scholarly journals Palm Oil Use and Compatibility in India

1994 ◽  
Vol 15 (2) ◽  
pp. 1-9 ◽  
Author(s):  
Bagepalli S. Narasinga Rao
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Edible Oils ◽  
Vitamin A Deficiency ◽  
Saturated Fat ◽  
Coconut Oil ◽  
Blood Cholesterol ◽  
High Productivity ◽  
Indigenous Production ◽  
To Come

India is experiencing a shortage of edible oils that may increase in years to come. To meet this challenge, palm oil is being considered as a potential new source of oil owing to the high productivity of the oil palm. Besides importing palm oil for the present, indigenous production by cultivating the oil palm has been initiated as a long-term measure. When a new edible oil is introduced, people have to be assured of its safety and nutritional quality. Besides ensuring that palm oil meets essential fatty acid (EFA) requirements, concern about its atherogenic potential due to its saturated fat content has to be allayed. The habitual low-fat Indian diet based on cereals and pulses contains invisible fats amounting to 25 g per day, but it provides two-thirds of EFA requirements. Increased consumption of fat in the form of palm oil should therefore not pose a problem to the requirements since the oil contains about 10% of n-6, 18:2 linoleic acid. Although categorized as a saturated fat, palm oil does not raise blood cholesterol, unlike other fats such as coconut oil. Unrefined crude palm oil, which is rich in β-carotene, is also of special interest as it can be used to prevent vitamin A deficiency, which is widespread In India. Owing to its technical characteristics, palm oil can be used in domestic cooking as well as in the foodprocessing industry for the manufacture of vanaspati and margarine, and as a specialty fat in the bakery and confectionery industries.

scholarly journals Physical, chemical, and nutritional quality parameters of three different types of oil: determination of their reusability in deep frying

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 226-235
Author(s):  
A. Habarakada ◽  
P.A.B.N. Perumpuli ◽  
W.T.V. Thathsaranee ◽  
I.P. Wanninaika
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Sunflower Oil ◽  
Edible Oils ◽  
Coconut Oil ◽  
Smoke Point ◽  
Economic Feasibility ◽  
Optimum Number ◽  
Deep Frying ◽  
Nutritional Parameters

Deep frying is the process of immersing food in hot oil at a temperature of approximately 180°C. During deep frying, different chemical reactions are taking place, resulting in changes in the physicochemical properties of the frying oil, eventually leading to harmful health effects on the consumers. Nevertheless, based on economic feasibility, both the domestic and industrial levels tend to repeatedly use edible oils for deep frying. Thus, the current study aimed to evaluate physicochemical and nutritional parameters of commercially available coconut oil, palm oil and sunflower oil and to investigate the effect of repeated deep frying for the physicochemical and nutritional parameters of the studied oil samples. Thereby, the optimum number of frying cycles for each type of oil was also investigated. In order to achieve that, using coconut, palm and sunflower oils, potato and fish were fried separately for five repeated frying cycles. As per the results, regardless of the frying material, the relative density, colour, peroxide value, free fatty acid value of coconut oil, palm oil, and sunflower oil were increased significantly with increase the number of frying cycles whereas the smoke point and moisture content was found to be significantly decreased. In contrast, the number of cycles suitable for repeated frying is varying upon the frying material. Accordingly, coconut oil has proven to be used for three frying cycles of potato and five frying cycles of fish: palm oil for one frying of potato and two fryings of fish without adversely altering their physicochemical and nutritional properties. Conferring to the obtained results, the use of unsaturated oil like sunflower oil on repeated frying is not recommended.

scholarly journals Profil Asam Lemak Jenuh pada Produk Makanan Turunan Minyak Kelapa Sawit di Indonesia

2018 ◽  
Vol 1 (1) ◽  
pp. 306-312
Author(s):  
Ahmad Gazali Sofwan Sinaga ◽  
Donald Siahaan
Keyword(s):  
Fatty Acid ◽  
Reference Values ◽  
Palm Oil ◽  
Palm Kernel ◽  
Saturated Fat ◽  
Coconut Oil ◽  
Cooking Oil ◽  
Kernel Oil ◽  
Nutrient Reference Values ◽  
Serving Size

Asam lemak jenuh dapat dikaitkan dengan peningkatan kadar kolesterol darah yang berakibat pada penyakit jantung koroner. Minyak nabati seperti kelapa sawit mengandung asam lemak jenuh dan asam lemak tidak jenuh tunggal yang tinggi. Minyak tersebut banyak digunakan dalam proses pembuatan makanan seperti biskuit, makanan ringan, dan cokelat yang beredar di pasar.Penelitian ini bertujuan untuk menentukan kandungan asam lemak jenuh pada beberapa produk makanan yang mengandung turunan minyak kelapa sawit. Sebanyak 56 produk makanan terdiri dari biskuit, makanan ringan, produk cokelat, minyak goreng, margarin dan shortening diperoleh dari pasar di Indonesia. Lemak atau minyak yang terdapat pada produk diekstrak dengan heksan menggunakan sokhlet dan dianalisis menggunakan gas kromatografi. Hasil menunjukkan seluruh sampel mengandung turunan minyak kelapa sawit, berdasarkan profil komposisi asam lemak. Seluruh sampel biskuit, makanan ringan, mi instan dan produk cokelat memiliki kandungan asam lemak jenuh rendah (0,468 - 9,715g/takaran saji), karena kemungkinan tidak menggunakan campuran fraksi minyak sawit stearin. Satu dari 12 minyak goreng mengandung campuran minyak kelapa, namun menunjukkan kandungan asam lemak jenuh yang rendah (2,137 - 6,488 g/takaran saji). Enam dari 8 sampel margarin mengandung asam lemak jenuh tinggi (5,763 - 17,166 g/takaran saji), kemungkinan dalam proses pembuatan menggunakan campuran minyak kelapa dan minyak inti sawit. Seluruh sampel shortening memiliki kandungan asam lemak jenuh tinggi (13,651 - 14,963 g/takaran saji), karena menggunakan campuran minyak sawit dan minyak inti sawit. Secara umum, seluruh sampel mengandung asam lemak jenuh rendah dibawah 20 g/takaran saji berdasarkan Nutrient Reference Values(NRVs). Saturated fat acid can be related with the increase of blood cholesterol which responsible for coronary heart disease. Vegetable oil such as palm oil contains high saturated fat acid and unsaturated fat acid. The oil commonly used in food production processes such as biscuits, snacks, and chocolate which commonly found in the market. This research aimed to determine the saturated fat acid in some food products which contain palm oil. 56 food products were obtained in Indonesian market such as biscuits, snacks, chocolate products, cooking oil, margarine, and shortening. Fat or oil in the products was extracted with hexane using soxhlet and analyzed using gaschromatography. The result indicated that all samples contained palm oil based on the fatty acid profile composition. All biscuit samples, snacks, instant noodle, and chocolate products contained low saturated fatty acid (0.468-9.715 g/serving size) it might be due to thestearin of palm oil fraction mixture was notused. One of 12 cooking oil contained coconut oil but it indicated low saturated fat acid (2.137-6.488 g/serving size) since it might use the mixture of coconut oil and palm kernel oil. All shortening samples had high fatty acid (13.651-14.963 g/serving size) since it mixed palm oil with palm kernel oil. Generally, all samples contained low saturated fat acid less than 20 g/serving size based on Nutrient Reference Values (NRVs).

scholarly journals PENYULUHAN DAN PELATIHAN PEMBUATAN SABUN PADAT ORGANIK DI DESA PEGUYANGAN DENPASAR

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Gusti Ayu Dewi Lestari
Keyword(s):  
Olive Oil ◽  
Community Service ◽  
Palm Oil ◽  
Oil Palm ◽  
Raw Materials ◽  
Coconut Oil ◽  
Organic Solid ◽  
Before And After ◽  
And Training

Teenagers in Peguyangan Kangin Village, Denpasar, Bali still do not understand the process of making organic solid soap because they have never received training on making organic solid soap. The aim of community service is to provide counseling and training in the manufacture of organic solid soap made from raw materials coconut oil, palm oil and olive oil. Pretest and posttest were carried out before and after the activity which is one form of evaluation of this activity. The result of the activity showed that counseling and training on making organic solid soap had provided information and knowledge to the youth of Peguyangan Kangin Village and could have been carried out well by the participants.

scholarly journals The effect of frying frequency on acid value and peroxides in various types of oil

2019 ◽  
Vol 3 (1) ◽  
pp. 23
Author(s):  
Rahma Laelia ◽  
Pramudya Kurnia
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Corn Oil ◽  
Coconut Oil ◽  
Acid Value ◽  
Test Results ◽  
Salted Fish ◽  
Randomized Design ◽  
Standard Limit ◽  
Range Test

Background: People often store frying oil that will be reused or used repeatedly for several times, especially in salted fish frying. Cooking oil that has been used repeatedly with high temperatures or contact with water and oxygen will produce acid and peroxide values. This is due to the oxidation and hydrolysis processes causing oil damage. Objective: To identify the effect of frying frequency on the acid and peroxides value in various types of oil. Methods: This research was an experiment with salted fish frying based on a completely randomized design using three treatments (first, second, and the third frying processed) with three different types of oil, that were coconut oil, palm oil, and corn oil. Acids and peroxides values were analyzed using One Way Anova test continued with Duncan Multiple Range Test (DMRT) test. Results: Acid value in the three types of oil was still within the limits of the standards value 0.6 mg KOH/g based on SNI 3741: 2013 and free fatty acid 0.3% based on SNI 7709:2012. After first until third frying, peroxide value of coconut oil was still within the standard limit, whereas in palm oil and corn oil, after second frying were exceeded of the standard limit based on SNI which have maximal value 10 mek O2/kg. Conclusion: Frying frequency were affected by acid and peroxides values of coconut oil, palm oil, as well as corn oil.

scholarly journals Scenarios for oil palm expansion in degraded and deforested lands in the Brazilian Amazon to meet biodiesel demand

2021 ◽  
Vol 12 (2) ◽  
pp. 90-107
Author(s):  
Carolina Monteiro de Carvalho ◽  
Allan Yu Iwama ◽  
Emilio La Rovere
Keyword(s):  
Land Use ◽  
Palm Oil ◽  
Oil Palm ◽  
Social Inclusion ◽  
Oil Production ◽  
Degraded Land ◽  
Family Farming ◽  
Production Program ◽  
High Productivity ◽  
Current Trends

Palm oil production for biodiesel in Brazil is characterized by its high productivity in some environmental conditions, under the Sustainable Palm Oil Production Program. The program seeks to avoid deforestation for oil palm cultivation, recover degraded lands, and focus on social inclusion and family farming. This paper assesses the possible socio-environmental impacts of the expansion of palm oil until 2030, focusing on land-use change and impacts. Land-use data came from the TerraClass initiative for the analysis of degraded forests using geoprocessing. We produced two oil expansion scenarios. The first one reflects current trends in palm oil production expansion and deforestation in Pará State (S1). The second one considers the exclusive use of deforested/degraded land for oil palm crops (S2). The results demonstrate that degraded/deforested land in the current palm oil-producing municipalities is only sufficient for the projected level of expansion for 2020, requiring a stronger public policy to recover degraded areas for oil palm cultivation with social inclusion of family farming.

PENGARUH PENAMBAHAN MINYAK SAWIT PADA KARAKTERISTIK SABUN TRANSPARAN

EKUILIBIUM ◽  
2014 ◽  
Vol 13 (2) ◽  
Author(s):  
Endah Retno Dyartanti
Keyword(s):  
Fatty Acid ◽  
Stearic Acid ◽  
Water Level ◽  
Palm Oil ◽  
Oil Palm ◽  
Room Temperature ◽  
Coconut Oil ◽  
Sugar Solution ◽  
Soap Analysis

<p>Abstract: Transparent soap is a opaque one having clear structure. This soap has high<br />transparency level. Transparent soap is produced by saponification of oil or fat with NaOH<br />solution at 60-70<br />C. This research aims study the effect of composition of coconut oil and palm<br />oil (100:0; 90:10; 80:20; 70:30; 60:40 g/g) mixture on the quality of transparent soap. The free<br />fatty acid (FFA) level of coconut oil was 0.8% and that of palm oil was 1.07%. In this work, there<br />were 3 processes separately, namely saponification reaction, transparent structure forming, and<br />curing. Saponification reaction was done by reacting stearic acid in fatty acid phase and NaOH<br />at 60-70<br />o<br />o<br />C. Stearic acid was melted with heating until melted and some oil was added. After<br />obtaining homogeneous mixture between stearic acid an oil, then NaOH 30% solution was<br />added. The forming of transparent structure was conducted by adding propylene, glycol,<br />glycerin, sugar solution and ethanol 70% into saponification product. To produce soap color and<br />aroma, the colorant and fragrance were added. Then, the soap was casted and cured for 24<br />hours by storing it at room temperature. The result of transparent soap analysis for coconut oil<br />compositions of 100%, 90%, 80%, 70%, and 60%, it was obtained that the water level were<br />18.36%, 18.24%, 18.66%, 18.66%, and 18.56%, respectively. The free alkali contained in<br />transparent soaps were 0.078%, 0.078%, 0.0796%, 0.0804%, and 0.0796%. The yields were<br />62.78%, 62.25%, 62.49%, 60.88%, 59.79%, and the pH of transparent soap was 9. The best<br />composition of coconut oil and palm oil mixture was 90:10 while the ratio of coconut oil and<br />palm oil mixture composition resulting the highest yield was 100:0.<br />Keywords: Transparent soap, Saponification, Coconut oil, Palm oil</p>

scholarly journals Identification of genes affecting saturated fat acid content in Elaeis guineensis by genome-wide association analysis

2018 ◽  
Author(s):  
Wei Xia ◽  
Tingting Luo ◽  
Wei Zhang ◽  
Annaliese S. Mason ◽  
Dongyi Huang ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Candidate Genes ◽  
Palm Oil ◽  
Oil Palm ◽  
Lauric Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Saturated Fat ◽  
Snp Markers ◽  
Genome Wide

AbstractOil palm is the highest yielding oil crop per unit area worldwide. Unfortunately, palm oil is often considered unhealthy. In particular, palmic acid (C16:0) is a major component of palm oil. In this study a total of 1 261 501 SNP markers were produced in a diversity panel of 200 oil palm individuals. Oil content in this population varied from 29.8% to 70.3%, palmic acid varied from 31.3% to 48.8%, and oleic acid varied from 31.3% to 50.1%. We identified 274 SNP markers significantly associated with fatty acid compositions; 44 candidate genes in the flanking regions of these SNPs were involved in fatty acid biosynthesis and metabolism. Among them, two acyl-ACP thioesterase B genes had differential expression patterns between the mesocarp and kernel, tissues which show different oil profiles in oil palm (high palmic acid and high lauric acid respectively). Overexpression of both genes caused a significant increase in palmic acid content, while overexpression of the EgFatB2 gene also caused an accumulation of lauric acid and myristic acid. Our research provides genome-wide SNPs, a set of markers significantly associated with fatty acid content, and validated candidate genes for future targeted breeding of lower saturated fat content in palm oil.

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