Colored components of processed palm oil

摘要: The compounds responsible for the colors of palm oils at various stages processing have been isolated by gel permeation chro matography. colored characterized visible spectroscopy and, in some cases, further fractionated high performance liquid chromatography. All studied contained both higher and lower molecular weight than triglycerides. Oils different proportions these low weight, compounds. While color crude was primarily due to carotenoids, finished other carotenoids. High were significant, sometimes predominant, contributors oil colors. These results demonstrate importance oils. Further, suggest that difficulties associated with decolorization certain may be either presence or precursors capable generating during process.