This study selected 5 methods, including boiling, hot air drying, high-pressurized steam, freezing, and microwave radiation to pretreat fresh oil palm fruit before solvent extraction of the oil. Using fresh fruit as a control, the pretreatment methods were compared for the effects on the activity of the 2 main enzymes in the fruit and some physicochemical properties of the crude palm oil. The results indicated, although all the 5 pretreatments could inactivate lipase and peroxidase in the treated flesh significantly (P < 0.05), the high-pressurized steam was the most effective. There were also differences in the unsaturated fatty acid contents of the 6 oils. The crude oil from frozen fruit contained significantly more vitamin E (37829.33 ppm) than previously reported. Microwave radiation was shown to significantly decrease the free fatty acid content and the peroxide value, while increasing the oxidative stability index. Thermal behaviors of the oils were significantly different to each other with the exception a few parameters (P < 0.05).

中文翻译：

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新鲜水果不同预处理对毛棕榈油化学和热特性的影响

本研究选择了5种方法，包括煮沸、热风干燥、高压蒸汽、冷冻和微波辐射，在油的溶剂提取之前对新鲜油棕果实进行预处理。以新鲜水果为对照，比较了预处理方法对水果中两种主要酶的活性和毛棕榈油的一些理化性质的影响。结果表明，尽管5种预处理均能显着灭活处理肉中的脂肪酶和过氧化物酶（P < 0.05），但高压蒸汽最有效。6种油的不饱和脂肪酸含量也存在差异。冷冻水果的原油含有比以前报道的多得多的维生素 E (37829.33 ppm)。微波辐射显示出显着降低游离脂肪酸含量和过氧化值，同时增加氧化稳定性指数。除了少数参数（P < 0.05）外，油的热行为彼此显着不同。