Malaysian Journal of Analytical Sciences Vol 25 No 4 (2021): 678 - 694

 

 

 

 

PHYTOCHEMICAL INSIGHTS ON PALM OILS AND EXTRA VIRGIN OLIVE OIL

 

(Tinjauan Fitokimia Minyak Sawit dan Pati Minyak Zaitun)

 

Noor Idayu Tahir¹*, Nurul Liyana Rozali¹, Nadirah Zakaria², Abrizah Othman¹, Umi Salamah Ramli¹

 

¹Advanced Biotechnology and Breeding Centre (ABBC),

Malaysian Palm Oil Board, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia

²Faculty of Applied Sciences,

Universiti Teknologi MARA Kampus Arau, 02600 Perlis, Malaysia

 

*Corresponding author:  idayu@mpob.gov.my

 

 

Received:  20 July 2021; Accepted: 20 August 2021; Published:  29 August 2021

 

 

Abstract

Plants are a major source of oils for food and oleochemicals. Oftentimes, plant oils are highly processed prior to consumer access to achieve certain criteria of appearance and adaptability at the expense of valuable natural components or phytochemicals. Palm oil is refined and fractionated into various end products and is one of the most globally consumed plant oils due to its versatility. In comparison, extra virgin olive oil (EVOO) is prized for its phytonutrients. Refined palm cooking oils, laboratory cold-pressed palm oil (CPPO) and EVOO were subjected to phytochemical analysis to detect the presence of phenolics and flavonoids and to assess their antioxidant activities. The extracts from oils with minimum treatment such as CPPO and EVOO showed higher phytochemicals presence of total flavonoid and phenolic contents, consistent with their chemical profiles observed in the liquid- and gas chromatography-mass spectrometry (LC-MS and GC-MS) analyses. The finding calls for more exploration on the palm oil phytochemical constituents and ultimately the enhancement of refining processes to seek balance between the industrial feasibility and the availability of valuable phytochemicals with potential health benefit.

 

Keywords:  phytochemicals, palm oil, extra virgin olive oil, liquid and gas chromatography, mass spectrometry

 

Abstrak

Tumbuhan adalah sumber utama minyak untuk makanan dan bahan oleokimia. Sering kali, ianya menjalani pelbagai pemprosesan sebelum menemui pengguna untuk mencapai kriteria dan penampilan produk hiliran. Faktor ini menyebabkan hilangnya komponen semula jadi atau bahan fitokimia yang berharga daripada minyak tumbuhan tersebut. Minyak sawit ditapis dan mengalami pemeringkatan sebelum menjadi pelbagai produk akhir dan merupakan salah satu minyak tumbuhan yang paling banyak digunakan di dunia kerana ciri serba gunanya. Sebagai perbandingan, pati minyak zaitun (EVOO) mempunyai permintaan tinggi kerana kandungan fitonutriennya. Minyak masak sawit diproses, minyak dari perahan sejuk dari mesokarpa sawit (CPPO) dan EVOO dianalisis secara fitokimia untuk mengesan kehadiran fenolik dan flavonoid dan menilai aktiviti antioksidan mereka. Ekstrak dari minyak dengan proses yang minimum seperti CPPO dan EVOO menunjukkan kehadiran fitokimia flavonoid dan fenolik yang lebih tinggi, selaras dengan profil kimia mereka melalui analisis kromatografi cecair dan gas yang digabungkan dengan spektrometri jisim (LC-MS dan GC-MS). Penemuan ini menggalakkan lebih banyak penerokaan terhadap bahan fitokimia sawit dan seterusnya penambahbaikkan berterusan terhadap pemprosesan ninyak sawit untuk mendapatkan keseimbangan di antara kehendak industri dan keperluan bahan fitokimia yang bermanfaat untuk kesihatan pengguna.

 

Kata kunci:  bahan fitokimia, minyak sawit, pati minyak zaitun, kromatografi cecair dan gas, spektrometer jisim

 

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