Minor constituents of palm oil |
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Authors: | S H Goh Y M Choo S H Ong |
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Affiliation: | (1) Chemistry Department, University of Malaya, Kuala Lumpur, Malaysia;(2) Palm Oil Research Institute of Malaysia, Kuala Lumpur, Malaysia |
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Abstract: | Crude palm oil contains about 1% of minor components including carotenoids, tocopherols, sterols, triterpene alcohols, phospholipids,
glycolipids and terpenic and paraffinic hydrocarbons. The nutritionally important components such as carotenes and tocopherols
also improve stability of the oil. Although a highly valued product, carotene unfortunately is bleached or destroyed in refining
because suitable recovery technology is not available. Thermal degradation of carotene, previously suspected of giving rise
to undesirable chemicals, now is known to furnish mainly harmless hydrocarbons, most of which are removed by the deodorization
step in refining. Tocopherols, being natural antioxidants, need to be carefully preserved during milling, refining, fractionation
and modification of palm oils. The accumulation of tocopherols in the palm fatty acid distillate promises to provide a new
source for the recovery of this valuable substance. The role played by phospholipids is frequently misunderstood because they
can act in two ways, i.e. as an antioxidant synergist and a surface active agent to disperse impurities in oil. In crude palm
oil the phospholipid content is small, because most of it is removed during milling; the phosphorus content is due mainly
to inorganic phosphorus. Among the sterols, cholesterol constitutes too small a percentage to be of much concern. Sterols,
triterpenoids and terpenoid hydrocarbons are also potentially useful side products should recovery technology become available.
Other newly characterized minor and trace components also are discussed. |
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