Huile de palme rouge de Colombie : un équivalent tropical de l’huile d’olive

Abstract

The characterisation of the studied columbian red palm oil (fatty acid composition, regiodistribution, solid content…) makes it a potential oil of speciality which may be passed for the tropical equivalent of olive oil.

Keywords

• Red palm oil
• speciality oil
• olive oil
• regiodistribution
• solid content