Effects of processing, hybridization and blending of various oil types on the fatty acid composition of Costa Rican crude palm oil and derivatives used for human consumption

Many attempts have been made in the Costa Rican Palm Oil Industry to improve the distribution of fatty acids through breeding and technological processes. However, there is no information about the effects that hybridization, processing or blending has exerted on the fatty acid composition of oil coming from different crosses of palm trees, as well as how mixing oils from different materials changes the final fatty acid composition of commercial derivatives used for human consumption.; A total of 108 samples were analysed for fatty acids using gas-liquid chromatography: 36 samples from mixed materials, 36 samples from hybrids coming from different locations and 36 samples from pure varieties of palm oil. Samples were collected from Costa Rican palm plantations and from the main manufacturer of palm oil in Costa Rica. Blending effect was evaluated by comparing the fatty acid profile of the blends with respect to the recommended amount of fatty acids for healthy individuals from FAO, ISFALL and other qualified references as percent of adequacy obtained.; For all hybrids, hybridization was observed to produce a significant (p < 0.05) decrease in the content of palmitic, linoleic and alpha linolenic acid and an increase in the content of oleic acid. Hybridization is positively reducing palmitic and increasing oleic acids. However, more detailed analyses are required to determine the causes for the reduction of linoleic and alpha linolenic acids. Fractionation was the step in the processing of palm oil that resulted in significant changes in the fatty acid composition of the corresponding fractions. Shortening manufacture does not affect fatty acid composition of the main components (RBD and stearin) since blending without hydrogenation is used. The recommended amounts of polyunsaturated fatty acids could not be obtained by blending palm oils only.; Efforts should be made to plant the more unsaturated palm oil materials as well as to revise the current processing technology. Double fractionation and blending may be alternatives to improve unsaturation in Costa Rican palm oils. At this time, olefin is the fraction that may be considered more appropriate for human consumption. (Abstract shortened by UMI.)...