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Valorisation of palm by‐products as functional components
Author(s) -
Tan YewAi,
Sambanthamurthi Ravigadevi,
Sundram Kalyana,
Wahid Mohd Basri
Publication year - 2007
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200600251
Subject(s) - squalene , nutraceutical , palm oil , food science , tocotrienol , oil mill , chemistry , vitamin e , valorisation , palm , food industry , stigmasterol , vegetable oil , functional food , antioxidant , tocopherol , pulp and paper industry , microbiology and biotechnology , biology , waste management , biochemistry , chromatography , physics , quantum mechanics , engineering
Abstract Valorisation of palm by‐products increases business opportunities for stakeholders in the palm oil industry. The approach also paves the way for structuring an eco‐efficient industry that recognises the importance of sustainable development for continued growth and competitiveness. Research underway in the palm oil industry has revealed a range of bioactives that can be used as functional components for food products that enhance health. Crude palm oil with 500–700 mg/kg of carotenes is one of the richest plant sources of provitamin A. Tocopherols and tocotrienols are also present in the oil at significant levels of between 600 and 1000 mg/kg. Besides the oil, by‐products of palm oil milling and refining also contain bioactives. Tocopherols and tocotrienols are concentrated in the palm fatty acid distillate (PFAD), a by‐product of physical refining of palm oil. Sterols and squalene can also be recovered from PFAD. Palm pressed fibres contain extractable phytochemicals such as sterols, vitamin E, carotenoids, phospholipids, squalene and phenolics. Water‐soluble palm phenolics have been successfully extracted from aqueous by‐products generated from the mill. These palm extracts show superior antioxidant potential and are earmarked for applications in functional foods, nutraceuticals, pharmaceuticals and cosmeticeuticals.