Palm Oil (Elaeis guineensis): A Journey through Sustainability, Processing, and Utilization

被引：1

作者：

Alhaji, Adamu Muhammad ^{[1
,2
]}

Almeida, Erislene S. ^{[3
]}

Carneiro, Camila Rodrigues ^{[4
]}

da Silva, Cesar Augusto Sodre ^{[1
]}

Monteiro, Simone ^{[3
,5
]}

Coimbra, Jane Selia dos Reis ^{[1
]}

机构：

[1] Univ Fed Vicosa, Dept Food Technol, Ave PH Rolfs S-N, BR-36570000 Vicosa, MG, Brazil

[2] Aliko Dangote Univ Sci & Technol, Fac Agr & Agr Technol, Dept Food Sci & Technol, POB 3244, Wudil, Nigeria

[3] Univ Brasilia, Fac Technol, Dept Mech Engn, BR-70910900 Brasilia, Brazil

[4] Univ Fed Vicosa, Dept Chem, Ave PH Rolfs S-N, BR-36570000 Vicosa, MG, Brazil

[5] Univ Fed Goias, Inst Chem, Goiania, GO, Brazil

来源：

FOODS | 2024年 / 13卷 / 17期

关键词：

palm tree; oil separation; fatty acids; environmental impact; VITAMIN-E; HEALTH-BENEFITS; VEGETABLE-OILS; TOCOTRIENOLS; TOCOPHEROLS; CAROTENOIDS; 3-MCPD; COLOR; WATER; OPTIMIZATION;

D O I：

10.3390/foods13172814

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Palm oil, derived from Elaeis guineensis, is a critical component of the global edible oil and industrial fat market. This review provides a comprehensive overview of the sustainability of the palm oil chain, focusing on industrial applications, environmental implications, and economic sustainability. The processing of palm oil, from fruit pulp to refined oil, is detailed, highlighting the importance of refining in maintaining quality and extending application ranges. While palm oil offers health benefits because of its rich fatty acid composition and antioxidant properties, its production poses significant environmental challenges. This review underscores ongoing efforts to balance technological and culinary demands with environmental stewardship and sustainable economic growth. Emerging trends, including interspecific hybrids such as E. guineensis and E. oleifera, are discussed for their potential to increase sustainability and productivity.

引用

页数：21

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