Response surface optimization and characteristics of rambutan (Nephelium lappaceum L.) kernel fat by hexane extraction

Sirisompong, Wanrada; Jirapakkul, Wannee; Klinkesorn, Utai

doi:10.1016/j.lwt.2011.04.011

Cited by 64 publications

(59 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The extraction yield for 0.7 and 1.2 mm size particles were relatively close to each other. These findings are in line with those found by Sirisompong et al (2011). Sirisompong et al (2011) found that the rate of extraction increases with the decrease in the size of particles during oil extraction from rambutan kernel.…”

Section: Effect Of Particle Sizesupporting

confidence: 93%

See 1 more Smart Citation

Optimization and modeling of extraction of solid coconut waste oil

Sulaiman

Aziz

Aroua

2013

Journal of Food Engineering

View full text Add to dashboard Cite

Section: Effect Of Particle Sizesupporting

confidence: 93%

“…The rate of extraction increases with the decrease in the size of particle (Sirisompong et al, 2011). Fig.…”

Section: Effect Of Particle Sizementioning

confidence: 83%

Optimization and modeling of extraction of solid coconut waste oil

Sulaiman

Aziz

Aroua

2013

Journal of Food Engineering

View full text Add to dashboard Cite

“…The rambutan seed is a potential source of oil because it has been discovered to have a high amount of fat content from 33.4% to 37.35% in previous studies (Romain et al, 2013;Sirisompong et al, 2011;Solís-Fuentes et al, 2010). It possesses major fatty acids of oleic acid and arachidic acid (Avato et al, 2006;Harahap et al, 2012;Romain et al, 2013;Sirisompong et al, 2011;Solis-Fuentes et al, 2010;Sonwai and Ponprachanuvut, 2012;Yanty et al, 2013;Zzaman et al, 2014). As such, the potential of the rambutan seed fat as a source of cocoa butter substitute in confectionary products has been highlighted (Issara et al, 2014).…”

Section: Rambutan (Nephelium Lappaceum)mentioning

confidence: 99%

Current trends of tropical fruit waste utilization

Cheok

Adzahan

Rahman

et al. 2016

Critical Reviews in Food Science and Nutrition

117

View full text Add to dashboard Cite

Recent rapid growth of the world's population has increased food demands. This phenomenon poses a great challenge for food manufacturers in maximizing the existing food or plant resources. Nowadays, the recovery of health benefit bioactive compounds from fruit wastes is a research trend not only to help minimize the waste burden, but also to meet the intensive demand from the public for phenolic compounds which are believed to have protective effects against chronic diseases. This review is focused on polyphenolic compounds recovery from tropical fruit wastes and its current trend of utilization. The tropical fruit wastes include in discussion are durian (Durio zibethinus), mangosteen (Garcinia mangostana L.), rambutan (Nephelium lappaceum), mango (Mangifera indica L.), jackfruit (Artocarpus heterophyllus), papaya (Carica papaya), passion fruit (Passiflora edulis), dragon fruit (Hylocereus spp), and pineapple (Ananas comosus). Highlights of bioactive compounds in different parts of a tropical fruit are targeted primarily for food industries as pragmatic references to create novel innovative health enhancement food products. This information is intended to inspire further research ideas in areas that are still under-explored and for food processing manufacturers who would like to minimize wastes as the norm of present day industry (design) objective.

show abstract

“…In one of the most recent studies, Solís-Fuentes et al 1 revealed that rambutan seed fat obtained from RI-104 variety grown in Mexico comprised mainly of oleic and arachidic acids and exhibited potential use for different branches of industries from confectionery to cosmetics. Sirisompong et al 11 reported that, with high level of arachidic acid and low iodine value, the chemical characteristics as well as the physical properties of a fat obtained from a Thai variety of rambutan compared well with those of conventional fats. This would permit the use of the fat, especially where oxidation may be a concern, without its being subjected to hydrogenation.…”

Section: Introductionmentioning

confidence: 99%