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1. Eleonora Aquilino

3. http://www.palmoilandfood.eu

4. 1. Comparatively cheap, often with an appreciable
discount to soya bean oil, the market leader.
2. Technical attributes, useful in food manufacture,
especially its good stability to oxidation, and its
natural solid fat content.
3. Perennial crop, planted for an economic life of
25–30 years. It mainly grows in equable climates in
regions little affected by earthquakes or hurricanes,
so that production fluctuates less from year to year
than does that of annual crops.Source:
http://www.palmoilandfood.eu

6. • The oil palm flourishes best in lowland regions of high
rainfall and close to the equator  male and female
inflorescences occur on the same palm
• Ripe fruit develops in about 155 days after fertilization, but
the bulk of the oil is synthesized in the final 2–4 weeks. The
fruit bunch, containing 1500–2000 individual fruits weighs
20–30 kg
Elaeis
Source: www.unseenthemovie.com
Source: www.bgrimmgreenpower.com
Source: www.foodnavigator.com
E. guineensis  West Africa
E. oleifera  South America

7. Source:
http://www.pollettoandpancakes.com
Oil
Palm Oil
Palm Kernel Oil

8. Source:
http://www.ibmse.eu/composition_fats_and_oils.htm

9. Source: http://www.fao.org Source: https://oilpalmblog.wordpress.com

10. Source: http://www.mpoc.org.my Source: http://lipidlibrary.aocs.org

11. PALM OIL PALM OILEIN PALM STEARIN PALM KERNEL OIL PALM KERNEL OLEIN PALM KERNEL
STEARIN
cholesterol-free is the liquid fraction
obtained by
fractionation of palm
oil after crystallization
at controlled
temperatures.
is the more solid
fraction obtained by
fractionation of palm
oil after crystallization
at controlled
temperatures.
is obtained from the
kernel of the oil palm
fruit
the liquid component
of palm kernel oil
obtained from
fractionation.
the more solid fraction
of palm kernel oil
obtained from
fractionation.
semi solid
characteristic at room
temperature with a
specific origin melting
point between 33ºC to
39ºC, it does not
require hydrogenation
for use as a food an
ingredient.
fully liquid in warm
climate and has a
narrow range of
glycerides
available in a wider
range of melting
points and iodine
values.
find uses in margarine,
confectioneries, coffee
whitener, filled milk,
biscuit cream and
coating fats; with little
or no further
processing.
find uses in margarine,
confectioneries, coffee
whitener, filled milk,
biscuit cream and
coating fats; with little
or no further
processing.
find uses in margarine,
confectioneries, coffee
whitener, filled milk,
biscuit cream and
coating fats; with little
or no further
processing.
deep orange red in
colour due to the high
content of natural
carotenes.
is widely used as a
frying oil
There is a growing
trend to use palm
kernel oil products as
an ingredient in the
production of non-
hydrogenated trans
fat free margarine.
widely used to
substitute for the
more expensive cocoa
butter in many of its
traditional
applications
rich source of
carotenoids and
vitamin E which
confers natural
stability against
oxidative
deterioration.
good resistance to
oxidation and
formation of
breakdown products
at frying temperatures
and longer shelf life of
finished products

12. Palm oil and palm oil products are naturally
occuring sources of the antioxidant vitamin E
constituents, tocopherols and tocotrienols.
These natural antioxidants act as scavengers
of damaging oxygen free radicals and are
hypothesized to play a protective role in
cellular aging, atherosclerosis and cancer.
Source:
http://www.mpoc.org.

13. Tocotrienols are members of the Vitamin E family comprising of Tocotrienols and Tocopherols.
Tocotrienols differ from the Tocopherols: they contain three double bonds in the side-chain .
Tocotrienols’Isoprenoid side chain has three double bonds as compared to Tocopherols' saturated side-
chain.
There are four types Tocopherols ,namely alpha, beta, gamma and delta and four corresponding of
Tocotrienols isomers.
Alpha Tocotrienols is 40-60 times more potent than normal Tocopherols, making them one of the most
powerful lipid soluble anti oxidants available.
Among vegetable oils, palm oil is the richest natural source of Tocotrienols, that are surprisingly not
found in any other vegetable oils (like soy bean oil, canola oil, rape seed oil and sunflower oil).
Source: www.tocotrienol.org

15. Source: http://www.worldwildlife.org

16. Drug delivery system
Cosmetic
Lubricant
Biofuel
Biorefinery
Carbon-based photovoltaic solar
cell

18. Forest conversion
Biodiversity loss
Soil erosion
Air pollution
Soil & water pollution
Climate change
Source: http://www.palmoilworld.org

19. http://edupalm.org.my

21. Source: www.multico.co.id

22. Palm Oil processing also gives rise to highly polluting waste-water, known as Palm Oil Mill Effluent, which is often
discarded in disposal ponds, resulting in the leaching of contaminants that pollute the groundwater and soil, and in the
release of methane gas into the atmosphere. POME could be used for biogas production through anaerobic
digestion. At many Palm-oil mills this process is already in place to meet water quality standards for industrial
effluent. The gas, however, is flared off.
In a conventional Palm Oil mill, 600-700 kg of POME is generated for every ton of processed FFB. Anaerobic
digestion is widely adopted in the industry as a primary treatment for POME. Liquid effluents from palm oil mills can
be anaerobically converted into biogas which in turn can be used to generate power through gas turbines or gas-fired
engines.
Source: http://greenheart2u.com Source: www.concept-engineering.net

23. Clostridium saccharoperbutylacetonicum  butanol
production
Saccharomyces cerevisiae  bioethanol
Controlled inoculum (CI)  Pseudomonas
aeruginosa, Azospira oryzae, Acetobacter
peroxydans and Solimonas variicoloris [Microbial
fuel cell]

24. Process was performed by the cultivation of Clostridium saccharoperbutylacetonicum
N1-4(ATCC13564) in raw POME medium without supplementatio
The effects of key process parameters (pH, incubation temperature, agitation and
inoculums size), as well as CPO, on butanol production were evaluated to optimize ABE
fermentation for enhancing butanol production from raw POME as a fermentation
medium.
Within the frame of the sustainable development of palm oil industry in Malaysia, the
utilization of POME as an inexpensive bio-based feedstock and renewable biomass
source can decrease the production costs of butanol as well as reduce deleterious
impacts of POME on the environment, which offers great promise for the
improvement of the economy of ABE fermentation.

25. Butanol is an end product of the ABE (acetone- butanol-ethanol)
process and is advantageous over ethanol in terms of energy density,
engine compatibility and safety
POME contains a mixture of carbohydrates that can be utilized by
saccharolytic Clostridia in ABE fermentation, including mainly
hemicellulose
POME contains a small amount of crude palmoil (CPO), which ranges
from 5% to10%. The residual oil depends on the efficiency of making
the extraction during the milling process
Samples from culture broth were collected at defined time inter
vals and centrifuged at 10,000rpm for 10min. The supernatant
was used for determination of solvents (acetone, butanol and
ethanol), total fermentable sugars and organic acids
concentrations. ABE and organic acids (aceticandbutyric) were
measured using gas chromatography

26. ABE fermentations were carried out at various pH values (4–8) at an
incubation temperature of 30°C using an inoculums size of 10% (v/v)
where no agitation was appliedA rise in the initial pH from 4 to 5.8
increased butanol and ABE production with the highest butanol (0.43
g/L) and ABE concentration (1.93 g/L) obtained at pH 5.8, indicating
that butanol and ABE were improved by 13.1% and 188%,
respectively. However, increasing the pH of the culture more than 5.8
had a deleterious effect on the solvent production. This could be
attributed to the fact that high pH value of culture decreased bacterial
cell growth, which in turn reduced acidogenesis [resulting in
decreased solventogenesis] and lower ABE production
The effect of agitation on butanol production by C.
saccharoperbutylacetonicum N1-4 was studied using different
agitation speeds of 100, 150 and 200 rpm at an incubation
temperature of 30°C and initial pH of 5.8the productivity of
butanol and ABE decreased as the agitation speed was increased

27. ABE fermentation was conducted using different inoculum
sizes of 5%,10%,15% and 20% (v/v), which were obtained by
the cultivation of C.saccharoperbutylacetonicum
The effect of culture temperature on butanol production in
ABE fermentation was investigated in a range of 25–40°C

28. POME composition contains a small amount of crude palm oil (CPO),
which ranges from 5% to 10% The effect of CPO on butanol by C.
saccharoperbutylacetonicum N1-4 was studied by an initial addition of CPO
to POME medium at a varied percentage of 5–30%.
Butanol production in optimum conditions  120 h fermentation time.

30. Source: http://www.rspo.org
Source: “How much palm oil do we need?”-R.H.V.
Corley- Environmental Science & Policy 12 (2009)
134-139

32. «PALM OIL»- K.G. Berger-Encyclopedia of Food Sciences and Nutrition (Second
Edition)-2003, Pages 4325–4331
“Physico-chemical characteristics and nutraceutical distribution of crude palm oil
and its fractions”-P.K. Prasanth Kumar and A.G. Gopala Krishna-Grasas y Aceites,
Consejo Superior de Investigaciones Científicas, Vol 65, No 2 (2014)
«Processoptimization of butanol production by Clostridium
saccharoperbutylacetonicum N1-4 (ATCC13564) using palmoil mill effluent in
acetone–butanol–ethanol fermentation»- N.K.N.Al-Shorgani, H.Shukor,
P.Abdeshahian, M.Y.M.Nazir, M.S.Kalil-Biocatalysis and Agricultural
Biotechnology 4 (2015) 244–249