Palm oil. red

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. 

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. 

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. 

Lietz, G. Henry, C.J.K. 1997. A modified method to minimise losses of carotenoids and tocopherols during HPLC analysis of red palm oil. Food Chem. 60 109-117. 

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). 

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. 

Palm stearin, the solid fraction of palm oil, has the edge over tallow because of the assurance of expanding supply, while world production of tallow has stagnated. Applications where stearin could replace tallow are in shortenings, frying fats, and soaps. Lard could also be substituted by palm stearin or RED palm oil in most of its applications. 

Figure 7. Structure of some major carotenoids present in vegetabie oiis, mainly red palm oil and olive oil.

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. 

Crude palm oil is consumed in some countries as a source of vitamin A. To retain these carotenes in the oil, processes are currently available to produce a red palm oil. These are either molecular distillation (Ooi et al. 1992) or chemical neutralisation followed by modified refining. 

Kritchevsky, D., Tepper, S. A., Kuksis, A., Wright, S., and Czamecki, S.K. Cholesterol vehicle in experimental atherosclerosis. 22. Refined, bleached, deodorized (RBD) pahn oil, randomized pahn oil and red palm oil. Nutrition Research, 20(6), 887-892. 2000. 

Palm oil (palm fat). An oil obtained from the fruit pulp tissue (endosperm) of the palm oil tree Elaeis guineen-sis)-, palm kernel oil is the corresponding oil from the se s. Mp. 30-37°C color orange-yellow to red-brown ( red palm oil ) because of the high content of carotinoids (approx. 500 mg/kg). The fatty acid compositions of the two oils are very different P. is rich in palmitic acid (ca. 42%) and oleic acid (ca. 41%), while palm kernel oil is rich in lauric acid (ca. 50%). Main areas of cultivation Malaysia, Indonesia, and West Africa. World-wide production (1992) 12000000 tons thus palm oil is second only to soya oil as the economically most important plant oil. 

Present in red palm oil and very widely distributed in leaves, etc. Dark red plates or prisms. M.p. 187° corr. [a]oa + 380° inCgHg. Absorption oands in CSj, 511, 478, 446 mu SbClg in CHCI3 —> blue col. with absorption band at 542 mp. Possesses only half the vitamin A activity of p-carotene. Isomerises slowly in sol. to neocarotene which gives neo-a-carotene on cryst. 

Oguntibeju, O.O., Esterhuyse, A.J. and Truter, E.J. (2009). Red palm oil nutritional, physiological and therapeutic roles in improving human wellbeing and quality of life. British Journal of Biomedical Science, 66, 216-222. 

Fatty acid Red palm oil Palm olein Super olein Super stearin... 

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. 

Nagendran, B Unnithan, UR Choo, YM Sundram, K. Characteristics of red palm oil, a carotene- and vitamin E- rich refined oil for food uses. Food Nutr Bull, 2000 21(2) 189-94. 

Scrimshaw, NS. Nutritional potential of red palm oil for combating vitamin A deficiency. FoodNutr Bull, 2000 21(2) 195-201. 

Fatty acid Red palm oil(%) Tallow (%) Coconut oil (%) Soya oil (%) ... 

Colouring agents generally applied in margarines are based on carotenes (e.g. red palm oil, natural anatto or synthetic /3-carotene) and vitamins (A and D) are often added to increase the nutritive value of the product. In this context, it should be noted that )8-carotene is the provitamin of vitamin A. 

Africa, and comparatively high intakes in Europe and North America. The principal sources in the diets of developing areas are fruits and dark-green leafy and yellow vegetables (65-85%), whereas in the developed areas, animal products contribute approximately one-half or more to the intake (FAO/WHO, 1967). In some countries of Africa and elsewhere, red palm oil contributes up to 75% of the total dietary vitamin A (Le Francois et a/., 1980). 

Red palm oil is commonly used in cooking among the population sampled. 

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