Rambutan(Nephelium lappaceum L.):Nutritional and functional properties

Hernández-Hernández, C.; Aguilar, Cristóbal N.; Rodríguez‐Herrera, Raúl; Flores‐Gallegos, Adriana C.; Morlett-Chávez, Jesús A.; Govea-Salas, Mayela; Ascacio‐Valdés, Juan A.

doi:10.1016/j.tifs.2019.01.018

Cited by 67 publications

(54 citation statements)

References 47 publications

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“…All three drying methods showed around 50% of saturated fatty acids including the long chain fatty acid that has a relatively high melting point. Similar values were recently reported for RSF by Hernández-Hernández et al and Mahisanunt et al [17,41], whereas Lourith et al [9] reported low content of oleic (31.08%) and arachidic acids (28.65%), and high proportion of palmitic acid (5.84%) in rongrien rambutan variety. Oven-dried RSF exhibited lower oleic and higher arachidic acids compare to the two drying methods.…”

Section: Changes In Microstructure Of Rambutan Seed During Dryingsupporting

confidence: 88%

“…Most importantly, rambutan seed contained high amount of fats ranges from 33.4 to 37.35% [8,13,45]. The major fatty acids in RSFs are oleic and arachidic acids which ranging from 33.1 to 43.09% and 31.53 to 42.5%, respectively [8,[13][14][15][16][17]. The physicochemical properties make RSF capable for utilizing not only for cooking but for soaps [9], biodiesels [3,18,19] cosmetics [3,18], medicinal purposes [20], and substitutes for cocoa butter [21].…”

Section: Introductionmentioning

confidence: 99%

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Changes in microstructures of rambutan seed and the quality of its fat during drying

et al. 2020

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The application of pre-treatment on oilseeds prior to extraction process may exert undesirable impact towards the quality of oils as well as microstructures of seed. The objectives of this study were to evaluate the effects of three drying methods on the microstructures of rambutan seeds and its effects on physicochemical properties of rambutan seed fat (RSF). The fats that being pre-treated with three different drying methods showed shrinkage or alteration of porous structure in terms of size, shape, and diameter. The differences between the RSF pre-treated with oven-, freeze-, and cabinet drying RSF were in fatty acids (oleic and arachidic acids), and free fatty acid (1.56-1.80 mg KOH/g fat). From the results obtained, the useful information regarding to the effects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries.

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Section: Changes In Microstructure Of Rambutan Seed During Dryingsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Changes in microstructures of rambutan seed and the quality of its fat during drying

et al. 2020

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“…Antioxidant Activity of N. lappaceum. Antioxidant activity plays a crucial role in mediating free radicals and reactive oxygen species (ROS), which are considered harmful to human health [35]. Because multiple oxidation mechanisms exist, no single assay will accurately reflect the entire antioxidant capacity of N. lappaceum peel extracts.…”

Section: Chemical Composition Of the N Lappaceum Peelmentioning

confidence: 99%

“…George et al [33] and Pande and Akoh [34] have reported that phenolic compounds mainly accumulate in the skin or peel, rather than the pulp of fruits and vegetables, making these by-products an attractive source for the isolation of natural active compounds. For example, studies of N. lappaceum have revealed the presence of numerous phenolic compounds with important properties in the peel, in even greater quantities than in the seed and pulp [18,35]. Sun et al [9] reported the presence of phenolic acids, hydroxycinnamic acids, and flavan-3-ols such as gallic acid, p-coumaric acid, catechin, and rutin in the peel.…”

Section: Introductionmentioning

confidence: 99%

Active Compound Identification in Extracts of N. lappaceum Peel and Evaluation of Antioxidant Capacity

Monrroy

Araúz

García

2020

Journal of Chemistry

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Nephelium lappaceum and its by-products have great potential in the agricultural, pharmaceutical, and food industries. Some studies have shown that N. lappaceum by-products exhibit antimicrobial, antioxidant, antidiabetic, and anticancer properties. However, studies focused on identifying these compounds are rare. The availability of polyphenolic compounds can vary according to environmental conditions, soil, plant variety, and agronomic management. Therefore, in this study, the active compounds in extracts of the N. lappaceum peel were identified, and their antioxidant properties were evaluated using various extraction solvents and both ultrasonic and boiling extraction techniques. The chemical characterization of the N. lappaceum peel exhibited carbohydrate and reducing sugar contents of 12 and 2%, respectively. Phytochemical analysis indicated the presence of flavonoids, tannins, terpenes, and steroids. The total phenolic and flavonoid contents and total antioxidant capacity were the highest in the hydroethanolic extract obtained by ultrasound, with values of 340 mg gallic acid equivalents g−1, 76 mg quercetin equivalents g−1, and 2.9 mmol of Trolox equivalents g−1, respectively. Contrarily, the total anthocyanin content was higher in the acid extract obtained by ultrasound, with a value of 0.7 mg cyanidin-3-O-glucoside equivalents g−1. A total of 18 compounds—including hydroxybenzene, phenolic acid, flavonoids, fatty acids (saturated, unsaturated, and ester), vitamin, arenecarbaldehyde, and phthalate—were identified for the first time in the N. lappaceum peel using gas chromatography-mass spectrometry. The identified compounds have been previously isolated from other plants and reportedly exhibit anticancer, anti-inflammatory, antimicrobial, and antioxidant activities. Thus, the N. lappaceum peel was shown to be a potential source of bioactive compounds of immense importance in the pharmacological and food industries.

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“…Previously, Thitilertdecha et al [21] also reported that the main phenolic compound of RPE is geraniin and other phenolic compounds, such as ellagic acid and corilagin are contained. Furthermore, it has been reported that RPE contains polyphenolic compounds with antioxidant activity, among which geraniin is the main compound [12].…”

Section: High Performance Liquid Chromatography (Hplc) Analysis Of Ramentioning

confidence: 99%

Development and Characterization of Citrus Junos Pomace Pectin Films Incorporated With Rambutan (Nephelium Lappaceum) Peel Extract

Song

2020

Coatings

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New packaging materials using biopolymers have been studied to substitute synthetic packaging materials that lead to environmental pollution. In this study, a new biodegradable packaging material was developed using the pectin extracted from Citrus junos pomace, which is considered a food processing byproduct. Rambutan peel extract (RPE), at different concentrations (0.25%, 0.5%, and 1.0%), was added as an active material, and the functional properties of the C. junos pectin (CJP) films were evaluated. The incorporation of RPE enhanced the extensibility of the CJP films and their light-blocking ability by decreasing light transmittance. As the concentration of RPE increased, antioxidant activities of the CJP films increased, along with an increase in total phenolic content. Subsequently, the CJP prepared in this study can be used as a low-cost active biodegradable film material, and RPE can be added as a natural antioxidant for the CJP films to confer antioxidant activity.

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Rambutan(Nephelium lappaceum L.):Nutritional and functional properties

Cited by 67 publications

References 47 publications

Changes in microstructures of rambutan seed and the quality of its fat during drying

Changes in microstructures of rambutan seed and the quality of its fat during drying

Active Compound Identification in Extracts of N. lappaceum Peel and Evaluation of Antioxidant Capacity

Development and Characterization of Citrus Junos Pomace Pectin Films Incorporated With Rambutan (Nephelium Lappaceum) Peel Extract

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