GROUP MEMBERS:

Ong Hui Jin 152161

Norshafidah Bt Abu Shafian 151897

Siti Nor Rafidah Bt Mohd Ali Jinnah 152025

Hazwani Bt Mokhtar 151802

Mohd Nasrudin B. Rahiman 152090

Fatty Acids Glyceride composition

( % )

Diglyceride 6.32

Triglyceride 93.60

Triunsaturated

Composition ( %)

OOO 3.90

OOL 1.22

Monosaturated

Composition ( %)

PLO 10.02

POO 21.39

OOS 2.78

M- Myristic (C 14 : 0)

P- Palmitic (C 16 : 0)

S- Stearic (C 18 : 0)

O- Oleic (C 18 : 0)

L- Linoleic (C 18 : 2)

Disaturated Composition ( % )

MPL 3.03

PPL 9.37

PPO 27.39

POS 5.29

SOS 1.36

Trisaturated Composition ( % )

MMM 0.76

MMP 2.38

PPP 4.81

M- Myristic (C 14 : 0)

P- Palmitic (C 16 : 0)

S- Stearic (C 18 : 0)

O- Oleic (C 18 : 0)

L-Linoleic (C 18 : 2)

Some minor components in CPO bring

undesirable effects to oil

E.g: phospholipids (surface active agent:

disperse impurities in oil)

Remove by refining to produce good quality

of refined oil

Minor components Amount (ppm)

Structure

Carotenoids 500-700

Tocopherols& tocotrienols 600-1000

Sterols 326-527

Ubiquinone (Coenzyme Q10) 10-80

Squalene 200-500

Phospholipids 5-130

Triterpene alcohols 40-80

Aliphatic alcohols 100-200 R-OH

Aliphatic hydrocarbon 50

Carotenoids Composition(%)

ẞ- carotene 56.0

α-carotene 35.1

phytoene 1.3

lycopene 1.3

γ- carotene 0.8

Neurosporene 0.3

phytofluene 0.1

Minor components Amount (%)

Sterols

Cholesterol 4.1

Campesterol 22.8

Stigmasterol 11.3

ẞ- sitosterol 57.5

Phosphatides

Phosphatidylcholine 36

Phosphatidylethanolamine 24

phosphatidylinositol 33

Phosphatidyglycerol 9

Diphosphatidyglycerol 4

Phosphatidic acid 3

Monoglycerides (MGs) ~ <1

Diglycerides (DGs) ~2-7

Free fatty acids (FFAs) e.g myristic, palmitic, stearic, oleic, linoleic

~2-5

Phosphatidylcholine

Phosphatidylethanolamine

phosphatidylinositolPhosphatidyglycerol

Diphosphatidyglycerol(Cardiolipin)

Phosphatidic acid

MINOR CONSTITUENTS OF PALM OIL BENEFICIAL EFFECT

CAROTENOIDS

• human body uses carotenoids as Vitamin A.

• enhance immune function by a variety of mechanisms & can improve cardiovascular health.

• acting as biological antioxidants, protecting cells & tissues from the damaging effect of free radicals.

TOCOPHEROLS &TOCOTRIENOLS

• Natural vitamin E exists in eight different forms or isomers,four tocopherols & four tocotrienols.

• Tocotrienols in Vitamin E have been found to have antioxidant & anticancer activities.

• preventing skin aging, preventing fat oxidation & reducing blood pressure.

• palm tocotrienols have the ability to reverse blockage of the carotid artery & platelet aggregation.

• Tocotrienol-rich fraction of palm oil is capable of protecting brain against oxidative damage & thereby from the ensuing adverse alterations that accompany aging.

MINOR CONSTITUENTS OF PALM OIL

BENEFICIAL EFFECT

Fatty acid • focus of attention in determining its nutritional adequacy in relation to coronary heart disease (CHD) risk factors

Monoglycerides • used as emulsifiers in foods

Mineral oil •  medicinal uses

• use in the kitchen is to saturate the cutting board and other wood items to make them water resistant

Types of fatty acid

Saturated - 50%

unsaturated – 50%

Saturated :

44.0% Palmitic acid

5.0% stearic acid

1.0% myristic acid

Unsaturated :

39.0% oleic acid

11.0% linoleic acid

Fractionation :a physical method using the crystallization properties of triglycerides to separate a mixture into:

low melting liquid fraction high melting liquid fraction

Components consists : palm olein (liquid oil) palm stearin (solid form)

Palm olein (liquid) Palm stearin (solid)

Fatty acid composition : 45% saturated fat 55% unsaturated fat

Fatty acid composition : 60% saturated fat 40% unsaturated fat

The main saturated fatty acid : 40% palmitic acid 5% stearic acid

The main saturated fatty acid : 54% palmitic acid 5% stearic acid 1% myristic acid

The unsaturated fatty acid : 43%oleic acid(monounsaturates) 12% linoleic acid(polyunsturates)

The unsaturated fatty acid : 33%oleic acid(monounsaturates) 7%linoleic acid(polyunsturates)