Effect of Processing Method on Carotenoid Profiles of Oils from Three Varieties of Nigerian Palm Oil (Elaise guinensis)

This study assessed the effect of processing method on carotenoid profile oil from three varieties Nigerian palm fruits (Elaise guinensis). Specific Elaise guinensis, which are dura, pesifera and tenera were obtained National Institute for Oil Palm Research (NIFOR) in Edo state, Nigeria. The samples divided into two processed using different methods as commonly practiced south-eastern Nigeria, hot cold processes. extracted each processes was then analyzed characteristics standard analytical while HPLC C-21 column. results generated subjected to one-way analysis variance (ANOVA). constituent identified include: lutein, neurosporene (trans), (cis), α-Zeacarotene(cis), α-Zeacarotene(trans), phytoene, phytofluene, β-zeacarotene, 13 13’ cis α-carotene, β-carotene, trans 9 αcarotene a(cis), α-carotene b(cis), γ-carotene lycopene (cis) (trans). physicochemical range 0.922 ± 0.004 - 0.916 0.001 specific gravity (SG), 8.10 0.17 4.88 0.04 mg KOH/g acid value, 4.29% 0.02% 2.44% free fatty value (FFA), 6.00 0.21 204.67 0.98 mgKOH/g saponification 9.53 0.23 5.25 0.33 mEq/kg; peroxide carotenoids values between 53.735 0.10 123.389 0.20 mg/100g. From result, we can observe that main is β-carotene makes up about 80% total carotene. Statistical revealed no significant difference exists mean sample analyzed.