Evaluation of Bioactive Fatty Acids, Antiaflatoxigenic Effect and Nutritional Value of Ginger-Infused Special Palm Oil Production

Special palm oil (SPO) is widely used in food, cosmetics, and pharmaceuticals but faces challenges related to aflatoxin contamination and nutritional enhancement. This study aimed to investigate the impact of bioactive fatty acids (BFAs) and ginger infusion on nutritional value and antiaflatoxigenic properties of SPO. Ginger extract was combined with processed palm oil, thoroughly mixed, heated, and cooled to create ginger infused special palm oil (GISPO). The bioactive fatty acid components of GISPO were analyzed using gas chromatography-flame ionization detection (GC-FID), and their antiaflatoxigenic effects were assessed on total fungi load during storage. Proximate composition, vitamins, minerals, and antioxidant properties were determined while sensory properties were evaluated. GISPO exhibited high eicosadienoic acid (0.96%), alpha-linoleic acid (0.36%), palmitoleic acid (0.16%), and myristic acid (0.91%) contents with low microbial load of 96.50 cfu/g during 12 weeks’ storage under ambient condition. GISPO also showed notable increases in zinc, calcium, magnesium, total carotene, and vitamin E. This study indicates that infusion of ginger in special palm oil during processing enhances the nutritional and sensory qualities of palm oil product, making GISPO a promising alternative.