Composition, phase behavior and thermal stability of natural edible fat from rambutan (Nephelium lappaceum L.) seed

Characterization of Physicochemical and Thermal Properties and Crystallization Behavior of Krabok (Irvingia Malayana) and Rambutan Seed Fats

“…The crystallization and melting profiles of the fat samples were determined with a Perkin-Elmer differential scanning calorimeter DSC model DSC 8000, PerkinElmer Co., Norwalk, CT following a procedure employed by Solís-Fuentes et al 1 . The heat flow of the instrument was calibrated with indium mp 156.6 as a reference standard.…”

“…Vegetable fats and oils are extensively used as raw material and inputs for industrial food, medicine, and cosmetic production 1 . The possibility of an acute shortage in edible and industrial vegetable fats and oils together with a clear tendency favoring the use of natural vegetable fats for the replacement of those from hydrogenated vegetable oil has encouraged the investigation of edible plants as possible sources of usable fats and oils 1,2 .…”

“…The possibility of an acute shortage in edible and industrial vegetable fats and oils together with a clear tendency favoring the use of natural vegetable fats for the replacement of those from hydrogenated vegetable oil has encouraged the investigation of edible plants as possible sources of usable fats and oils 1,2 . Krabok Irvingia Malayana is a large-grown and woody wild almond tree widely distributed in tropical and subtropical areas.…”

“…After the process of canning, the residues consist mainly of seeds and peels. Although, the seeds are considered as agro-industrial waste in many countries, but in others, like some Asian countries, they are edible after roasting 1 . Some studies on the seed have showed that rambutan possesses a relatively high amount of fat between 17 and 39 that can be used for manufacturing candles, soaps, and fuels 9,10 .…”

“…Some studies on the seed have showed that rambutan possesses a relatively high amount of fat between 17 and 39 that can be used for manufacturing candles, soaps, and fuels 9,10 . 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.…”