Physico-Chemical Characterisation of the Fat from Red-Skin Rambutan (Nephellium lappaceum L.) Seed

Manaf, Yanty Noorzianna Abdul; Marikkar, J.M.N.; Long, Kamariah; Ghazali, Hasanah Mohd

doi:10.5650/jos.62.335

Cited by 45 publications

(58 citation statements)

References 17 publications

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“…No significant difference ( p > 0.05 ) was found in the SPV of RSF when comparing the two drying methods. Similar values were reported for RSF by Solís‐Fuentes et al and Manaf et al Moreover, the SPV obtained in this study were similar to that of cocoa butter and its alternative fats such as illipé, kokum, and shea butter. However, significantly low and high SPVs were also reported in RSF in different studies .…”

Section: Resultssupporting

confidence: 91%

“…There was a significant difference ( p < 0.05 ) between the two SMPs of RSF. These values are found to be very similar to the results obtained by Sonwai and Ponprachanuvut, Manaf et al, and Hajar et al, who reported that the SMP of RSF were 38.5°C, 39.2°C, and 38.0°C to 48.8°C, respectively. The low melting point of RSF makes it a potential fat in the production of chocolate and confectionery products.…”

Section: Resultssupporting

confidence: 90%

“…The results were also found to be similar to that reported by Sirisompong et al, who revealed the IV of RSF was 41.6 g I 2 /100 g fat. However, IV obtained in this study was lower as compared to 50.27 g I 2 /100 g fat, which was obtained by Manaf et al In another study, Mahisanunt et al reported that RSF pre‐treated with oven‐drying at 60°C had an IV of 48.69 g I 2 /100 g fat. The IVs obtained in this study were not significantly different ( p > 0.05 ) from each other.…”

Section: Resultscontrasting

confidence: 63%

“…Rambutan seed fat (RSF) is semisolid and white at room temperature. It contains almost equal amounts of saturated (49.1%) and unsaturated (50.9%) fatty acids, where arachidic (34%) and oleic acids (42%) are the main fatty acids . Recently, many researchers reported that the physicochemical properties of RSF from either fermented or nonfermented rambutan seeds are suitable as cocoa butter alternatives .…”

Section: Introductionmentioning

confidence: 99%

“…It contains almost equal amounts of saturated (49.1%) and unsaturated (50.9%) fatty acids, where arachidic (34%) and oleic acids (42%) are the main fatty acids. 11 Recently, many researchers reported that the physicochemical properties of RSF from either fermented or nonfermented rambutan seeds are suitable as cocoa butter alternatives. 3,7,[12][13][14] Chai et al 15 produced a cocoa powder-like product from the roasted seeds of fermented rambutan fruit.…”

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confidence: 99%

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Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

Jahurul

Amir

et al. 2019

Engineering Reports

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The pre‐treatment of oilseeds prior to extraction process may affect oil yield and quality. The aim of this study was to investigate the effects of two drying methods on rambutan seed fat (RSF) yield and their oxidative stability, physicochemical properties, and crystal morphology. Response surface methodology (RSM) was used in the optimisation and investigation of the effects of three process conditions: seed weight (g), extraction time (min), and solvent volume (ml) on RSF yield. Under optimal conditions, a maximum RSF yield of 44.14% was obtained. The differences between RSF pre‐treated with oven‐drying and RSF with freeze‐drying methods in slip melting point (38.3°C to 39.7°C), free fatty acid (3.13 to 3.50 mg KOH/g fat), peroxide value (1.04 to 1.67 meq of O2/kg of fat), p‐anisidine value (1.10 to 1.56), and total oxidation value (4.21 to 5.67) were significant (p < 0.05). Both fats showed needle‐like shaped crystals. Our results provide useful information in the pre‐treatment of RSF, which has potential to be used as blending component with palm oil for cocoa butter equivalent formulation in chocolate and confectionery industries.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 90%

Section: Resultscontrasting

confidence: 63%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

Jahurul

Amir

et al. 2019

Engineering Reports

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Composition and Biological Properties of Rambutan (Nephelium lappaceum)

Santos

Oliveira

Pereira

et al. 2021

Phytopharmaceuticals

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Nephelium lappaceum oil: A low‐cost alternative feedstock for sustainable biodiesel production using magnetic solid acids

Nguyen

et al. 2015

Env Prog and Sustain Energy

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Waste seed of Nephelium lappaceum or rambutan fruit with high fat content is a promising raw material for low‐cost biodiesel production. Solid acids, such as SiO2‐SO3H/CoFe2O4 and superhydrophobic poly(vinylsulfonic‐co‐divinylbenzene) (PVS‐DVB), were synthesized and characterized via X‐ray diffraction, vibrating sampling magnetometer, field enhanced scanning electron microscopy–energy dispersive X‐ray, and transmission electron microscopy. The magnetic catalysts possessed a mesoporous structure with an average diameter of 100 nm. The transesterification rate could reach 39%, 68%, and 98% when SiO2‐SO3H/CoFe2O4, PVS‐DVB, and H2SO4 acid were used, respectively, at 65°C for 4–10 h. The magnetic acids were readily recovered and reused with negligible activity loss. Fatty acid methyl ester (FAME) was determined through gas chromatography–mass spectrometry. The effects of oil‐to‐methanol molar (O/M) ratio, reaction time, and catalyst amount on FAME conversion were studied to optimize the transesterification conditions. Rambutan oil biodiesel is within the specifications of the American Standard Test Method (ASTM D6751) and European standards (EN 14214). © 2015 American Institute of Chemical Engineers Environ Prog, 35: 603–610, 2016

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Physico-Chemical Characterisation of the Fat from Red-Skin Rambutan (Nephellium lappaceum L.) Seed

Cited by 45 publications

References 17 publications

Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

Composition and Biological Properties of Rambutan (Nephelium lappaceum)

Nephelium lappaceum oil: A low‐cost alternative feedstock for sustainable biodiesel production using magnetic solid acids

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