Natural diversity in the carotene, tocochromanol and fatty acid composition of crude palm oil.

Fabienne Morcillo, Virginie Vaissayre, Julien Serret, Sylvie Avallone, Hubert Domonhédo, Florence Jacob, Stéphane Dussert

Food chemistry 2021 Dec 15

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Crude palm oil (CPO) is extracted from the mesocarp of oil palm (Elaeis guineensis) fruits. CPO is widely consumed in many African countries. Due to its high provitamin A carotenoid content, it is also widely used in programmes designed to prevent vitamin A deficiency. Elaeis guineensis occurs naturally across a wide geographical range in Africa. We investigated the carotene, tocochromanol (vitamin E) and fatty acid composition of a large set of genotypes representative of this genetic and geographic diversity. We found considerable intraspecific diversity in most lipid traits. Populations from Côte d'Ivoire were distinguished from other origins by their very low palmitate content and high tocochromanol content. Genotypes from Benin, Côte d'Ivoire and Nigeria were characterized by high carotene contents. Finally, hybrids of crosses between genotypes from Côte d'Ivoire and Nigeria produce CPO with exceptionally high provitamin A and vitamin E contents together with low palmitate content. Copyright © 2021 The Authors. Published by Elsevier Ltd.. All rights reserved.

Citation

Fabienne Morcillo, Virginie Vaissayre, Julien Serret, Sylvie Avallone, Hubert Domonhédo, Florence Jacob, Stéphane Dussert. Natural diversity in the carotene, tocochromanol and fatty acid composition of crude palm oil. Food chemistry. 2021 Dec 15;365:130638