CHEMICAL CHARACTERIZATION OF OIL OBTAINED BY HOMEMADE METHODS FROM THREE AFRICAN PALM VARIETIES (Elaeis guineensis Jacq.)

Abstract

Oil palm (Elaeis guineensis Jacq.) cultivation has become important in southeastern México where producers extract oil from part of the production for family consumption. The aim of the study was to characterize the oil obtained by artisanal processing of three palm varieties of palm: Ghana, Nigeria and Ekona grown by small producers at Tzeltal Mukul Ja, Chiapas. The fatty acid profile was determined and vitamins A, D and E were measured in each sample of five orchards and from an industrial oil. No significant differences in the fatty acid content among the three varieties were found. The content of vitamins A, D and E showed no significant differences between varieties. In general, concentrations of fatty acids and vitamins of artisanal oils were similar to those of oil industrialized palm, except for a significant reduction in linoleic acid content and higher content of vitamin A in the industrial oil. Indeed the oils obtained using artisanal processing are a good source of fatty acids and fat-soluble vitamins for human consumption.