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Changes in Tocopherols, Tocotrienols and (ß-Carotene During Processing of Palm Oil Extracted from Indian Grown Palm Fruit

Sakina, Khatoon and Gopalakrishna, A. G. (2007) Changes in Tocopherols, Tocotrienols and (ß-Carotene During Processing of Palm Oil Extracted from Indian Grown Palm Fruit. Journal of Lipid Science and Technology, 39 (2). pp. 63-70.

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Abstract

Red palm oil is a rich source of natural micronutrients, such as β - carotene, tocopherols and tocotrienols and the effect of fractionation, refining and bleaching of the oil on stability of micronutrients was studied. The crude palm oil obtained from a local factory (by expelling of Indian grown palm fruit) was dry fractionated, refined and bleached to obtain the samples for the study. The crude oil had a ß-carotene content of 3693 ppm, total tocopherols and tocotrienols content of 2130 ppm. Upon fractionation, the crude oil yielded a stearin fraction (31%) and a olein fraction (69%). The stearin and olein fractions contained 3261 and 3754 ppm P-carotene respectively, which were reduced appreciably after refining and bleaching. The stearin fraction contained 1199 ppm of total tocopherols and tocotrienols which after refining was reduced to 923 ppm (by 23%) and after single bleaching to 659 ppm (by 40.1%). Similarly the olein fraction contained 1889 ppm of total tocopherols and tocotrienols which after refining was reduced to 1118 ppm (by 40.8%), after single and double bleaching to 907 and 826 ppm respectively (by 52-56.3%). The fatty acid composition of stearin and olein fractions differed only in the oleic acid content but for this change due to fractionation, there was no change due to refining and bleaching as expected. The commercially available Malaysian palm olein oil contained only 830 ppm total tocopherols and tocotrienols and zero β -carotene. The study indicated that palm oil needs careful processing to retain the original amounts of micronutrients in the processed oil as 100% of p-carotene and 23-56% of tocopherols and tocotrienols may be lost from the processed oil.

Item Type: Article
Uncontrolled Keywords: Bleaching, β-carotene, fractionation, micronutrients, palm oil, palm olein, palm stearin, refining, tocopherols, tocotrienols
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Dec 2007 09:27
Last Modified: 09 Apr 2018 11:01
URI: http://ir.cftri.com/id/eprint/1603

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