Chemistry And Biochemistry Of Palm Oil Pdf

File Name: chemistry and biochemistry of palm oil .zip
Size: 2559Kb
Published: 19.05.2021

The link between dietary fats and cardiovascular diseases has necessitateda growing research interest in palm oil, the second largest consumedvegetable oil in the world. Although palm oil-based diets induce a higher blood cholesterol level thando corn, soybean, safflower seed, and sunflower oils, the consumption ofpalm oil causes the endogenous cholesterol level to drop. Thisphenomenon seems to arise from the presence of the tocotrienols and thepeculiar isomeric position of its fatty acids.

Chemical Characteristics and Nutritional Properties of Hybrid Palm Oils

Fatty acid , important component of lipids fat-soluble components of living cells in plants, animals, and microorganisms. It is that carboxyl group that makes it an acid carboxylic acid. If the carbon-to-carbon bonds are all single, the acid is saturated; if any of the bonds is double or triple, the acid is unsaturated and is more reactive. A few fatty acids have branched chains; others contain ring structures e. Fatty acids are not found in a free state in nature; commonly they exist in combination with glycerol an alcohol in the form of triglyceride.

Compared to Its Wild Relative E. We searched for quantitative trait loci QTL associated with the palm oil fatty acid composition of mature fruits of the oil palm E. The oil palm cross LM2T x DA10D between two heterozygous parents was considered in our experiment as an intraspecific representative of E. Few correlations were found in E. Sixteen QTLs affecting palm oil fatty acid proportions and iodine value were identified in oil palm. The phenotypic variation explained by the detected QTLs was low to medium in E. Good marker co-linearity was observed between the intraspecific and interspecific Simple Sequence Repeat SSR linkage maps.

Thank you for visiting nature. You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser or turn off compatibility mode in Internet Explorer. In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript. The oil palm fruit mesocarp contains high lipase activity that increases free fatty acids and necessitates post-harvest inactivation by heat treatment of fruit bunches. Even before heat treatment the mesocarp lipase activity causes consequential oil losses and requires costly measures to limit free fatty acids quantities. Here we demonstrate that elite low-lipase lines yield oil with substantially less free fatty acids than standard genotypes, allowing more flexibility for post-harvest fruit processing and extended ripening for increased yields.

A Chemical Study of Oils and Fats of Animal Origin by M.E. Chevreul

In nutrition , biology , and chemistry , fat usually means any ester of fatty acids , or a mixture of such compounds ; most commonly those that occur in living beings or in food. The term often refers specifically to triglycerides triple esters of glycerol , that are the main components of vegetable oils and of fatty tissue in animals; [2] or, even more narrowly, to triglycerides that are solid or semisolid at room temperature, thus excluding oils. The term may also be used more broadly as a synonym of lipid -- any substance of biological relevance, composed of carbon , hydrogen , or oxygen , that is insoluble in water but soluble in non-polar solvents. Fats are one of the three main macronutrient groups in human diet , along with carbohydrates and proteins , [1] [3] and the main components of common food products like milk , butter , tallow , lard , bacon , and cooking oils. They are a major and dense source of food energy for many animals and play important structural and metabolic functions, in most living beings, including energy storage, waterproofing, and thermal insulation. Dietary fats are also the carriers of some flavor and aroma ingredients and vitamins that are not water-soluble.


For oil palm, the basic biochemistry was reviewed by Sambanthamurthi et al. (‚Äč) while the genes involved in fatty acid biosynthesis were.


Fatty acid

The role of free fatty acids FFA on the oxidative stability of four different unrefined red palm oils RPO has been investigated. Unrefined red palm oil is a typical African edible oil produced by laborious and traditional methods that heavily affect the final product quality. The de-acidification route, as well as the reduction of the acidity level, caused a reduction in the UV spectrophotometric indices K and K whereas the DOBI index increased and both peroxide and carotenoids amounts were unaffected.

The link between dietary fats and cardiovascular diseases has necessitated a growing research interest in palm oil, the second largest consumed vegetable oil in the world. The saturated fatty acid to unsaturated fatty acid ratio of palm oil is close to unity and it contains a high amount of the antioxidants, beta-carotene, and vitamin E. Although palm oil-based diets induce a higher blood cholesterol level than do corn, soybean, safflower seed, and sunflower oils, the consumption of palm oil causes the endogenous cholesterol level to drop. This phenomenon seems to arise from the presence of the tocotrienols and the peculiar isomeric position of its fatty acids.