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Heliyon Oct 2022Palm 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,... (Review)
Review
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.
PubMed: 36303903
DOI: 10.1016/j.heliyon.2022.e11041 -
PloS One 2022Much concern about tropical deforestation focuses on oil palm plantations, but their impacts remain poorly quantified. Using nation-wide interpretation of satellite...
Much concern about tropical deforestation focuses on oil palm plantations, but their impacts remain poorly quantified. Using nation-wide interpretation of satellite imagery, and sample-based error calibration, we estimated the impact of large-scale (industrial) and smallholder oil palm plantations on natural old-growth ("primary") forests from 2001 to 2019 in Indonesia, the world's largest palm oil producer. Over nineteen years, the area mapped under oil palm doubled, reaching 16.24 Mha in 2019 (64% industrial; 36% smallholder), more than the official estimates of 14.72 Mha. The forest area declined by 11% (9.79 Mha), including 32% (3.09 Mha) ultimately converted into oil palm, and 29% (2.85 Mha) cleared and converted in the same year. Industrial plantations replaced more forest than detected smallholder plantings (2.13 Mha vs 0.72 Mha). New plantations peaked in 2009 and 2012 and declined thereafter. Expansion of industrial plantations and forest loss were correlated with palm oil prices. A price decline of 1% was associated with a 1.08% decrease in new industrial plantations and with a 0.68% decrease of forest loss. Deforestation fell below pre-2004 levels in 2017-2019 providing an opportunity to focus on sustainable management. As the price of palm oil has doubled since the start of the COVID-19 pandemic, effective regulation is key to minimising future forest conversion.
Topics: Agriculture; Arecaceae; COVID-19; Conservation of Natural Resources; Forests; Humans; Indonesia; Palm Oil; Pandemics
PubMed: 35349594
DOI: 10.1371/journal.pone.0266178 -
International Journal of Environmental... May 2020Palm puree is rich in antioxidants and is produced via blending various proportions of mesocarp fibre and crude palm oil. The aim of this study was to assess the acute...
Palm puree is rich in antioxidants and is produced via blending various proportions of mesocarp fibre and crude palm oil. The aim of this study was to assess the acute and subchronic toxicity of palm puree in male and female Sprague-Dawley rats. For the acute toxicity study, animals administered single palm-puree doses (2000 mg kg) by gavage were observed daily for 14 d. For the subchronic toxicity study, the rats were administered 500, 1000, or 2000 mg kg palm puree daily for 28 d. We evaluated body and organ weights; performed haematological, biochemical, and histopathological analyses of blood and organ samples during and after treatment; and calculated the oral no-observed-adverse-effect level (NOAEL). The toxicity studies showed no signs of toxicity or mortality. The haematological, biochemical, and histopathological analyses and body and organ weights indicated no evidence of substantial toxicity at any dose of palm puree. The oral lethal dose and NOAEL for the palm puree were greater than 2000 mg kg d over 28 d. To the best of our knowledge, the present study is the first to confirm the safety of palm puree as a novel functional food. These encouraging results warrant further studies to elucidate its potential for pharmaceutical formulations.
Topics: Administration, Oral; Animals; Body Weight; Dose-Response Relationship, Drug; Female; Male; No-Observed-Adverse-Effect Level; Organ Size; Palm Oil; Rats; Rats, Sprague-Dawley; Toxicity Tests, Acute; Toxicity Tests, Subchronic
PubMed: 32414159
DOI: 10.3390/ijerph17103404 -
Nutrients May 2021The health effects of saturated fat, particularly tropical oil, on cardiovascular disease are unclear. We investigated the effect of tropical oil (palm and coconut... (Review)
Review
The health effects of saturated fat, particularly tropical oil, on cardiovascular disease are unclear. We investigated the effect of tropical oil (palm and coconut oils), lard, and other common vegetable oils (soybean and rice bran oils) that are widely used in tropical and Asian countries on lipid profiles. We performed an umbrella review of meta-analyses and systematic reviews. Electronic databases (Medline, Scopus, Embase, and Cochrane) were searched up to December 2018 without language restriction. We identified nine meta-analyses that investigated the effect of dietary oils on lipid levels. Replacement of polyunsaturated fatty-acid-rich oils (PUFAs) and monounsaturated FA-rich oils (MUFAs) with palm oil significantly increased low-density lipoprotein cholesterol (LDL-c), by 3.43 (0.44-6.41) mg/dL and 9.18 (6.90-11.45) mg/dL, respectively, and high-density lipoprotein cholesterol (HDL-c), by 1.89 (1.23-2.55) mg/dL and 0.94 (-0.07-1.97) mg/dL, respectively. Replacement of PUFAs with coconut oil significantly increased HDL-c and total cholesterol -by 2.27 (0.93-3.6) mg/dL and 5.88 (0.21-11.55) mg/dL, respectively-but not LDL-c. Substituting lard for MUFAs and PUFAs increased LDL-c-by 8.39 (2.83-13.95) mg/dL and 9.85 (6.06-13.65) mg/dL, respectively-but not HDL-c. Soybean oil substituted for other PUFAs had no effect on lipid levels, while rice bran oil substitution decreased LDL-c. Our findings show the deleterious effect of saturated fats from animal sources on lipid profiles. Replacement of unsaturated plant-derived fats with plant-derived saturated fats slightly increases LDL-c but also increases HDL-c, which in turn may exert a neutral effect on cardiovascular health.
Topics: Animals; Asia; Cardiovascular Diseases; Cholesterol, HDL; Cholesterol, LDL; Coconut Oil; Diet; Dietary Fats; Dietary Fats, Unsaturated; Eating; Fatty Acids; Heart Disease Risk Factors; Humans; Meta-Analysis as Topic; Palm Oil; Plant Oils; Rice Bran Oil; Soybean Oil; Systematic Reviews as Topic; Tropical Climate
PubMed: 34064496
DOI: 10.3390/nu13051549 -
Nature Plants Dec 2020Delivering the Sustainable Development Goals (SDGs) requires balancing demands on land between agriculture (SDG 2) and biodiversity (SDG 15). The production of vegetable... (Review)
Review
Delivering the Sustainable Development Goals (SDGs) requires balancing demands on land between agriculture (SDG 2) and biodiversity (SDG 15). The production of vegetable oils and, in particular, palm oil, illustrates these competing demands and trade-offs. Palm oil accounts for ~40% of the current global annual demand for vegetable oil as food, animal feed and fuel (210 Mt), but planted oil palm covers less than 5-5.5% of the total global oil crop area (approximately 425 Mha) due to oil palm's relatively high yields. Recent oil palm expansion in forested regions of Borneo, Sumatra and the Malay Peninsula, where >90% of global palm oil is produced, has led to substantial concern around oil palm's role in deforestation. Oil palm expansion's direct contribution to regional tropical deforestation varies widely, ranging from an estimated 3% in West Africa to 50% in Malaysian Borneo. Oil palm is also implicated in peatland draining and burning in Southeast Asia. Documented negative environmental impacts from such expansion include biodiversity declines, greenhouse gas emissions and air pollution. However, oil palm generally produces more oil per area than other oil crops, is often economically viable in sites unsuitable for most other crops and generates considerable wealth for at least some actors. Global demand for vegetable oils is projected to increase by 46% by 2050. Meeting this demand through additional expansion of oil palm versus other vegetable oil crops will lead to substantial differential effects on biodiversity, food security, climate change, land degradation and livelihoods. Our Review highlights that although substantial gaps remain in our understanding of the relationship between the environmental, socio-cultural and economic impacts of oil palm, and the scope, stringency and effectiveness of initiatives to address these, there has been little research into the impacts and trade-offs of other vegetable oil crops. Greater research attention needs to be given to investigating the impacts of palm oil production compared to alternatives for the trade-offs to be assessed at a global scale.
Topics: Agriculture; Arecaceae; Biodiversity; Conservation of Natural Resources; Crops, Agricultural; Forecasting; Palm Oil; Sustainable Growth
PubMed: 33299148
DOI: 10.1038/s41477-020-00813-w -
The International Journal of... Oct 2019The palm oil industry is the largest contributor to global production of oils and fats. Indonesia and Malaysia are the largest producers of palm oil. More than a million...
BACKGROUND
The palm oil industry is the largest contributor to global production of oils and fats. Indonesia and Malaysia are the largest producers of palm oil. More than a million workers are employed in this industry, yet there is a lack of information on their occupational health and safety.
OBJECTIVE
To identify and summarize occupational hazards among oil palm plantation workers.
METHODS
A search was carried out in June 2018 in PubMed, Web of Science, Scopus, and Ovid. Relevant publications were identified by a systematic search of four databases and relevant journals. Publications were included if they examined occupational hazards in oil palm plantation workers.
RESULTS
941 publications were identified; of these, 25 studies were found eligible to be included in the final review. Of the 25 studies examined, 19 were conducted in Malaysia, 2 in Costa Rica, and one each in Ghana, Indonesia, Myanmar, Papua New Guinea, and Cameroon. Oil palm plantation workers were found to be at risk of musculoskeletal conditions, injuries, psychosocial disorders, and infectious diseases such as malaria and leptospirosis. In addition, they have potential exposure to paraquat and other pesticides.
CONCLUSION
In light of the potential of palm oil for use as a biofuel, this is an industry with strong growth potential. The workers are exposed to various occupational hazards. Further research and interventions are necessary to improve the working conditions of this already vast and growing workforce.
Topics: Agricultural Workers' Diseases; Cameroon; Comorbidity; Costa Rica; Food Industry; Food Safety; Ghana; Humans; Indonesia; Malaysia; Myanmar; Occupational Exposure; Occupational Health; Palm Oil; Papua New Guinea; Pesticides; Plant Oils
PubMed: 31586381
DOI: 10.15171/ijoem.2019.1576 -
Biochimie Nov 2020Palm oil (PO), although subject of controversies, is the most consumed oil and the first source of oil widely produced. In this review, we discussed its biochemical... (Review)
Review
Palm oil (PO), although subject of controversies, is the most consumed oil and the first source of oil widely produced. In this review, we discussed its biochemical composition in fatty acids, carotenoids, vitamin E, its phenolic compounds, and its nutritional benefits. We addressed its biochemical properties in relation with the stereospecific distribution of its unsaturated fatty acids at the sn-2 position in triacylglycerols. PO is one of the most stable oils, which help it prolong food storability mostly due not only to its content of saturated fatty acids, but also to its antioxidant compounds. PO plays an important role in the prevention of many pathologies (diabetes, cardiovascular diseases, obesity and cancers). It is widely use in nutrition especially in the food industry and in biodiesel industry. Faced with attacks from environmentalists who blame PO for destorying biodiversity, there is an urgent need to develop a sustainable PO production plan. Compliance with sustainable PO goals would help ease those controversies. The use and consumption of PO in normal or moderate amounts in a varied, balanced and adequate diet does not present any known health risk. Education campaigns on the nutritional benefits of PO should be promoted.
Topics: Animals; Dietary Fats, Unsaturated; Fatty Acids; Humans; Nutritive Value; Palm Oil; Primary Prevention; Sustainable Development
PubMed: 32966855
DOI: 10.1016/j.biochi.2020.09.019 -
TheScientificWorldJournal 2022Palm oil production has increased significantly, specifically in Indonesia and Malaysia. However, this growth has raised environmental concerns due to the high discharge... (Review)
Review
Palm oil production has increased significantly, specifically in Indonesia and Malaysia. However, this growth has raised environmental concerns due to the high discharge of empty fruit bunches, palm oil mill effluents, and other solid wastes. Therefore, this study aims to examine the treatment of palm oil waste by composting and systematically review insights into its application through a systematic literature review approach. Among the 1155 articles, a total of 135 were selected for a systematic review of palm oil waste management developments and their applications, while 14 were used for determining compost quality according to the criteria and requirements established in the systematic literature review. Moreover, using Egger's test, JAMOVI 1.6.23 software was used to analyze random effects models with 95% confidence intervals and publication bias. The results showed that palm oil waste was optimally treated by composting, which is considered as a sustainable technology for protecting the environment, human safety, and economic value. The in-vessel method with a controlled composting chamber is the best system with a minimum time of 14 days. However, it requires tight control and provides a final product with a high microbial colony form outdoors and indoors compared to the windrow system. This study is useful to see the bias of research results and helps to find new studies that need to be developed, especially in this case related to the management of palm oil waste into organic compost fertilizer and its application methods in the field. It is suggested that applying palm oil waste or compost is mainly performed by mulching. In contrast, new challenges for better processing to produce organic fertilizers and applicable technologies for sustainable waste management are recommended. The method must be affordable, efficient, and practical, combining compost quality with maximum nutrient recovery.
Topics: Humans; Composting; Palm Oil; Soil; Waste Management; Fertilizers
PubMed: 36408196
DOI: 10.1155/2022/5073059 -
Critical Reviews in Food Science and... 2022The 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... (Review)
Review
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.
Topics: Fatty Acids; Food Industry; Humans; Margarine; Palm Oil; Plant Oils
PubMed: 33393824
DOI: 10.1080/10408398.2020.1869694 -
Journal of the Science of Food and... Aug 2022Palm kernel is the edible seed of the oil palm fruit obtained during the palm oil milling process. For efficient processing and storage, the moisture content of palm...
BACKGROUND
Palm kernel is the edible seed of the oil palm fruit obtained during the palm oil milling process. For efficient processing and storage, the moisture content of palm kernel must be reduced to an optimal level by drying. This study aimed to see how drying influenced the physical structure and physicochemical properties of palm kernel and oil. Before and after drying, the free fatty acid (FFA), color, fatty acid composition, Fourier transform infrared, thermal properties and structure of palm kernel were investigated.
RESULTS
Results show that drying significantly (P < 0.05) reduced FFA and color of palm kernel oil. Drying also significantly affected (P < 0.05) composition of some fatty acids in palm kernel oil such as capric acid, lauric acid, myristic acid, palmitic acid and oleic acid. However, drying did not affect palm kernel and palm kernel oil functional groups and thermal properties. After drying, structural damage of palm kernel was observed.
CONCLUSION
Based on these findings, the quality of kernel oil may be maintained after drying, and it can even be improved based on lower FFA content. © 2022 Society of Chemical Industry.
Topics: Fatty Acids; Fatty Acids, Nonesterified; Palm Oil; Plant Oils; Seeds
PubMed: 34997572
DOI: 10.1002/jsfa.11753