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Capsaicin, carotenoids, and phenolic compounds from cumari-do-Pará peppers (Capsicum chinense Jacq.) harvested from two different locations in Pará, Brazil, and at different ripening stages were extracted by employing green methodologies as an alternative to organic solvents. Edible vegetable oils from soybeans (Glycine max), Brazilian nuts (Bertholettia excelsa H.B.), and palm olein were used in combination with ultrasonic-assisted extraction (UAE). The proximate composition of the pepper extracts and vitamin C were determined through AOAC methods, total phenolics and carotenoids were assessed by UV/Vis spectrophotometry, and capsaicin by high-performance liquid chromatography. Antioxidant cumari-do-Pará extract activities were evaluated by the ABTS radical scavenging and β-carotene/linoleic acid assays. The vegetable oils were suitable for extracting and preserving bioactive pepper compounds, especially mature ones harvested from Igarapé-Açu. Bioactive compound content and antioxidant activity varied with harvesting location and ripening stage. Soybean oil was the most effective in extracting bioactive pepper compounds, particularly carotenoids, with 69% recovery. Soybean oil extracts enriched in capsaicin, carotenoids, and phenolics obtained from cumari-do-Pará can be used as spices in foodstuffs and/or as additives in pharmaceutical and nutraceutical formulations. Edible vegetable oils combined with UAE are promising for bioactive compound extraction, representing an environmentally friendly, safe, low-cost, versatile, and fast alternative. [ABSTRACT FROM AUTHOR]

Palm oil is an edible oil derived from the mesocarp of oil palm fruit (Elaeis guineensis), which has a high content of carotenoids and tocopherol components. This research aimed to study the effects of light intensity on the photo-oxidation stability of a red and yellow palm olein mixture. The red and yellow palm oleins were mixed into 100, 200, and 350 ppm carotene content. The photo-oxidation stability of the palm olein mixture was investigated under fluorescent light intensities of 5,000 and 10,000 lux at 31 ±2 °C for 7 days. Changes in the content of chlorophyll, carotene, tocopherols, and peroxide value (PV) were evaluated daily. The results showed that an increase in carotene and tocopherol contents effectively improved the photo-oxidative stability of the palm olein mixture. Degradation of chlorophyll, tocopherols, and increased PV were proportional to light intensity during photo-oxidation. There were no significant changes in carotene content at 5,000 lux light intensity exposure. The degradation rates of chlorophyll and tocopherols can be described as first-order reaction kinetics. In contrast, the increase rate of PV can be described as a zero-order kinetics model with k-values of 6.6 x 10-2, 4.9 x 10-2, 3.7 x 10-2 mequiv.kg-1.h-1, and 8.3 x 10-2, 6.8 x 10-2, and 5.6 x 10-2 mequiv.kg-1.h-1 in palm olein mixture, which contains 100, 200, and 350 ppm carotene at 5,000 and 10,000 lux light intensity exposure, respectively. These results suggested that carotene protected tocopherol in palm olein and that tocopherol and carotene synergistically acted as singlet oxygen quenchers during photo-oxidation.

The objective of this study was to determine the influence of sunlight on the quality of soybean oil (SBO) and palm olein (POL) and the consequences of their consumption on some biochemical parameters of rats. SBO and POL were purchased from the local market and divided into five (5) groups of 200 g each and transferred in transparent glass containers. One group served as control and the others exposed to sunlight 8 h/day for 15, 30, 45 and 60 days respectively. Their qualities were tested by measuring the oxidation parameters. Oil samples of days 0, 30 and 60 were administered to sixty male rats aged 28 days and some biochemical parameters evaluated. Results showed significant increase in the peroxide (PV) (8.83–62.63 meq O2 /Kg), thiobarbituric acid (TBA) (3.58–19.99 ppm), acid (AV) (0.27–0.56 % oleic acid) and a decrease in iodine value (IV) (50.45–67.57 g I2 /100 g) in photooxidized oils. Biochemical analysis revealed significant increase in Alkaline Phosphatase (ALP) (145–194 U/L), Alanine aminotransferase (ALT) (30–61 U/L), total cholesterol (16–59 mg/dl) and low density lipoprotein (LDL) (4–32 mg/dL) and triglycerides (50–83 mg/dl) in rats fed with photo-oxidized oils compared to control groups. Oils should not be exposed to sunlight.

This study aimed to synthesize structured lipids containing high mono- and diacylglycerol by glycerolysisinteresterification of palm olein and coconut oil blend in two high-shear continuous stirred tank reactors in series. The result showed that various flow rates of 11 mL/min to 23 mL/min did not significantly increase mono- and diacylglycerol concentration, while at a flow rate of 26 mL/min only a low concentration of mono- and diacylglycerol was formed. However, a flow rate 20 mL/min and an agitating speed of 2000 rpm produced mono- and diacylglycerol concentration of 61.7% with the highest productivity of 2.1%/min and a triacylglycerol conversion of 64.6%. The slip melting point, melting point, hardness, emulsion capacity, and stability were 23.77 oC, 30 oC, 14.6 N, 65.15%, and 59.15%, respectively. The product’s solid fat content at 25 oC was lower than cocoa butter. The product contained β’ and β crystals, thus it can be applied as a cocoa butter substitute.

Mineral oil-based lubricants have been widely used for their beneficial properties. However, their environmental impact and toxicity have raised concerns, resulting in a search for sustainable and environmentally friendly alternatives. This study investigates the tribological behavior of palm olein-based grease with copper nanoparticles additive concentrations of 0.25 and 0.50 wt%. The friction and wear tests were conducted using a four-ball tribometer to evaluate the performance of the formulated grease and compare it with commercial mineral grease. The results showed that the palm olein-based grease with a 0.25 wt% copper nanoparticle additive concentration had excellent lubricant performance, with low friction and wear prevention characteristics. This concentration of Cu nanoparticles led to a 35.05% reduction in average friction coefficient (COF), a 32.56% reduction in wear scar diameter (WSD), and a 48.02% reduction in wear volume compared to pure palm olein-based grease. [ABSTRACT FROM AUTHOR]

Capsaicin, carotenoids, and phenolic compounds from cumari-do-Pará peppers (Capsicum chinense Jacq.) harvested from two different locations in Pará, Brazil, and at different ripening stages were extracted by employing green methodologies as an alternative to organic solvents. Edible vegetable oils from soybeans (Glycine max), Brazilian nuts (Bertholettia excelsa H.B.), and palm olein were used in combination with ultrasonic-assisted extraction (UAE). The proximate composition of the pepper extracts and vitamin C were determined through AOAC methods, total phenolics and carotenoids were assessed by UV/Vis spectrophotometry, and capsaicin by high-performance liquid chromatography. Antioxidant cumari-do-Pará extract activities were evaluated by the ABTS radical scavenging and β-carotene/linoleic acid assays. The vegetable oils were suitable for extracting and preserving bioactive pepper compounds, especially mature ones harvested from Igarapé-Açu. Bioactive compound content and antioxidant activity varied with harvesting location and ripening stage. Soybean oil was the most effective in extracting bioactive pepper compounds, particularly carotenoids, with 69% recovery. Soybean oil extracts enriched in capsaicin, carotenoids, and phenolics obtained from cumari-do-Pará can be used as spices in foodstuffs and/or as additives in pharmaceutical and nutraceutical formulations. Edible vegetable oils combined with UAE are promising for bioactive compound extraction, representing an environmentally friendly, safe, low-cost, versatile, and fast alternative.

The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX value (TV), dienes, and trienes value together with colour, were evaluated after deep frying of fried products, namely aloo pakora, onion pakora, bread pakora, boondi, and meduvada. The FFA and PV after frying were 0.12 ± 0.01 and 1.16 ± 0.07, 0.13 ± 0.02 and 1.3 ± 0.01, 0.66 ± 0.01 and 2.63 ± 0.00, 0.13 ± 0.01 and 1.65 ± 0.05, 0.22 ± 0.01% and 0.92 ± 0.00 meq/kg for fried medium after frying of aloo pakora, onion pakora, bread pakora, boondi, and meduvada fried in palm olein respectively. A similar trend was also observed for AV, TV, CD, and CT, where sunflower oil showed higher deterioration upon frying than palm olein. The changes in fatty acids profile showed significant change in sunflower oil, evidenced by increased saturated fatty acids and decreased unsaturated fatty acids. The colour also increased significantly for both oil after frying, depicting the buildup of oxidative by-products in the frying medium. The prospect of palm olein for frying various Indian snacks is prominent owing to its thermal resistance and techno-economic benefits over sunflower oil.

This study determined for the first time the structure of the peptides (i.e., peptidomics) in soy protein hydrolysates and elucidated their effects on an oil's oxidative stability during frying cycles. The oil investigated was palm olein during 0, 4, 8, and 12 frying cycles of plantain banana chips. Proteins were extracted and hydrolyzed with two proteases. Trypsin hydrolysate (HTRY) exhibited higher anti-radical activity (DPPH, 70.2%) than the control (unhydrolyzed proteins, 33.49%) and pepsin hydrolysate (HPEP, 46.1%) at 200 µg/mL. HPEP however showed a 4.6-fold greater reduction of ferric ions (FRAP) while also possessing a higher peroxyl radical scavenging ability (716 ± 30 µM Trolox Eq/g) than HTRY (38.5 ± 35 µM Trolox Eq/g). During oil oxidative stability tests, HPEP improved the oxidative stability of the palm olein oil after 8 and 12 frying cycles, characterized by lower concentrations of hydroperoxides, and carbonyl and volatile compounds. HTRY however exerteda pro-oxidant activity. Structural data from SDS-PAGE and tandem mass spectrometry showed that the mechanism for the greater activity of the pepsin hydrolysate occurred due to unique structural features and a higher percentage of short-chain peptides. This was justified by a 25, 31, and 48% higher contents of tryptophan, histidine, and methionine, respectively (important amino acids with hydrogen atom transfer and electron-donating capacities) in the peptides identified in the pepsin hydrolysate. [ABSTRACT FROM AUTHOR]

This study aimed to obtain the best characteristics of a product containing a mixture of high mono- and diacylglycerol (MDAG) from a palm olein and coconut oil blend through glycerolysisinteresterification using a high shear reactor. The most optimum reaction was performed at a relatively low temperature (120 °C), 3% NaOH as a catalyst, a 12% molecular sieve, and an agitating speed of 2000 rpm. The evaluated factors were palm olein: coconut oil ratios (70:30, 60:40, 50:50, 40:60, and 30:70) and oil: glycerol ratios (1:3, 1:4, 1:5, 1:6, and 1:7). The results showed that palm olein: coconut oil ratio had a significant effect on melting point (MP), slip melting point (SMP), hardness, and emulsion capacity and stability, but it did not have a significant effect on MDAG concentration (P > 0.05). Besides, modifying a high-shear reactor with a vacuum pump and molecular sieve caused a decrease in water content in the system, subsequently reducing free fatty acid (FFA) significantly (P < 0.05). The reaction condition at palm olein: coconut oil ratio of 50:50 and oil: glycerol ratio of 1:5 produced the highest MDAG concentration (58.28%) with FFA, water content, hardness, SMP, MP, emulsion capacity, and emulsion stability about 6.75%, 7.00%, 3.93 N, 33.23 °C, 35.57 °C, 62.66%, and 61.59%, respectively. Thus, glycerolysis-interesterification of palm olein and coconut oil blend in a high shear reactor is a promising alternative to produce a product containing high MDAG with better characteristics at a relatively low temperature. The product can be used for chocolate spread based on its emulsion capacity, stability, and semi-solid hardness. [ABSTRACT FROM AUTHOR]

Edible oils contain naturally occurring phytonutrients and therefore exhibit numerous beneficial health effects. However, the phytonutrients tend to degrade in different extent with storage duration and temperature. In this study, the impact of storage conditions on the stability of phytonutrients, including vitamin E, carotenoid, phytosterols and squalene, and oil quality, including free fatty acids (FFA), peroxide value (PV), anisidine value (AV), and oxidative stability index (OSI) of red palm‐pressed mesocarp olein, palm olein, extra virgin olive oil, and sunflower oil were investigated. The oils were stored in three conditions, 23°C (with light and without light) and 35°C (without light). Results showed that the retention percentages of phytonutrients where in the range of 0%–100% for vitamin E, 51.24%–83.63% for carotenoid, 83.40%–100% for phytosterols and 27.94%–100% for squalene. Pearson correlation analysis between phytonutrients and oil quality of oils in different storage conditions showed that correlation coefficient values (r) were in the range of −1 to 0 for FFA, −1 to 0.22 for PV, −1 to 0.33 for AV, and −0.23 to 1 for OSI, implying that correlations between both variables are not in same direction. Degradation studies of phytonutrients using zero‐order kinetic model where optimum‐case conditions exhibited highest half‐life (t1/2) among the three conditions. In conclusion, storage conditions and synergistic effect affected the phytonutrients stability in the oils and oil quality in different extent. In general, storage at ambient temperature and dark condition contributed to the best phytonutrients retention and oil quality. [ABSTRACT FROM AUTHOR]

Palm olein (POo) has been perceived as atherogenic due to its high proportion of palmitic acid (41.2%) content. It is interesting that most of the palmitic acid of POo is located at stereospecific numbering sn-1 and sn-3 positions of the triacylglycerol (TAG) backbone. The present study aims to investigate the effects of positional distribution of fatty acids on the lipid profiles of POo or chemically interesterified palm olein (CIE POo) fed hamsters in comparison to high oleic sunflower oil (HOSO) fed hamsters. Male weanling Syrian golden hamsters (n=10 for each group), were fed diets formulated with the above oils for 12 weeks. There was no significant difference between CIE POo and HOSO groups for total cholesterol (TC). CIE POo with increased amount of palmitic acid (43.2%) at sn-2 position did not cause significant increases in TC levels compared to the HOSO group. In addition, the POo group has significantly higher high-density lipoprotein cholesterol (HDL-C) than that of the HOSO group, P = 0.011 (< 0.05) while the HOSO group has significantly lower total cholesterol (TC) levels than that of the POo group, P = 0.012 (< 0.05). [ABSTRACT FROM AUTHOR]

Nowadays, tropical plant oils (e.g., palm oil and coconut oil) are extensively used in consumer products, especially in infant formulas. However, there is a lack of statistical data on the levels of mineral oil in these oils, including mineral saturated hydrocarbons (MOSH) and mineral aromatic hydrocarbons (MOAH). In this study, we reported a survey of MOSH/MOAH in tropical oils, and in addition, we provided an effective strategy (i.e., molecular distillation) to reduce their contents. A total of 686 tropical plant oils were collected from five tropical countries for this survey. The highest quantifiable MOSH and MOAH concentrations were up to 456.0 and 78.9 mg kg−1, respectively. Interestingly, MOSH was ubiquitous in almost all the tested samples. The distribution of sub‐fractions for MOSH centered at C25–C35 and C35–C40 in most crude and refined oils. After distillation, the MOH sub‐fraction ≤40 was effectively removed, but >40 was unaltered. [ABSTRACT FROM AUTHOR]

This study determined for the first time the structure of the peptides (i.e., peptidomics) in soy protein hydrolysates and elucidated their effects on an oil’s oxidative stability during frying cycles. The oil investigated was palm olein during 0, 4, 8, and 12 frying cycles of plantain banana chips. Proteins were extracted and hydrolyzed with two proteases. Trypsin hydrolysate (HTRY) exhibited higher anti-radical activity (DPPH, 70.2%) than the control (unhydrolyzed proteins, 33.49%) and pepsin hydrolysate (HPEP, 46.1%) at 200 µg/mL. HPEP however showed a 4.6-fold greater reduction of ferric ions (FRAP) while also possessing a higher peroxyl radical scavenging ability (716 ± 30 µM Trolox Eq/g) than HTRY (38.5 ± 35 µM Trolox Eq/g). During oil oxidative stability tests, HPEP improved the oxidative stability of the palm olein oil after 8 and 12 frying cycles, characterized by lower concentrations of hydroperoxides, and carbonyl and volatile compounds. HTRY however exerteda pro-oxidant activity. Structural data from SDS-PAGE and tandem mass spectrometry showed that the mechanism for the greater activity of the pepsin hydrolysate occurred due to unique structural features and a higher percentage of short-chain peptides. This was justified by a 25, 31, and 48% higher contents of tryptophan, histidine, and methionine, respectively (important amino acids with hydrogen atom transfer and electron-donating capacities) in the peptides identified in the pepsin hydrolysate.

Vegetable oils having unsaturated fatty acids in the sn-2 position of triglyceride (TG) backbone might not raise serum cholesterol levels. We investigated the chronic effects of diets enriched with palm olein (IV64) (PO), cocoa butter (CB), or extra virgin olive oil (EVOO) with oleic acid primarily at the sn-2 position (66%, 75%, 87% sn-2 oleic acid, respectively) of the TG molecule in 40 healthy volunteers participated in this randomized, controlled, single-blinded, crossover trial. Following a 2-week run-in period, the subjects were given standardization meals (breakfast, lunch, and dinner) cooked with palm olein (IV72). Subjects were randomized to 1 of the 3 intervention groups; receiving baked products (brownies for breakfast and cookies for teatime) prepared with respective test fats accompanied with standardized low-fat meals for breakfast, lunch, and dinner prepared with palm olein (IV72) for all groups for 4 weeks in a crossover manner with 2-week washout period (given standardization meals). Anthropometric measurements, blood samples, and dietary intakes were measured before run-in and pre- and post-intervention. No significant difference was observed on the primary outcome of the study total: high-density lipoprotein cholesterol. All 3 test fats were found to exhibit similar lipid responses (total cholesterol, TG, lipoprotein (a), apolipoprotein-A1, apolipoprotein-B/A-1). Statistical difference was found on low-density lipoprotein cholesterol (CB>EVOO by 0.3 mmol/L, P =.003), high-density lipoprotein cholesterol (PO>CB by 0.04 mmol/L, P =.02) and apolipoprotein-B (EVOO

Palm oil (PO) is widely utilised in the food industry and consumed in large quantities by humans. Owing to its bioactive components, such as fatty acids, carotenoids, vitamin E, and phenolic compounds, PO has been utilised for generations. However, public concern about their adverse effects on human health is growing. A literature search was conducted to identify fractionated palm oil processing techniques, proof of their health advantages, and potential food applications. Refined palm oil (RPO) is made from crude palm oil (CPO) and can be fractionated into palm olein (POl) and palm stearin (PS). Fractional crystallisation, dry fractionation, and solvent fractionation are the three basic fractionation procedures used in the PO industry. The composition of triacylglycerols and fatty acids in refined and fractionated palm oil and other vegetable oils is compared to elucidate the triacylglycerols and fatty acids that may be important in product development. It is well proven that RPO, POl, and PS extends the oil's shelf life in the food business. These oils have a more significant saturated fat content and antioxidant compounds than some vegetable oils, such as olive and coconut oils, making them more stable. Palm olein and stearin are also superior shortening agents and frying mediums for baking goods and meals. Furthermore, when ingested modestly daily, palm oils, especially RPO and POl, provide health benefits such as cardioprotective, antidiabetic, anti-inflammatory, and antithrombotic effects. Opportunities exist for fractionated palm oil to become a fat substitute; however, nutrition aspects need to be considered in further developing the market.

Perilla seed oil is mainly composed of omega-3 fatty acid (α-linolenic acid, ALA). Despite being nutritionally favorable and rich in unsaturated fatty acids, its low oxidative stability limits its application in food. Thus, the present study aimed to formulate a stable oil blend using perilla seed oil with selected vegetable oil of higher stability characteristics and balance the ratio of the fatty acids. Hence, improving the nutritional and functional value of the blended oil. Perilla seed oil was blended with different edible oil (palm olein, coconut oil, and groundnut oil) in ratios of 20:80 and 30:70. All the blended oils were studied for their fatty acid composition, physicochemical properties, oxidative stability, and nutritional quality index. It was found that perilla seed oil blended with saturated oil like palm olein had improved physicochemical properties and oxidative stability (0.5 h to 6.5 h). The fatty acids ratio of perilla and palm olein blends was close to the recommended value given by the World health organization (WHO). The nutritional quality indices (atherogenic index, the thrombogenic index, and hypocholesterolemic: hypercholesterolemic ratio) of blended oil were also improved compared to the individual oils. [ABSTRACT FROM AUTHOR]

The domination of high-cost organic acids over other 3-hydroxyvalerate (3HV) precursors due to the wide preference among polyhydroxyalkanoates (PHA)-producing bacteria has limited the development of diverse poly(3-hydroxybutyrate-co-3-hydroxyvalerate) [P(3HB-co-3HV)] production processes. 1-pentanol is a low-cost 3HV precursor but is rarely employed due to the relatively low tolerance among PHA-producing bacteria. This study demonstrated P(3HB-co-3HV) production with manipulable and reproducible 3HV composition and 3HV yield from palm olein and 1-pentanol. Cupriavidus malaysiensis USMAA2-4ABH16 is the transformant strain with acquired lipase genes that retains the high tolerance towards 1-pentanol of its wild-type, with a preference for 1-pentanol over valeric acid indicated by the sixfold higher 3HV yield than that from valeric acid. C. malaysiensis USMAA2-4ABH16 was able to tolerate up to 0.15 wt% C 1-pentanol. Upon optimization using response surface methodology, 0.41‒0.52 g/g P(3HB-co-3HV) yield and 72‒89 wt% PHA content was achieved for 7, 9, 12 and 16 mol% 3HV, with 3HV yields of 0.30 g/g, 0.26 g/g, 0.23 g/g and 0.23 g/g, respectively. Up-scaling batch production by adopting the optimized concentrations of substrates for 12 mol% 3HV resulted in reproducible 3HV composition and 3HV yield on a 120-fold larger scale. The P(3HB-co-12 mol% 3HV) produced displayed higher flexibility than polypropylene and P(3HB-co-3HV) produced from different carbon sources. C. malaysiensis USMAA2-4ABH16 could be practically applicable for sustainable and economically feasible P(3HB-co-3HV) production on an industrial scale from used palm olein with relatively similar oleic acid content with palm olein and 1-pentanol, with higher 3HV compositions achievable through fed-batch strategies owing to its high 1-pentanol tolerance. [ABSTRACT FROM AUTHOR]

Lipase-catalyzed transesterification between refined bleached deodorized palm olein (RBDO) and palm kernel oil (RBDPKO) has been investigated to produce medium-long-medium structured lipid (MLM-SL). The synthesis was catalyzed by a specific sn-1,3 commercial lipase (Lipozyme TL IM) in batch and continuous systems. Progress of the transesterification of this study was monitored as triacylglycerol (TAG) with equivalent carbon number (ECN) 40, presumably that of 1,3-dilauryl-2-oleoyl-sn-glycerol (LaOLa). The results showed that lipase-catalyzed transesterification using RBDO and RBDPKO could potentially be used as the main substrate for MLM-SL synthesis, both for batch and continuous systems. In batch system, transesterification of RBDO and RBDPKO at the ratio of 1:2 at 50°C yielded in the highest concentration of ECN 40 (LaLaO/LaOLa, 7.34%) but also a higher total concentration of partial acylglycerol fractions (Di- and Monoacylglycerols; DAGs and MAGs). Thus, this condition also obtained transesterified lipid rich in EC N40 with a lower slip melting point as compared to other substrate ratios. In a continuous system, transesterification at RDBO:RBDPKO of 1:1 at 50°C and 15 min of residence time were selected as the optimum conditions, resulting in 5.39% EC N40 with a minimum concentration of DAGs and MAGs. [ABSTRACT FROM AUTHOR]

The public health debate about fats and human health has been ongoing for a long time. Specifically, the fat types commonly used in the food industry and the techniques used in extracting them are remarkable in terms of human health. Among these, palm oil, which is mainly associated with cardiovascular disease (CVD), is a vegetable oil type that is widely used in the food industry. Moreover, the fractionation of palm oil has become quite common in the food industry when compared to other culinary oils and fats. Fractional crystallization, which has been recently regarded as an alternative to hydrogenization and interesterification methods, has become more popular in edible oil technology, even though it is an ancient method. The main fractions of palm oil are palm olein and palm stearin. Palm oil fractions, which have some pros and cons, are used in edible oils, such as margarine/shortening, as well as bread and cake-like pastry production. Since the fatty acid composition of palm oil, palm kernel oil, and their fractions is different, each type of oil needs to be evaluated separately with regards to their CVD effects and food preparation applications. However, the effects of the fractionation method and the fractional palm oil produced on health are controversial in the literature. In this review, the use of palm oil produced via the fractional crystallization method in the food industry and its potential CVD effects were evaluated. [ABSTRACT FROM AUTHOR]

Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching operation was conducted in water for 3 minutes at a temperature of 85°C, while the frying process was conducted in palm olein for 3 minutes at a temperature of 165°C. The peroxide value and free fatty acid content (% oleic acid) were determined by standard analytical methods. The oil content in samples was determined by the standard Soxhlet extraction (the reference method). The results showed that the potato chips had approximately four times more oil uptake compared to potato sticks. The oil content was significantly lower in blanched potato slices (by 43.3%) but significantly higher in blanched potato sticks (by 53.5%) compared to unblanched samples. The analyzed quality parameters of palm olein were within the allowable value range. Based on the results obtained in this study, it can be concluded that the thickness, surface area and moisture content of the potato had a significant effect on oil uptake.

Palm olein oil is widely used as a medium for deep-frying purposes in the domestic and commercial sectors. However, repetitive usage beyond the recommended cycle leads to significant deterioration and spoilage of the oil. Therefore, this research investigated the effect of long-term repetitive deep-fat frying on the physicochemical properties of Refined, Bleached and Deodorised Malaysian Tenera Palm Olein oil (RBDPO) as well as the suitability of poly(L-lactic acid) (PLLA) film as a potential rapid indicator to determine the spoilage level of recycled palm olein oil. The study was carried out using three different RBDPO conditions; RBDPO without potatoes (RBDPO-1), RBDPO with potatoes (RBDPO-2), and RBDPO with Afdhal Oil (AO, an oil additive chemical) and potatoes (RBDPO-3). The deep-frying process was performed for 15 mins at 180 ± 5 °C for 15 cycles. Based on the results, the oil temperature fluctuation during the frying process was insignificant for every cycle (p > 0.05). After 15 frying cycles, all oil samples demonstrated a considerably altered and deteriorated composition, both physically and chemically. The comparison between the 1st and 15th frying cycles showed a significant difference (p 0.05) between the 1st and 15th frying cycles for all types of oil. Besides, the peroxides value (PV) was steadily increased within the safety limit of Food Act (1983) (Laws of Malaysia: Act 281), with the aldehyde (CO) functional group was detected in all oil samples throughout the 15 frying cycles. Hence, the high correlation between the contact angle and all parameters except density showed that contact angle analysis using PLLA film was a suitable technique for rapid oil spoilage indicator model.

The objective of the study was to develop the oil blend with improved omega-6 to omega-3 fatty acid ratio (ω-6:ω-3) with good oxidative and thermal stability. Flaxseed oil and palm olein were selected for the blending. Flaxseed oil is rich in anti-inflammatory omega-3 fatty acid (ω-3 FA) but is oxidatively very unstable. Palm olein has low omega-6 fatty acid content and high thermal and oxidative stability. Blends containing various percent (v/v) of flaxseed oil and palm olein were prepared. Oxidative and thermal stability was determined by analyzing peroxide value, acid value, smoke point, % free fatty acids, para-Anisidine and TOTOX values. Nutritive quality was confirmed by determining fatty acid composition. Nine month storage stability of the blend containing highest flaxseed oil percentage was assessed in terms of peroxide and acid value and fatty acid composition. The biological effects were studied in THP-1 cell line as the effect on cell survival, FA uptake and inflammatory markers. The data indicates that, blending improved ω-6:ω-3 ratio. Oxidative and thermal stability study, and nine month storage stability study suggested that palm olein imparted stability to the blend. Fatty acid profiles of the cells treated with these blends showed uptake of Alpha Linolenic Acid (ω-3 FA). These blends lowered inflammatory TNFα level without affecting cell survival. Thus, blending of flaxseed oil with palm olein may result in better health benefits owing to their improved nutritional and stability properties. [ABSTRACT FROM AUTHOR]

Incorporation of oils from non-conventional sources into palm olein through the blending process generates a sustainable source of novel oleins with improved physicochemical and functional properties. The objective of this study was to evaluate the effects of blending winged bean (Psophocarpus tetragonolobus) seed oil (WBSO) and palm olein (POo) on the physicochemical properties of the blends. Blends of WBSO (25, 50 and 75% w/w) with POo were prepared and changes in fatty acid (FA) and triacylglycerol (TAG) compositions, iodine value (IV), cloud point and thermal behaviour were studied. Reductions in palmitic (C16:0) and oleic (C18:1) acids with concomitant increases in linoleic (C18:2) and behenic (C22:0) acids were observed as the amount of WBSO increased in the blends. Blending WBSO and POo at 75:25 increased the unsaturated FA content from 56% in palm olein to 64% in the blend, producing the highest IV of 70.5 g I2/100g. At higher WBSO ratios, triunsaturated and diunsaturated TAG species within the blends increased while disaturated TAG species decreased. The lowest cloud point (8.8 °C) was obtained in the oil blend containing 50% WBSO, while the cloud point further increased with increasing amount of WBSO in the blends. This was possibly attributed to increased trisaturated TAG with very long-chained saturated FA (C20 to C24) inherently present in WBSO within the blends. Thermal behaviour analysis by differential scanning calorimetry of the oil blends showed higher onset temperatures for crystallisation with increasing proportions of WBSO in POo, with melting thermograms correspondingly showing decreasing onset melting temperatures. These findings showed that blending WBSO with POo enhanced the physicochemical characteristics of the final oil blends, resulting in higher unsaturation levels and improved cloudiness resistance. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the impact of methanolic extract from green tea leaves (TLE) on the oxidative stability of palm olein during deep-fat-frying and on the nutrient composition of plantain chips produced from it. Palm olein samples were respectively enriched with 1000, 1400 and 1800 ppm of extract; and 200 ppm of butylated hydroxytoluene (BHT) which served as positive control; while oil without additives served as negative control. A total of 15 frying cycles was done at 180°C for 3 min. Oil samples were collected fresh, at 1, 5, 8, 10 and 15 frying cycles for quality analysis. The evaluated parameters were the peroxide, anisidine, thiobarbituric acid, and iodine and total oxidation values (TOTOX). The plantain chips obtained after 5, 10 and 15 frying cycles were assessed for their proximate composition and mineral content using standards methods. Results showed that after 15 frying cycles, TLE at 1800 ppm protected palm olein from oxidation better than BHT as TOTOX of these oil samples were 25.54 and 28.24 respectively. A proximate and mineral composition analyses of chips revealed that in contrast to the samples made from oil without additives, those made from oil enriched with TLE showed low oil content and high carbohydrate, protein and mineral (phosphorus, calcium and magnesium) content. It can be concluded that green tea leaves extract is efficient in delaying palm olein alteration and increases the nutrient composition of plantain chips. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of heated and unheated palm olein in different doses on the male reproductive system of rats. Forty male rats were randomly classified into five groups (n = 8) including Control, Low palm, High palm, Heated low palm and Heated high palm. The palm olein was administrated orally for 6 months. Histological and biochemical parameters of the male reproductive system were measured. There was a significant reduction in sexual hormones, serum levels of superoxide dismutase, high‐density lipoprotein, testis weight and sperm parameters in the high dose and heated palm olein groups compared to the other group (p < 0.05). The levels of malondialdehyde, apoptosis rate, proteins levels (TNF‐α, IL‐1β, IL‐6), low‐density lipoprotein, cholesterol, triglyceride and the weight of the rats were significantly higher in the high dose and heated palm olein groups than the others (p < 0.05). High dose and heated palm olein treatment could damage the male rat's reproductive indices that were related to increased inflammatory markers, decreased sex hormone levels, and negative effects on testicular tissue and sperm parameters. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate microencapsulation of palm oil fractions (palm olein (POL) and 90% palm olein+10% palm stearin (POS)) using skim milk powder (SMP) and maltodextrin (MD) by spray drying. Twenty-seven emulsions with POL were prepared to determine appropriate solid content (SC) and oil/coating material ratio (O/CM) of the emulsions to be fed into the spray dryer. Emulsion properties, such as viscosity and stability, were affected by SC and coating materials. The effects of coating materials used in microencapsulation of POL and POS were also tested by using different ratios of SMP and MD. The microencapsulation efficiency (69.28–84.97%), the microencapsulation yield (14.50–31.79%), and the peroxide value (4.12–7.07 meq O2/kg oil) of the powders were affected by the coating materials (P < 0.05). [ABSTRACT FROM AUTHOR]

Palm oil is the world's most commonly used vegetable oil and extracted both from fruit and seed of palm tree. However, its high saturated fatty acid content raised controversies over consumption of the oil. Few scientific findings suggest it as a risk factor for cardiovascular disease and increased consumer's awareness over healthy diet raised claim over it. So that, this article aimed to review literatures on palm oil extraction process and its positive and negative health consequences and besides suggest strategies for healthy diet. Literature search of relevant articles was conducted by using Google scholar, PubMed, Web of science, MEDLINE, World Health Organization library online catalogue, UNICEF library, Open access thesis and dissertations published between 2009 and 2021 explored. Study reports recommend that palmitic acid from vegetable source has less effect on blood total cholesterol and low density lipoprotein cholesterol level as compared to palmitic acid from animal source. In contrary tocotrienols of palm oil lowers blood bad cholesterol level by 7-38%. Moreover, palm oil triacylglycerol arrangement does not have a cardiovascular risk and evidences from available in vitro and in vivo studies are not sufficient enough to conclude palm oil as a causative agent for cardiovascular disease. For healthy diet consumers should avoid trans fatty acids, solid and semi solid oils. Finally, further studies recommended on mitigation strategies to minimize process induced toxicants of palm oil to acceptable level. [ABSTRACT FROM AUTHOR]

The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165o C). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be reported with certainty because the quality of the oil depends on many more parameters, not only on those analysed in this paper.

β-carotene (βC) is an essential nutrient for health. It is a potent antioxidant, anti-cancer, and anti-inflammatory substance. However, βC has high hydrophobicity property, indicating a low absorption level in the digestive tract. The bioavailability of βC is reasonably low. Lipid-based delivery systems such as nanostructured lipid carriers (NLC) potentially can help to overcome this problem. This research evaluated the bioaccessibility of the nanostructured mixture of palm stearin (PS) and palm olein (PO) and the antioxidant activity of βC in the structure. β-carotene bioaccessibility was studied by measuring the micellization during in vitro digestion. Antioxidants activity was measured by 2.2′-azino-bis (3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS) and 2, 2 – diphenyl -1- picrylhydrazyl (DPPH) reduction methods. In vitro gastrointestinal digestion model indicated that nanostructured lipid carrier enhanced bioaccessibility and antioxidants activity of βC. This suggests that the formulated NLC system can be used effectively to deliver lipophilic bioactive such as βC in beverage products.

• C. malaysiensis USMAA2-4 transformant achieved a high P(3HB- co -3 HV) content of 68 wt% from palm olein and 1-pentanol. • C. malaysiensis USMAA2-4 transformant showed a higher tolerance to 1-pentanol and cobalt compared to C. necator H16. • C. malaysiensis USMAA2-4 transformant PHA accumulation was promoted by restoring LipA activity with high molarity of Ca2+. The sustainability in polyhydroxyalkanoates (PHA) production is drawing increasing attention as the effort to increase the economic feasibility for commercialization pursues. Oleic acid is widely preferred by bacteria but its employment for PHA production makes sustainability rather dubious. This study showed promising poly(3-hydroxybutyrate- co -3-hydroxyvalerate) [P(3HB- co -3HV)] content of 68 wt % by lipase genes-harbouring Cupriavidus malaysiensis USMAA2-4 transformant from palm olein and 1-pentanol. High oleic acid content and low oil saturation caused palm olein to outperform crude palm oil, crude palm kernel oil and soybean oil due to its preference for oleic acid shown by previous screening. The transformant showed 8-fold and 40-fold higher lipase activity compared to C. necator H16 and its wild-type respectively. The transformant was unaffected by Co2+ but the growth of C. necator H16 was inversely proportional to Co2+ concentration and the employment of 1-pentanol also ceased its growth and PHA accumulation. Although the inhibitory effect of Fe2+, Cu2+ and Zn2+ at high molarity on LipA decreased PHA content of C. malaysiensis USMAA2-4 transformant by 23–24 wt %, the lipase activity was restorable with high molarity of Ca2+, thus resulted in higher PHA content. The transformant enabled the employment of low-cost 1-pentanol as the precursor for cost-effective PHA production and its preference for palm olein contributed to higher sustainability. [ABSTRACT FROM AUTHOR]

Polyols of palm olein/polyethylene terephthalate (PET) were synthesized by means of incorporating recycled PET from waste drinking bottles in different proportions into palm olein alkyd in the presence of ethylene glycol. The polyols were characterized by FTIR, and theirs hydroxyl value (OHV), acid value (AV) and viscosity were determined. The formulation of the polyurethane coating was carried out by dissolving the polyol in mixed solvent of cyclohexanone/tetrahydrofuran (THF) (4 : 1) followed by reacting 1 hydroxyl equivalent of the polyol with 1.2 equivalents of methylene diphenyldiisocyanate and 0.05% dibutyltin dilaurate (DBTDL) catalyst. The coating cured through the cross-linking reactions between hydroxyl and isocyanate groups. The formation of urethane linkages was established by FTIR spectroscopy. The set films were characterized by thermal analysis. To study their anticorrosion properties, polarization measurements and EIS in 3.5% NaCl solution were determined. The coatings displayed good thermal stability and anticorrosion properties which were supported by XRD analysis. The PU7 coating, with the highest proportion of PET (up to 15% w/w), displayed significantly improved thermal stability and anticorrosion properties. It is evident that the performance of the polyurethane (PU) coatings could be enhanced by the incorporation of PET.

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This research investigated the effect of polyglycerol ester of fatty acids (PGE) on the crystallization of palm olein (POL). Three PGEs were studied: two solid-state PGEs (PGE1105 and PGE1117) and one liquid-state PGE (PGE1155). The addition of 0.5-5% wt. PGEs influenced the crystallization kinetics of POL and this depended on the type and concentration of the emulsifiers. During cooling down with a cooling rate of 5°/min, the samples containing PGE1105 and PGE1117 started to crystallize at higher temperatures when compared with POL but the crystallization began at lower temperatures for the samples containing PGE1155. All samples with added PGEs exhibited lower solid fat content than that of POL after 12 h of crystallization time. The number of crystals decreased with an increase in the crystal size with PGE addition but there was no effect on polymorphism. Overall, the results suggested that PGE1105 and PGE1117 enhanced the early stages of POL crystallization possibly via the template effects but suppressed the later stages, whereas PGE1155 delayed the whole process of POL crystallization. The application of POL is often limited by its tendency to get cloudy at low temperatures during long-term storage. Based on the results, 1-5% wt. PGE1155 could be used to delay or prevent the crystallization of POL at low temperatures. [ABSTRACT FROM AUTHOR]

Background Effects of dietary fat quality on liver fat remain to be elucidated. Inconsistent evidence may be influenced by fatty acid saturation, chain-length, and regio-specificity within triacylglycerol (TAG) molecules. Objectives We aimed to compare eucaloric diets enriched in palm olein (POo), cocoa butter (COB), and soybean oil (SBO) on liver fat concentration in healthy participants. Secondary outcomes included visceral (VAT) and abdominal subcutaneous (aSCAT) adipose tissue, plus other obesity and cardiometabolic health outcomes. Methods Eighty-three healthy participants (20–45 y, BMI 18.5–27.5 kg/m2) commenced and 64 completed a 16-wk randomized parallel intervention, preceded by a 2-wk run-in. Participants consumed identical eucaloric background diets differing in test fats [contributing 20% total energy intake (%E)], providing 33%E total fat with the following ratios for PUFAs/SFAs/MUFAs: POo, 4.2/13.5/15%E; SBO, 14.4/8.8/9.4%E; COB, 2.3/19.5/11%E. Liver fat and abdominal adiposity were measured at weeks 0 and 16 using 1H-magnetic resonance spectroscopy/imaging; all other outcomes were measured at 0, 4, 8, 12, and 16 wk. Results Fat quality did not affect liver fat concentration, VAT, aSCAT, obesity indexes, blood pressure, liver enzymes, leptin, or fasting glucose. Body fat mass decreased with SBO and COB compared with POo. SBO decreased serum total cholesterol (TC), LDL cholesterol, and TC:HDL cholesterol relative to POo [estimated marginal mean (95% CI) differences: −0.57 (−0.94, −0.20) mmol/L; −0.37 (−0.68, −0.07) mmol/L; and −0.42 (−0.73, −0.11) mmol/L, respectively]. No diet differences were observed on HDL cholesterol, TAG, apoA1, apoB, apoB:apoA1, or fecal free fatty acids (FFAs), except for lower FFA pentadecanoic acid (15:0) with COB than with SBO and POo. Conclusions In healthy adults, when consumed as part of eucaloric typical Australian diets, 3 different dietary fat sources did not differentially affect liver fat concentration and amounts of adipose tissue. Effects on serum lipids were inconsistent across lipid profiles. The findings must be confirmed in metabolically impaired individuals before recommendations can be made. [ABSTRACT FROM AUTHOR]

Polyol was successfully synthesized from natural palm olein and was used as a starting material for polyurethane foam synthesis. FT-IR spectroscopy was used to confirm of each reaction in the multistep synthesis, including the transesterification, epoxidation, and reaction with ethylene glycol, ultimately producing palm olein-based polyol (POBP) and POBP-containing polyurethane foam. The morphological properties of the prepared foams were investigated by scanning electron microscopy. The foam cells were uniform in size and shape, and a coarse cell structure was observed. While the pristine polyurethane foam contained closed cells, the pore structure became more interconnected with the introduction of POBP. The thermal properties were studied by DSC and TGA. In the presence of POBP, the sample was found to be less thermally stable. Mechanical testing revealed that the tensile strength and Young's modulus were decreased, while the elongation at break was increased, suggesting that POBP improved the flexibility of the polyurethane foam. This was in agreement with the observed microstructure. Introducing POBP into the polyurethane foam also decreased the water contact angle from 120° to 80°. However, the oil sorption properties were improved due to interconnected pores along the polyurethane foam structure. Its sorption properties for synthetic dyes (methyl orange and rhodamine B) were also evaluated, and superior sorption properties were found for methyl orange. In short, the polyurethane synthesized from POBP exhibited attractive properties as a sorbent material. The labels in figures (1,3,4,5,6,7,8,9) are not readable. Please provide a new figure with legible labels in Vector EPS or tiff / jpeg format with 600 dpi resolution.Yes, it was provided as a separated file. [ABSTRACT FROM AUTHOR]

Background: Accumulative evidences on the beneficial effects of palm oil are progressively reported; however, there are still several controversies related to their effects on the risks of cardiovascular disease (CVD). This review explores the effects of palm oil and its liquid fraction namely palm olein, which is commonly used as cooking oil on four lipid parameters; total cholesterol (TC), triglyceride (TG), high-density lipoprotein-cholesterol (HDL-C) and low-density lipoprotein-cholesterol (LDL-C), which play an important role as CVD-related biomarkers. A systematic review of the literature was conducted to identify the relevant studies on palm oil and the lipid parameters specifically focusing on the in-vivo animal model.Methods: A comprehensive search was conducted in Medline via EBSCOhost, Medline via OVID and Scopus. Studies were limited to the English language published between the years of 2000 and 2019. The main inclusion criteria were as follows: (1) Study with in-vivo animal experiments [the animal should be limited to mammals] (2) Study should have evaluated the effects of palm oil or palm olein on plasma or serum lipid parameter (3) Study should have used palm oil or palm olein in the form of pure or refined oil (4) The treatment of palm oil or palm olein was assessed using the following outcomes: plasma or serum TC, TG, HDL-C, and LDL-C concentration (5) Study should have control group and (6) studies on specific fatty acid, fraction enriched tocotrienol and tocopherol, crude palm oil, kernel oil, red palm oil, thermally oxidized palm oil, hydrogenated palm oil, and palm oil or palm olein based products namely margarine, palm milk, butter and cream were excluded. The quality and the risk of bias on the selected studies were assessed using the ARRIVE Guideline and SYRCLE's Risk of Bias tools, respectively.Results: The literature search successfully identified 17 potentially relevant articles, whereby nine of them met the inclusion criteria. All research articles included in this review were in vivo studies comprising seven rats, one hamster and one mice model.Conclusion: Significant positive outcomes were observed in several lipid parameters such as TC and LDL-C. The evidence from this review supported that palm oil and palm olein possess high potential as lipid-lowering agents.

The present work investigated the interaction between soy lecithin (SL), glyceryl monostearate (GMS), and water in structuring palm olein (PO) to create an organogel having similar mechanical properties to commercial spread. Extreme vertices mixture design was used to optimize the composition of PO-based organogel. The resulting model showed a good fit to the predicted data with R2 ≥ 0.89. The optimum composition was 8% SL, 22% GMS, 28% water, and 42% PO (w/w) to produce a mean firmness of 1.91 N, spreadability of 15.28 N s−1, and oil binding capacity (OBC) of 83.83%. The OBC of optimized organogel was 10% higher than commercial spread product, and no significant difference was observed in the mechanical properties (p > 0.05). The microstructure, as well as the rheological and thermal properties of the optimized organogel were characterized. Fourier transform infrared analysis indicated that hydrogen bonding and van der Waals interactions were the key driving forces for organogelation. The mixture of SL and GMS favored the formation of β′ + β form crystals with a predominance of the β′ form. These results have important implications for the development of PO-based organogel as a potential fat replacer in the production of low-fat spread.

Background: Dietary saturated fatty acids are always being hotly debated. Palm olein rich in saturated fatty acids (45.98%) is often considered as being atherogenic nutritionally. There is a lack of information on effects of dietary oil by partially replacing with palm olein on human health. Methods: A randomized controlled trial with 88 participants has been conducted to elucidate the effect of palm olein on cardiovascular risk factors. Results: By comparing the soybean oil group (saturated fatty acids amounted to 23.31%) with the cocoa butter group (saturated fatty acids amounted to 93.76%), no significant difference was found (p > 0.05) in physiological parameters, serum oxidative stress levels, inflammatory factor, glucose metabolism, and lipid profiles of subjects, which are all cardiovascular risk factors. Although results showed that intervention time can influence the cardiovascular risk factors significantly (p < 0.05), there is no relationship between intervention time and dietary oil type. Conclusion: Therefore, partial replacement of dietary oil by palm olein may not affect cardiovascular risk factors in healthy young adults. There are differences between our research and previous researches, which may be due to the different amount of palm olien in diet. Our research will provide a solid foundation for the application of palm olein in human diets and in the food industry.

Sixty-four bottles of red palm olein and palm olein (constituted as control) samples were stored at permutations of common home setting variables which are: temperature (room temperature (24) or 8), light (kept in dark or exposure under light) and oxygen (opened or sealed caps). The effects of temperature, oxygen and light on the stability of red palm olein and palm olein were studied over 4 months of storage at simulated domestic conditions. The degree of auto- and photo-oxidations was evaluated by monitoring the following quality parameters: acidity, peroxide and p-anisidine values, fatty acids composition, carotenes and vitamin E. It is noted from the study that opened bottles of red palm olein was found to be stable for 4 months in comparison to its counterpart (palm olein) evidenced from their primary oxidative constituents (peroxides) and hydrolytic behavior (free fatty acids). Opened bottles are better off when stored at 8 and protected from light for a longer shelf-life. Sealed bottles of palm olein showed better storage stability in the dark at 8; whereas sealed bottles of red palm olein was found to be stable at both temperatures studied without the influence of light. After 4 months of varying storage conditions, the fatty acid composition, vitamin E and carotenes of both oils remained unchanged. The phytonutrients in red palm olein rendered better storage stability when compared to palm olein. [ABSTRACT FROM AUTHOR]

The utilisation of palm oil-based polymers as biomaterials has received considerable interest to support further expansion in the biomedical field as they pose the potential capability of competing with synthetic polymers per their physicochemical, thermal, and crystallinity properties. In this study, the synthesis of a new green biopolymer, namely acrylated palm olein (APO) from a palm oil-based precursor, was developed. The APO was synthesised via the ring-opening process of the epoxidised palm olein (EPOo) with acrylic acid and triethylamine. The acrylation process produced an APO of a high yield (86.64%) with a molecular weight of 1750 Da. The ester group representing the APO was confirmed through the proton nuclear magnetic resonance (1H-NMR), carbon-13 nuclear magnetic resonance (13C-NMR) and Fourier transform infrared (FTIR), which revealed the promising biodegradable point of the APO molecular structure. Meanwhile, thermal and crystallisation profiles of the APO showed a single-stage decomposition pattern and its triglycerides (TAGs) crystal formation and melting behaviour. As a result, the desired APO polymer was obtained, which possessed potential biodegradable chemical functional group, amorphous, and low molecular weight properties. [ABSTRACT FROM AUTHOR]

The objective of this study is to investigate the effects of three different organogelators, sorbitan monostearate (SMS), soya lecithin (SL) and glyceryl monostearate (GMS) prepared at different concentrations (12%, 15% and 18%, w/w) on the structural, thermal and mechanical properties of palm olein (PO)-based organogels. Polarized light microscopy analysis revealed needle-like crystals in SMS-PO, rod-shaped tubules in SL-PO and rosette-like aggregates in GMS-PO organogels. Intermolecular hydrogen bonding and van der Waals forces were the main drivers for the self-aggregation of these organogelators in PO, as observed in Fourier transform infrared (FTIR) spectroscopy. X-ray diffraction (XRD) results indicated β'-type polymorphic structure in SL-PO and GMS-PO. As the concentration of organogelators increased, there was a corresponding increase in the firmness, gel-sol transition (Tgs) and melting temperatures of the organogels. SMS-PO with amorphous structure had the lowest firmness, thus produced weaker gel with lower thermal stability. The oil binding capacity (OBC) of both SL-PO and GMS-PO were over 90%, significantly higher than that of SMS-PO organogels. These findings indicate that crystallization is the key determinant factor to the final properties of the organogel networks. This is influenced by the molecular structure and the concentration of the organogelators used. [ABSTRACT FROM AUTHOR]

The study was designed to evaluate the nutritive value, thermal stability and consumer acceptance of cupcakes baked with red palm olein compared to palm olein. Thermal stability was evaluated for acidity, peroxide, p-anisidine and total oxidation value (cumulative between peroxide and p-anisidine values), as well as fatty acid composition. The concentrations of phytonutrients including tocopherols and tocotrienols, alpha- and beta-carotene after baking were also determined. Acceptance of the cupcakes was assessed using a structured hedonic scale of five points by 29 panelists. As compared to initial test oil (red palm olein), acidity (red palm olein, 0.07±0.01% vs cupcakes containing red palm olein, 0.09±0.01%; P=0.0232), peroxide value (red palm olein, 0.33±0.05 meq O2 kg-1 vs cupcakes containing red palm olein 0.73±0.06 meq O2 kg-1; P=0.0011) and total oxidation value (red palm olein, 2.24±0.13 unit vs cupcakes containing red palm olein, 3.09±0.17 unit; P=0.0012) were found to be higher in cupcakes containing red palm olein, which is within the acceptable rancidity range (peroxide value < 7.5 meq O2 kg-1) for snack food category. No changes were found on oxidative parameters (acidity, peroxide, p-anisidine values and total oxidation value) in cupcakes containing palm olein. Cupcakes made with red palm olein retained nearly 100% of alpha- and beta-carotenes upon baking. Tocopherol homologues were stable in both comparisons, with 95% retention as compared to tocotrienol homologues (~85%). Cupcakes made from red palm olein received higher score (mean=3.29) in sensory evaluation as compared to cupcakes containing palm olein (mean=3.07). The study, therefore, encourages the inclusion of red palm olein in the formulation of bakery products. [ABSTRACT FROM AUTHOR]