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 AcidsGlyceride composition ( % ) Diglyceride6.32 Triglyceride93.60

6. TriunsaturatedComposition ( %) OOO3.90 OOL1.22 MonosaturatedComposition ( %) PLO10.02 POO21.39 OOS2.78 M- Myristic (C 14 : 0) P- Palmitic (C 16 : 0) S- Stearic (C 18 : 0) O- Oleic (C 18 : 0) L- Linoleic (C 18 : 2)

7. DisaturatedComposition ( % ) MPL3.03 PPL9.37 PPO27.39 POS5.29 SOS1.36 TrisaturatedComposition ( % ) MMM0.76 MMP2.38 PPP4.81 M- Myristic (C 14 : 0) P- Palmitic (C 16 : 0) S- Stearic (C 18 : 0) O- Oleic (C 18 : 0) L-Linoleic (C 18 : 2)

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 componentsAmount (ppm) Structure Carotenoids500-700 Tocopherols& tocotrienols600-1000 Sterols326-527 Ubiquinone (Coenzyme Q 10 )10-80 Squalene200-500 Phospholipids5-130 Triterpene alcohols40-80 Aliphatic alcohols100-200 R-OH Aliphatic hydrocarbon50

10. CarotenoidsComposition(%) - carotene56.0 α-carotene35.1 phytoene1.3 lycopene1.3 γ- carotene0.8 Neurosporene0.3 phytofluene0.1

11. Minor componentsAmount (%) Sterols Cholesterol4.1 Campesterol22.8 Stigmasterol11.3 - sitosterol57.5 Phosphatides Phosphatidylcholine36 Phosphatidylethanolamine24 phosphatidylinositol33 Phosphatidyglycerol9 Diphosphatidyglycerol4 Phosphatidic acid3 Monoglycerides (MGs)~ <1 Diglycerides (DGs)~2-7 Free fatty acids (FFAs) e.g myristic, palmitic, stearic, oleic, linoleicfatty ~2-5

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

15. MINOR CONSTITUENTS OF PALM OILBENEFICIAL EFFECT CAROTENOIDS human body uses carotenoids as Vitamin A. enhance immune function by a variety of mechanisms & can improve cardiovascular health. acting as biological antioxidants, protecting cells & tissues from the damaging effect of free radicals. TOCOPHEROLS & TOCOTRIENOLS 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 & reducing blood pressure. 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 OILBENEFICIAL 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 : 45% saturated fat 55% unsaturated fat Fatty acid composition : 60% saturated fat 40% unsaturated fat The main saturated fatty acid : 40% palmitic acid 5% stearic acid The main saturated fatty acid : 54% palmitic acid 5% stearic acid 1% myristic acid The unsaturated fatty acid : 43%oleic acid(monounsaturates) 12% linoleic acid(polyunsturates) The unsaturated fatty acid : 33%oleic acid(monounsaturates) 7%linoleic acid(polyunsturates)