Comparative study of fat properties and phenolic contents of fermented rambutan (Nephelium lappaceum L.) and pulasan (Nephelium mutabile Blume) seeds

I. H. Yahya, . and H. A. Hamid, . and A. N. M. Ramli, . Comparative study of fat properties and phenolic contents of fermented rambutan (Nephelium lappaceum L.) and pulasan (Nephelium mutabile Blume) seeds. pp. 446-445. ISSN 22317546

Rambutan and pulasan seeds are usually discarded as waste. However the seeds contain a significant quantity of quality crude fat. Therefore the present work was conducted to establish and compare the fat properties and saponin and total phenolic contents of fermented rambutan and pulasan seeds. Results showed that the crude fat yields for rambutan and pulasan seeds were 3.98 and 7.41 g/10 g respectively. Results also showed decreases in crude fat by 41 for rambutan seeds and 23 for pulasan seeds after fermentation. The yields of the main fatty acid in rambutan and pulasan seeds which was oleic acid were 53.11 and 58.27 respectively. Only 0.81 and 37.25 of triacylglycerols remained in rambutan and pulasan seed fats respectively after fermentation. In addition the melting temperature for both seed fats increased while the saponin and total phenolic contents in rambutan and pulasan seeds decreased with increasing fermentation time.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(02)%202022/21%20-...

Abstract

Rambutan and pulasan seeds are usually discarded as waste. However the seeds contain a significant quantity of quality crude fat. Therefore the present work was conducted to establish and compare the fat properties and saponin and total phenolic contents of fermented rambutan and pulasan seeds. Results showed that the crude fat yields for rambutan and pulasan seeds were 3.98 and 7.41 g/10 g respectively. Results also showed decreases in crude fat by 41 for rambutan seeds and 23 for pulasan seeds after fermentation. The yields of the main fatty acid in rambutan and pulasan seeds which was oleic acid were 53.11 and 58.27 respectively. Only 0.81 and 37.25 of triacylglycerols remained in rambutan and pulasan seed fats respectively after fermentation. In addition the melting temperature for both seed fats increased while the saponin and total phenolic contents in rambutan and pulasan seeds decreased with increasing fermentation time.

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Item Type:	Article
AGROVOC Term:	Rambutans
AGROVOC Term:	Nephelium lappaceum
AGROVOC Term:	Pulasan
AGROVOC Term:	Nephelium mutabile
AGROVOC Term:	Seeds
AGROVOC Term:	Fermentation
AGROVOC Term:	Fat content
AGROVOC Term:	Saponins
AGROVOC Term:	Phenolic content
AGROVOC Term:	Polyphenol content
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10648

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