Retention of Carotenes and Vitamin E, and Physico-chemical Changes Occurring upon Heating Red Palm Olein Using Deep-fat Fryer, Microwave Oven and Conventional Oven

Abstract

nutritional values of fried products. Indeed, this reaction triggers the formation of harmful new compounds including polymers, free fatty acids and other oxidative substances 6. Cooking oil is commonly used for daily diet preparation. Carotenoid-rich red palm oil is beneficial as it offers vital antioxidants that enhance the well-being of the general population, and fulfil the daily requirement of fatty acids 7. However, a dietary habit survey involving 200 pregnant Nigerian women showed high prevalence of vitamin A deficiency as a result of high episode of malaria, anaemia, and subclinical infections, i.e. upper respiratory and urinary tract infection, despite 80 of them consumed red palm oil for cooking. It is suspected that the cooking methods by these women involve excessive heating which contributed to low vitamin A viability 8. A study has been conducted to evaluate the thermal stability of various palm products, i.e. palm oil, single-and double fractionated palm oleins, red palm olein and palm-based shortening upon 80 hours of heating at 180 6. This study evaluates thermal and phyto-Abstract: Red palm olein is known to be high in carotenes and vitamin E (tocols) and possess various nutritional benefits. This study evaluates the effect of prolonged heating using three common cooking techniques i.e. deep-fat fryer, microwave oven and conventional oven, on the profiles of carotenes and tocols as well as the physico-chemical changes occurring in red palm olein when compared to conventional palm olein. Physico-chemical changes in all oils were gauged based on their peroxide, p-anisidine and total oxidation values, acidity, and fatty acid composition. Both red palm olein and palm olein were thermally stable based on their lower rate of hydrolytic and oxidative degradations as well as higher tocols retention, which allow the oils to undergo heating up to 3 hours using deep-fat fryer and conventional oven. Nevertheless, red palm olein seemed not suitable for prolonged heating processes considering lower retention of carotenes. Microwave heating also influenced the stability of phytonutrients.

Oxidative Stability of Refined Red Palm Olein under two Malaysian Storage Conditions

“…The primary oxidation products are lipid hydroperoxides. There was a sharp increase in PV from its first reception from 0.12 meq O 2 kg 1 to 2.88 and 3.03 meq O 2 kg 1 for the 26 . The initial low value of PV showed that it was at a low oxidation state before storage.…”

OIL PALM ECONOMIC PERFORMANCE IN MALAYSIA AND R&D PROGRESS IN 2020

“…heating under conventional oven and frying conditions (Loganathan et al, 2020a). A separate study by Loganathan et al (2020b) demonstrated an excellent thermal stability of vitamin E and carotenes exceeding 87% in baked cupcakes made of red palm olein whilst preserving similar sensory characteristics as those containing conventionally refined palm olein.…”

“…However, the preliminary investigation of these technologies that focuses too much on the early stage, neglected the more crucial stage; delivery and persistence of the BCA in the environment for a continued control (O'Brien, 2017). Once again in 2020, we see a surplus of publications identifying potential microbes, their modes of actions and disease suppression either in the laboratory or in the nursery stages (Ahmad et al, 2020a;Anggita et al, 2020;Goh et al, 2020a;Naeimi et al, 2020;Parvin et al, 2020;Pramudito et al, 2020). There were no article focusing into the efficacy of an established product in the field.…”

Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser

“…The oil is pre-treated using degumming and bleaching processes, followed by deacidification and deodorisation using molecular distillation (Van Rooyen et al, 2008). These milder processes allow the oil to retain beneficial phytonutrient compounds such as carotenes and antioxidants that are lost during physical and chemical palm oil refining processes (Loganathan et al, 2020). There are reports of the potential use of RPO and its derivatives in the development of fatbased food products such as margarine and shortening (Nagendran et al, 2000).…”

“…Tocotrienols are important in improving cognition, bone health, longevity, and cholesterol level in blood plasma, besides exhibiting neuro-and skin-protective effects (Meganathan and Fu, 2016;Cestaro et al, 2017). A number of studies reported the synergistic effect of carotenoids and vitamin E as super natural antioxidant in oils (Kamaruzaman et al, 2015;Loganathan et al, 2020).…”