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

Figures & data

Figure 1. Different varieties of rambutan used in the study, namely Clone R3 (A), Clone R4 (B), Clone R7(C), Clone R10 (D), Clone R153 (E), Clone R156 (F), Clone R169 (G), Clone R191 (H), Clone Sarjan (I), variety WT1 (J), and variety WT2 (K).

Figure 2. Crude fat content (A), IV (B), FFA (C), saponin content (D), tannin content (E), and SFI at 37°C (F) of rambutan seed or seed fat.

Table 1. Fatty acid composition of rambutan seed fats.

	Relative percent (%)
Type of fatty acid	R3	R4	R7	R10	R153	R156	R169	R191	Sarjan	WT1	WT2
Palmitic/Hexadecanoic acid (C16:0)	2.62±	2.69±	3.38±	3.39±	3.29±	3.27±	2.43±	2.73±	2.40±	3.30±	3.32±
	0.21^c	0.32^c	0.23^a	0.22^a	0.18^ab	0.16^ab	0.06^c	0.24^bc	0.12^c	0.12^a	0.14^a
Palmitoleic/Hexadecenoic acid (C16:1)	0.76±	3.27±	0.45±	0.90±	0.82±	0.93±	0.16±	0.83±	0.71±	1.02±	0.96±
	0.21^b	0.19^a	0.34^bc	0.42^b	0.23^b	0.09^b	0.03^c	0.12^b	0.06^bc	0.02^b	0.05^b
Stearic/Octadecanoic acid (C18:0)	6.80±	5.36±	6.26±	5.97±	6.20±	6.75±	8.97±	5.44±	5.22±	5.35±	5.24±
	0.90^b	0.19^d	0.24^bcd	0.63^bcd	0.20^bcd	0.43^bc	0.87^a	0.18^cd	0.17^d	0.95^d	0.10^d
Oleic/Octadecenoic acid (C18:1)	42.97±	41.34±	42.08±	43.54±	33.35±	45.23±	41.56±	42.41±	42.33±	45.14±	46.64±
	2.03^a	1.92^a	2.32^a	3.02^a	4.28^a	4.36^a	1.46^a	1.40^a	2.39^a	3.78^a	3.84^a
Linoleic/Octadecadienoic acid (C18:2)	1.96±	3.06±	2.89±	3.52±	3.44±	3.33±	1.48±	3.05±	2.22±	3.31±	3.39±
	0.93^cd	0.14^ab	0.38^abc	0.23^a	0.23^a	0.17^a	0.37^d	0.05^ab	0.06^bcd	0.15^a	0.06^a
Linolenic/Octadecatrienoic acid (C18:3)	3.58±	3.72±	9.90±	0.24±	0.17±	0.15±	6.75±	9.43±	6.26±	0.17±	0.14±
	5.56^ab	5.51^ab	0.44^a	0.09^b	0.02^b	0.02^b	0.38^ab	0.97^a	0.57^ab	0.02^b	0.01^b
Arachidic/Eicosanoic acid (C20:0)	32.10±	31.88±	26.03±	33.27±	32.68±	31.23±	27.69±	27.42±	27.47±	32.34±	31.21±
	7.44^a	7.41^a	4.13^a	3.46^a	4.64^a	4.58^a	3.78^a	2.84^a	4.13^a	4.03^a	4.07^a
Gondoic/11-Eicosenoic acid (C20:1)	6.41±	5.75±	6.20±	6.15±	5.78±	6.00±	9.14±	6.12±	10.55±	6.03±	5.77±
	0.72^b	0.49^b	0.41^b	0.46^b	0.41^b	0.44^b	0.75^a	0.19^b	1.35^a	0.09^b	0.05^b
Behenic/Docosanoic acid (C22:0)	2.29±	2.38±	2.34±	2.34±	2.30±	2.41±	1.64±	2.15±	2.27±	2.37±	2.34±
	0.23^a	0.20^a	0.16^a	0.10^a	0.03^a	0.10^a	0.22^b	0.19^a	9.23^a	0.06^a	0.05^a
Erucic/Docosenoic acid (C22:1)	0.27±	0.39±0.	0.31±	0.47±	0.63±	0.47±	0.06±	0.24±	0.43±	0.69±	0.73±
	0.01^cd	06^abcd	0.10^bcd	0.27^abc	0.11^ab	0.24^abc	0.06^d	0.03^cd	0.04^abc	0.06^a	0.01^a
Lignoceric/Tetracosanoic acid (C24:0)	0.23±	0.18±	0.17±	0.21±	0.26±	0.23±	0.12±	0.17±	0.15±	0.30±	0.26±
	0.07^abc	0.04^abc	0.04^abc	0.09^abc	0.04^ab	0.03^abc	0.02^c	0.02^abc	0.03^bc	0.04^a	0.03^ab
Percent unsaturated fatty acids	55.95	57.53	61.83	54.82	44.19	56.11	59.15	62.24	62.50	56.36	57.63
Percent saturated fatty acids	44.04	42.49	38.18	45.18	44.73	43.89	40.85	37.91	37.51	43.66	42.37

Mean ± standard deviation values with similar letters within the same row are not significantly different (p > 0.05).

Table 2. TAG composition of rambutan seed fats.

TAG component	Relative percent (%)
	R3	R4	R7	R10	R153	R156	R169	R191	Sarjan	WT1	WT2
OOO	0.36± 0.02^cde	1.26± 0.02^a	0.25± 0.21^e	0.87± 0.12^abcd	0.34± 0.02^cde	0.79± 0.59^abcde	0.45± 0.02^bcde	0.28± 0.04^de	0.28± 0.07^de	0.97± 0.16^ab	0.93± 0.14^abc
POO	1.07± 0.05^cde	2.34± 0.02^a	0.47± 0.65^ef	0.31± 0.07^f	1.10± 0.02^cde	2.02± 0.20^ab	1.56± 0.16^bc	1.15± 0.14^cde	0.69± 0.21^def	1.18± 0.21^cde	1.29± 0.28^cd
PPO	0.54± 0.03^bc	0.56± 0.01^bc	0.27± 0.22^c	0.45± 0.05^bc	0.44± 0.01^bc	0.63± 0.21^ab	0.71± 0.03^ab	0.42± 0.06^bc	0.48± 0.05^bc	0.55± 0.07^bc	0.91± 0.07^a
SOO	4.42± 0.31^a	1.31± 0.02^c	0.51± 0.30^de	2.63± 0.14^b	0.32± 0.06^e	0.87± 0.18^cde	0.46± 0.03^de	0.42± 0.07^e	0.76± 0.27^cde	0.98± 0.12^cd	0.98± 0.22^cd
POS	2.57± 0.09^b	6.09± 0.05^a	2.35± 2.04^b	2.90± 0.15^b	3.97± 0.09^b	6.16± 0.26^a	2.38± 0.01^b	2.47± 0.24^b	2.53± 0.96^b	1.99± 0.13^b	2.22± 0.37^b
PPS	2.57± 0.22^ab	2.22± 0.01^b	1.54± 1.28^b	2.44± 0.15^ab	2.12± 0.04^b	2.56± 0.12^ab	3.44± 0.15^a	2.28± 0.05^ab	2.08± 0.29^b	2.46± 0.08^ab	2.53± 0.27^ab
‘a’	16.93± 0.47^abc	19.42± 0.39^a	11.75± 3.50^d	10.89± 0.45^d	14.04± 0.09^cd	17.32± 0.21^abc	2.73± 0.07^e	14.35± 0.20^bcd	16.12± 0.30^abc	16.74± 1.11^abc	17.87± 2.01^ab
‘b’	11.28± 0.26^bcd	10.07± 0.04^d	12.16± 0.69^abcd	13.42± 0.46^ab	10.58± 0.04^cd	10.51± 0.12^cd	14.11± 0.10^a	10.97± 0.04^bcd	11.13± 2.70^bcd	13.19± 2.70^abc	13.58± 1.11^ab
‘c’	9.53± 0.25^ab	10.16± 0.06^ab	10.16± 0.06^d	6.69± 0.31^cd	9.42± 0.02^ab	8.38± 0.23^bc	2.08± 0.04^e	11.14± 0.31^a	9.89± 0.14^ab	9.64± 1.07^ab	9.06± 0.98^b
‘d’	20.32± 0.18^cde	16.80± 0.17^e	24.43± 3.00^b	23.95± 0.41^bc	19.94± 0.05^de	19.76± 0.20^de	29.30± 0.07^a	22.40± 1.03^bcd	19.13± 0.29^de	16.58± 2.05^e	17.68± 2.03^e
‘e’	27.97± 1.32^d	27.49± 0.29^d	36.83± 4.84^ab	32.66± 1.90^bcd	34.01± 0.24^bc	27.97± 0.23^d	40.01± 0.10^a	31.56± 1.44^cd	33.37± 0.41^bc	33.82± 0.29^bc	30.66± 1.79^cd
‘f’	2.43± 0.08^cd	2.30± 0.13^cd	3.02± 0.29^abc	2.80± 0.18^abcd	3.71± 0.08^a	3.03± 1.06^abc	2.77± 0.04^abcd	2.57± 0.11^bcd	3.55± 0.06^ab	1.91± 0.10^d	2.29± 0.30^cd

Mean ± standard deviation values with similar letters within the same row are not significantly different (p > 0.05). ‘a’, ‘b’, ‘c’, ‘d’, ‘e’, and ‘f’ are due to unknown TAGs.

Figure 3. Representative HPLC chromatogram of TAGs in rambutan seed fat of Clone R10 (A) and palm olein (B). Peaks ‘a’, ‘b’, ‘c’, ‘d’, ‘e’, and ‘f’ are unknown TAGs.

Table 3. Temperature of phase transition (T) and crystallization and melting enthalpies (∆H) of rambutan seed fat.

Variety	∆H (J/g)				Phase transition temperature (°C)
		TCO	T1	T2	T3	T4	T5	T6	T7	T8	T9	T10	T11	TCM
Melting
R3	83.6		−30.3	-	-	7.9	18.2	27.1	-	-	-	-	-	28.7
R4	88.4		−30.7	-	-	8.4	18.9	25.0	-	-	-	-	-	28.2
R7	75.3		−29.8	-	-	8.1	17.7	24.7	-	-	-	-	-	24.8
R10	121.8		-	−12.3	−2.6	5.1	18.2	24.3	28.8	33.9	37.1	44.1	-	48.4
R153	118.3		-	-	−1.8	7.3	18.3	24.1	28.8	34.0	37.7	42.7	-	48.2
R156	71.2		−29.5	-	-	7.7	17.5	25.6	-	-	-	-	-	28.9
R169	141.7		-	-	−3.2	4.1	10.3	26.3		30.1	37.5		49.4	50.6
R191	130.2		−29.1	-	-	7.5	17.9	27.2	28.9	31.3	36.0	41.8	-	46.7
Sarjan	93.4		−27.6	-	-	8.2	17.9	26.0	28.1	31.6	35.3	41.1	-	45.2
WT1	77.9		-	-	−3.6	2.9		27.6	30.0	-	-	-	-	32.7
WT2	73.7		−31.3	-	-	7.8	16.6	24.5	-	-	-	-	-	28.3
Crystallization
R3	73.6	25.2	-	23.8	-	18.1	6.4	-	-	-	-	-	−43.7
R4	74.8	24.4	-	23.2	-	18.2	7.2	-	-	-	-	−41.6	-
R7	62.2	26.4	-	23.1	-	15.7	4.8	-	-	-	-	-	−45.6
R10	85.4	26.9	-	24.4	-	16.3	5.2	-	-	-	−30.1	-	-
R153	83.7	27.4	-	24.2	-	16.5	5.1	-	-	-	−29.7	-	-
R156	60.4	24.1	-	22.9	-	16.5	5.8	-	-	-	-	-	−44.1
R169	88.9	37.2	31.8	-	20.2	14.1	-	1.9	−7.9	−17.2	-	-	-
R191	82.2	27.2	-	26.1	-	17.3	6.5	-	-	-	-	−40.8	-
Sarjan	72.7	28.8	-	25.2	-	17.9	6.4	-	-	-	-	−40.0	-
WT1	67.6	39.4	33.6	-	21.8	14.6	3.8	-	-	−17.7	-	-	-
WT2	62.7	23.9	-	23.2	-	16.3	6.4	-	-	-	-	−41.9	-

Note: T_CO and T_CM represent crystallization onset and complete melting temperatures, respectively. 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10 are transition phases, based on Fig. 4 (crystallization and melting curves of rambutan seed fat).

Figure 4. Thermograms of seed fat of R3 (A), R4 (B), R7 (C), R10 (D), R153 (E), R156 (F), R169 (G), R191 (H), Sarjan (I), WT1 (J), and WT2 (K).

Figure 5. SFI of seed fat of Clones R3, R4, R7, and R10 (A); Clones R153, 156, 169, and 191 (B); and varieties of Sarjan, WT1 and WT2 (C).