Palm Oil

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Physiochemical and nutritional aspects of Palm Oil

Palm oil is extracted from the ripened mesocarp of the fruits of oil palm tree (Elaeis guineensis).

The five leading producing countries are Indonesia, Malaysia, Thailand, Colombia and Nigeria. The oil palm tree gives the highest yield of oil per unit area of cultivated land, an estimated 58.431 million metric tons (MT) per year. One hectare of oil palm plantation is able to produce up to 10 times more oil than other leading Oil seed crops.

Palm fruit produces two distinct types of oils:

• crude palm oil (CPO) from the mesocarp and 

• palm kernel oil (PKO) from the inside kernel

Features of palm oil

In 2012, CPO and PKO accounted for 32% of global fats and oils production. Palm oil has overtaken soybean oil as the most important vegetable oil in the world. In 2012, CPO and PKO accounted for 32% of global fats and oils production. Palm oil has overtaken soybean oil as the most important vegetable oil in the world. It is a rich source of vitamin E (600– 1000 ppm); coenzyme Q10 (ubiquinone) (18–25 mg/kg) and sterols (325–365 mg/kg). The edible food industry utilizes about 90% of palm oil, while the remaining 10% finds application in soap and oleo-chemical manufacturing.

Palm oil has a unique fatty acid (FA) and triacylglycerol (TAG) profile which makes it suitable for numerous food applications. It is the only vegetable oil with almost 50–50 composition of saturated and unsaturated fatty acids.  There is considerable concern about the role of dietary fats in human and animal nutrition. Palm oil contains almost equal amounts of saturated and unsaturated fatty acids. It contains negligible amounts of the hyper cholesterolemic fatty acids, lauric (12:0) and myristic acid (14:0). It is moderately rich in the hypocholesterolemic monounsaturated oleic acid (18:1) and has adequate amounts of linoleic acid (18:2 ω 6). Besides, it is very rich in β-carotene (provitamin A) and vitamin E.

Results of studies on palm oil

Palm oil reduces the blood levels of total cholesterol, triglycerides, LDL-cholesterol, thrombotic eicosanoids (oxygenated metabolites of arachidonic acid and eicosapentaenoic acid) implicated in several pathophysiological processes of the cardiovascular system. From the foregoing, it can be seen that palm oil (at moderate levels) is completely safe and non-toxic, easily digestible, efficiently utilized and well absorbed; a very stable and good quality oil which does not contain trans fatty acids.

 

References;

 

Palm oil: Processing, characterization and utilization in the food industry – A review, Food Bioscience 10 (2015).

 

Palm oil: Biochemical, physiological, nutritional, hematological, and toxicological aspects: A review, Plant Foods for Human Nutrition 57 (2002).

 

24th Iranian Food science and technology congress.

 

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