The Modulating Effects of Red Palm Oil (β-Carotene) on Aflatoxin β1-induced Toxicity in Weaning rats. H. C. C.

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.

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Physicochemical properties of red palm oil extruded potato and sweet potato snacks

Grasas y Aceites ◽

10.3989/gya.0214201 ◽

2021 ◽

Vol 72 (2) ◽

pp. e412

Author(s):

Y.Y. Liu ◽

T.M. Olajide ◽

M. Sun ◽

M. Ji ◽

J.H. Yoong ◽

...

Keyword(s):

Sweet Potato ◽

Palm Oil ◽

Nutritional Quality ◽

Water Solubility ◽

Expansion Ratio ◽

Anisidine Value ◽

Red Palm Oil ◽

Sensory Score ◽

Water Feed ◽

Β Carotene

Extruded potato (P) and sweet potato (SP) products with red palm oil (RPO) were prepared under different conditions. Superior product characteristics such as sensory score, expansion ratio, and water solubility index, among others, were obtained at high extrusion temperature (150-155 °C) and low water feed rate to the extruder (50.4-50.8 mL/min). The optimal products, P1 and SP1, had high micronutrients as their total contents of β-carotene, squalene, tocopherols, and tocotrienols were 883.2, 304.4, 262.4, and 397.0 mg/kg of oil, respectively. The average peroxide value was 4.3 meq O2/kg oil, p-anisidine value 3.3, and induction period (100 °C) 11.4 h. Moreover, RPO extruded with P showed a better extrusion behavior but lower micronutrient retention and oxidative stability than that extruded with SP. Thus, the finding herein is important for investigating extrusion conditions, increasing variety, improving nutritional quality, assessing applicability and predicting the shelf-life of RPO-P/SP-extruded food.

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The effect of a biscuit with red palm oil as a source of β-carotene on the vitamin A status of primary school children: a comparison with β-carotene from a synthetic source in a randomised controlled trial

European Journal of Clinical Nutrition ◽

10.1038/sj.ejcn.1601196 ◽

2001 ◽

Vol 55 (8) ◽

pp. 657-662 ◽

Cited By ~ 28

Author(s):

ME van Stuijvenberg ◽

MA Dhansay ◽

CJ Lombard ◽

M Faber ◽

AJS Benadé

Keyword(s):

Randomised Controlled Trial ◽

Vitamin A ◽

Palm Oil ◽

School Children ◽

Controlled Trial ◽

Primary School Children ◽

Red Palm Oil ◽

Vitamin A Status ◽

Randomised Controlled ◽

Β Carotene

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Red palm oil as a source of β-carotene in a school biscuit used to address vitamin A deficiency in primary school children

International Journal of Food Sciences and Nutrition ◽

10.1080/096374800750049567 ◽

2000 ◽

Vol 51 (1) ◽

pp. S43-S50 ◽

Cited By ~ 4

Author(s):

M. E. Van Stuijvenberg, M. Faber, M. A

Keyword(s):

Vitamin A ◽

Primary School ◽

Palm Oil ◽

School Children ◽

Vitamin A Deficiency ◽

Primary School Children ◽

Red Palm Oil ◽

Β Carotene

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Vacuum evaporation and nitrogen-assisted deodorization affects the antioxidant capacity in the olein fraction of red palm oil and its emulsion products

F1000Research ◽

10.12688/f1000research.16545.1 ◽

2018 ◽

Vol 7 ◽

pp. 1729

Author(s):

Bohari Bohari ◽

Muhammad Muhadir ◽

Anton Rahmadi

Keyword(s):

Antioxidant Capacity ◽

Palm Oil ◽

Vacuum Evaporation ◽

Butylated Hydroxytoluene ◽

Antioxidant Power ◽

Red Palm Oil ◽

Dragon Fruit ◽

Ferric Reducing Antioxidant Power ◽

Β Carotene ◽

Olein Fraction

Background: Deodorization of the olein fraction of red palm oil (OFRP) determines not only the taste of a multivitamin emulsion but also its antioxidant capacity. The emulsion product was formulated from OFRP, pumpkin juice (PJ), and dragon fruit juice (DFJ). This study aimed to optimize vacuum evaporation and nitrogen-assisted deodorizations of OFRP, observing levels of β-carotene, α-tocopherol, inhibition percentage of ABTS reduction, and ferric reducing antioxidant power (FRAP) activity. Methods: The deodorizations observed were vacuum evaporation in four conditions: (1) 90°C, 80±5 mmHg, (2) 100°C, 80±5 mmHg, (3) 90°C, 100±5 mmHg, (4) 100°C, 100±5 mmHg, and nitrogen-assisted in two flow durations: (1) 15 min and (2) 30 min. β-carotene, α-tocopherol, and butylated hydroxytoluene (BHT) were employed as standards. Results: The deodorized OFRP had fewer than 2% free fatty acids (FFA), lower than 3% peroxide value (PV), and lower than 4% acidic value (AV). Fluctuations of the β-carotene and α-tocopherol concentrations were observed in the deodorized OFRP. The final emulsion product had β-carotene of 259.9±1.4 to 271.7±2.4 ppm and α-tocopherol of 36.36±0.20 to 39.12±0.20 ppm. The total betacyanin of the emulsions were ±25% than DFJ. The emulsions had 22.93 to 32.11% of ABTS reduction inhibitory activity of the BHT activity and FRAP activity of 16.54±0.19 to 17.69±0.67 mM FeSO4•7H2O. Conclusions: The best vacuum evaporation optimized at 90 °C, 100±5 mmHg, 60 RPM for 1 hour. The best nitrogen-assisted deodorization was at 85±3°C and 1 l/minute of nitrogen for 15 minutes. The deodorization process affected the antioxidant activity of OFRP and emulsions.

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KARAKTERISTIK NANOEMULSI MINYAK SAWIT MERAH YANG DIPERKAYA BETA KAROTEN

Jurnal Penelitian Tanaman Industri ◽

10.21082/jlittri.v20n3.2014.111-121 ◽

2014 ◽

Vol 20 (3) ◽

pp. 111 ◽

Cited By ~ 1

Author(s):

SHANNORA YULIASARI ◽

DEDI FARDIAZ ◽

NURI ANDARWULAN ◽

SRI YULIANI

Keyword(s):

High Pressure ◽

Key Words ◽

Droplet Size ◽

Palm Oil ◽

Tween 80 ◽

Carotene Content ◽

Red Palm Oil ◽

Second Stage ◽

High Pressure Homogenizer ◽

Β Carotene

ABSTRAK Minyak sawit merah (Red palm oil/RPO) dan β-karoten tidak larut dalam air sehingga sulit diaplikasikan ke dalam produk pangan. Salah satu pendekatan untuk meningkatkan kelarutan RPO dan β-karoten adalah emulsifikasi. Penelitian ini bertujuan untuk mendapatkan nanoemulsi RPO diperkaya β-karoten yang stabil. Penelitian dilaksanakan di Laboratorium SEAFAST CENTER IPB dari Januari–September 2013. Pada penelitian tahap pertama, nanoemulsi disiapkan melalui tahap-tahap: pengayaan RPO dengan β β-karoten menggunakan HPH (High Pressure Homogenizer) pada tekanan 34,5 MPa dengan 10 siklus. Rasio RPO dan air dalam emulsi adalah 5 : 95; 7,5 : 92,5; dan 10 : 90 (b/b), dan persentase Tween 80 sebagai pengemulsi adalah 2,5; 5,0; 7,5; dan 10% (b/b) dari total emulsi. Pada tahap kedua, nanoemulsi disiapkan dengan persentase RPO: 2, 4, dan 6% (b/b) dan pengemulsi 1,5; 3,0; dan 4,5% (b/b) dari total emulsi. Hasil penelitian tahap pertama menunjukkan nanoemulsi yang dibuat dengan rasio RPO : air = 5 : 95 dan 7,5 : 92,5 serta pengemulsi 5% (b/b) menghasilkan emulsi dengan ukuran droplet 115,1 sampai 145,2 nm dan stabil. Nanoemulsi yang dihasilkan dari penelitian tahap kedua memiliki ukuran droplet 94,9 sampai 125,5 nm, dan kadar β-karoten antara 47,6 sampai 130,9 mg/l. Ukuran droplet nanoemulsi yang kurang dari 125 nm dapat dihasilkan dengan formula rasio RPO dan pengemulsi kurang dari 2,0. Kata kunci: minyak sawit merah, β-karoten, nanoemulsi, homogenizerABSTRACT Red palm oil (RPO) and β-carotene are insoluble in water. It makes can be used to improve RPO and β This research is aimed to produce stable RPO nanoemulsion enriched with β-carotene. The research was conducted in the SEAFAST CENTER Laboratory, Bogor Agriculture University from January to September following steps, i.e. enrichment of RPO with β using a high pressure homogenizer at a pressure of 34.5 MPa in 10 cycles. The ratio of RPO and water in the mixture were 5 : 95; 7.5 : 92.5; and 10 : 10% (w/w) of the total emulsions. In the second stage, nanoemulsions were prepared on various RPO percentage of 2, 4, and 6% (w/w) and had a droplet size from 115.1 to 145.2 nm and stable. Nanoemulsions were resulting from the second stage had droplet size from 94.9 to 125.5 nm, and β-carotene content were 47.6 to 130.9 mg/l. Droplet size of nanoemulsions is less than 125 nm. It can be produced with RPO and Key words: red palm oil, β-carotene, nanoemulsion, homogenizer

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KARAKTERISTIK ENKAPSULAT MINYAK SAWIT MERAH DENGAN PENGAYAAN β-KAROTEN

Informatika Pertanian ◽

10.21082/ip.v25n1.2016.p107-116 ◽

2016 ◽

Vol 25 (1) ◽

pp. 107 ◽

Cited By ~ 1

Author(s):

Shannora YULIASARI ◽

Dedi Fardiaz ◽

Nuri Andarwulan ◽

Sri Yuliani

Keyword(s):

Spray Drying ◽

Palm Oil ◽

Xanthan Gum ◽

Encapsulation Efficiency ◽

Gum Arabic ◽

Sodium Caseinate ◽

Red Palm Oil ◽

Oil Retention ◽

Randomized Design ◽

Β Carotene

This study aimed to evaluate the effect of maltodextrin combination with different encapsulation materials in the encapsulation of red palm oil by spray drying, in order to maximize encapsulation efficiency and retention of β-carotene. Maltodextrin was combined with xanthan gum (XG), gum arabic (GA), sodium caseinate (SC). The study was designed using a block randomized design with ten treatments and three replicates. The use of different combinations of encapsulation materials in this study had a significant effect (p<0.05) on the characteristic of encapsulates. The best encapsulation efficiency and β-carotene retention were obtained with MD:XG at a combination of 99.7:0.3%, while the lowest encapsulation efficiency and β-carotene retention were obtained for MD:SC. Combination of MD:XG produced encapsulate with 1.03% of surface oil, 92.40% of oil retention, 72.05% of encapsulation efficiency, and 72.65% of β-caroten retention. The mixtures of different encapsulation materials influenced encapsulate morphology. The MD:SC encapsulate had higher dents and folds on encapsulate surface, whereas the combination of MD:XG resulted in a smoother surface of the encapsulate.

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