Red Palm Oil: A Review on Processing, Health Benefits and Its Application in Food
Choon Hui Tan, Chao Jie Lee, Sze Ning Tan, Dickson Tik Sang Poon, Cheryl Yi Ern Chong, Liew Phing Pui
Abstract
This review is aimed to provide a comprehensive overview of the physicochemical properties and extraction processes of red palm oil, its nutritional properties and applications in food. Crude palm oil is firstly extracted from the fruit mesocarp and processed into red palm oil using pre-treatment of crude palm oil, with deacidification steps, and deodorization via short-path distillation. These processes help to retain β-carotene and vitamin E in red palm oil. Palmitic, stearic and myristic acids are the saturated fatty acids in red palm oil, while the unsaturated fatty acids are oleic, linoleic and linolenic acids. It is reported to overcome vitamin A deficiency, promote heart health and have anti-cancer properties.