Nutritional Properties of Palm
Oil and Minor Components
DR KANGA RANI SELVADURAY
MALAYSIAN PALM OIL BOARD
POFP 2017
Le Meridian Putrajaya
21 August 2017
INTRODUCTION TO PALM OIL
NUTRITIONAL BENEFITS OF PALM OIL
CONCLUSIONS
PALM PHYTONUTRIENTS
PRESENTATION OUTLINE
ANATOMY OF OIL PALM FRUIT
Mesocarp:
Palm Oil (PO)
Shell
Kernel:
Palm Kernel Oil
(PKO)
Palm Kernel
Composition of crude palm oil
Triglycerides (TAG) 90%
Diglycerides (DAG) 4.7%
Monoglycerides (MAG) 0.8% Free Fatty Acid (FFA) 3.5%
Phytonutrients 1%
• Enhances palatability and satiety of foods
• Assists in determining the consistency,
texture, mouthfeel and the melting
behaviour
• Acts as a cooking medium
• Macronutrient concentrated source of energy (9 kcal/g)
• Source of essential fatty acids (EFA)
• Carrier for the A,D,E,K vitamins
• Essential for healthy skin and tissues
• Functioning of nerve cells and brain
• Functioning of steroid hormones (to regulate body
process)
• Mainly made up of triglycerides
• Fatty acids esterified to a glycerol backbone
• Fatty acids differ in structure (chain length
and bonding)
Fatty Acids• Saturated fatty acids (SFAs) have no double bonds between
the individual carbon atoms of the fatty acid chain.
• Monounsaturated fatty acids (MUFAs) have one double bondin the fatty acid chain and all of the remainder of the carbonatoms in the chain are single-bonded.
• Polyunsaturated fatty acids (PUFAs) contain more than one double bond in their carbon chain
TOTAL FATTY ACID COMPOSITION
OF OILS & FATS
0 20 40 60 80 100
rapeseed
high oleicsunflower
olive
soybean
groundnut
lard
palm olein
cocoa butter
%
SFA
MUFA
PUFA
Ong and Goh 2002 FNB
PALM OIL APPLICATIONS IN FOOD & BAKING SECTOR
THE UNIQUENESS OF PALM OIL
based on
SCIENTIFIC EVIDENCE
NUTRITIONAL RESEARCH
ON PALM OIL
• Great strides have been made over the last 25 years in elucidating a number of the health benefits of palm oil and its fractions
• Malaysia has funded numerous nutritional research on palm oil at centers of excellence both locally and abroad
• This has resulted in over 200 publications in high impact peer-reviewed journals
OVERVIEW OF PALM OIL LIPID NUTRITION
RESEARCH
13
1981-1990Animal and human studies on atherosclerosis, thrombosis, lipidemia(N=16)
1991-2000 Animal and human studies on Palm oil, fatty acids, hydrogenation, CVD
(N=26)
2001-2010
Human studies on lipid metabolism, sn-2, inflammation, CHD
(N=21)
2011-2016
Human studies on lipid metabolism, sn-2, lipidomics, red palm oil
(N=21)
Palm oil is beneficial in lowering lipoprotein(a)
which is associated with cardiovascular disease
Comparison of palm olein with
monounsaturated edible oils
(rapeseed, canola and olive
oils) has shown that plasma
LDL-C were not elevated by
palm olein
HUMAN STUDIES ON LONG TERM INTAKE:
PALM OIL/ OLEIN VS UNSATURATED OILS
REFERENCES:
1. Ng et al., 1992 J. Am Coll. Nutr.
2. Truswell et al., 1992 Nutr. Res.
3. Choudhury et al., 1995 AJCN
4. Sundram et al., 1995 J. Nutr. Biochem.
Groundnut/ Peanut Oil
5. Ghafoorunissa et al., 1995 Lipids
6. Zhang et al., 1997 Asia Pacific J. Clin. Nutr.
7. Voon et al., 2011 AJCN
8. MPOB Unpublished Data 2015
Canola Oil
Palm olein and olive oil have similar beneficial effects
on blood cholesterol
CHRONIC PALM OLEIN STUDIES:
PALM OLEIN VS MUFA OILS
Choudhury N, Tan L, Truswell S. 1995 AJCN
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
TC LDL-C HDL-C LDL-C/HDL-C
Palm olein Olive oil
Palm olein and olive oil have similar
beneficial effects on blood cholesterol
CHRONIC PALM OLEIN STUDIES:
PALM OLEIN VS MUFA OILS
Voon et al. 2011 AJCNNg et al. 1992 AJCN
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
TC LDL-C HDL-C LDL-C/HDL-C
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
TC LDL-C HDL-C LDL-C/HDL-C
Palm olein Olive oil
Wood et al. 1993 J Nutr Biochem
CHRONIC PALM OLEIN STUDIES:
PALM OLEIN VS MUFA OILS
Palm olein is comparable with sunflower oil on lipid profile
0
0.2
0.4
0.6
0.8
1
1.2
1.4
Apo-A1 Apo-B0
1
2
3
4
5
6
TC HDL LDL TAG
Baseline sunflower oil
0
1
2
3
4
5
6
TC HDL LDL TAG
Baseline 80% palm oil + 20% sunflower oil
0
0.2
0.4
0.6
0.8
1
1.2
1.4
Apo-A1 Apo-B
CHRONIC PALM OLEIN STUDIES:
PALM OLEIN VS MUFA OILS
Ghafoorunissa et al. 1995 Lipids
Palm olein is comparable with groundnut oil on lipid profile
0
20
40
60
80
100
120
140
160
TC HDL LDL TAG
groundnut oil palm olein
mg/dL
Stonehouse et al. 2015 Atherosclerosis
STUDIES ON SHORT TERM INTAKE:
PALM OLEIN VS MUFA OILS
LATEST ARTICLE:
PALM OIL BEHAVES SIMILARLY TO OLIVE OIL
Palm
PeanutRapeseed
Olive
Sunflower
PALM OIL/ OLEIN VS UNSATURATED OILS
=
√
√
√ √
Ong and Goh, 2002. Food Nutr Bull., Vol. 23, no. 1, The United Nations University
Food Nutr Bull, 2002 Mar:23(1):11-22
Palm oil: a healthful and cost-effective dietary component
A.S.H. Ong and S.H. Goh
Institute of Advanced Studies, University of Malaya, Kuala Lumpur, Malaysia.
Abstract:
Palm oil is an excellent choice for food manufacturers
because of its nutritional benefits and versatility. The oil is
highly structured to contain predominantly oleic acid at
sn2-position in the major triacylglycerols to account for the
beneficial effects described in numerous nutritional
studies.
METABOLISM OF TAG
sn-2 C18:1
GL
YC
ER
OL
BA
CK
BO
NE
sn-3C16:0
Lipase
Lipase
sn-1C16:0
Intestine cells
Choo and Nesaretnam 2014 Eur. J. Lipid Sci. Technol. C16:0 = Saturated fatty acids
C18:1 = Unsaturated fatty acids
TOTAL FATTY ACID COMPOSITION
OF OILS & FATS
0 20 40 60 80 100
rapeseed
high oleicsunflower
olive
soybean
groundnut
lard
palm olein
cocoa butter
%
SFA
MUFA
PUFA
Ong and Goh 2002 FNB
sn-2 FATTY ACID COMPOSITION
0 20 40 60 80 100
rapeseed
high oleic…
olive
soybean
groundnut
lard
palm olein
cocoa butter
%
SFA
MUFA
PUFA
Ong and Goh 2002 FNB; Sanders et al. 2011 AJCN
27
CHAPTER 10 OF WHO REPORT:
FAT AND FATTY ACID INTAKE AND METABOLIC EFFECTS
IN THE HUMAN BODY
‘There is possible evidence to suggest that the TC and LDL-C raising effects of
palmitic acid are lower for vegetable than animal sources because it is present
predominantly in the sn-1 and sn-3 position as opposed to sn-2 position as in
animal fats such as lard (Ng et al.,1992; Choudhury et al., 1995; Zhang et al.,
1997)
References cited: Ng et al 1992 JACN; Choudhury et al. 1995 AJCN; Zhang et al. 1997 APJCN
Multi-country study on the effect of positional
distribution of fatty acids on the triglyceride backbone
on lipid profile and fat deposition
29
Australia
On-going
China
On-going
Malaysia
On-goingIndia
In discussion
United
Kingdom
On-going
In the late 1950s, Ancel
Keys postulated that fats
cause heart disease and
saturated fats raise cholesterol levels
Often referred to as the
lipids theory or diet-heart
theory, it became widely
accepted.
However, current evidence
shows otherwise
SATURATED FAT AND HEALTH
In the late 1950s, Keys “proved”
that fats cause heart disease and
saturated fats raise cholesterol
levels
Often referred to as the
lipids theory or diet-heart
theory, has become so
widely accepted that most
people today take for
granted that it is absolutely
true
Is this still valid ?
Saturated Fats and Health
Skeaff (2009)
SATURATED FATTY ACID INTAKE DOES NOT
INCREASE CHD EVENT AND DEATH
Numerous clinical studies have shown that saturated fatty
acid intake does not increase cardiovascular heart
disease event and death
Siri-Tarino et al. AJCN (2010)
This meta-analysis of prospective
epidemiologic studies showed
there is NO significant evidence
for concluding that dietary
saturated fat is associated with
increased risk of CVD or CHD
Astrup et al. (2011)
No association between
intakes of SFA and CVD. There
is insufficient evidence to
judge the effect on CVD risk
on replacing SFA with MUFA
Mozaffarian (2011)
Modern nutritional evidence
simply does not support a
major effect of saturated fat
on CHD risk
Chowdhury et al. (2014)
Current evidence does not clearly support current dietary guidelines for high consumption of polyunsaturated fatty acids and low consumption of total saturated fats
Mounting evidence - Saturated fat intake is not associated
with heart disease.
An unintended consequence of a low-fat diet may be
increased carbohydrate intake, which could actually raise
heart disease risk compared with a higher fat intake.
Found no association between saturated fats and health
outcomes related to all cause mortality, CVD, CHD, stroke
and type 2 diabetes.
On the other hand, trans fats were correlated with all
cause mortality and CHD mortality as well as total CHD.
de Souza et al. (2015)
PALM OLEIN VS TRANS FATS
HYDROGENATION
Hydrogenation
Trans Fatty Acid
Margarine
LiquidSolid
Trans Fatty Acids
There is convincing evidence that TFA from commercial
PHVO increase CHD risk factors and CHD events, more so
than thought previously.
There also is probable evidence of an increased risk of
fatal CHD and sudden cardiac death in addition to an
increased risk of metabolic syndrome components and
diabetes.
……. This could well lead to the need to remove partially
hydrogenated fats and oils from the human food supply.
TFA Reduction in Margarine
• Margarine formulations to reduce TFA (< 1%, < 2%)
• Not increase SAFA beyond 30%
• Palm oil remains functionally desirable
CHRONIC PALM OLEIN STUDIES:
PALM OLEIN VS TRANS FATS
Sundram et al. 1992 BJN
Palm oil, when replacing a major part of the normal fat
content in a Dutch diet (hydrogenated and animal fats), may
slightly improve the lipid profile
0
1
2
3
4
5
6
TC LDL HDL1 HDL 2 HDL3
Baseline
Control (Dutch diet)
Palm oil
mmol/l
Pedersen et al
2005 APJCN
Palm oil has a more favourable effect on the
fibrinolytic system (anti-coagulation)
compared to partially hydrogenated soybean
oil.
CHRONIC PALM OLEIN STUDIES:
PALM OLEIN VS TRANS FATS
Sundram et al. 1997 J Nutr
CHRONIC PALM OLEIN STUDIES:
PALM OLEIN VS TRANS FATS
Trans fat increased total
cholesterol, LDL cholesterol and
lipoprotein (a) and decreased HDL
cholesterol compared to the palm
olein diet 0
5
10
15
20
Lp(a)
mg/dL
0
0.5
1
1.5
APO A-I APO B APO B/A-I
0
1
2
3
4
5
6
TC LDL-C HDL-C LDL-C/HDL-C TAG
Habitual TFA MUFA Palm olein Lauric+Myristicmmol/l
Muller et al. 1998 BJN
CHRONIC PALM OLEIN STUDIES:
PALM OLEIN VS TRANS FATS
Palm olein diet increased HDL
cholesterol compared to trans fats diet
0
1
2
3
4
5
6
TC LDL-C HDL-C LDL-C/HDL-C TAG
mm
ol/L
Baseline
PALM-diet
TRANS-diet
PUFA-diet
OXIDATIVE STABILITY OF
PALM OIL
49
OXIDATIVE STABILITY OF COOKING OILS
POo: Palm Olein
SFO: Sunflower Oil
CNO: Canola Oil
CSO: Cottonseed Oil A.H. Ahmad Tarmizi & R. Ismail (2014)
Food Science & Nutrition
Stability of oils after 56 hours of fryingO
xid
ative S
tabili
ty,
h
51
PALM OIL AND CARCINOGENESIS
Fin
al T
um
our
Incid
ence %
Sylvester et al. 1986 Cancer Res.
Sundram et al. 1989 Cancer Res.
No
. o
f C
um
ula
tive
Tu
mo
urs
PALM OIL AS A COOKING OIL
PALM
PHYTONUTRIENTS
OVERVIEW OF PALM PHYTONUTRIENT RESEARCH
54
1981-1990
Animal studies on palm oil vitamin E and carcinogenesis, carotenes (N=7)
1991-2000
in vitro and Animal studies on cancer using Tocotrienols and carotenes (N=28)
2001-2010
in vitro, Animal and human studies on mechanisms of tocotrienols, carotenes in diseases and palm phenolics(N=35)
2011-2016
in vitro, Animal and human clinical studies on phytonutrients and various diseases (N=31)
MAJOR PHYTONUTRIENTS IN PALM OIL
Phytonutrients Concentration (ppm)
Vitamin E (tocotrienols, tocopherols) 600-1000
Carotenoids
(α-carotene, β-carotene, lycopene, phytoene)
500-700
Phytosterol
(Sitosterol, stigmasterol, campesterol)
300-620
Squalene 250-540
Lecithin (Phospholipids) 20-100
Co-enzyme Q10 / Ubiquinones 10-80
Polyphenols
(phenolic acids, flavonoids)
40-70
Source : Choo et.al., 2008
• Lipid-soluble vitamin E accounts for less than 1% of
total palm oil content
• Vitamin E important in preserving oil stability, shelf-life,
contributing to the health benefit of dietary PO
consumption
• Vitamin E in palm oil - 70 % tocotrienols
- 30 % tocopherols
PALM VITAMIN E
VITAMIN E STRUCTURE
ppm
VITAMIN E CONTENT IN FATS AND OILS
Choo et al. 2005 Lipids; Sundram et al. 1989. Cancer Res; Nesaretnam et al. 2008 Cancer Lett
-80 120 320 520 720 920 1120
Palm Oil
Cottonseed Oil
Soybean oil
Cocoa Butter
Coconut Oil
Lard
Tocopherols
Tocotrienols
Palm Kernel Oil
Olive Oil
Peanut Oil
Sunflower Oil
Corn Oil
59
Cardiovascular
preventionAnti-inflammation Antioxidant Radioprotection
Cancer prevention Neuroprotection Skin protection
Immune boosterHormone regulator
Bone protection
Health Benefits of Palm Tocotrienols
61
• Crude palm oil contains 500-700 ppmcarotenoids
• richest source of biologically active carotrenoids• 13 types of carotenoids are found in crude palm
oil.• The major ones are:
• β-carotene• α-carotene• lycopene• phytoene• phytofluene
Palm Carotenoids
• Red palm oil contains carotenes e.g. α-carotene, β-carotene,
lycopene and the same nutrients that give tomatoes, carrots,
fruits, vegetables their rich colours.
• Contains 13 other carotenes, tocopherols and tocotrienols,
CoQ10, phytosterols, glycolipids.
Red palm oil has been cold –
pressed and bottled for use as
cooking oil, blended into
mayonnaise and salad oil
because of their purported
health benefits.
RED PALM OIL
Bakery Fats Natural
Colorants
Functiona
l Food
Carrier
Cooking/salad
oil
Animal Fat
replacement
Substrate for
Neutraceutic
als
Food Applications of Red Palm Oil
64
Carotenoids
Pro-vitamin A activity
Prevention of cardiovascular diseases
Immuno-enhancement
Prevention of macular degeneration
Decrease risk of cataract formation
Inhibition of cancer
Health Promoting Properties of Palm Carotenes
Prevalence of low serum retinol levels before and after 5 months of interventionPREVENTION OF VITAMIN A DEFICIENCY
Red Palm
Oil
Intervention
Study in
Malaysia
Red Palm Oil Supplementation in School
Children
67
China
Competed
Malaysia
On going
India
In discussion
OTHER PHYTONUTRIENTS IN PALM OIL
Co-Enzyme Q10
Natural coenzyme in palm oil – also known as ubiquinone
Benefits:
Powerful antioxidant and free radical scavenger.
Vital role in the mitochondrial electron transport chain
Exhibit membrane stabilizing properties.
Treatment for cardiovascular ailments
Anticancer effects
Squalene
A valuable triterpene -found in shark liver oil
It is present in trace amounts in palm oil
Benefits:
Oxygen transmitter
Cardiovascular Benefits
Anti-cancer effects
Phytosterols
Major Phytosterols
sitosterol
campesterol
stigmasterol
Benefits :
• Cholesterol lowering effect
• Inhibition of cholesterol absorption
Anticancer properties
Immune functions
• Palm fruits an inexpensive source of phenolic
antioxidants.
• It is water-soluble components of palm oil.
• The major palm phenolics (OPP):
• p-hydroxybenzoic
• cinnamic, ferulic
• coumaric acids
• flavonoid rutin hydrate
PALM PHENOLICS
BIOLOGICAL ACTIVITIES OF OIL PALM PHENOLICS
• Antioxidant
• Anti microbial
• Anti inflammatory
• Anti cancer
• Anti diabetic
• Anti hypertensive
• Anti atherogenic
• Anti obesity
• Anti spasmodic
• Anti thrombotic
• Anti allergenic
• Anti ulcer
•Memory enhancing confirmed
In vitro, cell culture
whole animal
and
microarray studies70
• The Food and Agriculture Organisation and World Health Organisation have endorsed palm oil as meeting food standards under Codex AlimentariusCommission Programme
• Palm oil is a very important food source and provides needed energy to the world population.
• It has a wide range of applications in the food industry without the presence of trans fat.
• The unique fatty acid composition of palm oil makes it a nutritious yet functional oil in various food applications
CONCLUSIONS
• Palm oil with high monounsaturation at sn-2 position behaves like monounsaturated oils e.g. olive oil, canola oil and groundnut oil.
• Evidence has been obtained to suggest that dietary palm oil reduces the risk parameters to cardiovascular diseases.
• The phytonutrients are additional health benefits to the oil.
• There is increasing evidence to show that there is no association between saturated fat intake and CVD
CONCLUSIONS
The unique fatty acid composition and natural antioxidants confer:
• Good oxidative stability – long shelf life
• Excellent thermal stability – perfect for shallow and deep frying
CONCLUSIONS