Description
Traditional extraction of carotenoid-rich oil from palm fruit mesocarp through boiling and mechanical pressing.
Technical
Involves thermal disruption of cell walls (100°C for 30-60 min) followed by expeller pressing to separate oil from fibrous material, preserving lipophilic antioxidants like α-carotene and β-carotene.
Culinary Significance
Produces the most nutrient-dense edible oil with distinctive red hue and earthy flavor, fundamental to West African and Brazilian cuisines.
Science
Primary Reaction
Thermolysis of plant cell walls
Parameters
Temperature
100°C optimal
95°C to 110°C range
Time
60 minutes
45 minutes – 90 minutes
Equipment
Steam sterilizerMechanical screw pressDecanter centrifugeVacuum dryer