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Effect of Processing Method on Carotenoid Profiles of Oils from Three Varieties of Nigerian Palm Oil (Elaise guinensis)
Journal of Biophysical Chemistry
This study assessed the effect of processing method on the carotenoid profile of oil from three varieties of Nigerian oil palm fruits (Elaise guinensis). Specific varieties of the Elaise guinensis, which are the dura, pesifera and tenera were obtained from National Institute for Oil Palm Research (NIFOR) in Edo state, Nigeria. The samples were divided into two and processed using two different methods as commonly practiced in south-eastern Nigeria, the hot and cold processes. The oil extracteddoi:10.4236/jbpc.2021.123003 fatcat:semxuch22jcyteopue7on7ceiy