Chemical composition of Chinese palm fruit and chemical
properties of the oil extracts
Rui Li1, Qiuyu Xia1, Minmin Tang1,
Songlin Zhao1*, Weijun Chen1, Xintao
Lei1 and Xinpeng Bai2
Research Institute of Chinese Academy of Tropical
Agricultural Sciences, Wenchang,
Hainan, 571339, P. R. China.
of Food Science, Hainan University, 58 Renmin Avenue,
Haikou, Hainan, 570228, P. R. China.
*Corresponding author. E-mail:
86-898-63330007. Fax: 86-898-63330673.
Abbreviations: PM, Palm meat; PK, palm
kernel; PO, palm oil; PKO, palm kernel oil;
AV, acid value FFA, free fatty acid
Accepted 12 April, 2012
The proximate composition, mineral concentration of fleshy
mesocarp, palm meat (PM) and palm kernel (PK) of oil palm
fruit (Elaeis guineensis S.L.Dura) produced in
Hainan, China were investigated. The fatty acid composition,
chemical properties and minor constituents of palm oil (PO)
and palm kernel oil (PKO) were also studied. The crude fat
of PM and PK were 68.09±3.57% and 49.36±2.61%, respectively.
The PM and PK were found to be good sources of minerals. The
acid value (AV) and free fatty acid (FFA) of PO extracted
from fresh PM were much higher. If the fresh PM were heated
at 100ºC for 30 min, the AV and % FFA could be reduced to
4.62±0.04 mgKOH/g and 2.72±0.002%, respectively. The major
fatty acid of PO was palmitic acid 39.93±1.66% and that of
PKO was lauric acid 48.01±0.69%. Tocopherol isomer (α-, (β+γ)-
and δ-) contents in PO were 68.8±1.84, 22.8±0.54 and
11.8±0.12 mg/kg, respectively. The β-carotene content in PO
was 901.5±11.95 mg/kg. The content of sterols in PO and PKO
were 880.0±5.23 and 858.0±4.37 mg/kg, respectively. PO and
PKO exhibited good chemical properties and could be used as
edible oils and for industrial applications. There are
almost no data about Chinese palm fruit now and this study
systematically researched on it, which can provide useful
information for Chinese oil palm industry.
Chemical composition, palm fruit, palm oil, palm kernel oil,