Fractionation and interesterification of palm (Elaeis guineensis) oil from Peruvian Amazon
DOI:
https://doi.org/10.3989/gya.2008.v59.i2.497Keywords:
Elaeis guineensis, Fractionation, Interesterification, Mixtures, Palm oilAbstract
In the present work, the physical and chemical characteristics of the fruit of the oily palm coming from the river basin of the Manití (Region Loreto - Peru) were studied. Also, the fractionation of the palm oil and the interesterification of mixtures of palm oil/estearin was carried out. Physico- chemical properties of the crude oil and of the products obtained and fatty acids were analysed by gas chromatography. The level of saturated fatty acids increased from 51,17% in the palm oil to 54,31% in the stearin. The best products for the food industry were the interesterified samples as they had melting points close to 37 °C.
Downloads
References
Association of Official Analytical Chemists. 1995. Official methods of analysis of the Association of Official Analysis Chemists. 16ed. v. 2, AOAC, Washington.
Berger K, Ong S.1985. The industrial uses of palm and coconut oils. Oleagineux 40, 613-621.
Birker P, Padley F. 1987. Physical properties of fats and oils en R.J. Hamilton y Bhali A. P. (Eds) Recent advances in Chemistry and Technology 1-11. Elsevier London.
Boza A. 1990. Cultivo de la palma africana de aceite. Banco Agrario. Lima.
Choo YM, Ma AN, Yap SC, Ooi CK, Basron Y. 1993. Production and applications of deacidified and deodorized red palm oil. Palm oil developmnets 19, 30-34.
Gioielli LA. 1996. Óleos y gorduras vegetais composição e tecnologia., Rev. Bras. Farmacognosia 5, 211 232.
Hartman L, Lago RCA. 1973. Rapid preparation of fatty acid methyl ester from lipids. Lab. Pract. 22, 475- 477.
Hidalgo C. 2005. Buenas Nuevas del Huallaga., Caretas: Suplemento Especial contratado. Mayo 26, Lima.
Higby WK. 1962. A simplified method for determination of the carotenoid distribution in natural and carotene fortified orange juice. J.,Food Sci, 27, 42-49. doi:10.1111/j.1365-2621.1962.tb00055.x
Hurtová S, Schmidt S, Zemanovic J, Simon P, Skretar S. 1996. Random interesterification of fat blends with alkali catalysts. Fett lipids 98, 60-65.
Instituto Adolfo Lutz.1976. Normas analíticas do Instituto Adolfo Lutz: Métodos químicos e físicos para analise de alimentos, 2ed., São Paulo. Perú 2000. Decreto supremo N° 015-2000-AG., Declaran de interés nacional la instalación de plantaciones de palma aceitera. El Peruano Mayo 07, Lima.
PORIM (Palm Oil Research Institute of Malaysia). 1988. Minilibro de los usos del aceite de palma, Ed., Percetekan, Malindo, Malasia.
Smalwood NJ. 1989. Using computers for oil blending. J., Am., Oil Chem Soc. 66, 644-648. doi:10.1007/BF02669943
Sonntang NOV. 1982. Fat splitting esterification and interesterification, en Bailey’sIndustrial Oil and Fat Products., Vol 2, 4a ed., p. 1-173., Swern D., (Ed).,Wiley – Interscience, New York.,
Sotero-SolisVE, Gioielli LA, Polackiewickz B. 2001. Hidrogenación e interesterificación del aceite de castaña de Brasil (Bertholletia excelsa). Grasas y Aceites 52, 192-197.
Thomas III AE. 1985. Fractionation and winterization: Processes and products Bailey’s Industrial Oil and Fat Products, Vol. 3, 4a ed, p. 1-39., en Applewhite T.,H (Ed) John Wiley & Sons New York.
Willis WM, Lencki RW, Marangoni AG. 1998. Lipid modification strategies in the production of nutritionally functional fats and oils. Crit. Rev. Food Sci. Nutr. 38, 630- 674. doi:10.1080/10408699891274336
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2008 Consejo Superior de Investigaciones Científicas (CSIC)

This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.