Valorization of Mexican Rambutan Peel through the Recovery of Ellagic Acid via Solid-State Fermentation Using a Yeast
Karen De La Rosa-Esteban,
Leonardo Sepúlveda,
Mónica Chávez-González
et al.
Abstract:Rambutan (Nephelium lappaceum L.) is a tropical fruit that is originally from Southeast Asia and it was introduced to Mexico in the 1960s; the fruit’s peel is known to possess ellagitannins such as ellagic acid which give the peel great biological activity; solid-state fermentation has been used to obtain said compounds and rambutan peel can be used as a fermentation support/substrate; this work aims to obtain, identify and quantify ellagic acid obtained via SSF with a strain of yeast. The water-absorption ind… Show more
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