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Influence of Fresh Palm Fruit Sterilization in the Production of Carotenoid-Rich Virgin Palm Oil

Palm oil is known to be rich in carotenoids and other phytonutrients. However, the carotenoids and phytonutrients degrade due to high heat sterilization of oil palm fruits. The present study was conducted to produce carotenoid-rich virgin palm oil (VPO) using cold-press extraction. Herein, the influ...

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Autores principales: Hassan, Nik Suhaimi Mat, Hossain, Md. Sohrab, Balakrishnan, Venugopal, Zuknik, Mark Harris, Mustaner, Muliadi, Easa, Azhar Mat, Al-Gheethi, Adel, Yahaya, Ahmad Naim Ahmad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624240/
https://www.ncbi.nlm.nih.gov/pubmed/34829117
http://dx.doi.org/10.3390/foods10112838
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author Hassan, Nik Suhaimi Mat
Hossain, Md. Sohrab
Balakrishnan, Venugopal
Zuknik, Mark Harris
Mustaner, Muliadi
Easa, Azhar Mat
Al-Gheethi, Adel
Yahaya, Ahmad Naim Ahmad
author_facet Hassan, Nik Suhaimi Mat
Hossain, Md. Sohrab
Balakrishnan, Venugopal
Zuknik, Mark Harris
Mustaner, Muliadi
Easa, Azhar Mat
Al-Gheethi, Adel
Yahaya, Ahmad Naim Ahmad
author_sort Hassan, Nik Suhaimi Mat
collection PubMed
description Palm oil is known to be rich in carotenoids and other phytonutrients. However, the carotenoids and phytonutrients degrade due to high heat sterilization of oil palm fruits. The present study was conducted to produce carotenoid-rich virgin palm oil (VPO) using cold-press extraction. Herein, the influence of sterilization of oil palm fresh fruits in the production of cold-pressed VPO was determined with varying sterilization temperatures, times, and amounts of palm fruits in sterilization. The experimental sterilization conditions were optimized using response surface methodology (RSM) based on the maximum VPO yield and minimum FFAs in cold-pressed VPO. The optimal sterilization experimental conditions of oil palm fruits were determined to be a sterilization temperature of 62 °C, a time of 90 min, and an amount of oil palm fruits of 8 kg. Under these experimental conditions, the maximum cold-pressed VPO yield and the minimal content of free fatty acids (FFAs) obtained were 27.94 wt.% and 1.32 wt.%, respectively. Several analytic methods were employed to determine cold-pressed VPO quality and fatty acids compositions and compared with the crude palm oil. It was found that cold-pressed VPO contains higher carotenoids (708 mg/g) and unsaturated fatty acids compared with the carotenoid (343 mg/g) and fatty acid compositions in CPO. The findings of the present study reveal that the sterilization temperature potentially influences the carotenoid and nutrient contents in VPO; therefore, the optimization of the sterilization conditions is crucial to producing carotenoid- and phytonutrient-rich VPO.
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spelling pubmed-86242402021-11-27 Influence of Fresh Palm Fruit Sterilization in the Production of Carotenoid-Rich Virgin Palm Oil Hassan, Nik Suhaimi Mat Hossain, Md. Sohrab Balakrishnan, Venugopal Zuknik, Mark Harris Mustaner, Muliadi Easa, Azhar Mat Al-Gheethi, Adel Yahaya, Ahmad Naim Ahmad Foods Article Palm oil is known to be rich in carotenoids and other phytonutrients. However, the carotenoids and phytonutrients degrade due to high heat sterilization of oil palm fruits. The present study was conducted to produce carotenoid-rich virgin palm oil (VPO) using cold-press extraction. Herein, the influence of sterilization of oil palm fresh fruits in the production of cold-pressed VPO was determined with varying sterilization temperatures, times, and amounts of palm fruits in sterilization. The experimental sterilization conditions were optimized using response surface methodology (RSM) based on the maximum VPO yield and minimum FFAs in cold-pressed VPO. The optimal sterilization experimental conditions of oil palm fruits were determined to be a sterilization temperature of 62 °C, a time of 90 min, and an amount of oil palm fruits of 8 kg. Under these experimental conditions, the maximum cold-pressed VPO yield and the minimal content of free fatty acids (FFAs) obtained were 27.94 wt.% and 1.32 wt.%, respectively. Several analytic methods were employed to determine cold-pressed VPO quality and fatty acids compositions and compared with the crude palm oil. It was found that cold-pressed VPO contains higher carotenoids (708 mg/g) and unsaturated fatty acids compared with the carotenoid (343 mg/g) and fatty acid compositions in CPO. The findings of the present study reveal that the sterilization temperature potentially influences the carotenoid and nutrient contents in VPO; therefore, the optimization of the sterilization conditions is crucial to producing carotenoid- and phytonutrient-rich VPO. MDPI 2021-11-17 /pmc/articles/PMC8624240/ /pubmed/34829117 http://dx.doi.org/10.3390/foods10112838 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Hassan, Nik Suhaimi Mat
Hossain, Md. Sohrab
Balakrishnan, Venugopal
Zuknik, Mark Harris
Mustaner, Muliadi
Easa, Azhar Mat
Al-Gheethi, Adel
Yahaya, Ahmad Naim Ahmad
Influence of Fresh Palm Fruit Sterilization in the Production of Carotenoid-Rich Virgin Palm Oil
title Influence of Fresh Palm Fruit Sterilization in the Production of Carotenoid-Rich Virgin Palm Oil
title_full Influence of Fresh Palm Fruit Sterilization in the Production of Carotenoid-Rich Virgin Palm Oil
title_fullStr Influence of Fresh Palm Fruit Sterilization in the Production of Carotenoid-Rich Virgin Palm Oil
title_full_unstemmed Influence of Fresh Palm Fruit Sterilization in the Production of Carotenoid-Rich Virgin Palm Oil
title_short Influence of Fresh Palm Fruit Sterilization in the Production of Carotenoid-Rich Virgin Palm Oil
title_sort influence of fresh palm fruit sterilization in the production of carotenoid-rich virgin palm oil
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624240/
https://www.ncbi.nlm.nih.gov/pubmed/34829117
http://dx.doi.org/10.3390/foods10112838
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