scholarly journals Characteristics of Oil Mixed Red Palm Oil with Catfish Oil (Pangasius hypothalmus)

2021 ◽  
Vol 695 (1) ◽  
pp. 012051
Author(s):  
Dewita ◽  
Syahrul ◽  
Irasari ◽  
Sumarto
Keyword(s):  
Palm Oil ◽  
Red Palm Oil ◽  
Catfish Oil

scholarly journals Characteristics of catfish oil, red palm oil and shark liver oil as functional foods

DEPIK ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 151-160
Author(s):  
Ulil Amri ◽  
Andarini Diharmi ◽  
Mery Sukmiwati
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Palm Oil ◽  
Functional Food ◽  
Functional Foods ◽  
Red Palm Oil ◽  
Shark Liver Oil ◽  
Catfish Oil

Functional food is a food ingredient in addition to basic needs as nutrients that can also play a functional role in health. This research aimed to determine the physicochemical characteristics and fatty acid composition of catfish oil, red palm oil, and shark liver oil as functional food ingredients. The research method was to extract fish oil from belly flap, purify catfish oil, and process red palm oil (RPO) from crude palm oil (CPO). The analysis parameters consisted of sensory analysis, oil chemical characteristics (free fatty acid analysis, peroxide, iodine, saponification, and acid numbers), total carotene, tocopherol, and analysis of fatty acid composition. The results showed that the catfish oil after being purified had sensory characteristics, smelled slightly fishy and semi-solid, and had a bright yellow color. The results of the analysis of chemical characteristics showed that the free fatty acid numbers of catfish oil and shark liver oil were following IFOS standards (1.33 and 0.62%), and the RPO numbers for peroxide and free fatty acids according to the SNI standards (9.56 meq kg and 1.44%). The highest ω-3 and ω- 6 fatty acids were in shark liver oil (3.56 and 35.35%), followed by catfish oil (1.72 and 19.9%). and RPO does not contain ω-3 and ω-6. Catfish oil, RPO, and shark liver oil act as functional foods. The fatty acid composition of catfish, shark liver and red palm oil contains saturated and the fatty acid composition of catfish, shark liver and red palm oil contains saturated and unsaturated fatty acids. Mono and poly unsaturated fatty acid (FUFA anf MUFA) in crude catfish oil, pure catfish oil, shark liver oil, and red palm oils were 56.71, 58.12, 63.81 and 47.39% respectively. The result of analysis showed composition of in catfish oil 1.72 and 19.9 %. The content of and of shark liver oil was 3.5 and 35.5%.  Whereas in red palm oil does not Ω 3 and Ω 6. The content of EPA and DHA in shark liver oil was 0.08, 0.09 but not in catfish and red palm oil. The total content of carotene and tocopherol in red palm oil was 513.86 and 925.80 mg/kg, respectively. The nutritional composition of catfish oil, red palm oil, and shark liver oil has the potential to be used as functional food. Keywords:Characteristic physicochemicalCaroteneTocopherolω-3ω-6

Red Palm Oil Supplementation: A Feasible Diet-Based Approach to Improve the Vitamin A Status of Pregnant Women and Their Infants

2003 ◽  
Vol 24 (2) ◽  
pp. 208-217 ◽  
Author(s):  
M. S. Radhika ◽  
P. Bhaskaram ◽  
N. Balakrishna ◽  
B. A. Ramalakshmi
Keyword(s):  
Vitamin A ◽  
Palm Oil ◽  
Controlled Study ◽  
Control Group ◽  
Serum Retinol ◽  
Groundnut Oil ◽  
Red Palm Oil ◽  
Vitamin A Status ◽  
Increased Risk ◽  
The Mean

This double-blinded, randomized, controlled study was designed to study the effect of dietary supplementation with red palm oil during pregnancy on maternal and neonatal vitamin A status. A total of 170 women were recruited at 16 to 24 weeks of gestation and randomly assigned to an experimental group that received red palm oil to supply approximately one recommended dietary amount (RDA) (2,400 μg) of β-carotene or to a control group that received an equivalent volume of groundnut oil. The women received the oils for a period of 8 weeks, starting at 26 to 28 weeks of gestation and extending to 34 to 36 weeks of gestation. The mean postintervention (34 to 36 weeks) levels of serum retinol were 1.20 ± 0.22 (SD) μmol/L (95% CI, 1.15–1.25) in women receiving red palm oil and 0.73 ± 0.15 μmol/L (95% CI, 0.69–0.77) in their infants; these levels were significantly higher than those in women receiving groundnut oil (1.07 ± 0.26 μmol/L; 95% CI, 1.01–1.13; p < .01) and their infants (0. 62 ± 0.17 μmol/L; 95% CI, 0.57–0.67; p < .001). A significantly lower proportion of women in the red palm oil group than in the control group had vitamin A deficiency (serum retinol levels < 0.7 μmol/L) after intervention (1.5% vs. 9.7%). The proportion of women having anemia was significantly lower (p < .01) in the red palm oil-supplemented group (80.6%) than in the control group (96.7%). The mean birthweight and gestational age of the infants did not differ significantly between the two groups. An increased risk of low birthweight (p = . 003) and preterm delivery (p = . 000) was observed with decreasing serum retinol levels in the third trimester of pregnancy. These results show that red palm oil supplementation significantly improved maternal and neonatal vitamin A status and reduced the prevalence of maternal anemia. Maternal vitamin A status in the later part of pregnancy is significantly associated with fetal growth and maturation. Hence red palm oil, a rich source of bioavailable vitamin A, could be used as a diet-based approach for improving vitamin A status in pregnancy.

Influence of free fatty acid content on the oxidative stability of red palm oil

RSC Advances ◽  
2016 ◽  
Vol 6 (103) ◽  
pp. 101098-101104 ◽  
Author(s):  
Antonella De Leonardis ◽  
Francesca Cuomo ◽  
Vincenzo Macciola ◽  
Francesco Lopez
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Oxidative Stability ◽  
Palm Oil ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Red Palm Oil

A multi-technique approach used for the characterization of the oxidative stability of red palm.

scholarly journals Palm Oil Carotenoids

1994 ◽  
Vol 15 (2) ◽  
pp. 1-8 ◽  
Author(s):  
Choo Yuen May
Keyword(s):  
Palm Oil ◽  
High Performance ◽  
Elaeis Guineensis ◽  
Provitamin A ◽  
Carotenoid Content ◽  
Crude Palm Oil ◽  
Alkyl Esters ◽  
Red Palm Oil ◽  
Potential Applications ◽  
Nutritional Effects

Crude palm oil is the richest natural plant source of carotenoids in terms of retinol (provitamin A) equivalent. This article reports on » the carotenoids found in palm oil, its fractions, byproducts, and derivatives from the Elaeis guineensis and E. oleifera palms, including their hybrids and a back-cross, as well as the carotenoids of pressed palm fibres, second-pressed oil, palm leaves, and palm-derived alkyl esters; » two novel procedures for preparing highly concentrated sources of carotenoids (>80,000 ppm), by recovery by palm alkyl esters, and by retention and concentration in deacidified and deodorized red palm oil; » the carotenoid content and profiles of the above sources obtained by high-performance liquid chromatography; and » nutritional effects of palm oil carotenoids and their potential applications for health promotion and disease prevention.

scholarly journals Engineering Process Of Deodorization To Improve Product Quality Of Red Palm Oil With Rich Of Carotene

2018 ◽  
Vol 1 (1) ◽  
pp. 20-26
Author(s):  
Mursalin Mursalin
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Chemical Properties ◽  
Absolute Temperature ◽  
Odor Intensity ◽  
Process Duration ◽  
Red Palm Oil ◽  
Physico Chemical

Efforts to develop the production technology of high quality red palm-oil (RPO) in order to provide source of food ingredient that naturally rich of nutrients, become urgents regarding the need of such products drastically increased recently. Application of deodorization technology by temperature, time, and deodorizer pressure combinations (engineering of deodorization process) are studied and evaluated to obtain good quality of RPO. Crude palm oil (CPO) used in this research were supplied by PT. Salim Ivomas (Bimoli) Jakarta. The equipments used were degumming and neutralization unit, deodorization unit and other equipment units to analize the oil physico-chemical properties. The research consisted of 5 stages as the following: characterising CPO physico-chemical properties, conducting chemically degumming and deacidification, process enginering of deodorization, characterizing of physico-chemical properties and organoleptic of RPO resulted, and analyzing data for product resulted from process engineering applied. Deodorization with the range of temperature and process duration of 135–145 oC (408–418 K) and 1–4 hours have led to carotene retention decreasing (%) following the equation “Carotene Retention (%) = -764 x ln(absolute temperature) + 4693” and process duration with the equation “Carotene Retention (%) = -7.81 x ln(process duration) + 91.02”; and also resulted odor intensity with the equation “Odor Intensity = 0.08 x (squared absolute temperature) – 66.88 x (absolute temperature) + 13823” and duration process with the equation “Odor Intensity = 0.315 x (squared process duration) – 1.52 x (process duration) + 5.268”. Effective deodorization to produce RPO with the content of free fatty acid and peroxide value that met the requirements of Indonesian National Standard (SNI) quality of carotene content above 400 ppm and odor scale below 3.3, were the combination of temperature (T) of 141.34 oC, heat process duration (t) of 2.35 hours and vacuum pressure of (P) of 20 mmHg. The resulted RPO contained free fatty acid and peroxide value of 0.11% dan 0.12 meq/kg oil respectively, total carotene of 444.09 ppm and odor value of 3.21  

scholarly journals Potential Role of Red Palm Oil Supplemented Diet on Oxidative Stress Enzymes in Plasmodium Berghei Induced Malaria

2021 ◽  
Author(s):  
Temitope Daniel Adeleke ◽  
Olawale Abiodun Adejumobi ◽  
Franklin Folasele Akinola ◽  
Oluwatosin Abidemi Salau ◽  
Oyeronke Suebat Uthman-Izobo
Keyword(s):  
Oxidative Stress ◽  
Dietary Intake ◽  
Palm Oil ◽  
Plasmodium Berghei ◽  
Malaria Parasite ◽  
Red Palm Oil ◽  
Oxidative Stress Enzymes ◽  
Stress Enzymes ◽  
Group A ◽  
Group B

AbstractBackgroundMalaria parasites are very vulnerable to oxidative stress during the part of their life cycle when they inhabit the erythrocytes. Studies have shown that dietary intake of antioxidant plays a role in stabilizing oxidative stress.MethodsThe objective of this research work was to examine the antioxidative effect of red palm oil on Plasmodium berghei malaria induced oxidative stress. Sixty (60) mice were distributed into five groups. Group A served as the negative control (healthy mice with normal feed); group B as positive control (healthy mice fed with red palm oil without malaria parasite.while the other groups (C to E) served as the test groups. Group C served as group of healthy mice fed with red palm oil (pelletized), infected with malaria parasite without antimalaria drug. Group D served as group of healthy mice fed with red palm oil (pelletized), infected with malaria parasite and treated with amodiaquine. Group E served as group of healthy mice fed with normal feed, infected with malaria parasite and treated with amodiaquine. The parasitemia levels were estimated on days 1,4 and 5. The activity of oxidative stress enzymes biomarkers were determined spectrophotometrically.ResultGroup A showed a statistically significant increase in the activity of SOD (1.90 ± 0.16 units/mg protein), GST (1.68 ± 0.086 units/L) compared to group C, SOD (3.54 ± 0.83 units/mg protein), GST (2.12 ± 0.20 units/L). Group B showed a statistical significant decrease in the activities of SOD (3.22 ± 0.33 units/mg protein), Catalase (49.11 ± 2.35 µmol/min), GSH-R (31.50 ± 2.48 units/L) compared to group E, SOD (2.18 ± 0.39 units/mg protein), Catalase (44.07 ± 3.88 µmol/min), GSH-R (27.75 ± 1.64 units/L).ConclusionThe dietary intake of red palm oil helps to reduce free radical mediated injury to the tissue thus preventing oxidative stress induced by malaria or any other factors.

Effects of Irradiation on the Storage Stability of Red Palm Oil

2004 ◽  
Vol 51 (5A) ◽  
pp. 991-995 ◽  
Author(s):  
Fazlullah Khan Bangash ◽  
Taufiq Ahmad ◽  
Shaheen Atta ◽  
Alam Zeb
Keyword(s):  
Palm Oil ◽  
Storage Stability ◽  
Red Palm Oil ◽  
Effects Of Irradiation On
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