%0 Generic
%A Olivares-Tenorio M.-L
%A Cortes-Prieto C.-M
%A Londoño-Univio N.-C
%A Rojas-Díaz D.-A
%A Quintanilla-Carvajal M.-X
%A Tibaquira-Perez L.-N
%A Ricaurte-Puentes L.-Y
%A Rada-Bula A.-I
%A Romero H.-M
%A Garcia-Nuñez J.-A.
%8 2024
%@ 8891575
%U http://hdl.handle.net/10818/61924
%X Tocotrienols and β-carotene, along with other bioactive compounds in palm oil, are known for their health-promoting properties. These compounds are underutilized in functional applications. Most palm oil literature centers on the Elaeis guineensis species, but in the Americas, the interspecific OxG hybrids—crossbreeds of E. guineensis and Elaeis oleifera—have emerged. These hybrids feature higher oleic acid content and a richer profile of bioactive compounds, thus broadening research and application opportunities. This systematic literature review comprised a critical analysis of the bioactive compounds in palm oil (E. guineensis and hybrids), discussing the recent literature on physicochemical characteristics, health-promoting properties, technologies for extraction and concentration, and recent advances in encapsulation and food applications. Tocotrienols and β-carotene exhibit potential cardiovascular, neuroprotection, antioxidant, anti-inflammatory properties, and benefits to visual health. Oil with higher oleic acid content is also renowned for its health-promoting properties. Challenges concerning compound stability during extraction, storage, and food processing must be addressed. The review encourages further research into lesser-known compounds, such as squalene, phytosterols, and phenolics, and calls for a deeper exploration of their health properties. Emphasizing sustainable extraction and encapsulation technologies offers a pathway to create pioneering effective health-enhancing products, meeting the increasing consumer demand in this sector. © 2024 Elsevier Inc.
%I Journal of Food Composition and Analysis
%T Bioactive compounds in palm oil: A comprehensive review of recent advances in physicochemical characteristics, health-promoting properties and technologies for extraction, concentration, fractionation, encapsulation and functional food applications
%R 10.1016/j.jfca.2024.106306
%~ Intellectum