The Relationship Between Electro-Optics Gradient and Fatty Acids Composition in a New Investigation on Palm Oil Quality

2017 ◽  
Vol 23 (7) ◽  
pp. 6579-6581 ◽  
Author(s):  
K. Sofjan Firdausi ◽  
Heri Sugito ◽  
Ekasari ◽  
Henik Rahmawati ◽  
Ari Bawono Putranto
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Oil Quality ◽  
Fatty Acids Composition ◽  
The Relationship

Comparison of Composition and Structure of Palm Oil with Lard

2012 ◽  
Vol 554-556 ◽  
pp. 905-908 ◽  
Author(s):  
Su Xi Wu ◽  
Rui Xin Liu ◽  
Hui Li
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Oil Products ◽  
Fatty Acids Composition ◽  
Composition And Structure

In order to confirm the substitutability of palm oil for lard, the fatty acid composition and their distribution at the Sn-2 position of triglycerides in three kinds of palm oil products and five kinds of lard products were investigated. The results obtained were as follows. Palm oil has similar saturated fatty acids composition (C16:0, C18:0, C18:1, C18:2) with lard, and has slightly lower unsaturated fatty acids content than lard. The Sn-2 position of palm oil is mainly distributed with unsaturated fatty acids (C18:1, C18:2), while the Sn-2 position of lard is mainly distributed with saturated fatty acids (C16:0, C18:0), which is maybe the cause why palm oil is easier to be digested and absorbed than lard.

scholarly journals Postharvest Fruit Detachment in Oil Palm Bunches with Ethephon and Ethylene Gas Application

Agriculture ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1030
Author(s):  
Arutchelvam Balakrishnan ◽  
Mohd Ibnur Syawal Zakaria ◽  
Bee Aik Tan ◽  
Jaime Yoke Sum Low ◽  
Shwu Fun Kua ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Palm Oil ◽  
Oil Palm ◽  
Room Temperature ◽  
Indirect Method ◽  
Production Systems ◽  
Oil Quality ◽  
Crude Palm Oil ◽  
Fresh Fruit Bunches

The processing of oil palm fresh fruit bunches (FFB), together with loose fruits, in the current mill operation contributes to oil loss and high free fatty acids (FFA), affecting crude palm oil quality. Fruit detachment induced by ethephon and ethylene may mitigate the current processing issues. This study shows that a 0.50% (v/v) ethephon application by the evaporation method induced the highest fruit detachment of 30.8 ± 1.1% after 24 h at room temperature, with the FFA content in the extracted crude palm oil at 0.34 ± 0.09%. Ethephon application was effective on bunches between 14 and 28 kg, and fruit detachment was higher in ripe and underripe bunches at 24.1 ± 0.9% and 23.2 ± 0.1%, respectively. A significant fruit detachment of 47.2 ± 2.4% was achieved when the bunches were also stripped mechanically, but the FFA content increased almost 4-fold, from 1.0 ± 0.2% to 3.8 ± 1.2%. The application of ethylene gas at 750 ppm yielded 29.4 ± 1.9% fruit detachment. The findings present the possibility of using ethylene as an indirect method for minimizing oil loss without increasing the FFA content in future crude palm oil production systems.

scholarly journals Brief Review on the Controversies around Oil Palm (Elaeis Guineensis Jacq.) Production and Palm Oil Consumption

2016 ◽  
Vol 3 (2) ◽  
pp. 60 ◽  
Author(s):  
Godswill Ntsomboh Ntsefong ◽  
Hermine Ngalle-Bille ◽  
Walter Ajambang ◽  
Benoit Constant Likeng-Li-Ngue ◽  
Tabi-Mbi Kingsley ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Oil Palm ◽  
Elaeis Guineensis ◽  
Saturated Fatty Acids ◽  
Oil Quality ◽  
Human Consumption ◽  
Oil Consumption ◽  
Oil Palm Industry ◽  
Environmentally Friendly Production

Palm oil from <em>Elaeis guineensis</em> Jacq. of the Arecaceae family is the main traditional cooking oil in most parts of tropical Africa. Oil palm cultivation requires large areas of land and the consumption of crude palm oil from it raises health concerns notably with regards to the incidence of cardiovascular disease and obesity. The industry has therefore been faced with two major controversies. Firstly, palm oil which contains about 50% saturated fatty acids is considered to be unhealthy for human consumption because its saturated fatty acids raise blood LDL cholesterol level and increase the risk of the above mentioned diseases. Secondly, due to its land intensive nature, the oil palm industry is linked to deforestation, climate change and socioeconomic instability. For these reasons, the oil palm industry has been at the forefront of environmental and reputational challenges. This paper briefly presents an overview of these controversies surrounding the oil palm industry, while highlighting the possible outlets for environmentally friendly production processes and improvement strategies for better oil quality.

scholarly journals Pemanfaatan Limbah Cangkang Kelapa Sawit (Elaeis guineensis) Sebagai Pengadsorbsi Minyak Jelantah

2018 ◽  
Vol 7 (3) ◽  
pp. 152
Author(s):  
Nurcholis Al Ubaidah ◽  
Siti Nuryanti ◽  
Supriadi Supriadi
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Palm Oil ◽  
Peroxide Value ◽  
Adsorption Process ◽  
Oil Quality ◽  
Waste Cooking Oil ◽  
Cooking Oil

Improper of usage and storage of cooking oil can increase the water content on cooking oil. It can decrease of cooking oil quality and fried food that resulted from this cooking oil which then can cause health problems. This study aimed to determine of the waste cooking oil quality after it was adsorbed with charcoal from eggshell palm oil (Elaeis gunieensis). The quality was determined based on the free fatty acids, the peroxide value, and the water content of the waste cooking oil before and after adsorption. Determination of free fatty acids was used titration method while determination of water content was used gravimetric method. The result showed that the cooking oil quality contained 0.014% of free fatty acids, 1 meq.O2/kg of peroxide value, and 0.0003% of water content. The waste cooking oil quality without adsorption process was 0.042% of free fatty acids, 26 meq.O2/kg of peroxide value, and 0.0011% of water content. After adsorption process with 5, 10, 15, 20, and 25 gram of charcoal from eggshell palm oil into 100 mL of waste cooking oil, it was found that 15 gram of eggshell weight was the best adsorbent. In was condition, the free fatty acid was 0.0006%, the peroxide value was 2 meq.O2/kg, and the water content 0.0005%. It showed that the waste cooking oil quality become better after adding of charcoal of eggshell palm oil as the adsorbent.

scholarly journals Comparison of Fatty Acids Composition and Oil Quality Factors of Different Market Type Peanut (Arachis hypogaea L.) Varieties

2020 ◽  
Author(s):  
Halil BAKAL
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Arachis Hypogaea ◽  
Oil Content ◽  
Block Design ◽  
Oil Quality ◽  
Fatty Acids Composition ◽  
Quality Factors ◽  
Arachis Hypogaea L

This study was conducted at the experimental area of the Cukurova University, Faculty of Agriculture in 2017, 2018 and 2019 in Adana (Mediterranean Region)-Turkey. The objective of this study was to compare of fatty acids composition and oil quality factors of different market type peanut (Arachis hypogaea L.) varieties grown as a main crop. Four different market type peanut varieties, including Virginia (Halisbey), Runner (G.Green), Spanish (Florispan) and Valencia (G.Red) were used as plant material in this research. The experimental design was a randomized complete block design with three replications. Oil content, fatty acids composition such as oleic acid, linoleic acid, stearic acid palmitic acid and oil quality factors such as Oleic/linoleic acid ratio (O/L) and iodine value (IV) of peanut seed oil were investigated. According to a three-year results; the oil content of the peanut varieties varied between 45.38% and 51.28%. The total saturated fatty acid was higher in Spanish and Valencia types than Virginia and Runner types. On the other hand, the total unsaturated fatty acid was higher in Virginia and Runner types than the others types.

Palm oil and human health: modern scientific outlook

2021 ◽  
pp. 6-25
Author(s):  
Oleg S. Medvedev ◽  
Nataliya A. Medvedeva
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Trans Fatty Acids ◽  
Cholesterol Levels ◽  
In Trans ◽  
Hydrogenated Vegetable Oils ◽  
Cholesterol Control ◽  
The Relationship

Review of scientific literature on the evidence of the relationship between palm oil (PO) and its components on human health, on the mechanisms of cholesterol control and risks for development of cardiovascular diseases. Natural interest in PO increased when it became evident that its physical properties make PO a natural substitute for partially hydrogenated vegetable oils containing trans fatty acids which have adverse effect on the human health. PO contains both saturated and unsaturated fats which makes it comparable with other vegetable oils, like olive, sunflower or soybean oils. Comparison with other vegetable oils did not show significant differences in of LDL, HDL or total cholesterol levels. Comparison of diets rich in PO with diets rich in trans fatty acids shows improvement of lipid profiles in groups with PO and serves as basis for replacement of trans fatty acids in food with PO and its fractions. In addition to fatty acids content, PO contains several phytonutrients including 4 forms of tocopherols and tocotrienols, carotenoids, sterols, and some others. Most of these compounds are considered beneficial for human health, mainly on account of their antioxidant activity. It is concluded that PO is safe component of food, when we pay attention to the rather high content of saturated fats in it.

The Relationship of Fasting Free Fatty Acids, Adipose Tissue, Insulin Resistance, and Fasting Glucose Concentrations with Subsequent ß-Cell Function in Nondiabetic Subjects

Diabetes ◽  
2018 ◽  
Vol 67 (Supplement 1) ◽  
pp. 1812-P
Author(s):  
MARIA D. HURTADO ◽  
J.D. ADAMS ◽  
MARCELLO C. LAURENTI ◽  
CHIARA DALLA MAN ◽  
CLAUDIO COBELLI ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Fatty Acids ◽  
Adipose Tissue ◽  
Free Fatty Acids ◽  
Cell Function ◽  
Fasting Glucose ◽  
Relationship Of ◽  
The Relationship

Fatty acids composition in fruits of Rumex L. genus

2008 ◽  
Vol 21 (1) ◽  
pp. 133-137
Author(s):  
Helena Danuta Smolarz ◽  
Magdalena Wegiera ◽  
Joanna Matyjasik
Keyword(s):  
Fatty Acids ◽  
Fatty Acids Composition
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