Processing, Characteristics, and Potential Application of Red Palm Oil - A review

Abstract

Crude palm oil (CPO) is produced from the extraction process of palm fruit pulp. Palm oil contains essential components in the form of triglycerides, mostly as fatty acids, namely palmitic acid, oleic, and linoleic. However, palm oil also contains minor phytonutrients, such as carotene, tocopherol, and tocotrienol. Palm oil has been widely used in the food and non-food industries. As a raw material in various products, palm oil undergoes a refinery process to remove unlike free fatty acids (FFA), odors, and colors (reddish to bright yellow). In this process, phytonutrients are degraded and damaged so that the content becomes very low. Phytonutrients in the CPO has not been fully utilized their benefits for human health. One of the palm oil products that contain high phytonutrient compounds is red palm oil. There are two types of red palm oil, namely virgin red palm oil (VRPO) and red palm oil derived from CPO (RPO). VRPO is produced from direct extraction of oil palm fruit, while RPO is produced from the neutralization of CPO and deodorization at low temperatures to reduce FFA levels. Both of these products contain high phytonutrients, such as carotene, tocopherol, and tocotrienol. This paper reviews several studies on the processing, characteristics, and potential use of red palm oil in food and non-food products. The application of red palm oil in margarine as a specific food product has the potential to be further studied.

Comparative study of chemical quality and sensory attributes of top brand cooking oils in Indonesia

“…The first reason is the oil's compatibility with vitamin A. Vitamin A is fat soluble, so it is easy to incorporate into the oil. Carotenoids, an essential part of cooking oil, α, and β-carotene, are the precursor vitamin A [11,17,18]. Vitamin A in palm cooking oil is at least 45 IU/g [9].…”

“…Lighter colors also influence this clarity value, and panellists consider lighter colors to show high clarity. The palm oil bleaching process aims to eliminate carotenoids [18], the primary source of color pigments in palm oil. In the deacidification process, carotenoids degrade thermally, so most of the tocopherols and tocotrienols will be lost [12,18].…”

“…Aroma is essential in the food industry because it can improve the taste and attractiveness of food products [20]. Therefore, the people of Subang tend to like the smell of the C brand, The aroma of the three cooking oils is no different because they have been deodorized in palm oil refining [14,18].…”

Comparison of Water-Removal Efficiency of Molecular Sieves Vibrating by Rotary Shaking and Electromagnetic Stirring from Feedstock Oil for Biofuel Production

“…Palm oil is primarily composed of fatty acids, which are esterified with glycerol. The saturated fatty acids of palm oil could reach as high as 50 wt.% [47]. Hence, palm oil is considerably more viscous and heavier than ethanol, makes it relatively dif- ficult to adsorb water out from the emulsion of palm oil by the molecular sieves.…”

Effect of natural active compound addition on mechanical and functional properties of canna starch based edible film

“…Based on this consideration, miserly leave is used in form of extract Phoon et al (2018) had explained that red palm oil (RPO) contains carotenoids (500-700 ppm), tocopherols and tocotrienols (500-1000 ppm) and the main carotenoids contained in RPO are α-and β-carotene, which act as provitamin A (Lee et al, 2018). Purnama et al (2020) had reported that RPO has low content of saturated fats as a result of fractionation. RPO can be applied to food products such as cooking oil, shortening, spreads, cooking oil, salad dressings, and margarine.…”