2. GROUP MEMBERS:
 Ong Hui Jin 152161
 Norshafidah Bt Abu Shafian 151897
 Siti Nor Rafidah Bt Mohd Ali Jinnah 152025
 Hazwani Bt Mokhtar 151802
 Mohd Nasrudin B. Rahiman 152090

5. Fatty Acids Glyceride
composition ( % )
Diglyceride 6.32
Triglyceride 93.60

6. Triunsaturated Composition ( %)
OOO 3.90
OOL 1.22 M- Myristic (C 14 : 0)
P- Palmitic (C 16 : 0)
Monosaturated Composition ( %)
S- Stearic (C 18 : 0)
PLO 10.02 O- Oleic (C 18 : 0)
POO 21.39 L- Linoleic (C 18 : 2)
OOS 2.78

7. Disaturated Composition ( % )
MPL 3.03
PPL 9.37
PPO 27.39
M- Myristic (C 14 : 0)
POS 5.29
SOS 1.36 P- Palmitic (C 16 : 0)
S- Stearic (C 18 : 0)
Trisaturated Composition ( % )
O- Oleic (C 18 : 0)
MMM 0.76
MMP 2.38 L-Linoleic (C 18 : 2)
PPP 4.81

8.  Some minor components in CPO bring
undesirable effects to oil
 E.g: phospholipids (surface active agent:
disperse impurities in oil)
 Remove by refining to produce good quality
of refined oil

9. Minor components Amount Structure
(ppm)
Carotenoids 500-700
Tocopherols& tocotrienols 600-1000
Sterols 326-527
Ubiquinone (Coenzyme Q10) 10-80
Squalene 200-500
Phospholipids 5-130
Triterpene alcohols 40-80
Aliphatic alcohols 100-200 R-OH
Aliphatic hydrocarbon 50

10. Carotenoids Composition(%)
ẞ- carotene 56.0
α-carotene 35.1
phytoene 1.3
lycopene 1.3
γ- carotene 0.8
Neurosporene 0.3
phytofluene 0.1

11. Minor components Amount (%)
Sterols
Cholesterol 4.1
Campesterol 22.8
Stigmasterol 11.3
ẞ- sitosterol 57.5
Phosphatides
Phosphatidylcholine 36
Phosphatidylethanolamine 24
phosphatidylinositol 33
Phosphatidyglycerol 9
Diphosphatidyglycerol 4
Phosphatidic acid 3
Monoglycerides (MGs) ~ <1
Diglycerides (DGs) ~2-7
Free fatty acids (FFAs) e.g myristic, ~2-5
palmitic, stearic, oleic, linoleic

14. Phosphatidylethanolamine
Phosphatidylcholine
Phosphatidyglycerol
phosphatidylinositol
Phosphatidic acid
Diphosphatidyglycerol
(Cardiolipin)

15. MINOR CONSTITUENTS OF PALM OIL BENEFICIAL EFFECT
• human body uses carotenoids as Vitamin A.
• enhance immune function by a variety of mechanisms
& can improve cardiovascular health.
CAROTENOIDS
• acting as biological antioxidants, protecting cells &
tissues from the damaging effect of free radicals.
• Natural vitamin E exists in eight different forms or
isomers,four tocopherols & four tocotrienols.
• Tocotrienols in Vitamin E have been found to have
antioxidant & anticancer activities.
• preventing skin aging, preventing fat oxidation &
TOCOPHEROLS & reducing blood pressure.
TOCOTRIENOLS
• palm tocotrienols have the ability to reverse blockage
of the carotid artery & platelet aggregation.
• Tocotrienol-rich fraction of palm oil is capable of
protecting brain against oxidative damage & thereby
from the ensuing adverse alterations that accompany
aging.

16. MINOR CONSTITUENTS OF PALM OIL BENEFICIAL EFFECT
Fatty acid • focus of attention in determining its
nutritional adequacy in relation to coronary
heart disease (CHD) risk factors
Monoglycerides • used as emulsifiers in foods
Mineral oil • medicinal uses
• use in the kitchen is to saturate the
cutting board and other wood items to
make them water resistant

17. Types of fatty acid
Saturated - 50%
unsaturated – 50%
Saturated :
44.0% Palmitic acid
5.0% stearic acid
1.0% myristic acid
Unsaturated :
39.0% oleic acid
11.0% linoleic acid

19. Fractionation :
a physical method using the crystallization
properties of triglycerides to separate a mixture
into:
 low melting liquid fraction
 high melting liquid fraction
Components consists :
 palm olein (liquid oil)
 palm stearin (solid form)

20. Palm olein (liquid) Palm stearin (solid)
Fatty acid composition : Fatty acid composition :
45% saturated fat 60% saturated fat
55% unsaturated fat 40% unsaturated fat
The main saturated fatty acid : The main saturated fatty acid :
40% palmitic acid 54% palmitic acid
5% stearic acid 5% stearic acid
1% myristic acid
The unsaturated fatty acid : The unsaturated fatty acid :
43%oleic acid(monounsaturates) 33%oleic acid(monounsaturates)
12% linoleic acid(polyunsturates) 7%linoleic acid(polyunsturates)