Fruit ripening and Palm Oil

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Ref No: 3354

 

Let’s discuss the Palm Oil and Palm Kernel Oil in detail with the comparison of both of them:

PALM OIL	PALM KERNEL OIL
Palm oil is a kind of edible vegetable oil that is gotten from the palm natural product.	Palm kernel oil is extracted from the seed.
High in palmitic acid (C16 fatty acid) Palm oil can be separated into liquid and solid particles. Palm oil possesses a stable volume of different types of fatty acids such as saturated and unsaturated acids. It includes 40% oleic acid, 10% linoleic acid  45%palmitic acid and 5% stearic acid	High in lauric and myristic acids (C12 and C14 fatty acids). Physico-chemical analysis of palm Kernel nut contains fat/oil 42%, crude protein 7.01%, moisture 6.5%, crude fibre 11.09% and carbohydrate (by difference) 33.40%.
Less saturated	More saturated than Palm oil.
Biofuels, dietary supplement, skin moisturizer, cooking oil	Commonly used in commercial cooking, good for cardiovascular health etc

 

            QUESTION NUMBER 5(b)

CONCERNS REGARDING THE USE OF PALM OIL IN THE FOOD INDUSTRY

• ENVIRONMENTAL AND CLIMATIC IMPACT:

A substantial part of palm oil development happens to be detrimental to the biodiversity and biological and ecosystems in the lands it is produced. Presently, 33% of all warm-blooded creature species in Indonesia are thought to be in danger as an outcome of this unsound expansion that is quickly infringing within their territory. Deforestation for palm oil production likewise contributesto environmental change.

• IMPACT ON WILDLIFE:

Palm oil production builds availability of creatures to poachers and wild life dealers who catch and sell wild life as pets, utilize them for medicinal purposes or execute them for their body parts.Fruit ripening.

• IMPACT ON HEALTH:

Fruit ripening: To produce refined oil, crude palm oil and unrefined palm piece oil are prepared through three refining stages, in particular degumming, blanching and deodorizing, the infusion of chemicals is harmful for health of human beings.

QUESTION NUMBER 4(b)

1. Use of Kinins and Kinetins:

These kinds of chemicals show a delay chlorophyll dilapidation of vegetables that are green in colour.

1. GA Treatment:

GA evidently reduces the ripening of tomatoes, guava and banana then has an impact on ripening which is illustrated by decline in the respiratory rate along with the delayed in the change of colour.