Item request has been placed! ×
Item request cannot be made. ×
loading  Processing Request

Physico-chemical characteristics and nutraceutical distribution of crude palm oil and its fractions ; Características fisicoquímicas y distribución nutracéutica de aceite de palma crudo y sus fracciones

Item request has been placed! ×
Item request cannot be made. ×
loading   Processing Request
  • معلومة اضافية
    • بيانات النشر:
      Consejo Superior de Investigaciones Científicas
    • الموضوع:
      2014
    • Collection:
      Grasas y Aceites (E-Journal)
    • نبذة مختصرة :
      Crude palm oil (CRPO) was dry fractionated at 25 °C to get crude palm olein (CRPOL, 77%) and crude palm stearin (CRPS, 23%). Low and high melting crude palm stearin (LMCRPS 14.3% and HMCRPS 8.7%) were separated by further fractionation of CRPS with acetone. The physico-chemical parameters and nutraceutical distribution showed variation in different fractions. The CRPO contained 514.7 mg·Kg−1 of β-carotene and 82.6%, 16.1%, 12.5% and 3.1% of it was distributed in CRPOL, CRPS, LMCRPS and HMCRPS respectively. The distribution of phytosterols in fraction was 1870.2, 1996.8, 1190.9, 1290.4 and 115.4 mg·Kg−1 for CRPO, CRPOL, CRPS, LMCRPS and HMCRPS respectively. Total tocopherol composition was 535.5, 587.1, 308.0, 305.6 and 36.2 mg·Kg−1 for CRPO, CRPOL, CRPS, LMCRPS and HMCRPS respectively. The results show that the fractionation of CRPO may be helpful in the preparation of nutraceutical-rich fractions. ; Aceite de palma crudo (CRPO) fue fraccionado en seco a 25 °C para obtener oleína de palma cruda (CRPOL, 77%) y estearinas de palma cruda (CRPS, el 23%). Estearinas con bajo y alto punto de fusión (LMCRPS 14,3% y HMCRPS 8,7%) se separan por fraccionamiento adicional de CRPS con acetona. Los parámetros físico- químicos y la distribución de nutracéuticos muestra diferencias entre las fracciones. El CRPO contenía 514,7 mg·Kg−1 de β-caroteno y el 82,6%, 16,1%, 12,5% y 3,1% de este se distribuye en CRPOL, CRPS, LMCRPS y HMCRPS respectivamente. Los fitosteroles en las fracciones fue de: 1870,2, 1996,8, 1190.9, 1290,4 y 115,4 mg·Kg−1 para CRPO, CRPOL, CRPS, LMCRPS y HMCRPS respectivamente. La composición total de tocoferol fue 535,5, 587,1 308,0, 305,6 y 36,2 mg·Kg−1, para CRPO, CRPOL, CRPS, LMCRPS y HMCRPS respectivamente. Los resultados mostraron que el fraccionamiento de CRPO puede ser útil en la preparación de fracciones ricas en nutracéuticos.
    • File Description:
      text/html; application/pdf; text/xml
    • Relation:
      https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1483/1532; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1483/1533; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1483/1534; Anderson D. 1996. A primer on oils processing technology. Bailey's industrial oil and fat products. In Y.H. Hui (Ed.), New York, USA: John Wiley & Sons. (5th ed.), 4, pp. 1–60.; Bland JM, Conkerton EJ, Abraham G. 1991. Triacylglyceride composition of cottonseed oil by HPLC and GC. J. Am. Oil Chem. Soc. 68, 840–843. http://dx.doi.org/10.1007/BF02660598; Brenes M, García A, García P, Garrido A. 2000. Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system. J. Agric. Food Chem. 48, 5178–5183. http://dx.doi.org/10.1021/jf000686e PMid:11087455; Chandrasekaram K, Ng MH, Choo YM, Chuah CH. 2009. Effect of storage temperature on the stability of phytonutrients in palm concentrates. Am. J. Appl. Sci. 6, 529–533. http://dx.doi.org/10.3844/ajassp.2009.529.533; Chiew Wei Pua, Yuen May Choo, Ah Ngan Ma, Cheng Hock Chuah. 2007. The effect of physical refining on palm vitamine E (tocopherol, tocotrienol and tocomonoenol). Am. J. Appl. Sci. 4, 374–377. http://dx.doi.org/10.3844/ajassp.2007.374.377; Choo YM, Tay BYP. 2000. Coenzyme Q in palm oil and palm oil products. Palm Oil Dev. Malaysian Palm Oil Board 32, 18–19.; Choon-Hui T, Hasanah MG, Ainie K, Chin-Ping T, Abdul AA. 2009. Extraction and physicochemical properties of low free fatty acid crude palm oil. Food Chem. 113, 645–650. http://dx.doi.org/10.1016/j.foodchem.2008.07.052; Gee PT. 2007. Analytical characteristics of crude and refined palm oil and fractions. Eur. J. Lipid Sci. Technol. 109, 373– 379. http://dx.doi.org/10.1002/ejlt.200600264; Goh SH, Choo YM, Ong SH. 1985. Minor constituents of palm oil. J. Am. Oil Chem. Soc. 62, 237–240. http://dx.doi.org/10.1007/BF02541384; Gunstone FD, Hadwood J, Dijkstna AJ. 2007. The lipid hand book, 3-rd ed., CRC Press, Taylor and Francis Group, London, New York.; Jacobsberg B, Oh CH. 1976. Studies in palm oil crystallization. J. Am. Oil Chem. Soc. 53, 609–615. http://dx.doi.org/10.1007/BF02586272; Kellens M, Gibon V, Hendrix M, De Greyt W. 2007. Palm oil fractionation. Eur. J. Lipid Sci. Technol. 109, 336–349. http://dx.doi.org/10.1002/ejlt.200600309; Marina AM, Man YB Che, Nazimah SAH, Amin I. 2009. Antioxidant capacity and phenolic acids of virgin coconut oil. Int. J. Food Sci. .Nutri. 60, 114–123. http://dx.doi.org/10.1080/09637480802549127 PMid:19115123; Miskandar MS, Che Man YB, R Abdul Rahman, Nor Aini I, Yusoff MSA. 2006. Effects of emulsifiers on crystallizationproperties of low-melting blends of palm oil and olein. J. Food Lipids 13, 57–72. http://dx.doi.org/10.1111/j.1745-4522.2006.00034.x; Nenadis N, Tsimidou M. 2002. Determination of squalene in olive oil using fractional crystallization for sample preparation. J. Am. Oil Chem. Soc. 79, 257–259. http://dx.doi.org/10.1007/s11746-002-0470-1; Nigel B Perry, Elaine J Burgess, leAnne Glennie V. 2001. Echinacea Standardization: Analytical Methods for Phenolic Compounds and Typical Levels in Medicinal Species. J. Agric. Food Chem. 49, 1702–1706. http://dx.doi.org/10.1021/jf001331y; Nor Aini I, Che Maimon CH, Hanirah H, Zawiah S, Che Man YB. 1999. Trans-free vanaspati containing ternary blends of palm oil–palm stearin–palm olein and palm oil–palm stearin–palm kernel olein. J. Am. Oil. Chem. Soc. 76, 643–648. http://dx.doi.org/10.1007/s11746-999-0016-4; Nor Aini I, Miskandar MS. 2007. Utilization of palm oil and palm products in shortenings and margarines. Eur. J. Lipid Sci. Technol. 109, 422–432. http://dx.doi.org/10.1002/ejlt.200600232; Official Methods of the American Oil Chemists Society, (4th ed.) AOCS Method Ca 5a-40, AOCS method Ca 8-53, AOCS method Ca 6a-40 2004, AOCS method Cd 1d-92, 2004, AOCS method Cd 3-25, 2004, Cd 11c-93, Ce 2-66, 2004, Ce 5b-89, Ce 8-89, 1997, Ca 12a-02 2002. American Oil Chemists Society, Chapaign, IL, USA.; Pirjo M, Jorma K. 2001. Coenzymes Q9 and Q10: contents in foods and dietary intake. J. Food Comp. Analy. 14, 409–417. http://dx.doi.org/10.1006/jfca.2000.0983; Rodrigues CEC, Goncalves CB, Batista E, Meirelles AJA. 2007. Deacidification of vegetable oils by solvent extraction. Recent Patents on Engg. 1, 95–102. http://dx.doi.org/10.2174/187221207779814699; Rodriguez Posada L, Shi J, Kakuda Y, Jun Xue S. 2007. Extraction of tocotrienols from palm fatty acid distillates using molecular distillation. Separation Purification Technol. 57, 220–229. http://dx.doi.org/10.1016/j.seppur.2007.04.016; Rossi M, Gianazza M, Alamprese C, Stanga F, 2001. The effect of bleaching and physical refining on color and minor components of palm oil. J. Am. Oil. Chem. Soc. 78, 1051–1055. http://dx.doi.org/10.1007/s11746-001-0387-8; Sakina Khatoon, Gopala Krishna AG. 2007. Changes in tocopherols, tocotrienols and β-carotene during processing of palm oil extracted from Indian grown palm fruit. J. Lipid Sci. Technol. 39, 63–70.; Sánchez-Machado DI, López-Hernández J, Paseiro-Losada P, López-Cervantes. 2004. An HPLC method for the quantification of sterols in edible seaweeds. Biomed. Chromatogr. 18, 183–190. http://dx.doi.org/10.1002/bmc.316 PMid:15103705; Shimada K, Fujikawa K, Yahara K, Nakamura T. 1992. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem. 40, 945–948. http://dx.doi.org/10.1021/jf00018a005; Szydlowska-Czerniak A, Trokowski K, Karlovits G, Szlyk E. 2011. Effect of refining process on antioxidant capacity, total content of phenolics and carotenoids in palm oils. Food Chem. 129, 1187–119. http://dx.doi.org/10.1016/j.foodchem.2011.05.101; Timms RE. 1985. Physical properties of oils and mixtures of oil. J. Am. Oil. Chem. Soc. 62, 241–248. http://dx.doi.org/10.1007/BF02541385; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1483
    • الرقم المعرف:
      10.3989/gya.097413
    • Rights:
      Copyright (c) 2014 Consejo Superior de Investigaciones Científicas (CSIC) ; https://creativecommons.org/licenses/by/4.0
    • الرقم المعرف:
      edsbas.9E7E7A7E