Replacement Of Palm Oil Research Articles

Response to Incremental Replacement of Palm Oil with Fish Oil in Starter Diet on Growth Performance, Plasma Metabolites, Ruminal Fermentation, and Behavior of Dairy Calves.

The objective of this study was to evaluate the effects of the incremental levels of n-3 fatty acids (FA) in starter feed (SF) on growth and metabolic performance of milk-fed calves. From day 3 of age, 30 female calves (39.4 ± 3.1 kg of body weight) were randomly assigned to one of three dietary treatments: (1) SF supplemented with 3.3% palm fatty acids (PO), (2) SF supplemented with 1.7% of PO and 1.9% fish oil (PFO), or (3) SF supplemented with 3.9% fish oil (FO). Chopped straw (7.5% of DM) was included in the SF of all treatments as total mixed ration (TMR). Diets had similar energy and protein contents. Total n-3 FA (% of total FA) and n-6/n-3 of PO, PFO, and FO were 1.90, 6.80, and 11.8 and 15.5, 4.50, and 2.70, respectively. The BW was greater for calves receiving FO (60.2 ± 0.3 kg) compared with PFO (58.7 ± 0.3 kg; p = 0.007) and tended to be greater for calves receiving FO vs. PO (59.0 ± 0.3 kg; p = 0.050). Because there was no interaction effect between diet × week of experiment, the greater BW of FO could not be attributed to the dietary treatment. Accordingly, average daily gain, total dry matter intake (DMI), starter DMI, and gain to intake ratio (G:FI) did not differ among dietary treatments during the entire period of the study (p > 0.05). Dietary treatments did not impact body size parameters such as body length, body girth, withers height, heart girth, hip height, and width (p > 0.05). Neither ruminal fermentation parameters nor blood variables were influenced by supplementing the types of oil at different time points. Calves' behavioral parameters, such as standing, lying, eating, and ruminating, were not influenced by different dietary treatments (p > 0.05). The number of days with abnormal fecal score was not different among dietary groups (p > 0.05). Overall, our findings suggest that changing the n-6/n-3 ratio in starter feed by incremental replacement of palm fatty acid with fish oil at a moderate supplemental level of ~3% of DM may not affect the growth and metabolic performance of young calves under non-challenged conditions.

Deforestation and greenhouse gas emissions could arise when replacing palm oil with other vegetable oils

Oil crops are among the main drivers of global land use changes. Palm oil is possibly the most criticized, as a driver of primary tropical forests loss. This has generated two different reactions in its use in various sectors (e.g., food, feed, biodiesel, surfactant applications, etc.): from one side there is a growing claim for deforestation-free palm oil, whereas on the other side the attention raised towards other vegetable oils as possible substitutes, such as soybean, rapeseed and sunflower oil. We assess potential land use changes and consequent greenhouse gas (GHG) emissions for switching from palm oil to other oils and compare this solution to deforestation-free palm oils. We consider three scenarios of 25 %, 50 % and 100 % palm oil replacement in the eight major oil crop producing countries. Total GHG emissions account for anthropogenic emissions generated along the life cycle of the field production process and potential forest carbon stock losses from land use change for oil crops expansion. Replacing palm oil with other oils would have a worthless effect in terms of global emissions reduction since GHG emissions remain approximatively stable across the three scenarios, whereas it would produce a deforestation increase of 28.2 to 51.9 Mha worldwide (or 7 to 21.5 Mha if excluding the unlikely deforestation in USA, Russia, Ukraine and the offset deforestation in China, India). Conversely, if the global palm oil production becomes deforestation-free, its GHG emissions would be reduced by 92 %, switching from the current 371 to 29 Mt CO2eq per year. Although highlighting the historical unsustainability of oil palm plantations, results show that replacing them with other oil crops almost never represents a more sustainable solution, thus potentially questioning sustainability claims of palm oil free products with respect to deforestation-free palm oil.

Optimization of Hazelnut Spread Based on Total or Partial Substitution of Palm Oil.

Palm oil is widely used in the manufacturing of hazelnut-based spreads due to its unique fatty acid and triacylglycerol profile and, thus, its crystallization behaviour, which makes it suitable for use in fat-based spreadable products. An interesting solution that enables the replacement of palm oil is given by oleogels made with high nutritional quality oil. In this study, the influence of the replacement of palm oil with different glycerol monostearate/olive oil-based oleogels, as well as the influence of the different amounts of GMS employed in oleogel preparation, on the oil binding capacity, spreadability, and rheological and sensory parameters of hazelnut cocoa spreads was investigated. A design of experiment (DoE) approach, with the adoption of the D-optimal design, was used to plan the cocoa hazelnut spread formulations, with the aim being to identify the optimal formulation with desirable quality parameters in terms of Casson's viscosity, spreadability, and oil binding capacity. The resulting optimized formulation was identified in a spread characterized by a total replacement of palm oil with an oleogel made of 95% olive oil and 5% GMS.

Replacement of Palm Oil with Soybean Acid Oil in Broiler Chicken Diet: Fat Digestibility and Lipid Class Content along the Intestinal Tract.

Simple SummarySoybean acid oil is a by-product rich in free fatty acids obtained from the soybean oil refining industry. Its inclusion in chicken diet is a way for it to be upcycled and to reduce the cost of feed. Its high degree of unsaturation could enhance the absorption of saturated fatty acids from palm oil. The objective of this study was to assess the effect of replacing palm oil with increasing amounts of soybean acid oil on fat digestion and absorption in starter and grower chickens. The replacement of palm oil with soybean acid oil improved fat utilization in both 11 and 35-day-old broiler chickens. With the age, the contribution of the upper ileum to a better fat absorption increases. In grower chickens, soybean acid oil at 6% of total inclusion or a blend of palm oil with soybean acid oil (2:4, w/w) led to adequate fat utilization, similar to soybean oil at 6%. The results suggest that the use of soybean acid oil blended with palm oil is a good solution for inclusion in broiler chicken diet.This study aimed to evaluate the replacement of palm oil (P) with increasing levels of soybean acid oil (SA), a by-product of soybean oil (S) refining, on lipid class content and fatty acid (FA) digestibility in the intestine and excreta of chickens at 11 and 35 days (d). Five experimental diets were obtained by supplementing a basal diet with 6% of P (P6), 6% of SA (SA6), 4% of P + 2% SA (P4-SA2), 2% of P + 4% of SA (P2-SA4) and 6% of S (S6). A total of 480 one-d-old female broiler chickens (Ross 308) were housed in metabolic cages (6 cages/treatment, with 16 birds/cage). Replacing P with SA improved fat absorption at 11 and 35 d (p < 0.05), but not feed AME values and saturated FA (SFA) digestibility at 11 d. As age increased, the absorption of SFA and free fatty acids (FFA) improved, and the contribution of the upper ileum to FA absorption increased (p < 0.05). At 35 d, SA6 (56% FFA) and P2-SA4 (40% FFA, 2.6 unsaturated-to-saturated FA ratio) could replace S6 without impairing fat utilization. The replacement of P with SA represents a suitable strategy to use this by-product.

Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat.

Canola oil was structured into oleogels with different amounts of carnauba wax, and their processing performances were assessed as an alternative to solid fat for imitation cheese low in saturated fat. The contents of solid fat in the oleogels were less vulnerable to the change in temperature than the palm oil. The replacement of palm oil with oleogels produced cheese samples with harder and more cohesive/chewy textures. Dynamic and transient viscoelastic measurements demonstrated that the use of oleogels was effective in increasing the elastic nature of the cheeses. Two distinct components with different proton mobilities were observed in the imitation cheeses, and longer T2 relaxation times were detected in the oleogel samples. The meltability of the cheese with palm oil was not significantly different from those with 3% and 6% oleogels. The saturated fat level of the oleogel cheese was significantly reduced from 45.70 to 5.20%. The application of canola oil-carnauba wax oleogels could successfully produce imitation cheese high in unsaturated fat and low in saturated fat. This study thus demonstrated that the health-functional properties of imitation cheese could be enhanced by using oleogels.

How much land is available for sustainable palm oil?

Current consumption of palm oil accounts for one third of the growing world demand for vegetable oil. Amidst the burgeoning industry, huge ecological costs have been accrued within just three decades due to the rapid oil palm expansion in many parts of the world. Many oil palm plantations are linked to deforestation, biodiversity losses, land use change emissions, among other ecological problems. Total replacement of palm oil could result in even greater adverse environmental consequences as alternative crops will require more land. To satisfy the growing demands in a sustainable manner, any new plantations must be located in environmentally-benign lands. This study identifies and quantifies the potentially available lands in Malaysia and Indonesia through a novel fuzzy GIS-based land suitability analysis. Three maps were generated: biophysically suitable land, based on optimal conditions for oil palm cultivation, excluding peatlands and existing protected areas; environmentally suitable land, further excluding forest cover; and potentially available land, further excluding existing plantations and other land uses. About 4.5 million hectares of available land for new plantations have been identified that could provide 1.3 million tonnes per year of sustainable palm oil. However, most of these areas are fragmented and scattered throughout the entire archipelago, which could pose economic and socio-political hurdles to developers of sustainable palm oil. With affordable and fairer certification schemes, sustainable oil palm plantations can be achieved by smallholders on these potentially available lands. Yield improvement and biodiversity restoration of existing plantations should be the focus through revitalised sustainable agriculture and strategic forest conservation policies, respectively. The maps provide valuable policy insights into the possibility of future sustainable oil palm plantations and a starting point for on-the-ground assessment and further verification.

Evaluation of liquid-liquid extraction to reducing the acidity index of the tucuma (Astrocaryum vulgare Mart.) pulp oil

Tucuma (Astrocaryum vulgare Mart.) is a native South American palm from the Amazon River drainage region. Tucuma fruits contain edible oils presenting high amounts of unsaturated fatty acids in the mesocarp and expressive amounts of saturated fatty acids in the endocarp. Besides this, tucuma pulp oil contains appreciable amounts of carotenoids, allowing for the replacement of palm oil in numerous industrial applications. Due to the presence of endogenous lipases, tucuma pulp oil can present an acid value three times above the acceptable limit for crude edible oils. In the present study, tucuma oil deacidification was evaluated using ethanol 94 °GL at a 2:1 (w/w) solvent/oil ratio. After processing in two stages, edible oil presented a reduction in acid value from 17.65 ± 0.67 mg KOH g−1 to 3.5 ± 0.01 mg KOH g−1. Deacidification process promoted losses of unsaponifiable matter, and total carotenoids of 24% and 35%, respectively. However, free fatty acid (FFA) removing significantly improved tucuma pulp oil quality, such as reduction of the peroxide value (11.53 ± 0.10 mEq kg−1 to 6.02 ± 0.46 mEq kg−1) and the increase of the thermal and oxidative stability, from 13.8 ± 0.5 h to 22.5 ± 0.2 h, without changing its crystallization and melting profiles, and the tucuma oil functional quality, preserving the ω-6:ω-3 ratio (1:1).

The viability and desirability of replacing palm oil

The expansion of palm oil cultivation in recent decades has led to substantial increases in greenhouse gas emissions and biodiversity loss from carbon-rich tropical forest. Because of this, there is increased focus on replacement of palm oil in industrial and consumer products. Plant oils like rapeseed and sunflower oil, exotic oils such as coconut oil and shea butter, and microbial single cell oils have been suggested as potential replacements. Here, we review each of these options from a technical, environmental and economic perspective, including the option to improve the sustainability of existing palm oil cultivation practices. Increasing concerns about the impacts of palm oil cultivation have led to a growing focus on how to replace palm oil in commercial applications. This Perspective analyses replacement options—from a technical, environmental and economic angle—and how to make current cultivation practices more sustainable.

Governance and quality disclosure: the palm oil issue

PurposeThis research considers a current problem statement: mandatory indication of palm oil among the list of ingredients (Regulation No. 1169/2011). The purpose of this paper is to analyse the effects of company choices about palm oil on consumer demand and company performance.Design/methodology/approachThe data collection covers two years, 2013 and 2014. Financial data from the AIDA database are matched with information on palm oil certification and replacement. A panel data analysis is conducted to evaluate the impacts of certification and replacement on consumer demand and company performance.FindingsConsidering consumer demand, positive significances have been found in terms of both palm oil certification and replacement. With regard to performance, there are positive significances only for palm oil replacement.Research limitations/implicationsThe research is a first step in the study of palm oil phenomenon. Furthermore, the study takes into consideration only one specific industry that uses palm oil as an ingredient.Practical implicationsThere is a consumer demand expression for these two kinds of disclosures, considered in terms of both environmental (certification) and health (replacement) issues. However, only palm oil replacement leads to improved performance.Originality/valueThis study considers the market effects of the labelling programme through a new empirical application related to the palm oil issue. Starting from palm oil concerns, a new way through which an increase in the provision of information to consumers is likely to impact the behaviour of companies is pointed out.

Feeding a concentrate rich in rapeseed oil improves fatty acid composition and flavor in Norwegian goat milk

Impaired quality due to a high content of free fatty acids (FFA) and off-flavors has caused challenges in the development of Norwegian goat milk products. The present study aimed to examine the effect of lipid-supplemented concentrates on milk fat content, fatty acid composition, FFA, lipoprotein lipase activity, sensory properties, and size of milk fat globules of goat milk. Thirty goats assigned to 3 experimental groups were fed different concentrates from 60 d in milk (DIM) until late lactation (230 DIM). The diets were (1) control concentrate (no added fat); (2) control concentrate with 8% (added on air-dry basis) hydrogenated palm oil enriched with palmitic acid (POFA); and (3) control concentrate with 8% (added on air-dry basis) rapeseed oil (RSO). The POFA group produced milk with the highest fat content, and fat content was positively correlated with the mean size of milk fat globules. Goats in the RSO group had a higher content of long-chain and unsaturated fatty acids, whereas milk from goats in the POFA group had a higher content of palmitic and palmitoleic acids (C16:0 and C16:1 cis). The control group produced milk with a higher content of short-, medium-, odd-, and branched-chain fatty acids compared with the 2 other groups. The content of FFA in milk was low in early and late lactation and peaked in mid lactation (90 DIM). A high content of FFA was correlated with poor sensory properties (tart/rancid flavor). The RSO group produced milk with lower content of FFA and off-flavors in mid lactation and a higher proportion of unsaturated fatty acids. Therefore, replacement of palm oil with rapeseed oil as a lipid source in dairy goat feed would be favorable.

Histomorfometria do epitélio ruminal de cabritos 1/2 sangue Boer submetidos a dietas com tortas oriundas da produção do biodiesel

Objetivou-se determinar o melhor nível de inclusão e de substituição das tortas de dendê e amendoim, respectivamente, em dietas para cabritos 1/2 sangue Boer, por meio da avaliação histomorfométrica das papilas ruminais. Foram utilizados 40 cabritos 1/2 sangue Boer, para cada período experimental, machos, não castrados, com idade aproximada de três meses e com peso inicial de 15,01±1,76kg. Os períodos experimentais constaram de 75 dias e 72 dias. As dietas consistiram de volumoso feno de Tifton-85 e de ração em mistura completa, contendo níveis de inclusão da torta de dendê nas proporções de 0,0; 7,0; 14,0; e 21,0% com base na matéria seca; e de mistura completa, contendo níveis de substituição do farelo de soja pela torta de amendoim nas proporções de 0,0; 33,0; 66,0; e 100%, constituindo-se os tratamentos. No epitélio do rúmen, foram avaliadas altura e largura das papilas, assim como densidade papilar e espessura da parede muscular do rúmen. Entre estas, a altura das papilas, no experimento com torta de amendoim, foi a única a sofrer efeito linear decrescente (P&lt;0,0014); as demais variáveis, tanto dos animais alimentados com torta de amendoim quanto daqueles alimentados com torta de dendê, não foram afetadas pela dieta. As médias de altura encontradas foram de 2,6 e 2,3mm para as tortas de amendoim e dendê, respectivamente. Portanto, a inclusão de até 21% de torta de dendê e a substituição de 100% de torta de amendoim no concentrado de cabritos não alteraram a morfometria das papilas ruminais.

The Quality of Milk Chocolate Bars by Substitution of Cocoa Butter, Milk Powder and Lecithin Soya – A Preliminary Study

Milk chocolate is most important products of confectionary that are well-known for its consumer, and a precious ended product in entirely value added chain in cacao. In chocolate industry, each ingredient plays an important role in product quality. This research aims to assess the possibility of substitution of cocoa butter and its impact on physiological appearance and sensory quality hedonically, to formulate optimum formulation of palm oil as cocoa butter substitute (0%; 10%; 20%), milk powder (0%; 10%; 20%) and lechitin (0.5%; 1%; 1.5%). Melting point and attribute preferences test were conducted for aroma, texture and flavour. Melting point were indicated that interaction within palm oil replacement and milk powder had significant impact to lowering the melting point of milk chocolate, whilst addition of lechitin up to 1% also decreased the melting point range. Attribute preference test from 40 untrained panellists evaluated that palm oil replacement up to 20% had improved the panellists preferences for aroma whereas it had contradiction effect for texture. For taste, additional milk powder up to 20% definitely enhances the taste preferences. Partial Least Regression shows that palm oil replacement had negative effect on aroma and flavour of milk chocolate, whereas it has positive impact on texture. The increase of additional of milk powder plays an negative impact as well to panellist perceptions towards aroma, flavour and texture. Lechitin as emulsifier influences significantly towards the aroma and flavour of milk chocolate, but not for texture. Sensory evaluation revealed that milk chocolate made from 10% palm oil substitution, 10% milk powder and 1% lechitin as more accepted hedonically as conventional milk chocolate.

Taurine supplementation and palm oil substitution in low-fish meal diets for young yellowtail Seriola quinqueradiata

The effects of taurine supplementation and palm oil replacement in a low-fish meal (FM) diet for yellowtail (Seriola quinqueradiata) were examined in a feeding experiment using four different diets. The control diet had an FM content of 600 g/kg (FM60). The low-FM diets contained 350 g/kg FM, 170 g/kg corn gluten meal, and 170 g/kg defatted soybean meal (FM35). Taurine was supplemented in FM35 at 7.5 g/kg (FM35T). Fish oil in the FM35T diet was replaced with palm oil (FM35TPO). Juvenile fish (initial body weight 236 g) were fed these diets for 36 weeks. The mean body weight and specific growth rate were not significantly different among the treatments until 24 weeks (week 24). However, they were significantly higher in FM35T-fed fish compared with FM35-fed fish at week 36. The feed intake levels of FM35- and FM35T-fed fish were comparable or higher than that of FM60-fed fish whereas the intake levels of FM35TPO-fed fish were always significantly higher than those of FM60- and FM35T-fed fish (P < 0.05). The tissue taurine concentrations of FM35-fed fish were significantly lower than those of FM60-, FM35T-, or FM35TPO-fed fish in all tissues examined at all sampling times (P < 0.05). Taurine supplementation is necessary for reducing the dietary FM content for yellowtail over long feeding periods. FM35TPO-fed fish were leaner than FM35T-fed fish, as evident from the lower lipid concentration in the muscles and whole body. The lower feed conversion ratio of FM35TPO-fed fish compared with FM35T-fed fish suggested that the lower lipid absorption from the FM35TPO diet was due to the inclusion of palm oil. Despite the economic advantage of palm oil compared with fish oil, use of palm oil should be limited because it has lower digestibility in cold water conditions.

Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties

The potentialities of monoglyceride (MG) organogel and hydrogel containing sunflower oil in replacing palm oil were studied in sweet breads. This substitution was addressed to reduce the total saturated fat content of the product. The effects of the palm oil substitution were determined by assessing bread specific volume, moisture, crumb grain, firmness, and proton density/mobility by magnetic resonance imaging (MRI).Sweet bread prepared with hydrogel has quality characteristics comparable to that of control palm oil sample. This result was attributed to the capacity of MG crystallized lamellas to favor oil spreading over flour, replacing the typical functionality of triacylglycerol crystal networks. On the contrary, when oil was embedded in the organogel structure, less leavened and firmer bread with inhomogeneous lipid distribution was obtained. In this case, monoglycerides were probably engaged in oil networking and were less available to interact with other ingredients and exert their softening and anti-staling activities.

Effect of monoglyceride-oil–water gels on white bread properties

Palm oil replacement with a monoglyceride (MG)-sunflower oil–water gel was investigated to reduce the overall saturated fat content of white bread. Bread was prepared incorporating either palm oil, monoglyceride-palm oil–water gel (MG-PO-G) or monoglyceride-sunflower oil–water gel (MG-SO-G) keeping constant the total fat content. The substitution allowed a saturated fat reduction of 81% in MG-SO-G containing bread. Samples were analyzed for volume, moisture, crumb grain, firmness and proton density/mobility using magnetic resonance imaging (MRI). The use of MG-SO-G allowed the saturated lipid content of bread to be reduced without modifying moisture, volume, crumb grain and firmness. The incorporation of MG gel promoted a peculiar system morphology characterized by lower proton mobility and more uniform fat distribution in comparison to the standard product. This system morphology was associated to a decrease in bread staling during storage.

Use of monoglyceride hydrogel for the production of low fat short dough pastry

The influence of palm oil replacement with a monoglyceride–palm oil–water gel (hydrogel) on physical properties and acrylamide content of a low fat short dough pastry was studied. The effect of the incorporation of the hydrogel was monitored during storage by assessing moisture, firmness, proton density/mobility using magnetic resonance imaging (MRI) and acrylamide content. The use of hydrogel allowed the lipid content of pastries to be reduced with minor effects on their quality characteristics. However, the hydrogel-containing pastries showed a crunchier crust, higher acrylamide content and a higher tendency to staling. As assessed by MRI, these results were ascribable to the development of a peculiar system morphology promoted by hydrogel incorporation in the food matrix.

Influence of Dietary Palm Oil on Growth Response, Carcass Composition, Haematology and Organoleptic Properties of Juvenile Nile Tilapia, Oreochromis niloticus

An 8-week feeding experiment was conducted to determine the effect of replacing fish (codliver) oil with palm oil at 0, 33.33, 66.67, 100 % for diets 1, 2, 3, 4 respectively, of Nile Tilapia, Oreochromis niloticus. Each diet was formulated to contain 28% crude protein and fed to triplicate groups of 10 juvenile Oreochromis niloticus (mean wt., 9.09g). Fish mortality decreased with increasing palm oil substitution level. There was a significant difference (P< 0.05) in the survival of fish fed Diet 4 compared with other treatments. The result showed that carcass quality of experimental fish was not compromised as a result of the use of palm oil in diets. Blood parameters of fish fed experimental diets showed a common trend, namely the higher the palm oil substitution level, the higher the blood parameters. Organoleptic properties of experimental fish showed that palm oil replacement for fish oil had no negative effect on their sensory evaluation and eating quality. The present study provides evidence that palm oil can effectively replace cod liver oil in diets for Nile Tilapia, O. niloticus.

The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica

Palm oil and soybean oil are the 2 most widely used cooking oils in the world. Palm oil is consumed mainly in developing countries, where morbidity and mortality due to cardiovascular disease (CVD) are on the rise. Although claims about adverse or protective effects of these oils are commonly made, there are no epidemiologic studies assessing the association between these oils and cardiovascular disease endpoints. We examined whether consumption of palm oil relative to soybean oil and other unsaturated oils (predominantly sunflower) is associated with myocardial infarction (MI) in Costa Rica. The cases (n = 2111) were survivors of a first acute MI and were matched to randomly selected population controls (n = 2111). Dietary intake was assessed with a validated semiquantitative FFQ. Adipose tissue profiles of essential fatty acids were assessed to validate cooking oil intake and found to be consistent with self-reported major oils used for cooking. The data were analyzed using conditional logistic regression. Palm oil users were more likely to have an MI than users of soybean oil [odds ratio (OR) = 1.33; 95% CI: 1.08-1.63] or other cooking oils (OR = 1.23; CI: 0.99-1.52), but they did not differ from users of soybean oil with a high trans-fatty acid content (OR = 1.14; CI: 0.84-1.56). These data suggest that as currently used in Costa Rica, and most likely in many other developing countries, the replacement of palm oil with a polyunsaturated nonhydrogenated vegetable oil would reduce the risk of MI.

Key odorants of french fries

AbstractTwenty‐one compounds, which had been screened in preceding experiments as potent odorants of french fries prepared in palm oil (PO), were quantified by stable isotope dilution assays. Nineteen odorants were dissolved in sun‐flower oil in concentrations equal to those in PO. The flavor profile of the model obtained was close to that of a real sample of PO. A comparison of the complete model with models lacking one or more compounds indicated the following key odorants of PO: 2‐ethyl‐3,5‐dimethylpyrazine, 3‐ethyl‐2,5‐dimethylpyrazine, 2,3‐diethyl‐5‐methylpyrazine, 3‐isobutyl‐2‐methoxypyrazine, (E,Z)‐ and (E,E)‐2,4‐decadienal, trans‐4,5‐epoxy‐(E)‐2‐decenal, 4‐hydroxy‐2,5‐dimethyl‐3(2H)‐furanone, methylpropanal, 2‐ and 3‐methylbutanal, and methanethiol. Replacement of palm oil by coconut fat led to a coconut note in the profile of french fries. γ‐Octalactone was identified as a major contributor to this note.

Impact of different dietary fatty acids on plasma and liver lipids is influenced by dietary cholesterol in rats

The purpose of this study was to determine blood and liver lipid responses in rats to stepwise replacement of palm oil with high-stearate and high-oleate lipids with and without dietary cholesterol. Two 28-day experiments were conducted in which 12% fat ( wt wt ) was fed to rats in diets containing 0 (EXP1) or 0.4% cholesterol (EXP2). Nine diets were compared in each experiment: 12% palm oil was replaced in 3% increments by a high-stearate lipid (five treatments); 6% palm oil combined with 6% high-oleate safflower oil, 12% high-oleate safflower oil, 12% tallow, and 12% corn oil. Gain: consumption ratios were lower when rats were fed high-stearate fats. Plasma and liver cholesterol were greater when rats were fed 0.4% cholesterol (EXP2 compared with EXP1). The tallow diet produced the lowest plasma cholesterol in EXP1, but the highest level in EXP2. Similar plasma cholesterol levels, occurred for groups fed 12% palm oil, corn oil, and saffower oil, with or without dietary cholesterol. In EXP1, dietary treatments had little effect on liver cholesterol. In EXP2, liver cholesterol decreased as consumption of the high-stearate fat increased, and was highest with 12% saffower oil. Proportions of hepatic fatty acids generally reflected intake; however, greater (16:1 and 18:1) and lower (18:0 and 20:4) occurred in cholesterol-supplemented rats (EXP2 compared to EXP1). In conclusion, rat plasma and liver lipid responses to different dietary fats are affected by dietary cholesterol, the presence of which greatly increases liver cholesterol, liver total fat, and tallow-induced hypercholesterolemia.