Process Technology for the Production of Micronutrient Rich Red Palm Olein

Mayamol, P. N.; Balachandran, C.; Samuel, T.; Sundaresan, A.; Arumughan, C.

doi:10.1007/s11746-007-1078-9

Cited by 41 publications

(45 citation statements)

References 19 publications

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“…Several methods have been developed to isolate/retain palm carotenoids and other phytonutrients from palm oil (Mayamol et al 2007). Malaysian Palm Oil Promotion Council (MPOPC) has developed molecular distillation based process for the preparation of phytonutrients retained red palm olein from low acidic palm oil (Nagendran et al 2000).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread

2016

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Phytonutrients retained palm olein (PRPOL) was prepared and blended into butterfat at different ratios. The physicochemical characteristics and the phytonutrient composition of blends, as well as its utilization in the preparation of functional chocolate spread were evaluated. The results showed that the redness, yellowness, slip melting point, free fatty acids, peroxide value, iodine value, unsaponifiable matter, diacylglycerol and monoacylglycerol increased while lightness, saponification value, and triacylglycerol significantly decreased upon incorporation of increased quantities of PRPOL into butterfat. The incorporation affected short chain, medium chain and long chain fatty acids content along with variation in the palmitic, stearic, oleic acids content of the blends as compared to butterfat alone. Improvement in carotenoids (6-27 fold), phytotosterols (3-15 fold), tocopherols and tocotrienols (4-17 fold), and squalene (1-6 fold) in blends was observed upon incorporation of PRPOL. Cholesterol level in the blends was reduced (10-50 %) as compared to the butterfat. The blends showed an intermediate solid fat content of PRPOL and butterfat. Moreover, radical scavenging activity of the blends increased with increase in PRPOL quantity. Prepared chocolate spreads showed similar fat, moisture, colour components (L*, a* and b*) and better emulsion stability. The hardness of the spreads was increased upon increasing quantity of PRPOL. The sensory evaluation showed that chocolate prepared by replacing butterfat with 20 % PRPOL had acceptable sensory attributes.

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Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread

2016

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“…By incorporating n-3 fatty acids into palm oil by interesterification, one can produce a product which also has the good anti-oxidant properties of palm oil (e.g. with high b-carotene and vitamin E contents [31][32][33].…”

Section: Discussionmentioning

confidence: 99%

Modification of Palm Oil for Anti‐Inflammatory Nutraceutical Properties

Zainal¹,

Longman

Hurst

et al. 2009

Lipids

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Palm oil is one of the most important edible oils in the world. Its composition (rich in palmitate and oleate) make it suitable for general food uses but its utility could be increased if its fatty acid quality could be varied. In this study, we have modified a palm olein fraction by transesterification with the n-3 polyunsaturated fatty acids, alpha-linolenate or eicosapentaenoic acid (EPA). Evaluation of the potential nutritional efficacy of the oils was made using chondrocyte culture systems which can be used to mimic many of the degenerative and inflammatory pathways involved in arthritis. On stimulation of such cultures with interleukin-1alpha, they showed increased expression of cyclooxygenase-2, the inflammatory cytokines tumour necrosis factor-alpha (TNF-alpha), IL-1alpha and IL-1beta and the proteinase ADAMTS-4. This increased expression was not affected by challenge of the cultures with palm olein alone but showed concentration-dependent reduction by the modified oil in a manner similar to EPA. These results show clearly that it is possible to modify palm oil conveniently to produce a nutraceutical with effective anti-inflammatory properties.

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“…The palm oil is fractionated, crystallized, and separated to obtain solid (stearin), and liquid (olein) fractions. Typically, these fractions are melted and degummed, then filtered and bleached to remove color, carotenoids, and odor, to produce a refined, bleached, deodorized palm oil (BDPO; Choo and other 1993; Faessler and others 2007; Mayamol and others 2007). BDPO is sold on the commodity markets.…”

Section: Factors Influencing Carotenoid Concentrations In Rpomentioning

confidence: 99%

“…Most commercial palm oil contains only trace amounts of carotenoids (USDA ARS 2011). However, RPO can be refined using more gentle processes and lower temperatures, so that it retains most of its carotenoids (Mayamol and others 2007). In fact, palm oil carotenoids are concentrated to provide PVA‐rich oils and supplements, such as Caritino.…”

Section: Factors Influencing Carotenoid Concentrations In Rpomentioning

confidence: 99%

“…However, other reports show that temperatures of 200 °C for 2 h resulted in only a 59% loss (Alyas and others 2006). Lower temperatures: heating to 140 °C (Mayamol and others 2007) or up to 150 °C (Alyas and others 2006) are associated with losses of only 10% to 15%. The stability of the oil depends on how the palm oil is processed, with red palm olein being less stable than bleached olein (Tarmizi and Lin 2008).…”

Section: Factors Influencing Carotenoid Concentrations In Rpomentioning

confidence: 99%

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Evaluating Global Barriers to the Use of Red Palm Oil as an Intervention Food to Prevent Vitamin A Deficiency

Burri

2012

Comp Rev Food Sci Food Safe

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Vitamin A deficiency (VAD) is an important cause of blindness and premature death. Red palm oil (RPO) is the richest food source of VA-forming carotenoids. RPO carotenoid concentration and bioavailability were evaluated and this data used to estimate the amount of RPO needed to meet VA requirements. Amounts ranged from 6.7 to 29.2 g/d (1.5 to 6.5 tsp/d), which are easily consumed. The amount of RPO needed to supply recommended dietary intakes of VA for all 208100000 individuals most in danger for VAD worldwide for 1 y is 0.80 million metric tons, a fraction of annual world palm oil production. Despite its abundance, RPO has seldom been used for VAD prevention on a national level. Pareto charts were constructed to highlight the variables that influence the ability of RPO to prevent VAD on the national level. The most important variable by far was refining method. Most refining methods are designed to remove color and flavor from RPO, resulting in a bland product that lacks carotenoids. Thus, the important barriers to the use of RPO as a food-based intervention to prevent VAD appear to be that: (1) RPO requires refining, limiting its profitability and availability for small farmers. (2) The goal of most refining methods is to create a low-cost bland, odorless, and colorless fat which requires removal of carotenoids. (3) Cost, since RPO use competes with high-dose VA supplements, which are heavily subsidized. It appears that RPO could prevent VAD in many food-deficit countries if carotenoids were conserved during oil refining, and costs were low enough to make it an attractive alternative to nutritional supplements. Red Palm Oil (RPO) as a Source of Vitamin A (VA)RPO is derived from the flesh of the fruit of oil palms: Elaeis guineensis and the less common Elaeis oleifera (Choo 1994;Poku 2002;Corley and Tinker 2003). Palm fruits develop in large bunches which can contain more than 1000 fruit and weigh more than 10 kg per bunch. Each fruit is the size of a small plum of about 10 g each (Berger and Martin 2000) (Figure 1). RPO gets its color because it contains high concentrations of carotenoids, especially beta-carotene and alpha-carotene (Rukmini 1994;Choo 1994; You and others 2002).RPO has been known as an excellent source of pro-vitamin A (PVA) carotenoids for decades (Moore 1929;Moore 1940aMoore , 1940b. Indeed, it was used to prevent or ameliorate vitamin A deficiency (VAD) in India in the 1930s (Aykroyd and Wright 1937) and West Africa in the 1940s (Raymond 1941). Because of its exceptionally high PVA carotenoid content, RPO has been proposed as a food-based intervention to prevent VAD and tested for this purpose in various small-scale human feeding studies (Roels and others 1963; others 1967, 1968;Rao 1994aRao , 1994b MS 20111228 Submitted 10/8/2011, Accepted 11/25/2011 In this article the amount of RPO it would take to prevent VAD in the people most at risk for VAD, both as individuals and collectively, will be determined. Then the most important biochemical, physiological, and societal facto...

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Process Technology for the Production of Micronutrient Rich Red Palm Olein

Cited by 41 publications

References 19 publications

Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread

Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread

Modification of Palm Oil for Anti‐Inflammatory Nutraceutical Properties

Evaluating Global Barriers to the Use of Red Palm Oil as an Intervention Food to Prevent Vitamin A Deficiency

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