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.

Provitamin A Carotenoïd Content of Dried Fermented Cassava Flour: The Effect of Palm Oil Addition During Processing

2008 ◽  
Vol 4 (4) ◽  
Author(s):  
Inocent Gouado ◽  
Adelaide Demasse Mawamba ◽  
Ruphine Solange Meyimgo Ouambo ◽  
Issa Touridomon Some ◽  
Tchouanguep Mbiapo Félicité
Keyword(s):  
Vitamin A ◽  
Palm Oil ◽  
Vitamin A Deficiency ◽  
Public Health Problem ◽  
Beta Carotene ◽  
Provitamin A ◽  
Carotenoid Content ◽  
Local Market ◽  
African Countries ◽  
Red Palm Oil

Vitamin A deficiency is a public health problem in developing countries. Cassava is a major staple food for most Africans. Most often, it is processed into dried fermented cassava (commonly called gari) to limit post harvest losses. The white or yellow type of gari can be obtained without or with the addition of red palm oil respectively. However in most African countries, the process is still traditional and the quantity of red palm oil varies from one producer to another. This study aimed to standardize the processing of cassava into gari and determine the carotenoïd content of dried fermented cassava roots cooked with different quantities of red palm oil. Grated samples from 210g of cassava tubers were fermented and fried at 120°C ± 5 for 10 minutes with (yellow gari) and without whole red palm oil (white gari). The quantities of red palm oil used were 2, 3, 4, 5 and 8 ml. The alpha and beta carotene contents of gari (experimental samples) and of yellow gari bought from a local market (commercial samples) were evaluated by HPLC. The organoleptic properties of the gari were assessed using 18 volunteers aged between 20 to 30 years accustomed to gari. From the results, the provitamin A carotenoïd content of gari obtained increased significantly (P< 0.05) with the quantity of oil used and were higher than that of the commercial samples. The alpha carotene ranged from 352.6 ± 5.5 µg/g to 1572.5 ± 15.9 µg/g (for 2 and 8 ml of palm oil respectively) and the beta carotene from 309.7 ± 24.8 µg/g to 1624.3 ± 45.8 µg/g (for 2 and 8 ml of oil respectively). These results suggest that the addition of red palm oil (4 ml/210 g of cassava) during the processing of cassava into yellow gari resulted in good retention of carotenoïd. Gari is a dry product, thus if it is well conserved after processing in dark airtight packages, it could be used as a good tool to reduce vitamin A deficiency.

Crude palm oil from interspecific hybrid Elaeis oleifera×Elaeis guineensis: Fatty acid regiodistribution and molecular species of glycerides

2013 ◽  
Vol 141 (1) ◽  
pp. 245-252 ◽  
Author(s):  
Massimo Mozzon ◽  
Deborah Pacetti ◽  
Paolo Lucci ◽  
Michele Balzano ◽  
Natale Giuseppe Frega
Keyword(s):  
Fatty Acid ◽  
Palm Oil ◽  
Molecular Species ◽  
Interspecific Hybrid ◽  
Elaeis Guineensis ◽  
Crude Palm Oil ◽  
Elaeis Oleifera

scholarly journals Production and Characterization of Green gasoline Obtained by Thermal Catalytic Cracking of Crude Palm Oil (Elaeis guineensis, Jacq.) in a Pilot Plant

2017 ◽  
Vol 13 (01) ◽  
Author(s):  
Silvio Alex Pereira Mota ◽  
Andréia De Andrade Mancio ◽  
Luiz Eduardo Pizarro Borges ◽  
Nélio Teixeira Machado
Keyword(s):  
Palm Oil ◽  
Catalytic Cracking ◽  
Pilot Plant ◽  
Elaeis Guineensis ◽  
Crude Palm Oil ◽  
Elaeis Guineensis Jacq

scholarly journals A real case study on the physicochemical changes in crude palm oil (Elaeis guineensis) during the deep-frying of akara, traditional cowpea-paste balls, in Brazil

2019 ◽  
Vol 70 (2) ◽  
pp. 305
Author(s):  
S. Feitosa ◽  
E. F. Boffo ◽  
C. S.C. Batista ◽  
J. Velasco ◽  
C. S. Silva ◽  
...  
Keyword(s):  
1H Nmr ◽  
Palm Oil ◽  
Elaeis Guineensis ◽  
Total Content ◽  
Polar Compounds ◽  
Real Case ◽  
Official Method ◽  
Deep Frying ◽  
Crude Palm Oil ◽  
Physicochemical Changes

The objective of this study was to evaluate the physicochemical changes in crude palm oil during a real case of deep-frying of akara, cowpea-paste balls, fried and sold in the streets of Brazil. Discontinuous frying over five consecutive days, using 5-h frying a day, was performed according to traditional practices. The formation of polar compounds was evaluated by the IUPAC official method and by quick tests based on measures of physical properties, Testo 270 and Fri-check. In addition, 1H-NMR spectroscopy was applied to evaluate physicochemical changes. The results showed that after 15-h frying the total content of polar compounds (TPC) exceeded the limit of 25% established in most of the recommendations and regulations on heated oils. Such a level was reached quickly due to the high content of hydrolytic compounds present in the fresh oil and to the inappropriate use of blends of fresh and used oil in the oil replenishment. The two quick tests presented significantly lower values for TPC than the official method, probably due to the elevated hydrolysis of the fresh oil. In contrast, 1H-NMR results exhibited changes in the fatty acid composition which were similar to those provided by the common GC analysis. The use of crude palm oils of better initial quality and replenishment with fresh oil only are recommended to improve the quality of the oil absorbed by akara.

Production of green diesel by thermal catalytic cracking of crude palm oil (Elaeis guineensis Jacq) in a pilot plant

2014 ◽  
Vol 110 ◽  
pp. 1-11 ◽  
Author(s):  
S.A.P. da Mota ◽  
A.A. Mancio ◽  
D.E.L. Lhamas ◽  
D.H. de Abreu ◽  
M.S. da Silva ◽  
...  
Keyword(s):  
Palm Oil ◽  
Catalytic Cracking ◽  
Pilot Plant ◽  
Elaeis Guineensis ◽  
Crude Palm Oil ◽  
Green Diesel ◽  
Elaeis Guineensis Jacq

scholarly journals Biodiesel production from crude palm oil (Elaeis guineensis Jacq). Ascending path method application

2016 ◽  
Vol 26 (5) ◽  
pp. 3-10 ◽  
Author(s):  
María del Consuelo Ortiz Tapia ◽  
Pedro García Alamilla ◽  
Laura Mercedes Lagunes Gálvez ◽  
María Isabel Arregoitia Quezada ◽  
Ricardo García Alamilla ◽  
...  
Keyword(s):  
Palm Oil ◽  
Elaeis Guineensis ◽  
Biodiesel Production ◽  
Crude Palm Oil ◽  
Elaeis Guineensis Jacq

Red palm oil in the maternal diet increases provitamin A carotenoids in breastmilk and serum of the mother-infant dyad

2001 ◽  
Vol 40 (1) ◽  
pp. 30-38 ◽  
Author(s):  
Louise M. Canfield ◽  
Rina G. Kaminsky ◽  
Douglas L. Taren ◽  
Elysa Shaw ◽  
Jay K. Sander
Keyword(s):  
Palm Oil ◽  
Maternal Diet ◽  
Provitamin A ◽  
Red Palm Oil ◽  
Provitamin A Carotenoids

Note. Preparation and Characterisation of Cake Rusks by Using Red Palm Oil Fortified Shortening

2006 ◽  
Vol 12 (1) ◽  
pp. 85-90 ◽  
Author(s):  
M. Sadiq Butt ◽  
J. Rasool ◽  
K. Sharif
Keyword(s):  
Vitamin A ◽  
Moisture Content ◽  
Palm Oil ◽  
Thiobarbituric Acid ◽  
Consumer Response ◽  
Acid Number ◽  
Carotenoid Content ◽  
Red Palm Oil ◽  
Vitamin A Status ◽  
The Mean

Cake rusks were prepared by using different combinations of normal and red palm oil fortified shortening to explore the possibility of red palm oil (RPO) fortified shortening to enhance the vitamin A status in human dietary intake. The replacement of normal shortening with RPO up to 50% level was the most acceptable, however, the use of RPO shortening beyond this limit showed a somewhat oily after taste. Carotenoid contents in flour, normal shortening, RPO shortening and egg were 3.57 ppm, 5.85ppm, 405.39 ppm and 5.13 ppm, respectively. Moisture content increased from 3.11% to 3.22% after 28 days of storage. During baking, loss of carotenoid contents ranged from 12.07% to 14.91%. A minimum carotenoid content of 7.19 ppm were found in the cake rusks (T1) prepared with 100% normal shortening (NS) while a maximum of 105.64 ppm was observed in (T5) 100% RPO in the freshly prepared product. The mean carotenoid content in T3 (50% RPO 50% NS) was 57.80ppm however it ranged from 6.94ppm (T1) to 102.34 ppm in (T5). A gradual decrease (7–10%) in carotenoid contents during 28 days’ storage was observed. There was significant increase (0.04–0.08 mg malonaldehyde/kg) in thiobarbituric acid number during storage. Results regarding sensory attributes reflect that T3 comprising of 50% RPO and 50% NS got the highest score. Furthermore consumer response in the acceptability study also showed that T3 treatment of cake rusk is suitable for commercialisation.

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