Palm Oil (Elaeis guineensis): A Journey through Sustainability, Processing, and Utilization-Reference-Cited by-同舟云学术

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

Published:2024-09-04 Issue:17 Volume:13 Page:2814
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Alhaji Adamu Muhammad¹²^ORCID,Almeida Erislene S.³^ORCID,Carneiro Camila Rodrigues⁴,da Silva César Augusto Sodré¹^ORCID,Monteiro Simone³⁵^ORCID,Coimbra Jane Sélia dos Reis¹^ORCID

Affiliation:

1. Department of Food Technology, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, Viçosa 36570-000, Minas Gerais, Brazil

2. Department of Food Science and Technology, Faculty of Agriculture and Agricultural Technology, Aliko Dangote University of Science and Technology, Wudil P.O. Box 3244, Nigeria

3. Department of Mechanical Engineering, Faculty of Technology, University of Brasilia, Brasília 70910-900, Brazil

4. Department of Chemistry, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, Viçosa 36570-000, Minas Gerais, Brazil

5. Institute of Chemistry, Federal University of Goiás, Goiânia 74690-900, Goiás, Brazil

Abstract

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.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Apoio à Pesquisa do Distrito Federal

Publisher

MDPI AG

Link

https://www.mdpi.com/2304-8158/13/17/2814/pdf

Reference150 articles.

1. USDA—United States Department of Agriculture (2024). PS&D—Production, Supply and Distribution, USDA.

2. Oil Palm and Coconut;Perera;Alien Gene Transfer in Crop Plants,2014

3. Chemical Characterization of the American Oil Palm from the Brazilian Amazon Forest;Carmona;Crop Sci.,2018

4. Indigenous Traditional Knowledge on Health and Equitable Benefits of Oil Palm (Elaeis Spp.);Reddy;OAlib,2019

5. Chia, R.T., and D’Andrea, A.C. (2017). Food Production in the Forest Zone of West Africa: Archaeological and Historical Perspectives. Oxford Research Encyclopedia of African History, Oxford University Press.