Chemical Composition, Bioactive Constituents, and Functional Value of Chinese Palm Fruit: Processing Effects, Nutritional Significance, and Industrial Prospects-A Review.

Palm oil and palm kernel oil are among the most widely consumed vegetable oils worldwide, but cultivar, agroecological conditions, and processing methods strongly influence their chemical properties. Although there is extensive research and production of palm oil in Southeast Asia, cultivation of its fruit in China, particularly in southern regions like Hainan and Yunnan, is severely underrepresented. This review critically summarizes current knowledge of the chemical composition, bioactive compounds, and functional properties of Chinese palm fruit components (both raw and processed), with a focus on processing-related changes and industrial applications. Current evidence suggests that Chinese palm mesocarp and kernel oils can be separated based on their general composition, fatty acid profiles, and minor lipids (such as tocopherols, carotenoids, and phytosterols), which are critical determinants of oxidative stability, nutritional quality, and processing functionality. Post-harvest practices (postmortem methods) and thermal processing strongly affect acid value, free fatty acid levels, and peroxide formation, with direct consequences for oil quality and refining efficiency. Chinese palm-derived lipids hold potential for functional foods, nutraceuticals, cosmetics, and bio-based materials used beyond their commonality as edible oil. Yet, gaps in cultivar-level chemical characterization, bioactive retention during processing, and evidence-based health evaluation remain. However, bridging these gaps using advanced analytical techniques and sustainable processing strategies will be of significant importance to endeavor towards the full utilization of Chinese palm fruit in both global food and bio-economy systems.