Red Palm Oil: A Review on Processing, Health Benefits and Its Application in Food

This review is aimed to provide a comprehensive overview of the physicochemical properties and extraction processes of red palm oil, its nutritional properties and applications in food. Crude palm oil is firstly extracted from the fruit mesocarp and processed into red palm oil using pre-treatment of...

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Bibliographic Details
Published in:Journal of Oleo Science 2021, Vol.70(9), pp.1201-1210
Main Authors: Tan, Choon Hui, Lee, Chao Jie, Tan, Sze Ning, Poon, Dickson Tik Sang, Chong, Cheryl Yi Ern, Pui, Liew Phing
Format: Article
Language:English
Subjects:
Anticancer properties
Carotene
Distillation
extraction
Fatty acids
nutrition
Palm oil
physicochemical properties
red palm oil
Vegetable oils
vitamin A deficiency
Vitamin E
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Summary:This review is aimed to provide a comprehensive overview of the physicochemical properties and extraction processes of red palm oil, its nutritional properties and applications in food. Crude palm oil is firstly extracted from the fruit mesocarp and processed into red palm oil using pre-treatment of crude palm oil, with deacidification steps, and deodorization via short-path distillation. These processes help to retain β-carotene and vitamin E in red palm oil. Palmitic, stearic and myristic acids are the saturated fatty acids in red palm oil, while the unsaturated fatty acids are oleic, linoleic and linolenic acids. It is reported to overcome vitamin A deficiency, promote heart health and have anti-cancer properties.
ISSN:1345-8957
1347-3352
DOI:10.5650/jos.ess21108