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The fine components of crude palm oil include carotenoids, tocopherols, sterols, phosphorus, triterpenoids and aliphatic alcohols. Although these fine ingredients represent less than 1% of palm oil, they play an important role in the stability and styling of the oil, and also increase its nutritional value.

a>Carotenoids

Crude palm oil contains 500-700 ppm of carotenoids, mainly α-carotene and β-carotene. Vitamin a carotenoids are usually a precursor to heat damage during the deodorization and refining process. However, their existence loves some oxidative protection through the oil itself being oxidized before triglycerides.

b >Natural Vitamin e / Tocotrienols

Crude palm oil contains 600-1000 ppm of natural vitamin e and tocotrienols. These are slightly lower in refined palm oil. The main forms of natural vitamin e and tocotrienols that appear in palm oil are alpha-tocopherol and gamma-tocotrienols. Natural vitamin e and tocotrienols are antioxidants and play a role in protecting oil from natural oxidation.

c> Sterol

The sterol sitosterol form of crude palm oil (218-370 ppm), campesterol (90-151 ppm), stigmasterol (44-66 ppm), cholesterol (7-ppm) and others (near ppm). After refining, they were reduced to 68-114 ppm, respectively, in ppm, 26-30 ppm, 12-23 ppm and 2 ppm. It should be emphasized that the cholesterol values ​​of crude oil and refined palm oil are lower than those of most vegetable oils.

d>phospholipids and triterpene alcohols

These ingredients are found in trace amounts of crude palm oil. The main forms of phosphatidyl are phosphatidylethanolamine, phosphatidylinositol and phosphatidylglycerol. Triterpene alcohols exist in the form of cycloaltynol, palmitic acid, and cycloartenol.