Preliminary evaluation of supercritical carbon dioxide extracted dabai pulp oleoresin as a new alternative fat

What if the next big thing in healthy fats comes from a tropical fruit you've never heard of? Dabai pulp oleoresin, extracted with green technology, might just be the answer.

The hunt for safer, better fats is on. Food scientists are turning to oleoresins—rich in bioactive compounds—to create toxin-free fats with tailored properties. Enter dabai (Canarium odontophyllum), a fruit whose pulp oleoresin (DPL) was extracted using supercritical carbon dioxide (SC-CO2), a green method that avoids harmful solvents.

At 40 MPa and 40°C, the extraction yielded a fat with impressive credentials. DPL is rich in saturated fatty acids (47.72%), which gives it a solid structure at room temperature—ideal for spreads and shortenings. Its low peroxide value (5.60 mEq/kg) and free fatty acid content (3.40%) signal freshness and stability, meaning it won't spoil quickly.

But the surprises don't stop there. DPL melts at just 20.20°C, so it's a solid fat that melts smoothly in the mouth. And it packs a tiny but mighty punch of vitamin E (0.13 mg/100g), offering a bioactive bonus. This combination of stability, texture, and nutrition makes DPL a promising candidate for food formulations.

With its green extraction and quality metrics, dabai pulp oleoresin could soon be a staple in the food industry's toolkit—a new alternative fat that's both safe and functional.

Key Points

• Green SC-CO2 extraction yields dabai pulp oleoresin
• High saturated fat (47.72%) and low peroxide value
• Low melting point plus vitamin E for food use