Palm oil carotenes

FAROMBi E o and BRITTON G (1999) Antioxidant activity of palm oil carotenes in organic solution effects of strucmre and chemical reactivity . Food Chem, 64, 315-21. 

Farombi, E.O. and Burton, G. Antioxidant activity of palm oil carotens in organic solution-effect of structural and chemical reactivity. Food Chemistry, 64(3), 315-321. 1999. 

Souganidis, E Laillou, A Leyvraz, M Moench-Pfanner, R. A Comparison of Retinyl Palmitate and Red Palm Oil / -Carotene as Strategies to Address Vitamin A Deficiency. Nutrients, 2013 5 3257-71. 

Hedren, E., Mulokozi, G., and Svanberg, U., In vitro accessibility of carotenes from green leafy vegetables cooked with sunflower oil or red palm oil, Int. J. Food Sci. Nutr., 53, 445, 2002. 

The food technologist may be especially interested in the fate of the carotenoids in the seed oil. Like red palm oil, the resulting carotenoid-pigmented canola oil may be more stable due to the antioxidant properties of carotenoids and may be more attractive to consumers. Alternatively, for food security concerns, transgenic soybean or canola oils and seed meals that are genetically modified for more efficient bio-diesel production may be bio-safety marked with lipid-soluble carotenoids and water-soluble anthocyanins, respectively. Potatoes are excellent potential sources of dietary carotenoids, and over-expression of CrtB in tubers led to the accumulation of P-carotene. Potatoes normally have low levels of leaf-type carotenoids, like canola cotyledons. 

Lobbying by other P-carotene producers — In addition to approvals of mixed carotenes from palm oil, P-carotene from Dunaliella microalgae, and other natural products, the EU Health and Consumer Protection Directorate General was asked for an opinion on the safety of P-carotene from a dried biomass source, obtained from a fermentation process with Blakeslea trispora for use as a coloring matter for foodstuffs. 

Carotenes (mixtures including p-carotene), E 160a Yes, 75130 Palm oil or fermentation of Btakeslea trispora and Ashbya gossypi O... 

Ouyang, J. et al. (1980). Formation of carbonyl compounds from beta-carotene during palm oil deodorization. J. Food Sci. 43 1214-1222. 

C.-S. You, R. S. Parker, and J. E. Swanson, Bio availability and vitamin A value of carotenes from red palm oil assessed by an extrinsic isotope reference method, Asia Pac. J. Clin. Nutr. 11 (2002) S348-S442. 

The chemical structure of some typical carotenoids is shown in Fig. 8.2. Beta-carotene occurs in nature usually associated with a number of chemically closely related pigments and extracts have been used as food colorants for many years. For example, palm oil has a high concentration of carotenoid pigments, primarily beta-carotene and about 20 others. Cmde palm oil has been used extensively as a cooking oil because of its desirable flavor and as a general... 

There is little toxicological data available for extracts of carrots, alfalfa, com oil, palm oil, tomatoes, etc. The JECFA had no objections to their use as food colorants provided that the levels of use did not exceed that normally present in vegetables. A number of toxicity experiments were conducted on Dimaliella algae in view of its increasing importance in the health food area. Twelve studies on D. salina indicated no problems. ( is beta-carotene was absorbed to a lesser extent than trans beta-carotene. Furahashi suggested a no-observed-effect level (NOEL) of 2.5 g kg/day for extracts from D. Hardawil 2 The Joint Expert Committee on Food Additives of the World Health Organization/United Nations (JECFA) did not establish an NOEL or an ADI because of the variation in the composition of the products. 

Processing crude palm oil (contains 500-700 ppm carotenoids) to /1-carotene concentrates [7]. 

As to the all-trans yfi-carotene content, the synthetic and fungal preparations are by far the purest [8]. The products from algae and palm oil contain substantial amounts of as-/ -carotene (the central double bond has a cis configuration) and of a-carotene (ring double bond shifted one position). The DSM fermentation process seems to be in a good position here. 

The principal components in vegetable fats with vitamin activity are the tocopherols. Vitamin A is found in butterfat and in fish oils. The carotenes (provitamin A) are found at significant levels in palm oil and butterfat and as traces in other fats. Vitamin D is found primarily in some fish oils. 

Liang et al. (2006) investigated the effect of natural and synthetic antioxidants on oxidative stability of crude and distilled palm oil FAME (PME). Crude palm oil contains minor components such as carotenes and a-toco-pherols that upon transesterification, yields crude PME that exhibit superior oxidative stability (OSI > 25h) compared to distilled PME (OSI - 3.5h), which does not contain minor components. Liang and colleagues therefore endeavored to improve the oxidative stability of distilled PME so that it meets the minimum OSI = 6h as specified in EN 14214 (Anon., 2003b). Natural (a-tocopherol) and synthetic (BHT and TBHQ) antioxidants were investigated in distilled PME. It was discovered that both natural and synthetic antioxidants exhibited beneficial effects on the oxidative stability of distilled PME... 

One of the highest known concentrations of carotenoids occurs in crude palm oil. It contains about 15 to 300 times more retinol equivalent than carrots, green leafy vegetables, and tomatoes. All of the carotenoids in crude palm oil are destroyed by the normal processing and refining operations. Recently, improved gentler processes have been developed that result in a red palm oil that retains most of the carotenoids. The composition of the carotenes in crude palm oil with a total carotene concentration of 673 mg/kg is shown in Table 6-5. 

Palmitic Acid Oils The commodity oil richest in palmitic acid is pahn oil (44%). This oil is also rich in oleic acid (37%), contains lower levels of linoleic acid (10%), and is a valuable source of minor components, especially carotenes, toco-pherols, and tocotrienols (Section 3). Palm oil is an important world commodity in feeding the developing world. It is fractionated extensively to give a wider range of uses as palm olein and palm stearin. The only other commodity oil with a significant level of palmitic acid is cottonseed oil (27%). 

The supply of palm oil has risen considerably since around 1980. It was almost 24 million tons per annum in 2001-2002 and is predicted to exceed the production of soybean oil during the period 2011-2015 at around 37 milhon tons. The oil contains almost equal proportions of saturated (palmitic 48% and stearic 4%) and unsaturated acids (oleic 37% and hnoleic 10%). The major triacylglycerols are POP (30-40%) and POO (20-30%). The oil is used mainly for food purposes but finds some nonfood uses. It is a source of valuable byproducts such as carotene and tocopherols and tocotrienols (vitamin E). Red palm oil is a carefully prepared oil that retains about 80% (500-700 ppm) of the carotenes present in the crude oil and is a valuable dietary source of these important compounds (42). 

Cmde palm oil contains between 500 and 700 ppm of carotenoids mainly in the forms of a-and (3-carotenes, the precursor of vitamin A. Unless extracted prior to... 

An important fumre application of palm oil in food is the use of refined red palm oil in cooking. Refined red palm oil is a highly nutritious oil rich in vitamin E and p-carotene. Nor Aini (107) reported that the deep red color of the oil blends well with ingredients such as chili and curry, making the dishes more attractive and appealing. The use of refined red palm oil is a possible alternative means of combatting vitamin A deficiency, which is prevalent in many countries. 

Red palm oil is the richest source of readily available carotenoids and is, therefore, very useful as a pro-Vitamin A supplement. Crude palm oil contains 500-800 ppm of carotenoids, of which (3-carotene and a-carotene account for about 90% (approximately 2 1 w/w), and lycopene, phytoene, and zeacarotenes are inter alias the remaining carotenoids (60). Other vegetable oils contain much lower levels of carotenoids (<100 ppm), but these are removed during the bleaching step in... 

Margarine is colored with carotenoids, and synthetic p-carotene is by far the most widely used. Carotene dissolves very slowly in oil. Therefore, the compound is pulverized to a particle size of 2-5 pm and the microcrystals are suspended in oil to retard oxidation (228). Natural extracts containing carotenoids, for example, annatto (bixin), carrot oil, and red palm oil also have been used. Annatto, which is used in butter, is somewhat sensitive to light and may have an orange or slightly pink hue, particularly when the aqueous phase is acid (4). Mixtures of annatto and turmeric extracts result in a more typical color than annatto alone (229). Many margarine manufacturers purchase blends of colors and vitamins customized for their specific products. 

Literature data on heat bleaching of palm oil indicate that the rate of carotene breakdown doubles per 20°C increase in temperature (9). For illustration, heat degradation of carotene takes a few hours at 210°C but only a few minutes at 270°C (10). 

Mixed carotenes, such as those derived from palm oil, also serve as a yellow colorant. They are made up of a mixture of various carotenes, including alpha-, beta-, and several other carotenes. 

Derivation By extraction from carrots and palm oil concentration by a chromatographic process from alfalfa. p-Carotene is also made by a microbial fermentation process from com and soybean oil. 

Carrot extracts (E 160(a)), carrot oil, palm oil, and related plant extract are also available on the market. Their main components are P- and a-carotenes (Formulae 9.1 and 9.2, respectively). Processes for the commercial extraction of carotene from carrots were developed. Purified crystalline products contain 20% a-carotene and 80% P-carotene and may be used for coloring fat-based products as dispersion of microcrystals in oil. 

---