Palm Oil (Elaeis guineensis): A Journey through Sustainability, Processing, and Utilization
Adamu Muhammad Alhaji, Erislene S. Almeida, Camila Rodrigues Carneiro, César Augusto Sodré da Silva, Simone Monteiro, Jane Sélia dos Reis Coimbra
Abstract
Palm oil, derived from Elaeis guineensis, is a critical component of the global edible oil and industrial fat market. This review provides a comprehensive overview of the sustainability of the palm oil chain, focusing on industrial applications, environmental implications, and economic sustainability. The processing of palm oil, from fruit pulp to refined oil, is detailed, highlighting the importance of refining in maintaining quality and extending application ranges. While palm oil offers health benefits because of its rich fatty acid composition and antioxidant properties, its production poses significant environmental challenges. This review underscores ongoing efforts to balance technological and culinary demands with environmental stewardship and sustainable economic growth. Emerging trends, including interspecific hybrids such as E. guineensis and E. oleifera, are discussed for their potential to increase sustainability and productivity.