Nutritional Properties of Palm Oil and Minor Components

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1 21 August 2017 Nutritional Properties of Palm Oil and Minor Components DR KANGA RANI SELVADURAY MALAYSIAN PALM OIL BOARD POFP 2017 Le Meridian Putrajaya

2 PRESENTATION OUTLINE INTRODUCTION TO PALM OIL NUTRITIONAL BENEFITS OF PALM OIL PALM PHYTONUTRIENTS CONCLUSIONS

3 ANATOMY OF OIL PALM FRUIT Mesocarp: Palm Oil (PO) Palm Kernel Kernel: Palm Kernel Oil (PKO) Shell

4 Composition of crude palm oil Monoglycerides (MAG) 0.8% Free Fatty Acid (FFA) 3.5% Diglycerides (DAG) 4.7% Phytonutrients 1% Triglycerides (TAG) 90%

5 Enhances palatability and satiety of foods Assists in determining the consistency, texture, mouthfeel and the melting behaviour Acts as a cooking medium

Essential for healthy skin and tissues Functioning of nerve

6 Macronutrient concentrated source of energy (9 kcal/g) Source of essential fatty acids (EFA) Carrier for the A,D,E,K vitamins Essential for healthy skin and tissues Functioning of nerve cells and brain Functioning of steroid hormones (to regulate body process)

7 Mainly made up of triglycerides Fatty acids esterified to a glycerol backbone Fatty acids differ in structure (chain length and bonding)

8 Fatty Acids Saturated fatty acids (SFAs) have no double bonds between the individual carbon atoms of the fatty acid chain. Monounsaturated fatty acids (MUFAs) have one double bond in the fatty acid chain and all of the remainder of the carbon atoms in the chain are single-bonded. Polyunsaturated fatty acids (PUFAs) contain more than one double bond in their carbon chain

9 TOTAL FATTY ACID COMPOSITION OF OILS & FATS cocoa butter palm olein lard groundnut soybean olive SFA MUFA PUFA high oleic sunflower rapeseed % Ong and Goh 2002 FNB

10 PALM OIL APPLICATIONS IN FOOD & BAKING SECTOR

11 THE UNIQUENESS OF PALM OIL based on SCIENTIFIC EVIDENCE

$NUTRITIONAL RESEARCH ON PALM OIL Great strides have been made over the last 25 years in elucidating a number of the health benefits of palm oil and its fractions Malaysia has$

12 NUTRITIONAL RESEARCH ON PALM OIL Great strides have been made over the last 25 years in elucidating a number of the health benefits of palm oil and its fractions Malaysia has funded numerous nutritional research on palm oil at centers of excellence both locally and abroad This has resulted in over 200 publications in high impact peer-reviewed journals

OVERVIEW OF PALM OIL LIPID NUTRITION RESEARCH 2011-2016 1981-1990 Animal and human studies on atherosclerosi s, thrombosis, lipidemia (N=16) 1991-2000 Animal and human studies on Palm oil,

13 OVERVIEW OF PALM OIL LIPID NUTRITION RESEARCH Animal and human studies on atherosclerosi s, thrombosis, lipidemia (N=16) Animal and human studies on Palm oil, fatty acids, hydrogenation, CVD (N=26) Human studies on lipid metabolism, sn-2, inflammation, CHD (N=21) Human studies on lipid metabolism, sn-2, lipidomics, red palm oil (N=21) 13

14 Palm oil is beneficial in lowering lipoprotein(a) which is associated with cardiovascular disease

15 Comparison of palm olein with monounsaturated edible oils (rapeseed, canola and olive oils) has shown that plasma LDL-C were not elevated by palm olein

Choudhury et al., 1995 AJCN 4. Sundram et al., 1995 J. Nutr. Biochem. 5. Ghafoorunissa et al.

16 HUMAN STUDIES ON LONG TERM INTAKE: PALM OIL/ OLEIN VS UNSATURATED OILS Canola Oil Groundnut/ Peanut Oil REFERENCES: 1. Ng et al., 1992 J. Am Coll. Nutr. 2. Truswell et al., 1992 Nutr. Res. 3. Choudhury et al., 1995 AJCN 4. Sundram et al., 1995 J. Nutr. Biochem. 5. Ghafoorunissa et al., 1995 Lipids 6. Zhang et al., 1997 Asia Pacific J. Clin. Nutr. 7. Voon et al., 2011 AJCN 8. MPOB Unpublished Data 2015

17 CHRONIC PALM OLEIN STUDIES: PALM OLEIN VS MUFA OILS Palm olein Olive oil TC LDL-C HDL-C LDL-C/HDL-C Palm olein and olive oil have similar beneficial effects on blood cholesterol Choudhury N, Tan L, Truswell S AJCN

5 1 0.5 Palm olein Olive oil TC LDL-C HDL-C LDL-C/HDL-C 5 4.5 4 3.5 3 2.

18 CHRONIC PALM OLEIN STUDIES: PALM OLEIN VS MUFA OILS Palm olein and olive oil have similar beneficial effects on blood cholesterol Palm olein Olive oil TC LDL-C HDL-C LDL-C/HDL-C TC LDL-C HDL-C LDL-C/HDL-C Ng et al AJCN Voon et al AJCN

CHRONIC PALM OLEIN STUDIES: PALM OLEIN VS MUFA OILS Baseline sunflower oil 1.

2 0 Apo-A1 Apo-B Baseline 80% palm oil + 20% sunflower oil 6 5 4 3 2 1 0 TC HDL LDL TAG

19 CHRONIC PALM OLEIN STUDIES: PALM OLEIN VS MUFA OILS Baseline sunflower oil TC HDL LDL TAG Apo-A1 Apo-B Baseline 80% palm oil + 20% sunflower oil TC HDL LDL TAG Apo-A1 Apo-B Palm olein is comparable with sunflower oil on lipid profile Wood et al J Nutr Biochem

20 CHRONIC PALM OLEIN STUDIES: PALM OLEIN VS MUFA OILS Palm olein is comparable with groundnut oil on lipid profile mg/dl groundnut oil palm olein 0 TC HDL LDL TAG Ghafoorunissa et al Lipids

21 STUDIES ON SHORT TERM INTAKE: PALM OLEIN VS MUFA OILS Stonehouse et al Atherosclerosis

22 LATEST ARTICLE: PALM OIL BEHAVES SIMILARLY TO OLIVE OIL

23 PALM OIL/ OLEIN VS UNSATURATED OILS Palm Sunflower Olive = Rapeseed Peanut

24 Food Nutr Bull, 2002 Mar:23(1):11-22 Palm oil: a healthful and cost-effective dietary component A.S.H. Ong and S.H. Goh Institute of Advanced Studies, University of Malaya, Kuala Lumpur, Malaysia. Abstract: Palm oil is an excellent choice for food manufacturers because of its nutritional benefits and versatility. The oil is highly structured to contain predominantly oleic acid at sn2-position in the major triacylglycerols to account for the beneficial effects described in numerous nutritional studies. Ong and Goh, Food Nutr Bull., Vol. 23, no. 1, The United Nations University

25 GLYCEROL BACKBONE METABOLISM OF TAG Intestine cells Lipase C16:0 sn-1 sn-2 C18:1 C16:0 sn-3 Lipase C16:0 = Saturated fatty acids C18:1 = Unsaturated fatty acids Choo and Nesaretnam 2014 Eur. J. Lipid Sci. Technol.

26 TOTAL FATTY ACID COMPOSITION OF OILS & FATS cocoa butter palm olein lard groundnut soybean olive SFA MUFA PUFA high oleic sunflower rapeseed % Ong and Goh 2002 FNB

PUFA high oleic rapeseed 0 20 40 60 80 100 %

27 sn-2 FATTY ACID COMPOSITION cocoa butter palm olein lard groundnut soybean olive SFA MUFA PUFA high oleic rapeseed % Ong and Goh 2002 FNB; Sanders et al AJCN 27

28 CHAPTER 10 OF WHO REPORT: FAT AND FATTY ACID INTAKE AND METABOLIC EFFECTS IN THE HUMAN BODY There is possible evidence to suggest that the TC and LDL-C raising effects of palmitic acid are lower for vegetable than animal sources because it is present predominantly in the sn-1 and sn-3 position as opposed to sn-2 position as in animal fats such as lard (Ng et al.,1992; Choudhury et al., 1995; Zhang et al., 1997) References cited: Ng et al 1992 JACN; Choudhury et al AJCN; Zhang et al APJCN

29 Multi-country study on the effect of positional distribution of fatty acids on the triglyceride backbone on lipid profile and fat deposition United Kingdom On-going China On-going India In discussion Malaysia On-going Australia On-going 29

30 SATURATED FAT AND HEALTH In the late 1950s, Ancel Keys postulated that fats cause heart disease and saturated fats raise cholesterol levels Often referred to as the lipids theory or diet-heart theory, it became widely accepted. However, current evidence shows otherwise

Saturated Fats and Health In the late 1950s, Keys proved that fats cause heart disease and saturated fats raise cholesterol levels Is this still valid?

31 Saturated Fats and Health In the late 1950s, Keys proved that fats cause heart disease and saturated fats raise cholesterol levels Is this still valid? Often referred to as the lipids theory or diet-heart theory, has become so widely accepted that most people today take for granted that it is absolutely true

32 SATURATED FATTY ACID INTAKE DOES NOT INCREASE CHD EVENT AND DEATH Skeaff (2009) Numerous clinical studies have shown that saturated fatty acid intake does not increase cardiovascular heart disease event and death

33 Siri-Tarino et al. AJCN (2010) This meta-analysis of prospective epidemiologic studies showed there is NO significant evidence for concluding that dietary saturated fat is associated with increased risk of CVD or CHD

34 Astrup et al. (2011) No association between intakes of SFA and CVD. There is insufficient evidence to judge the effect on CVD risk on replacing SFA with MUFA

35 Mozaffarian (2011) Modern nutritional evidence simply does not support a major effect of saturated fat on CHD risk

36 Chowdhury et al. (2014) Current evidence does not clearly support current dietary guidelines for high consumption of polyunsaturated fatty acids and low consumption of total saturated fats

37 Mounting evidence - Saturated fat intake is not associated with heart disease. An unintended consequence of a low-fat diet may be increased carbohydrate intake, which could actually raise heart disease risk compared with a higher fat intake.

38 de Souza et al. (2015) Found no association between saturated fats and health outcomes related to all cause mortality, CVD, CHD, stroke and type 2 diabetes. On the other hand, trans fats were correlated with all cause mortality and CHD mortality as well as total CHD.

39 PALM OLEIN VS TRANS FATS

40 HYDROGENATION Hydrogenation Liquid Trans Fatty Acid Margarine Solid

41 Trans Fatty Acids

42 There is convincing evidence that TFA from commercial PHVO increase CHD risk factors and CHD events, more so than thought previously. There also is probable evidence of an increased risk of fatal CHD and sudden cardiac death in addition to an increased risk of metabolic syndrome components and diabetes.. This could well lead to the need to remove partially hydrogenated fats and oils from the human food supply.

43 TFA Reduction in Margarine Margarine formulations to reduce TFA (< 1%, < 2%) Not increase SAFA beyond 30% Palm oil remains functionally desirable

44 CHRONIC PALM OLEIN STUDIES: PALM OLEIN VS TRANS FATS mmol/l Baseline Control (Dutch diet) Palm oil TC LDL HDL1 HDL 2 HDL3 Palm oil, when replacing a major part of the normal fat content in a Dutch diet (hydrogenated and animal fats), may slightly improve the lipid profile Sundram et al BJN

45 CHRONIC PALM OLEIN STUDIES: PALM OLEIN VS TRANS FATS Pedersen et al 2005 APJCN Palm oil has a more favourable effect on the fibrinolytic system (anti-coagulation) compared to partially hydrogenated soybean oil.

Lauric+Myristic 6 5 4 3 2 1 0 TC LDL-C HDL-C

total 15 cholesterol, LDL cholesterol and 10

cholesterol compared to the palm olein diet 0

46 CHRONIC PALM OLEIN STUDIES: PALM OLEIN VS TRANS FATS mmol/l Habitual TFA MUFA Palm olein Lauric+Myristic TC LDL-C HDL-C LDL-C/HDL-C TAG mg/dl Trans fat increased total 15 cholesterol, LDL cholesterol and 10 lipoprotein (a) and decreased HDL 5 cholesterol compared to the palm olein diet APO A-I APO B APO B/A-I Lp(a) Sundram et al J Nutr

mmol/l CHRONIC PALM OLEIN STUDIES: PALM OLEIN VS TRANS FATS 6 5 4 3 Palm olein diet increased HDL cholesterol compared

47 mmol/l CHRONIC PALM OLEIN STUDIES: PALM OLEIN VS TRANS FATS Palm olein diet increased HDL cholesterol compared to trans fats diet Baseline PALM-diet TRANS-diet PUFA-diet TC LDL-C HDL-C LDL-C/HDL-C TAG Muller et al BJN

48 OXIDATIVE STABILITY OF PALM OIL

SFO: Sunflower Oil CNO: Canola Oil CSO: Cottonseed Oil A.H.

49 Oxidative Stability, h OXIDATIVE STABILITY OF COOKING OILS Stability of oils after 56 hours of frying POo: Palm Olein SFO: Sunflower Oil CNO: Canola Oil CSO: Cottonseed Oil A.H. Ahmad Tarmizi & R. Ismail (2014) Food Science & Nutrition 49

51 No. of Cumulative Tumours Final Tumour Incidence % PALM OIL AND CARCINOGENESIS Sylvester et al Cancer Res. Sundram et al Cancer Res. 51

52 PALM OIL AS A COOKING OIL

53 PALM PHYTONUTRIENTS

OVERVIEW OF PALM PHYTONUTRIENT RESEARCH 2011-2016 1981-1990 Animal studies on palm oil vitamin E and

carotenes (N=28) 2001-2010 in vitro, Animal and human studies on mechanisms of tocotrienols, carotenes in

54 OVERVIEW OF PALM PHYTONUTRIENT RESEARCH Animal studies on palm oil vitamin E and carcinogenesis, carotenes (N=7) in vitro and Animal studies on cancer using Tocotrienols and carotenes (N=28) in vitro, Animal and human studies on mechanisms of tocotrienols, carotenes in diseases and palm phenolics (N=35) in vitro, Animal and human clinical studies on phytonutrients and various diseases (N=31) 54

55 MAJOR PHYTONUTRIENTS IN PALM OIL Phytonutrients Concentration (ppm) Vitamin E (tocotrienols, tocopherols) Carotenoids (α-carotene, β-carotene, lycopene, phytoene) Phytosterol (Sitosterol, stigmasterol, campesterol) Squalene Lecithin (Phospholipids) Co-enzyme Q10 / Ubiquinones Polyphenols (phenolic acids, flavonoids) Source : Choo et.al., 2008

56 PALM VITAMIN E Lipid-soluble vitamin E accounts for less than 1% of total palm oil content Vitamin E important in preserving oil stability, shelf-life, contributing to the health benefit of dietary PO consumption Vitamin E in palm oil - 70 % tocotrienols - 30 % tocopherols

57 VITAMIN E STRUCTURE

58 VITAMIN E CONTENT IN FATS AND OILS Lard Palm Kernel Oil Coconut Oil Olive Oil Cocoa Butter Peanut Oil Soybean oil Sunflower Oil Cottonseed Oil Corn Oil Tocopherols Tocotrienols Palm Oil ppm Choo et al Lipids; Sundram et al Cancer Res; Nesaretnam et al Cancer Lett

59 Health Benefits of Palm Tocotrienols Anti-inflammation Cardiovascular prevention Antioxidant Radioprotection Cancer prevention Neuroprotection Skin protection Bone protection Hormone regulator Immune booster 59

Palm Carotenoids Crude palm oil contains 500-700 ppm carotenoids richest source of biologically active carotrenoids 13

61 Palm Carotenoids Crude palm oil contains ppm carotenoids richest source of biologically active carotrenoids 13 types of carotenoids are found in crude palm oil. The major ones are: β-carotene α-carotene lycopene phytoene phytofluene 61

RED PALM OIL Red palm oil contains carotenes e.g. α-carotene, β-carotene, lycopene and the same nutrients that give tomatoes, carrots, fruits, vegetables their rich colours.

62 RED PALM OIL Red palm oil contains carotenes e.g. α-carotene, β-carotene, lycopene and the same nutrients that give tomatoes, carrots, fruits, vegetables their rich colours. Contains 13 other carotenes, tocopherols and tocotrienols, CoQ10, phytosterols, glycolipids. Red palm oil has been cold pressed and bottled for use as cooking oil, blended into mayonnaise and salad oil because of their purported health benefits.

63 Food Applications of Red Palm Oil Bakery Fats Natural Colorants Substrate for Neutraceutic als Functiona l Food Carrier Animal Fat replacement Cooking/salad oil

64 Health Promoting Properties of Palm Carotenes Carotenoids Pro-vitamin A activity Prevention of cardiovascular diseases Immuno-enhancement Prevention of macular degeneration Decrease risk of cataract formation Inhibition of cancer 64

65 Prevalence PREVENTION of low serum retinol levels OF before VITAMIN and after 5 months A DEFICIENCY of intervention

66 Red Palm Oil Intervention Study in Malaysia

67 Red Palm Oil Supplementation in School Children China Competed India In discussion Malaysia On going 67

68 OTHER PHYTONUTRIENTS IN PALM OIL Co-Enzyme Q10 Squalene Phytosterols Natural coenzyme in palm oil also known as ubiquinone Benefits: Powerful antioxidant and free radical scavenger. Vital role in the mitochondrial electron transport chain Exhibit membrane stabilizing properties. Treatment for cardiovascular ailments Anticancer effects A valuable triterpene - found in shark liver oil It is present in trace amounts in palm oil Benefits: Oxygen transmitter Cardiovascular Benefits Anti-cancer effects Major Phytosterols sitosterol campesterol stigmasterol Benefits : Cholesterol lowering effect Inhibition of cholesterol absorption Anticancer properties Immune functions

69 PALM PHENOLICS Palm fruits an inexpensive source of phenolic antioxidants. It is water-soluble components of palm oil. The major palm phenolics (OPP): p-hydroxybenzoic cinnamic, ferulic coumaric acids flavonoid rutin hydrate

70 BIOLOGICAL ACTIVITIES OF OIL PALM PHENOLICS Antioxidant Anti microbial Anti inflammatory Anti cancer Anti diabetic Anti hypertensive Anti atherogenic Anti obesity Anti spasmodic Anti thrombotic Anti allergenic Anti ulcer Memory enhancing confirmed In vitro, cell culture whole animal and microarray studies 70

CONCLUSIONS The Food and Agriculture Organisation and World Health Organisation have endorsed palm oil as meeting food standards under Codex Alimentarius Commission Programme Palm oil is a very

71 CONCLUSIONS The Food and Agriculture Organisation and World Health Organisation have endorsed palm oil as meeting food standards under Codex Alimentarius Commission Programme Palm oil is a very important food source and provides needed energy to the world population. It has a wide range of applications in the food industry without the presence of trans fat. The unique fatty acid composition of palm oil makes it a nutritious yet functional oil in various food applications

72 CONCLUSIONS Palm oil with high monounsaturation at sn-2 position behaves like monounsaturated oils e.g. olive oil, canola oil and groundnut oil. Evidence has been obtained to suggest that dietary palm oil reduces the risk parameters to cardiovascular diseases. The phytonutrients are additional health benefits to the oil. There is increasing evidence to show that there is no association between saturated fat intake and CVD

73 CONCLUSIONS The unique fatty acid composition and natural antioxidants confer: Good oxidative stability long shelf life Excellent thermal stability perfect for shallow and deep frying

PALM OLEIN BLENDING FOR TEMPERATE MARKET L/O/G/O

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