Storage Stability Assessment of Red Palm Olein in Comparison to Palm Olein

Loganathan, Radhika; Tarmizi, Azmil Haizam Ahmad; Vethakkan, Shireene Ratna; Teng, Kim-Tiu

doi:10.5650/jos.ess20036

Cited by 5 publications

(7 citation statements)

References 11 publications

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“…Currently, palm oil is one of the most widely commercialised vegetable oils in the world (Ariono et al, 2018;Hariyadi, 2020) and palm oil and its byproducts are used as ingredients for multiple food formulations, such as frying processes, ice creams, kinds of margarine and ready-to-eat foods (Hariyadi, 2020), due to their thermal stability and functionality (Loganathan et al, 2020b;Mba et al, 2015).…”

Section: Prospects For Palm Oil Phytonutrients That Are Recovered By ...mentioning

confidence: 99%

Membrane Technologies in the Oil Industry and Their Potential Application for the Recovery of Phytonutrients From Palm Oil

RADA-BULA1¹

2022

JOPR

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Palm oil is one of the most widely commercialised vegetable oils globally. This oil contains important phytonutrients, such as carotenoids (provitamin A), tocopherols and tocotrienols (vitamin E). These phytonutrients are thermally degraded and removed from crude palm oil (CPO) through bleaching techniques in the refinement process. This article focuses on using membrane technology as a green alternative to recover these compounds, specifically, the use of nanofiltration as a potential mechanism for recovering edible oil phytonutrients from palm oil. Furthermore, due to the few studies related to this topic, the review also highlights microfiltration and ultrafiltration uses in other crude oils (CO) for degumming and deacidification refining processes for phospholipids (Pl) and free fatty acids (FFA) removal. Finally, an overview of the biological functions of palm oil phytonutrients in health and their applications in the food industry is presented.

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Section: Prospects For Palm Oil Phytonutrients That Are Recovered By ...mentioning

confidence: 99%

Membrane Technologies in the Oil Industry and Their Potential Application for the Recovery of Phytonutrients From Palm Oil

RADA-BULA1¹

2022

JOPR

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“…Peroxides are intermediate oxidation products of oil, that lead to the formation of a complex mixture of volatile compounds i.e. aldehydes, ketones, hydrocarbons, alcohols, and esters (Loganathan et al, 2020a;2020b). Peroxides form in oils, especially at undesirable storage conditions such as elevated temperatures as well as exposure to oxygen and/or light (Loganathan et al, 2020a;2020b).…”

Section: P R E S Smentioning

confidence: 99%

“…Each vitamin E family exists naturally in four isoforms namely alpha, beta, delta and gamma (Loganathan et al, 2021). Vitamin E is a potent antioxidant with lipoperoxyl radical scavenging activities which could protect the oils against oxidative deterioration (Loganathan et al, 2020a;2020b). Besides, the content of vitamin E in oil reflects the oil quality (Wen et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Assessment of Fatty Acid and Vitamin E Profiles in Edible Oils in Malaysia

LOGANATHAN¹

2022

JOPR

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Cooking oil plays a pivotal role in our daily diet. The present investigation was designed to characterise the fatty acid composition and eight homologs of vitamin E in a total of 52 locally available vegetable oils [types: pure oils (n=10) and blended oils (n=6)] in Putrajaya, Malaysia. The analyses were performed by gas chromatography for fatty acid composition, the acetic acid-isooctane method for peroxide value (PV), and highperformance liquid chromatography (HPLC) for vitamin E profiling. Following multivariate discriminant analysis, the oils were categorised into two groups. Most studies and oil standards have reported only part of eight vitamin E homologs, therefore this current study is novel as it provides the complete vitamin E profiling of the tested oils. There was no major discrepancy found between the assayed values and packaging labels on the fatty acid composition, trans-fat, and vitamin E content. The PV and trans-fats were within the recommended range, indicating good quality compliance. Fatty acid and vitamin E content were within standard oil specifications. These observations implied that the oil manufacturers and retailers in Malaysia had good acquiescence to international standards and local regulations. This study provides consumers with technical insights in oil selection, based on the functionality needed.

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“…Superiority of vegetable oils is somehow appreciable when they are properly handled during storage and food processing. An investigation on the shelf-life stability of red palm olein by Loganathan et al (2020c) displayed minimal oil degradation associated to hydrolysis and oxidation while retaining vitamin E and carotenes contents even after four months of storage at relatively lower temperature in the absence of light and sealed bottles. A survey conducted at the selected fast-food restaurants in the East Coast of Peninsula Malaysia by Ismail et al (2020c) monitored the quality of fresh, in-use and discarded oils for discrete frying of different food products.…”

Section: A R T I C L E I N P R E S Smentioning

confidence: 99%

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

Parveez¹,

Tarmizi²,

Sundram³

et al. 2021

JOPR

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The year 2020 faced unprecedented challenge for most of the global economic growth due to the outbreak of Coronavirus disease . Despite a downward trend performance of the Malaysian oil palm industry, particularly for the first half of 2020, the impact is less severe due to the encouraging palm oil export revenue through the National Economic Recovery Plan (PENJANA) which nurtures a notable increase in crude palm oil (CPO) price. In honouring the Malaysian pledge on forest conservation, land expansion for the oil palm cultivation remains stagnant over the years. The effort is now shifting towards enhancing the oil palm yield performance through new planting materials and good agricultural practices, coupled with systematic pest and disease management. Sustainability continues to be the key agenda of the oil palm industry, in moving forward to sustain the industry ecosystem. The industry is now open for innovative palm oil processes to comply with the dynamic and stringent food safety and quality standards and trade regulations. Owing to the distinction in food and feed applicability together with health prospects, translating the information into consumer-friendly language is becoming crucial for effective communication. Valorisation via the concept of 'waste to wealth' has compelled series of innovations in capitalising oil palm co-products for greener bioenergy and oleochemicals, and source of phytonutrients to generate higher earnings without having to heavily rely on palm oil trade as commodity. Mandatory enactment of the Malaysian Sustainable Palm Oil (MSPO) certification scheme has portrayed a success story of showing the utmost commitment towards sustainability. With persistent dedication, the oil palm industry is envisaged to be self-sustaining, amidst the never-ending challenges surrounding economy, well-being and environment.

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Storage Stability Assessment of Red Palm Olein in Comparison to Palm Olein

Cited by 5 publications

References 11 publications

Membrane Technologies in the Oil Industry and Their Potential Application for the Recovery of Phytonutrients From Palm Oil

Membrane Technologies in the Oil Industry and Their Potential Application for the Recovery of Phytonutrients From Palm Oil

Assessment of Fatty Acid and Vitamin E Profiles in Edible Oils in Malaysia

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

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