Studies on the lipidemic property of dietary palm oil: Comparison of the responses of serum, liver and heart lipids to dietary palm oil, palm oil trigylcerides, coconut oil and olive oil

1992 ◽  
Vol 12 ◽  
pp. S105-S115 ◽  
Author(s):  
Khor Hun Teik ◽  
Daniel T.S. Tan
Keyword(s):  
Olive Oil ◽  
Palm Oil ◽  
Oil Palm ◽  
Coconut Oil ◽  
Heart Lipids

scholarly journals PENYULUHAN DAN PELATIHAN PEMBUATAN SABUN PADAT ORGANIK DI DESA PEGUYANGAN DENPASAR

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Gusti Ayu Dewi Lestari
Keyword(s):  
Olive Oil ◽  
Community Service ◽  
Palm Oil ◽  
Oil Palm ◽  
Raw Materials ◽  
Coconut Oil ◽  
Organic Solid ◽  
Before And After ◽  
And Training

Teenagers in Peguyangan Kangin Village, Denpasar, Bali still do not understand the process of making organic solid soap because they have never received training on making organic solid soap. The aim of community service is to provide counseling and training in the manufacture of organic solid soap made from raw materials coconut oil, palm oil and olive oil. Pretest and posttest were carried out before and after the activity which is one form of evaluation of this activity. The result of the activity showed that counseling and training on making organic solid soap had provided information and knowledge to the youth of Peguyangan Kangin Village and could have been carried out well by the participants.

scholarly journals Palm Oil Use and Compatibility in India

1994 ◽  
Vol 15 (2) ◽  
pp. 1-9 ◽  
Author(s):  
Bagepalli S. Narasinga Rao
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Edible Oils ◽  
Vitamin A Deficiency ◽  
Saturated Fat ◽  
Coconut Oil ◽  
Blood Cholesterol ◽  
High Productivity ◽  
Indigenous Production ◽  
To Come

India is experiencing a shortage of edible oils that may increase in years to come. To meet this challenge, palm oil is being considered as a potential new source of oil owing to the high productivity of the oil palm. Besides importing palm oil for the present, indigenous production by cultivating the oil palm has been initiated as a long-term measure. When a new edible oil is introduced, people have to be assured of its safety and nutritional quality. Besides ensuring that palm oil meets essential fatty acid (EFA) requirements, concern about its atherogenic potential due to its saturated fat content has to be allayed. The habitual low-fat Indian diet based on cereals and pulses contains invisible fats amounting to 25 g per day, but it provides two-thirds of EFA requirements. Increased consumption of fat in the form of palm oil should therefore not pose a problem to the requirements since the oil contains about 10% of n-6, 18:2 linoleic acid. Although categorized as a saturated fat, palm oil does not raise blood cholesterol, unlike other fats such as coconut oil. Unrefined crude palm oil, which is rich in β-carotene, is also of special interest as it can be used to prevent vitamin A deficiency, which is widespread In India. Owing to its technical characteristics, palm oil can be used in domestic cooking as well as in the foodprocessing industry for the manufacture of vanaspati and margarine, and as a specialty fat in the bakery and confectionery industries.

Effects of lubricant on the mechanical properties of aluminum 6063 alloy after ECAE

2014 ◽  
Vol 66 (3) ◽  
pp. 360-364
Author(s):  
Joseph S. Ajiboye ◽  
Saheed A. Adebayo ◽  
Temitayo M. Azeez
Keyword(s):  
Mechanical Properties ◽  
Olive Oil ◽  
Palm Oil ◽  
Equal Channel Angular Extrusion ◽  
Maximum Yield ◽  
Coconut Oil ◽  
Channel Cross Section ◽  
Groundnut Oil ◽  
Content Type ◽  
Aisi D2

Purpose – The purpose of this paper is to investigate the degree of improvement in mechanical properties of aluminum alloy (AA6063) after processing with equal channel angular extrusion (ECAE) using four environmentally benign lubricants. Design/methodology/approach – Aluminum (Al) 6063 bar was annealed at 350°C for 1 hour, machined and cut to billets measuring 14 × 14 × 44 mm3. These specimens for extrusions were machined to the specified dimension to a visibly good finish. The billets were extruded through ECAE die of 14 × 14 mm2 channel cross-section area; the channel angle was 120°; and the angle of the outer arc of the channels was 30°. The punch and container used for the experiment were made of tool steel alloy AISI D2, and were chromium-coated and polished. Four lubricants such as palm, olive, coconut and groundnut oils were used in this study. Findings – The yield, ultimate tensile strengths (UTS) and the ductility of the material ECAEed with palm oil as lubricant, which gave the least extrusion pressure, produces the maximum yield, UTS and ductility, followed by groundnut oil and coconut oil, while olive oil gave the least yield strength, (UTS) and ductility. However, palm oil and olive oil have better load reduction than other lubricants. Furthermore, from the hardness results, though scattered, all of the points at the tensile strained side of the extrudate lie within a reasonably narrow band, suggesting a high degree of homogeneity and greater hardness value within the rod than the compressive side after being ECAEed. Originality/value – It is shown in the paper that all the lubricants tested greatly enhanced mechanical properties of Al 6063 and can effectively replace the petroleum-based lubricants used in forging operations.

scholarly journals The effect of frying frequency on acid value and peroxides in various types of oil

2019 ◽  
Vol 3 (1) ◽  
pp. 23
Author(s):  
Rahma Laelia ◽  
Pramudya Kurnia
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Corn Oil ◽  
Coconut Oil ◽  
Acid Value ◽  
Test Results ◽  
Salted Fish ◽  
Randomized Design ◽  
Standard Limit ◽  
Range Test

Background: People often store frying oil that will be reused or used repeatedly for several times, especially in salted fish frying. Cooking oil that has been used repeatedly with high temperatures or contact with water and oxygen will produce acid and peroxide values. This is due to the oxidation and hydrolysis processes causing oil damage. Objective: To identify the effect of frying frequency on the acid and peroxides value in various types of oil. Methods: This research was an experiment with salted fish frying based on a completely randomized design using three treatments (first, second, and the third frying processed) with three different types of oil, that were coconut oil, palm oil, and corn oil. Acids and peroxides values were analyzed using One Way Anova test continued with Duncan Multiple Range Test (DMRT) test. Results: Acid value in the three types of oil was still within the limits of the standards value 0.6 mg KOH/g based on SNI 3741: 2013 and free fatty acid 0.3% based on SNI 7709:2012. After first until third frying, peroxide value of coconut oil was still within the standard limit, whereas in palm oil and corn oil, after second frying were exceeded of the standard limit based on SNI which have maximal value 10 mek O2/kg. Conclusion: Frying frequency were affected by acid and peroxides values of coconut oil, palm oil, as well as corn oil.

PENGARUH PENAMBAHAN MINYAK SAWIT PADA KARAKTERISTIK SABUN TRANSPARAN

EKUILIBIUM ◽  
2014 ◽  
Vol 13 (2) ◽  
Author(s):  
Endah Retno Dyartanti
Keyword(s):  
Fatty Acid ◽  
Stearic Acid ◽  
Water Level ◽  
Palm Oil ◽  
Oil Palm ◽  
Room Temperature ◽  
Coconut Oil ◽  
Sugar Solution ◽  
Soap Analysis

<p>Abstract: Transparent soap is a opaque one having clear structure. This soap has high<br />transparency level. Transparent soap is produced by saponification of oil or fat with NaOH<br />solution at 60-70<br />C. This research aims study the effect of composition of coconut oil and palm<br />oil (100:0; 90:10; 80:20; 70:30; 60:40 g/g) mixture on the quality of transparent soap. The free<br />fatty acid (FFA) level of coconut oil was 0.8% and that of palm oil was 1.07%. In this work, there<br />were 3 processes separately, namely saponification reaction, transparent structure forming, and<br />curing. Saponification reaction was done by reacting stearic acid in fatty acid phase and NaOH<br />at 60-70<br />o<br />o<br />C. Stearic acid was melted with heating until melted and some oil was added. After<br />obtaining homogeneous mixture between stearic acid an oil, then NaOH 30% solution was<br />added. The forming of transparent structure was conducted by adding propylene, glycol,<br />glycerin, sugar solution and ethanol 70% into saponification product. To produce soap color and<br />aroma, the colorant and fragrance were added. Then, the soap was casted and cured for 24<br />hours by storing it at room temperature. The result of transparent soap analysis for coconut oil<br />compositions of 100%, 90%, 80%, 70%, and 60%, it was obtained that the water level were<br />18.36%, 18.24%, 18.66%, 18.66%, and 18.56%, respectively. The free alkali contained in<br />transparent soaps were 0.078%, 0.078%, 0.0796%, 0.0804%, and 0.0796%. The yields were<br />62.78%, 62.25%, 62.49%, 60.88%, 59.79%, and the pH of transparent soap was 9. The best<br />composition of coconut oil and palm oil mixture was 90:10 while the ratio of coconut oil and<br />palm oil mixture composition resulting the highest yield was 100:0.<br />Keywords: Transparent soap, Saponification, Coconut oil, Palm oil</p>

scholarly journals Impact of diets rich in olive oil, palm oil or lard on myokine expression in rats

2020 ◽  
Vol 11 (10) ◽  
pp. 9114-9128
Author(s):  
Chantal Gauze-Gnagne ◽  
Fabrice Raynaud ◽  
Youzan Ferdinand Djohan ◽  
Céline Lauret ◽  
Christine Feillet-Coudray ◽  
...  
Keyword(s):  
Olive Oil ◽  
Palm Oil ◽  
Oil Palm ◽  
Anti Inflammatory

Diets rich in olive oil or palm oil or lard differentially modulate some myokines with anti-inflammatory properties.

scholarly journals Physical, chemical, and nutritional quality parameters of three different types of oil: determination of their reusability in deep frying

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 226-235
Author(s):  
A. Habarakada ◽  
P.A.B.N. Perumpuli ◽  
W.T.V. Thathsaranee ◽  
I.P. Wanninaika
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Sunflower Oil ◽  
Edible Oils ◽  
Coconut Oil ◽  
Smoke Point ◽  
Economic Feasibility ◽  
Optimum Number ◽  
Deep Frying ◽  
Nutritional Parameters

Deep frying is the process of immersing food in hot oil at a temperature of approximately 180°C. During deep frying, different chemical reactions are taking place, resulting in changes in the physicochemical properties of the frying oil, eventually leading to harmful health effects on the consumers. Nevertheless, based on economic feasibility, both the domestic and industrial levels tend to repeatedly use edible oils for deep frying. Thus, the current study aimed to evaluate physicochemical and nutritional parameters of commercially available coconut oil, palm oil and sunflower oil and to investigate the effect of repeated deep frying for the physicochemical and nutritional parameters of the studied oil samples. Thereby, the optimum number of frying cycles for each type of oil was also investigated. In order to achieve that, using coconut, palm and sunflower oils, potato and fish were fried separately for five repeated frying cycles. As per the results, regardless of the frying material, the relative density, colour, peroxide value, free fatty acid value of coconut oil, palm oil, and sunflower oil were increased significantly with increase the number of frying cycles whereas the smoke point and moisture content was found to be significantly decreased. In contrast, the number of cycles suitable for repeated frying is varying upon the frying material. Accordingly, coconut oil has proven to be used for three frying cycles of potato and five frying cycles of fish: palm oil for one frying of potato and two fryings of fish without adversely altering their physicochemical and nutritional properties. Conferring to the obtained results, the use of unsaturated oil like sunflower oil on repeated frying is not recommended.

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