Characteristics of fat, and saponin and tannin contents of 11 varieties of rambutan (<i>Nephelium lappaceum</i>L.) seed

Chai, Kong Fei; Adzahan, Noranizan Mohd; Karim, Roselina; Rukayadi, Yaya; Ghazali, Hasanah Mohd

doi:10.1080/10942912.2018.1479857

Cited by 33 publications

(38 citation statements)

References 30 publications

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“…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 . Chai et al produced a cocoa powder‐like product from the roasted seeds of fermented rambutan fruit.…”

Section: Introductionmentioning

confidence: 99%

“…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. Thus, optimising the extraction of fat from rambutan seed is crucial in achieving the highest yield.…”

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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: Introductionmentioning

confidence: 99%

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confidence: 99%

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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“…As it can be seen, among the three varieties R7 has the highest oil content (37.55%) than Serjan (35.6%) and R4 (34.2%) and is like the value reported by Augustin & Chua 22 . In contrast, in a study by Chai et al 7 , variety R4 had the highest crude fat content than Serjan and R7. The high percentage of the oil in the seed (37.5 %) makes it a distinct potential source for the oil industry.…”

Section: Seed Analysis (Moisture Content and Crude Fat Content)mentioning

confidence: 66%

“…The problems of industrial waste are becoming harder to solve, and much effort will be needed to develop nutritional and industrial potential of by-products, waste, and underutilized agricultural product. It is reported that rambutan seed contains a relatively high amount of fat, with oleic acid and arachidic acid being the major fatty acids 6,7 . Unlike most vegetable oils and fats, rambutan seed oil contains high level of arachidic acid, which is a long-chain (20 carbons) saturated fatty acid 6 .…”

Section: Introductionmentioning

confidence: 99%

“…This characteristic allows the fat to be used without being subjected to hydrogenation and makes it strong resistant to oxidative rancidity 8 . Rambutan seed oil not only could be used for manufacturing candles, soaps, and fuels, but also has a potential to be used in different branch of industries from confectionary products to cosmetics 7,9 . Although physicochemical characteristics of rambutan seed fat has been published earlier [6][7][8][10][11][12] , there is no detailed information available for rambutan seed fat varieties grown in the Malaysia. More detailed research on the lipid characteristics of rambutan seed varieties will enhance knowledge and application of rambutan seed oil in a variety of food and specialty products.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of three varieties of Malaysian rambutan seed oil

Ghobakhlou

Ghazali

Karim

et al. 2019

Rev Esp Nutr Hum Diet

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Introduction: Rambutan seed is considered a waste by-product of fruit processing. The seed waste is usually discarded or disposed in a large amount without an economic value which has become an issue that needs to be solved. However, the seed contains a considerable amount of crude fat. Aim: the purpose of this study was to characterize the physicochemical properties of oil of the seeds of three varieties of Malaysian rambutan fruit (R4, R7 and Serjan) for potential application. Material and Methods:In this study, colour, refractive index, viscosity, free fatty acid content, peroxide value, p-anisidine value, iodine value, saponification value, unsaponifiable matter, fatty acid composition, thermal behaviour, melting point, and solid fat content of rambutan seed oil from three varieties were used to characterise physicochemical properties of rambutan seed oil.Results: No significant differences (p>0.05) were observed for free fatty acid content, peroxide value, p-anisidine value, saponification value, unsaponifiable matter, colour, viscosity and refractive index among three varieties. There are significant differences (p<0.05) in the iodine value and melting point among the rambutan seed oil of three varieties. Varieties R7 and R4 seed had the highest (37.62±0.10%) and lowest (34.25±0.07%) crude fat content, respectively. Oleic (37.75-40.58%) and arachidic (35.24-36.89%) acids were the major fatty acids in the oil. Both melting and crystallization curves showed that the oil exhibited three distinct peaks. The complete melting and crystallization onset temperatures of the oil were 24.76-26.57°C and 21.19-22.79°C, respectively. Conclusions:This study reveals that the rambutan seed oil has potential to be used in various sectors of food industry. Therefore, rambutan seed can be fully utilized and, subsequently, the amount of waste can be minimized. KEYWORDS Rambutan; Nephelium lappaceum;Chemistry.Más información: http://creativecommons.org/licenses/by-nc-sa/4.0/ Introducción: La semilla de rambután se considera un subproducto residual del procesamiento del fruto. Los residuos de semillas generalmente se desechan o se eliminan en grandes cantidades sin un valor económico que se ha convertido en un problema que debe resolverse. Sin embargo, la semilla contiene una cantidad considerable de grasa cruda. Objetivo: el propósito de este estudio fue caracterizar las propiedades fisicoquímicas del aceite de las semillas de tres variedades de rambután de Malasia (R4, R7 y Serjan) para su posible aplicación. Material y Métodos:En este estudio, el contenido de aceite de semilla de rambután de tres variedades se utilizó para caracterizar las propiedades fisicoquímicas del aceite de semilla de rambután en color, índice de refracción, viscosidad, contenido de ácidos grasos libres, índice de peróxido, índice de p-anisidina, índice de yodo, valor de saponificación, materia insaponificable, composición de ácidos grasos, comportamiento térmico, punto de fusión y grasa sólida. Resultados:No se observaron diferencias significativas (p>0...

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Comparative Study of Table Margarine Prepared from Moringa oleifera Seed Oil‐Palm Stearin Blend and Commercial Margarines: Composition, Thermal, and Textural Properties

Dollah

Chai

Abdulkarim³

et al. 2020

Euro J Lipid Sci & Tech

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This study aims to produce an oleic acid‐rich table margarine from Moringa oleifera seed oil (MoO)‐palm stearin (PS) blend (70:30, w/w) and compare its composition, thermal behavior, and textural properties during storage with those of commercial margarines (CM1 and CM2). The major fatty acid in MoO/PS blend, CM1 and CM2 is oleic acid (67.85%, 38.54%, and 35.35%, respectively). Hence, many of their triacylglycerols are derived from the acid. MoO/PS blend has a higher complete melting temperature (43.50 °C) compared to CM1 (35.50 °C) and CM2 (35.53 °C). The solid fat content (SFC) of MoO/PS blend at 10 °C (28.7%) is lower than CM1 (32%) and CM2 (68.4%). However, the MoO/PS blend has a higher SFC (6.47%) at 35 °C compared to CMs. At 20 °C, the viscosity of experimental blend margarine (EBM) decreases but CM1 and CM2 increase at the end of the storage study. After 8 weeks of storage, all margarines are harder and CM2 is the hardest. The adhesiveness of EMB and CM2 is similar to the fresh samples while CM1 is more adhesive after storage. In short, it is possible to produce an oleic acid‐enriched margarine from MoO/PS blend that has better textural properties. Practical Applications: Moringa oleifera seed oil is one of the superior oils that contains high levels of oleic acid. However, its high iodine value and low melting point limit its application in the production of margarine. This study shows that direct blending of M. oleifera seed oil with palm stearin could produce margarine with high oleic acid contents and better textural properties in terms of viscosity, hardness, and adhesiveness. The informative data provide supporting evidence for blending of M. oleifera seed oil with palm stearin to produce margarine that could overcome the issues that hinder the M. oleifera seed oil from being produced into margarine.

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Characteristics of fat, and saponin and tannin contents of 11 varieties of rambutan (Nephelium lappaceumL.) seed

Abstract: View related articles View Crossmark data Citing articles: 14 View citing articles Characteristics of fat, and saponin and tannin contents of 11 varieties of rambutan (Nephelium lappaceum L.

Cited by 33 publications

References 30 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

Characterization of three varieties of Malaysian rambutan seed oil

Comparative Study of Table Margarine Prepared from Moringa oleifera Seed Oil‐Palm Stearin Blend and Commercial Margarines: Composition, Thermal, and Textural Properties

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