Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient
Abstract
:1. Introduction
2. Chemical Composition of HPO
2.1. Fatty Acids
2.2. Acylglycerols
2.2.1. Triacylglycerols
2.2.2. Partial Glycerides
2.3. Unsaponifiable Matter
3. HPO as Food and Food Ingredient
3.1. Quality Parameters
3.2. Food Uses
3.3. Nutritional Properties
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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C12:0 1 | C14:0 | C16:0 | C16:1 Δ9 | C18:0 | C18:1 2 | C18:2 Δ9,12 | C18:3 Δ9,12,15 | Reference 3 |
---|---|---|---|---|---|---|---|---|
0.5–1.7 | 0.5–0.9 | 27.7–29.5 | 0.3–0.4 | 2.6–3.1 | 53.5–55.2 | 10.7–11.5 | 0.4–0.4 | [6] |
0.9–0.9 | 37.0–43.5 | 0.2–0.2 | 4.0–4.3 | 38.7–43.4 | 10.7–12.7 | 0.3–0.4 | [8] | |
0.1–0.5 | 22.4–44.7 | 1.4–4.9 | 36.9–60.1 | 8.2–16.8 | [9] | |||
0.1–0.6 | 22.3–34.3 | 0.2–0.8 | 1.5–3.1 | 48.2–61.4 | 10.5–15.1 | 0.4–0.7 | [10] | |
0.0–0.1 | 0.5–0.9 | 27.3–32.5 | 3.4–6.1 | 48.0–52.5 | 11.3–11.8 | 0.4–1.3 | [14] | |
tr. | 0.4–0.9 | 29.3–35.5 | 3.0–4.6 | 50.2–53.4 | 10.3–13.9 | [16] | ||
28.1–31.3 | 2.3–2.7 | 51.8–56.4 | 9.4–10.4 | [17] | ||||
0.4–0.5 | 0.4–0.4 | 32.2–40.3 | 0.3–0.5 | 2.7–3.8 | 49.7–57.0 | 4.1–5.6 | 0.1–0.2 | [30] |
0.2–0.3 | 26.2–32.5 | 0.1–1.4 | 1.5–4.8 | 48.4–58.2 | 9.9–13.0 | 0.3–0.5 | [53] | |
0.5–1,6 | 32.2–43.1 | 3.2–4.1 | 36.9–60.1 | 8.2–16.8 | [54] | |||
0.4–0.8 | 36.2–41.4 | tr. | 0.4–1.5 | 48.2–53.3 | 6.5–9.3 | 0.1–0.7 | [55] 4 | |
0.3–0.9 | 28.9–38.6 | 3.3–5.9 | 44.9–56.0 | 9.3–11.5 | [56] |
C6:0 1 | C8:0 | C10:0 | C12:0 | C14:0 | C16:0 | C18:0 | C18:1 2 | C18:2 Δ9,12 | Reference 3 |
---|---|---|---|---|---|---|---|---|---|
1.2–2.3 | 1.1–2.2 | 35.0–42.3 | 19.6–24.7 | 9.1–10.2 | 2.4–3.5 | 17.2–19.1 | 4.4.–4.7 | [8] | |
0.2–0.2 | 3.2–3.4 | 2.7–2.9 | 44.4–46.8 | 18.1–18.6 | 7.9–8.8 | 2.1–2.2 | 14.8–16.3 | 3.2–3.4 | [9,61] |
0.2 | 4.0 | 3.5 | 50.0 | 16.5 | 7.8 | 2.2 | 13.1 | 2.4 | [9,61] |
tr. | 1.3–3.2 | 1.8–3.2 | 40.6–49.0 | 17.4–22.1 | 8.0–9.5 | 1.5–2.5 | 14.1–18.5 | 1.0–4.5 | [16] |
Mesocarp Oil [Reference] 3 | Kernel Oil [Reference] 3 | |||||||
---|---|---|---|---|---|---|---|---|
TAG m:n 1 | TAG ABC 2 | [6] | [9] | [15] | [17] | [30] | [9] | [61] |
ΣC28 | 0.1 | 0.1–0.2 | ||||||
ΣC30 | 0.7 | 0.4–0.7 | ||||||
ΣC32 | 4.7 | 2.9–3.9 | ||||||
ΣC34 | 7.1 | 4.8–6.0 | ||||||
ΣC36 | 24.5 | 17.9–19.6 | ||||||
ΣC38 | 18.9 | 17.2–18.0 | ||||||
ΣC40 | 10.3 | 10.9–11.3 | ||||||
ΣC42 | 9.1 | 9.9–10.6 | ||||||
ΣC44 | 6.7 | 8.0–8.8 | ||||||
46:0 | MPP | 0.1 ± 0.0 | 0.1–0.5 | |||||
46:1 | MMO + LaPO | 0.3 ± 0.2 | tr–0.3 | |||||
ΣC46 | 0.0–1.1 | 5.1 | 6.3–7.2 | |||||
48:0 | PPP | 1.3 ± 1.3 | 0.0–0.6 | 1.5–2.8 | ||||
48:1 | MOP | 0.8 ± 0.0 | 0.4–0.6 | |||||
48:2 | MLP | 0.2 ± 0.1 | 0.4 ± 0.0 | 0.0 – 0.7 | tr–0.1 | |||
ΣC48 | 0.9–8.9 | 6.0 | 7.1–8.0 | |||||
50:0 | PPS | 0.4 ± 0.3 | 0.0–0.2 | 0.2–0.6 | ||||
50:1 | PPO | 20.4 ± 0.2 | 17.0 ± 2.4 | 10.4–15.3 | 20.3–21.1 | |||
50:2 | PPL | 5.5 ± 0.2 | 9.4 ± 0.9 | 5.6–9.4 | 2.5–3.2 | |||
50:2 | MOO | 0.5 ± 0.1 | 0.3–0.5 | |||||
ΣC50 | 11.1–25.5 | 2.3 | 3.3–3.9 | |||||
52:0 | PSS | tr | tr | |||||
52:1 | POS | 3.3 ± 0.2 | 2.8 ± 0.5 | 1.5–1.8 | 2.8–3.8 | |||
52:2 | PLS | 1.6 ± 0.3 | 1.7–2.0 | |||||
52:2 | POO | 32.6 ± 2.4 | 23.4 ± 0.7 | 21.9–24.8 | 33.1–35.8 | |||
52:3 | PLO | 11.2 ± 0.2 | 17.7 ± 0.8 | 17.8–20.2 | 7.4–8.9 | |||
52:4 | PLL + POLn | 2.0 ± 0.0 | 6.7 ± 0.6 | 7.4–9.4 | 1.1–1.9 | |||
ΣC52 | 43.5–50.5 | 1.9 | 2.9–3.3 | |||||
54:1 | SSO | 0.3 ± 0.0 | 0.2–0.4 | 0.3–0.4 | ||||
54:2 | SOO | 2.6 ± 0.1 | 1.8 ± 0.3 | 1.1–2.5 | 2.3–3.5 | |||
54:3 | SLO | 0.7 ± 0.7 | 1.4–1.5 | |||||
54:3 | OOO | 10.7 ± 0.2 | 7.6 ± 1.0 | 8.5–12.8 | 12.2–14.2 | |||
54:4 | OOL | 4.7 ± 0.1 | 7.6 ± 0.6 | 8.5–11.3 | 4.6–5.2 | |||
54:5 | OLL | 0.2 ± 0.1 | 3.2 ± 0.3 | 3.9–5.0 | tr–0.3 | |||
ΣC54 | 21.8–44.7 | 2.6 | 3.0–3.5 | |||||
56:1 | SOA | 1.1 ± 0.1 | 0.9–1.1 | |||||
56:2 | AOO | 0.1 ± 0.0 | 0.1–0.1 | |||||
ΣC56 | 0.0–0.6 |
Reference | [14] | [17] | [30] | [53] | [54] | [68] | [69] |
---|---|---|---|---|---|---|---|
Carotenoids | 1070–1800 | 514–1375 | 1172.1–1449.6 | 800–2400 | 10,389.3 ± 1004.9 | ||
α-carotene | 447.9–577.7 | 32.8–36.4 | |||||
β-carotene | 724.2–911.8 | 51.6%–60.5% | |||||
Squalene | 20.3–83.1 | 247.4 ± 3.3 | |||||
4-desmethylsterols | |||||||
Cholesterol | 7.8–10.2 3.5%–5.4% | 3%–5% | 10.0 ± 2.6 1.8 ± 0.4% | ||||
Campesterol | 18.8–47.6 11.8%–16.3% | 20%–22% | 93.1 ± 23.4 19.3 ± 1.2% | ||||
Ergosterol | 11.0 ± 3.4 1.9 ± 0.3% | ||||||
Stigmasterol | 25.8–45.2 15.3%–16.3% | 13%–19% | 62.8 ± 10.8 13.1 ± 0.6% | ||||
Δ7-campesterol | 2.3–3.6 0.8%–1.9% | 1.7 ± 0.7 0.5 ± 0.3% | |||||
β-sitosterol | 98.2–180.9 61.5%–62.4% | 58%–61% | 275.6 ± 57.4 59.3 ± 1.0% | ||||
Δ5-avenasterol | 1.6–3.9 0.9%–1.4% | 8.8 ± 1.3 1.9 ± 0.2% | |||||
Δ5,24-stigmastadienol | 2.3–3.6 1.1%–1.9% | 2.1 ± 1.4 0.5 ± 0.2% | |||||
Fucosterol | 5.6 ± 2.9 1.1 ± 0.6% | ||||||
Other unidentified sterols | 2.1 ± 1.4 0.5 ± 0.2% | ||||||
Total 4-desmethylsterols | 469–1417 | 158.7–293.8 | 700–1400 | 472.7 ± 102.8 | |||
Isoprenoid alcohols | |||||||
Phytol | 127.5–175.0 | 120.7 ± 26.1 | |||||
3,7,11,15-tetramethyl-2,6-hexadien-1-ol | 11.3 ± 2.1 | ||||||
3,7,11,15-tetramethyl-2,6,10-hexatrien-1-ol | 7.7 ± 1.5 | ||||||
Geranylgeraniol | 31.3–76.3 | 129.0 ± 31.7 | |||||
Total Isoprenoid alcohols | 160.7–251.3 | 269.3 ± 60.0 | |||||
n-Alkanols | |||||||
n-octadecanol | 5.3 ± 2.1 | ||||||
n-docosanol | 0.5–1.4 | 1.8 ± 1.3 | |||||
n-tetracosanol | 0.4–1.2 | 1.2 ± 0.5 | |||||
n-hexacosanol | 0.4–2.5 | 2.7 ± 0.2 | |||||
n-octacosanol | 3.0–5.2 | 7.3 ± 0.8 | |||||
n-nonacosanol | tr | ||||||
n-triacontanol | 7.2–12.9 | 15.6 ± 1.6 | |||||
n-hentriacontanol | 0.7 ± 1.2 | ||||||
n-dotriacontanol | 6.9–13.1 | 18.1 ± 6.5 | |||||
n-tritriacontanol | 0.7 ± 1.2 | ||||||
n-tetratriacontanol | 2.2–37.4 | 8.2 ± 7.6 | |||||
Total n-Alkanols | 24.9–37.4 | 61.7 ± 17.0 | |||||
4-methylsterols | |||||||
gramisterol | |||||||
obtusifoliol | 2.7–5.2 | ||||||
citrostadienol | 4.2–9.8 | ||||||
Total 4-methylsterols | 6.9–14.9 | 12.7 ± 1.5 | |||||
4,4-dimethylsterols | |||||||
Cycloartenol | 14.6–24.9 | ||||||
24-methylene-cycloartanol | 2.0–3.4 | ||||||
Isoarborinol | 2.0–3.9 | ||||||
9,19-cyclopropanesterol | 0.8–1.6 | ||||||
Total 4,4-dimethylsterols | 20.0–33.7 | 74.0 ± 12.3 | |||||
Tocols | |||||||
α-tocopherol | 1.5–7.4 | 26.8–142.8 | 11–24% | 4.2–5.1 | 27.1 ± 7.4 10.0 ± 0.2% | ||
β- tocopherol | 0–0.15 | tr. 0.3 ± 0.3% | |||||
γ- tocopherol | 0–0.27 | tr. 0.3 ± 0.4% | |||||
δ- tocopherol | 0–0.17 | ||||||
α-tocotrienol | 199.3–383.9 | 22%–31% | 59.4–101.9 | 44.7 ± 13.7 15.0 ± 1.9% | |||
β- tocotrienol | 1.1–3.0 | 3.7 ± 1.2 1.4 ± 0.4% | |||||
γ- tocotrienol | 9.4–18.9 | 666.0–998.42 | 42%–51% | 146.0–343.3 | 148.1 ± 23.3 59.7 ± 1.1% | ||
δ- tocotrienol | 41.2–45.6 | 5%–9% | 9.4–17.9 | 31.8 ± 4.2 11.7 ± 0.8% | |||
α-tocomonoenol | 0.59–1.4 | 4.0 ± 1.7 1.6 ± 0.3% | |||||
Total Tocols (Vitamin E) | 452–2189 | 10.9–26.2 | 937.6–1549.6 | 600–1000 | 222.0–471.9 | 259.3 ± 48.4 |
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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Mozzon, M.; Foligni, R.; Mannozzi, C. Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient. Foods 2020, 9, 631. https://doi.org/10.3390/foods9050631
Mozzon M, Foligni R, Mannozzi C. Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient. Foods. 2020; 9(5):631. https://doi.org/10.3390/foods9050631
Chicago/Turabian StyleMozzon, Massimo, Roberta Foligni, and Cinzia Mannozzi. 2020. "Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient" Foods 9, no. 5: 631. https://doi.org/10.3390/foods9050631