NUTRITIONAL EVALUATION OF RED PALM OIL AND ITS UTILIZATION IN SOME FOODS

Abstract

This study was designed to investigate the health promoting effects and nutritional benefits of red palm oil (RPO) and its prepared fractions i.e., super red palm olein (SRPOL) and soft palm mild fraction (PMF),that serve antioxidative and therapeutic roles; in addition to their biological effectiveness and application in several food products. Physical and chemical characteristics were performed on RPO and its fractions, besides their oxidative stability, fatty acid composition, vitamins A, D, K, and β- carotene as well as phenolic and flavonoid compounds. Two biological experiments were carried out; in the first one RPO, SRPOL and their blends with commercial shortening (C.Sh.) and palm olein (POL) were effectuated to examine their role in rats plasma analysis and their organs histopathology. The second trial was performed to study the role of RPO and SRPOL containing diets in hypercholesterolemic rats. The effect of utilizing each of RPO and its fractions in processing of several food products such as cake, mayonnaise and chocolate spread at different ratios was also applied to look into the behavior of the tested oils in quality of these products. The obtained results can be summarized as follows: 5.1. Physical and chemical characteristics