relevant studies on palm oil and the lipid parameters specifically focusing on the in-vivo animal model. Methods: A comprehensive search was conducted in Medline via EBSCOhost, Medline via OVID and Scopus. Studies were limited to the English language published between the years of 2000 and 2019. The main inclusion criteria were as follows: (1) Study with in-vivo animal experiments [the animal should be limited to mammals] (2) Study should have evaluated the effects of palm oil or palm olein on plasma or serum lipid parameter (3) Study should have used palm oil or palm olein in the form of pure or refined oil (4) The treatment of palm oil or palm olein was assessed using the following outcomes: plasma or serum TC, TG, HDL-C, and LDL-C concentration (5) Study should have control group and (6) studies on specific fatty acid, fraction enriched tocotrienol and tocopherol, crude palm oil, kernel oil, red palm oil, thermally oxidized palm oil, hydrogenated palm oil, and palm oil or palm olein based products namely margarine, palm milk, butter and cream were excluded. The quality and the risk of bias on the selected studies were assessed using the ARRIVE Guideline and SYRCLE's Risk of Bias tools, respectively. Results: The literature search successfully identified 17 potentially relevant articles, whereby nine of them met the inclusion criteria. All research articles included in this review were in vivo studies comprising seven rats, one hamster and one mice model. Conclusion: Significant positive outcomes were observed in several lipid parameters such as TC and LDL-C. The evidence from this review supported that palm oil and palm olein possess high potential as lipid-lowering agents.

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Section: Introductionmentioning

confidence: 99%

“…In contrast to PO, PKO is high in lauric acid, resembling coconut oil in taste and odor. This light yellow oil is suitable for use in confectioneries, edible fats and baked goods, as well as in manufacturing soaps and detergents (1,6).…”

Section: Introductionmentioning

confidence: 99%

The Effects of Palm Oil on Plasma and Serum Lipid Parameters: A Systematic Review on Animal Intervention Studies

et al. 2020

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“…Palm oil has become one of the most important vegetable oils, with worldwide production volumes of 70 million tons per year [ 1 ] First, the strong demand for palm oil is largely due to its multifunctional applicability to numerous foods including margarines, spreads, shortenings, confectionary products, ice‐cream, cheese analogues, yogurt, creamers, dressings, and frying applications. [ 2,3 ] Second, the strong demand is due to the affordable cost of palm oil, largely due to its exceptionally high yield compared to other crops (between 5 and 12 tons of oil per hectare [ 3 ] ). Keeping in mind that the world population is projected to reach 9 billion before 2050, such high yield and affordability are considerable and emphasize the future importance of this crop.…”

Section: Introductionmentioning

confidence: 99%

Synergistic Effects during Physical Refining of Palm Oil to Mitigate the Formation of Monochloropropanediols

Theurillat

Nicolas

Redeuil

et al. 2020

Euro J Lipid Sci & Tech

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The aim of this study is to assess the synergy of mitigating main chlorine sources in palm oil and the oil refining conditions in a lab-scale physical refining process. Mitigation concepts including centrifugation and washing steps are integrated into the physical refining protocol and the MCPD levels in the fully refined oils are determined. The endogenous chlorine content of the crude oil and that of the bleaching clay is confirmed to predominantly impact MCPD formation in this refining process. Residual sediments are shown to induce up to 1 ppm MCPD in the fully refined oils. Residual chlorine content of bleaching clay is shown to increase MCPD content of the oil twofold. t-Test statistical analysis confirms significant effect of centrifugation, phosphoric acid content, clay type and clay washing on the formation of MCPD. Centrifugation is shown to effectively reduce the chlorine source coming from the sediments, while clay washing is shown to effectively reduce the chlorine source coming from the bleaching clay. These mitigation effects are confirmed both in sealed ampoule tests and in deodorizer experiments. Practical Applications: A combined application of strong centrifugation and clay washing is recommended to potentially improve the MCPD content of physically refined palm oil.

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“…In general, the longer the chain length and the higher saturation degree the fatty acids, the larger SFC the fat (Shahidi, 2005). Trans-free plastic fats with increased SFC have been extensively produced through interesterification of liquid oil with solid fat (for example, palm stearin and fully hydrogenated oil) (Dian et al, 2017;Makeri, Sahri, Ghazali, Ahmad, & Muhammad, 2019;Zhu, Weng, Zhang, Wu, & Li, 2018a). Owing to the presence of hydroxyl (-OH) on the glycerol backbone, MAGs and DAGs show different acylglycerol composition compared to TAGs, thus affecting their SFC profiles.…”

Section: Solid Fat Contentmentioning

confidence: 99%

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Guo

Cai

Xie

et al. 2020

Comp Rev Food Sci Food Safe

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Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.

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Palm Oil and Palm Kernel Oil: Versatile Ingredients for Food Applications

Abstract: ABSTRACT

Cited by 50 publications

References 57 publications

The Effects of Palm Oil on Plasma and Serum Lipid Parameters: A Systematic Review on Animal Intervention Studies

The Effects of Palm Oil on Plasma and Serum Lipid Parameters: A Systematic Review on Animal Intervention Studies

Synergistic Effects during Physical Refining of Palm Oil to Mitigate the Formation of Monochloropropanediols

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

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