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No. 65 (December 2016) p14-17
Underlying Health Risks of Frying Oils: Lipid Oxidation
Chong Wei Kien*,** and Teng Kim Tiu*

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Introduction


Underlying Health Risks of Frying Oils: Lipid Oxidation

As we know, deep fried foods can taste delicious, not to mention the finger-licking good taste of Kentucky Fried Chicken, with its savoury aroma lingering in the air. The frying method forms a brownish crusty layer on the food surface that contributes to the distinctive fried flavour, resulting in more palatable and desirable food. That is the reason why frying is extensively used in the making of various domestic food products currently available in the market. In principle, frying is a dehydration process that involves rapid heating and mass transfer when the food is immersed into hot oil at temperatures above the boiling point of water, i.e. between 1500C and 1900C (Azmil Haizam and Razali, 2014; Jaarin and Kamisah, 2012). The ease of operation, convenience and economic viability of the frying process have resulted in the popularity of fried food products.



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No. 65 (December 2016) p12-13,18-20
Prospects of Palm-based Oil as a Biolubricant
Noor Armylisa’s Abu Hassan*, Siti Hazirah Mohamad Fauzi* and Yeong Shoot Kian*

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Introduction


Prospects of Palm-based Oil as a Biolubricant

A lubricant is a substance used to reduce surface friction and wear between interacting surfaces, to dissipate heat, prevent corrosion and transfer of power. In general, a good lubricant should have a high viscosity index, high flash and fire points (higher than the operating temperature of the machine), high oiliness, and high resistance towards oxidation and corrosion. Besides that, volatility loss and deposit of carbon should be kept low for industrial and machinery lubrication.



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No. 65 (December 2016) p7-11
Palm-based Materials: Renewable Resources for Film and Coating Technology
Siti Hazirah Mohamad Fauzi* and Noor Armylisa’s Abu Hassan*

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Introduction


Palm-based Materials: Renewable Resources for Film and Coating Technology

Palm oil is the world’s most actively traded oil and remains a highly demanded vegetable oil for meeting the need to fulfill the market requirements of oils and fats worldwide. This trend can be witnessed by the steadily increasing supply of palm oil over the past years with intriguing developments in the up-, mid- and downstream sectors. According to Rabobank (2016), industry analysts predicted that the global demand for edible oils will quadruple between now and 2050, with 60% of that demand being contributed by palm oil.



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No. 65 (December 2016) p1-6
A Survey on Commercial Palm Olein and Oil Extracted from Snack Products in Selected Asian Countries – Part 1: Assessment of Quality Indices
Azmil Haizam Ahmad Tarmizi*, Raznim Arni Abd Razak* and Ainie Kuntom*

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Introduction


A Survey on Commercial Palm Olein and Oil Extracted from Snack Products in Selected Asian Countries – Part 1: Assessment of Quality Indices

Palm oil is one of the 17 major edible oils and fats traded worldwide. It accounts for 30.6% in terms of total production and 57.6% of global exports (Oil World, 2015). The acceptance of palm oil in food applications is not only contributed by its unique characteristics and versatility, but also its consistency in supply and attractive price over other oils and fats. As one of the leading countries in the palm oil industry, Malaysia must make efforts to ensure that her palm oil is of good quality.



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No.64 (June 2016) p20-26
An Analysis of Crude Palm Oil Price against Prices of Selected Oils and Fats
Ramli Abdullah*

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Introduction


An Analysis of Crude Palm Oil Price against Prices of Selected Oils and Fats

Among the 17 oils and fats in the world, palm oil leads in terms of production, trade and consumption. Its global production, export and consumption in 2015 were 62.79 million tonnes or 30.64% of the world production of oils and fats, 47.82 million tonnes or 57.61% of the world’s exports of oils and fats, and 61.22 million tonnes or 30.08% of the world’s consumption of oils and fats, respectively (Oil World, 2015a; Oil World, 2015b). These statistics indicate the dominance of palm oil in the sectors of production, trade and consumption, mainly due to its supply and demand factors. Its high productivity of 3.6 t ha-1 (author’s estimate) ensures stability and ready availability of the oil, and its numerous uses in food and non-food applications have been globally accepted by the world. This is evident from the large share of palm oil exports (57.61%) in the total exports of oils and fats in 2015. In terms of palm oil imports, eight countries imported more than one million tonnes in 2015, with India being the largest at about 9.53 million tonnes and Malaysia, the eight largest, at about 1.03 million tonnes (MPOB, 2016). Many other countries imported varying volumes of palm oil (Oil World, 2015a; Oil World, 2015b).



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No.64 (June 2016) p14-19
Palm Tocotrienol: A Good Antioxidant for Skin Wound Healing
Zaizuhana Shahrim*, Zaliha Omar*, Zaida Zainal* and Zafarizal Aldrin Azizul Hasan*

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Introduction


Palm Tocotrienol: A Good Antioxidant for Skin Wound Healing

Skin, as the largest organ of the body, acts as a barrier against the surroundings. It plays an important protective as well as reparative function in the body. When an injury occurs, either acute or chronic, our body automatically sets in motion dynamic and multiple steps of processes at the injured site (Akbik et al., 2014) as illustrated in Figure 1. Wound repair takes an intricate course, but there is distinctively concerted interaction among inflammatory cells and related growth, forming an important coordination of the intricate phases of wound repair (Öztürk and Ermertcan, 2011). Over the years, the stages of wound repair have been well-documented.



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No.64 (June 2016) p11-13
Current Market Trend, Science and Challenges in Palm Carotenes and Tocotrienols
Lau Chee Yen*

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Introduction


Current Market Trend, Science and Challenges in Palm Carotenes and Tocotrienols

Crude palm oil is an edible vegetable oil derived from the pulp of the fruit of oil palm (Elaeis guineensis). Originating in West Africa, oil palm is now commonly found in the Southeast Asian countries such as Malaysia, Indonesia and Thailand. By nature, crude palm oil possesses a high concentration of carotenes (500-700 ppm) and tocotrienols (up to 1000 ppm). Carotenes (alpha-carotenes and beta-carotenes) are dark red compounds. They are widely used as natural food colourants in the food and beverage industry, whereas tocotrienols, due to their unique health properties, have started to gain popularity among the manufacturers of dietary supplements and producers of functional foods and beverages as well as cosmetic companies in recent years.



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No.64 (June 2016) p7-10
Recovery of Oil Palm Lumber Production
Anis Mokhtar*, Noor Ainna Shamsudin**, Ismail Sahid**, Halimah Muhamad* and Astimar Abdul Aziz*

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Introduction


Recovery of Oil Palm Lumber Production

The Malaysian timber industry has developed into a very significant socioeconomic sector, contributing 3.7% to the Growth Domestic Product (GDP) and 3.2% to the country’s total merchandise exports in 2010. Indeed, the furniture business from the wood-based industry continues to expand due to the high demand from the worldwide market, particularly in the Asian region. This is evident from the total export of wooden furniture amounting to RM 6.7 billion in 2014, and by the fact that Malaysia is positioned as the ninth biggest furniture exporter in the world (Malaysian-German Chamber of Commerce, 2014).



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No.64 (June 2016) p1-6
Developing New Opportunities for Innovative Palm Oil Products
Saw Mei Huey*, Muhamad Roddy Ramli* and Siew Wai Lin

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Introduction


Developing New Opportunities for Innovative Palm Oil Products

Fats and oils that have been modified or restructured to incorporate new fatty acids are called structured lipids. Primarily, these fatty acids are either short or medium chain, and are preferentially essential fatty acids. The reasons for changing the fatty acid profile in the new oils are to introduce a new fatty acid into the existing oil, to reduce its saturation, improve nutritional requisites, or provide additional functional characteristics. Traditionally, the process involves either a chemical or an enzymatic catalyst. Now, many possibilities have emerged from research and also from an innovative new range of enzymes introduced by enzyme manufacturers. Modifications of oils and fats are common activities in most oils and fats enterprises. The more complicated processes such as those involving enzymatic reactions are less common due to the high capital and operational costs. However, the benefits offered by enzymes are specificity, mild conditions and less waste, or less of harmful side products (Yang and Xu 2001, Willis and Marangoni 2002). Unwanted side products can be minimised through proper selection of the most suitable enzymes as well as control of the reaction conditions.



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No. 63 (December 2015) p17-22
An Overview of Indirect Methods for the Analysis of MCPD Esters and Glycidyl Esters in Fats and Oils
Halimah Muhammad*, Biow Ing Sim**, Yeoh Chee Beng* and Chin Ping Tan**

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Introduction


An Overview of Indirect Methods for the Analysis of MCPD Esters and Glycidyl Esters in Fats and Oils

Direct and indirect analytical methods are the two general approaches in quantifying MCPD esters and glycidyl esters. Direct methods determine the individual MCPD and glycidyl esters while indirect methods determine free MCPD and glycidol that have been liberated from their derivative analogues. Both methods have advantages and disadvantages. The direct methods, obviously, have the advantage of being more direct, requiring a minor degree of sample preparation and thereby having little chance of being impaired by errors originating from cumbersome preparation procedures. Besides, direct methods provide detailed information on the chemical structure of the esters. However, they have a disadvantage when proper quantification requires that several reference and standard compounds to be available for use. To make things worse, for the unknown glycidyl derivatives that may be present in any sample or matrix, the compounds might not be detected because there is no prior knowledge of their analytical characteristics. In contrast, despite the major drawback of the need for long sample preparation steps, indirect analytical methods allow for the determination of all MCPD and glycidyl derivatives as long as they undergo transesterification to release their free forms. The complexity of the analytes composition requires selective separation and advanced detection equipment which become a limitation to small- scale laboratories. Thus, the indirect analytical approach seems to be better suited for a wider group of researchers and for routine analyses because fewer standards and simpler instruments (e.g. gas chromatography/mass spectrometry equipment) are required.



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No part of this publication may be reproduced, stored in a retrieval system,
in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of the publisher.

This online publication is electronically compiled by Palm Information Centre, Malaysian Palm Oil Board (MPOB)
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