Effect of enzymatic pretreatment on the fatty acid profile and micronutrient contents of hydraulically pressed palm oil

Jacynthia Charmentie Anak Cha’ir; Yanty Noorzianna Abdul Manaf; Fan Hui Yin.

Palm oil is known as one of the important vegetable oils enriched with health beneficial constituents. Despite using hydraulic pressing in palm oil recovery, enzymatic pretreatment prior to pressing was investigated for its effects on the fatty acid profile and micronutrient contents. An enzyme blend of pectinase, cellulase and tannase was used to pretreat the palm mesocarp prior to hydraulic pressing. Enzymatic pretreatment significantly affected the predominant fatty acids contents in the hydraulically pressed palm oil but the overall fatty acid profile (MUFAs > SFAs > PUFAs) remained unchanged compared to the untreated palm oil sample. α-tocopherol and all four forms of tocotrienols (α-, β-, γ- and δ-) were significantly lower in enzymatic treated sample. In contrast, the enzymatic pretreatment markedly influenced the total carotene content with two-fold higher in β-carotene content in the hydraulically pressed palm oil. Additionally, enzymatically treated palm oil showed reduced cholesterol and raised β-sitosterol contents compares to the untreated sample. Overall, enzymatic pretreatment influenced micronutrient contents in hydraulically pressed palm oil without altering its fatty acid profile.

KEYWORDS: Palm oil; Fatty acid profile; Micronutrient contents; Enzymatic pretreatment; Hydraulic pressing.



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