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Palm (Elaeis guineensis Jacq.) Oil

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Fruit Oils: Chemistry and Functionality

Abstract

Palm oil is the largest produced edible oil across the world especially in the southeast region of Asia. Malaysia and Indonesia are the two largest producers of palm oil accounting for 87% of the world production. Being the richest source of biologically active carotenoids (500–800 ppm), red palm oil has been reported to possess various therapeutic properties such as hypolipidemic, antioxidant and anti-thrombotic. Palm oil inhibits platelets aggregation owing to the presence of vitamin E and helps in either increasing the production of prostacyclin or decreasing the production of thromboxane. Yet, the association between cardiovascular diseases and this oil is controversial. Besides, the therapeutic role of β-carotene-rich red palm oil has also been well demonstrated through the dietary intervention of red palm oil at 0.6 mL for 15 days to the patients of keratomalacia. Palm oil has the cheapest price in the market and has high oxidative stability, and this oil is the most suitable choice for food industry specifically for the preparation of fried products.

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Abbreviations

CVD:

Cardiovascular diseases

FFA:

Free fatty acid

HDL:

High density lipoprotein

LDL:

Low density lipoprotein

MUFA:

Monounsaturated fatty acid

PKO:

Palm kernel oil

PO:

Palm oil

PUFA:

Polyunsaturated fatty acid

RPO:

Red palm oil

SFA:

Saturated fatty acid

TG:

Triglycerides

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Author information

Authors and Affiliations

  1. Punjab Agricultural University, Ludhiana, India

    Monika Choudhary

  2. Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, India

    Kiran Grover

Authors
  1. Monika Choudhary
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  2. Kiran Grover
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Editor information

Editors and Affiliations

  1. Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt

    Mohamed Fawzy Ramadan

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Choudhary, M., Grover, K. (2019). Palm (Elaeis guineensis Jacq.) Oil. In: Ramadan, M. (eds) Fruit Oils: Chemistry and Functionality. Springer, Cham. https://doi.org/10.1007/978-3-030-12473-1_42

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