Red palm oil (RPO), besides providing calorie density to the diet, is also the richest natural source of β-carotene, a precursor of vitamin A and an antioxidant that destroys singlet oxygen and free radicals. Chemical analysis of the fatty acid composition of RPO indicates that it has 50% saturated, 40% mono-unsaturated, and 10% polyunsaturated fatty acids. RPO contains 550 mg/g of total carotenoids, of which 375 mg/g represent β-carotene. It also contains 1,000 mg/g of tocopherols and tocotrienols. Nutritional values in rats fed 10% RPO in a 10% casein diet were comparable to those fed 10% ground nut oil (GNO) or 10% RBDPO (refined, bleached, deodorized palm oil). Rats fed RPO or RBDPO had significantly lower plasma cholesterol concentrations than those fed GNO. Significant inhibition of micro-somal 3-hydroxy-3-methylglutaryl coenzyme A reductase activity was observed in the RPO and RBDPO groups, indicating reduced synthesis of endogenous cholesterol. Toxicological studies also indicate that RPO is safe for human consumption. Indian school children fed supplementary snacks prepared with RPO for 60 days had significant increases in serum retinol levels as well as an increased liver retinol store, suggesting the ready bioavailability of β-carotene.
Kinetics of Vitamin A Degradation and Oxidation of Palm Oil Fortified with Retinyl Palmitate and β-Carotene from Red Palm Oil
