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

References

• Wall, M. M.; Ascorbic Acid and Mineral Composition of Longan (Dimocarpus Longan), Lychee (Litchi Chinensis) and Rambutan (Nephelium Lappaceum) Cultivars Grown in Hawaii. Journal of Food Composition and Analysis. 2006, 19, 655–663.
   Web of Science ®Google Scholar
• Raihana, A. R. N.; Marikkar, J. M. N.; Amin, I.; Shuhaimi, M. A. Review on Food Values of Selected Tropical Fruits’ Seeds. International Journal of Food Properties. 2015, 18, 2380–2392.
   Web of Science ®Google Scholar
• Ahmad, I.; Chua, P. C. In Trends in Production and Trade of Tropical Fruits in ASEAN Countries. In 4th International Symposium on Tropical and Subtropical Fruits, Bogor, Indonesia, Ept; Palupi, E. R., Warrington, I. J., Eds.; International Society for Horticultural Science: Belgium, 2013. pp 559–580.
   Google Scholar
• Tindall, H. D. Sapindaceous Fruits: Botany and Horticulture. In Horticultural Reviews; Janick, J., Ed.; John Wiley & Sons: London, 1994. pp 143–196.
   Google Scholar
• Solís-Fuentes, J. A.; Camey-Ortíz, G.; Hernández-Medel, M. D. R.; Pérez-Mendoza, F.; Durán-de-Bazúa, C. Composition, Phase Behavior and Thermal Stability of Natural Edible Fat from Rambutan (Nephelium Lappaceum L.) Seed. Bioresource Technology. 2010, 101, 799–803.
   PubMed Web of Science ®Google Scholar
• Harahap, S. N.; Ramli, N.; Vafaei, N.; Said, M. Physicochemical and Nutritional Composition of Rambutan Anak Sekolah (Nephelium Lappaceum L.) Seed and Seed Oil. Pakistan Journal of Nutrition. 2012, 10, 1073–1077.
   Google Scholar
• Morton, J. F.; Rambutan. In Fruits of Warm Climates; Morton, J. F., Ed.; Julia F. Morton: Miami, 1987. pp 262–265.
   Google Scholar
• Manaf, Y. N. A.; Marikkar, J. M. N.; Long, K.; Ghazali, H. M. Physico-Chemical Characterisation of the Fat from Red-Skin Rambutan (Nephellium Lappaceum L.) Seed. Journal of Oleo Science. 2013, 62, 335–343.
   PubMed Web of Science ®Google Scholar
• Cheng, W. Y.; Akanda, J. M. H.; Nyam, K. L. Kenaf Seed Oil: A Potential New Source of Edible Oil. Trends in Food Science and Technology. 2016, 52, 57–65.
   Web of Science ®Google Scholar
• Lee, S. T.; Radu, S.; Ariffin, A.; Ghazali, H. M. Physico-Chemical Characterization of Oils Extracted from Noni, Spinach, Lady’s Finger, Bitter Gourd and Mustard Seeds, and Copra. International Journal of Food Properties. 2015, 18, 2508–2527.
   Web of Science ®Google Scholar
• Zee, F. T.; Rambutan and Pili Nuts: Potential Crops for Hawaii. In New Crops; Janick, J., Simon, J. E., Eds.; Wiley and Sons Ins: New York, 1993. pp 461–465.
   Google Scholar
• Rajasekaran, A.; Ganesan, S.; Kamini, N.; Lavanya, C.; Lee Yoon, L.; Shian Oh, H. Anti-Nociceptive, CNS, Antibacterial and Antifungal Activities of Methanol Seed Extracts of Nephelium Lappaceum L. Oriental Pharmacy and Experimental Medicine. 2013, 13, 149–157.
   Google Scholar
• AOAC. Official Methods of Analysis, 14th ed.; Association of Official Analytical Chemists: Washington, DC, 1984.
   Google Scholar
• AOCS. Official Methods and Recommended Practices of the American Oil Chemists’ Society, 6th ed.; American Oil Chemists’ Society: Champaign, USA, 1997.
   Google Scholar
• International Office of Cocoa, Chocolate and Sugar Confectionery (IOCCC). Determination of Free Fatty Acids (FFA) Content of Cocoa Fat as a Measure of Cocoa Nib Acidity. Analytical Method. 1996, 42, 130–136.
   Google Scholar
• Cocks, L. V.; Van Rede, C. Laboratory Handbook for Oil and Fats Analysts; Academic Press: London, 1966; p. 419.
   Google Scholar
• Ghazali, H. M.; Hamidah, S.; Man, Y. B. C. Enzymatic Transesterification of Palm Olein with Nonspecific and 1,3-Specific Lipases. Journal of the American Oil Chemists’ Society. 1995, 72, 633–639.
   Web of Science ®Google Scholar
• Swe, P. Z.; Che Man, Y. B.; Ghazali, H. M. Improved NARP-HPLC Method for Separating Triglycerides of Palm Olein and Its Solid Fractions Obtained at Low Temperature Storage. Food Chemistry. 1996, 56, 181–186.
   Web of Science ®Google Scholar
• Abdulkarim, S. M.; Long, K.; Lai, O. M.; Muhammad, S. K. S.; Ghazali, H. M. Some Physico-Chemical Properties of Moringa Oleifera Seed Oil Extracted Using Solvent and Aqueous Enzymatic Methods. Food Chemistry. 2005, 93, 253–263.
   Web of Science ®Google Scholar
• Romain, V.; Ngakegni-Limbili, A. C.; Ouamba, J. Thermal Properties of Monoglycerides from Nephelium Lappaceum L. Oil, as a Natural Source of Saturated and Monounsaturated Fatty Acids. Industrial & Engineering Chemistry Research. 2013, 52, 14089–14098.
   Web of Science ®Google Scholar
• Lai, L. R.; Hsieh, S. C.; Huang, H. Y.; Chou, C. C. Effect of Lactic Fermentation on the Total Phenolic, Saponin and Phytic Acid Contents as Well as Anti-Colon Cancer Cell Proliferation Activity of Soymilk. Journal of Bioscience and Bioengineering. 2013, 115, 552–556.
   PubMed Web of Science ®Google Scholar
• Hiai, S.; Oura, H.; Nakajima, T. Color Reaction of Some Sapogenins and Saponins with Vanillin and Sulfuric. Planta Medica. 1976, 29, 116–122.
   PubMed Web of Science ®Google Scholar
• Wijekoon, M. M. J. O.; Bhat, R.; Karim, A. A. Effect of Extraction Solvents on the Phenolic Compounds and Antioxidant Activities of Bunga Kantan (Etlingera Elatior Jack.) Inflorescence. Journal of Food Composition and Analysis. 2011, 24, 615–619.
   Web of Science ®Google Scholar
• Broadhurst, R. B.; Jones, W. T. Analysis of Condensed Tannins Using Acidified Vanillin. Journal of the Science of Food and Agriculture. 1978, 29, 788–794.
   Web of Science ®Google Scholar
• Augustin, M. A.; Chua, B. C. Composition of Rambutan Seeds. Pertanika. 1988, 11, 211–215.
   Google Scholar
• Kalayasiri, P.; Jeyashoke, N.; Krisnangkura, K. Survey of Seed Oils for Use as Diesel Fuels. Journal of the American Oil Chemists’ Society. 1996, 73, 471–474.
   Web of Science ®Google Scholar
• Sirisompong, W.; Jirapakkul, W.; Klinkesorn, U. Response Surface Optimization and Characteristics of Rambutan (Nephelium Lappaceum L.) Kernel Fat by Hexane Extraction. LWT - Food Science and Technology. 2011, 44, 1946–1951.
   Web of Science ®Google Scholar
• Winayanuwattikun, P.; Kaewpiboon, C.; Piriyakananon, K.; Tantong, S.; Thakernkarnkit, W.; Chulalaksananukul, W.; Yongvanich, T. Potential Plant Oil Feedstock for Lipase-Catalyzed Biodiesel Production in Thailand. Biomass & Bioenergy. 2008, 32, 1279–1286.
   Web of Science ®Google Scholar
• Cheikh-Rouhou, S.; Besbes, S.; Hentati, B.; Blecker, C.; Deroanne, C.; Attai, H. Nigella Sativa L.: Chemical Composition and Physiochemical Characteristics of Lipid Fraction. Food Chemistry. 2007, 101,673–681.
   Web of Science ®Google Scholar
• Kheiri, M. S. A.; Mohd Som, N. M. Physicochemical Characteristics of Rambutan Kernel Fat. MARDI Report. No. 186; Mardi Publication: Serdang, 1987.
   Google Scholar
• Sonwai, S.; Ponprachanuvut, P. Characterization of Physicochemical and Thermal Properties and Crystallization Behavior of Krabok (Irvingia Malayana) and Rambutan Seed Fats. Journal of Oleo Science. 2012, 61, 671–679.
   PubMed Web of Science ®Google Scholar
• Issara, U.; Zzaman, W.; Yang, T. A. Rambutan Seed Fat as a Potential Source of Cocoa Butter Substitute in Confectionary Product. International Food Research Journal. 2014, 21, 25–31.
   Google Scholar
• Lv, Z.; Chen, K.; Zeng, Y.; Peng, Y. Nutritional Composition of Canarium Pimela L. Kernels. Food Chemistry. 2011, 125, 692–695.
   Web of Science ®Google Scholar
• Terés, S.; Barceló-Coblijn, G.; Benet, M.; Alvarez, R.; Bressani, R.; Halver, J. E.; Escribá, P. V. Oleic Acid Content Is Responsible for the Reduction in Blood Pressure Induced by Olive Oil. Proceedings of the National Academy of Sciences of the United States of America. 2008, 105, 13811–13816.
   PubMed Web of Science ®Google Scholar
• Febrianto, N. A.; Issara, U.; Yang, T. A.; Abdullah, W. N. W. Thermal Behavior, Microstructure, and Texture Properties of Fermented-Roasted Rambutan Seed Fat and Cocoa Butter Mixtures. Pelita Perkebunan. 2014, 30, 65–79.
   Google Scholar
• Maximo, G. J.; Costa, M. C.; Meirelles, A. J. A. Solid-Liquid Equilibrium of Triolein with Fatty Alcohols. Brazilian Journal of Chemical Engineering. 2013, 73, 33–43.
   Web of Science ®Google Scholar
• Van De Voort, F. R.; Memon, K. P.; Sedman, I.; Ismail, A. A. Determination of Solid Fat Index by Fourier Transform Infrared Spectroscopy. Journal of the American Oil Chemists’ Society. 1996, 30, 411–416.
   Web of Science ®Google Scholar
• Hostettmann, K.; Marston, A. Saponins. Chemistry and Pharmacology of Natural Products; Cambridge University Press: Australia, 1995; p. 584.
   Google Scholar
• Reddy, N. R.; Pierson, M. D. Reduction in Antinutritional and Toxic Components in Plant Foods by Fermentation. Food Research International. 1994, 1994, 281–290.
   Web of Science ®Google Scholar
• Mehdizadeh, S.; Lasekan, O.; Muhammad, K.; Baharin, B. Variability in the Fermentation Index, Polyphenols and Amino Acids of Seeds of Rambutan (Nephelium Lappaceum L.) During Fermentation. Journal of Food Composition and Analysis. 2015, 37, 128–135.
   Web of Science ®Google Scholar
• Bullangpoti, V.; Visetson, S.; Milne, J.; Pornbanlualap, S. Effects of Mangosteen’s Peels and Rambutan’s Seeds on Toxicity, Esterase and Glutathione-S-Transferase in Rice Weevil (Sitophilus Oryzae L.). Kasetsart Journal (Natural Science). 2004, 38, 84–89.
   Google Scholar
• Fila, W. O.; Johnson, J. T.; Edem, P. N.; Odey, M. O.; Ekam, V. S.; Ujong, U. P.; Eteng, O. E. Comparative Anti-Nutrients Assessment of Pulp, Seed and Rind of Rambutan (Nephelium Lappaceum). Annals of Biological Research. 2012, 3, 5151–5156.
   Google Scholar
• Okwu, D. E.;. Phytochemicals, Vitamins and Mineral Contents of Two Nigerian Medicinal Plants. International Journal of Molecular Medicine and Advance Sciences. 2005, 1, 375–381.
   Google Scholar
• Muzquiz, M.; De Produccion, D.; Ridout, C. L.; Price, K. R.; Fenwick, G. R. The Saponin Content and Composition of Sweet and Bitter Lupin Seed. Journal of the Science of Food and Agriculture. 1993, 63, 47–52.
   Web of Science ®Google Scholar