Author/Authors :
Cheraghali Fatemeh نويسنده Department of Pediatrics, Pediatric Taleghani Teaching Hospital, Golestan University of Medical Sciences, Gorgan, Iran , Koushki Mohammadreza نويسنده Department of Food Technology Research - National Nutrition and Food Technology Research Institute - Faculty of Nutrition Sciences and Food Technology - Shahid Beheshti University of Medical Sciences , Nahidi Masoomeh نويسنده Department of Food Technology Research - National Nutrition and Food Technology Research Institute - Faculty of Nutrition Sciences and Food Technology - Shahid Beheshti University of Medical Sciences
Abstract :
The rapid expansion in world production of palm oil over the last three decades has attracted the attention of the oils and fats industry. Oil palm gives the highest yield of oil per unit of any crop. Palm oil is the major oil produced, with annual world production in excess of 50 million tonnes. Throughout the world, 90% of palm oil is used for edible purposes (e.g., margarine, deep fat frying, shortening, ice creams, and cocoa butter substitutes in chocolate); the remaining 10% is used for soap and oleo chemical manufacturing (fatty acids, methyl esters, fatty nitrogenous derivatives, surfactants and detergents). Two distinct oils are produced by oil palms (palm kernel oil and palm oil), both of which are important in world trade. Palm oil contains 50% saturated fatty acids. The saturated fatty acid to unsaturated fatty acid ratio of palm oil is close to unity and it contains a high amount of the antioxidants, B-carotene, and vitamin E. Palm oil contains a high proportion of palmitic acid as well as considerable quantities of oleic and linoleic acids. The physicochemical properties, fatty acid profile and nutrition in palm oils are reviewed.
