Valorization of Dacryodes rostrata fruit through the characterization of its oil
Dacryodes rostrata (kembayau) is an important food and oil resource for local communities in Borneo, but it is not commonly known to wider community. The objective of this work is to valorize kembayau fruit by evaluating the characteristics of the oil from the fruit. In this study, the physicochemic...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/63673/ http://psasir.upm.edu.my/id/eprint/63673/1/Valorization%20of%20Dacryodes%20rostrata%20fruit%20through%20the%20characterization%20of%20its%20oil.pdf |
| _version_ | 1848854844087992320 |
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| author | Lee, Hong Tee Yang, Bao Beng, Ti Tey Chan, Eng-Seng Azlan, Azrina Ismail, Amin Sun, Jian Cheng, Yuon Lau Palanisamy, Uma D. Ramanan, Ramakrishnan Nagasundara Prasad, Krishnamurthy Nagendra |
| author_facet | Lee, Hong Tee Yang, Bao Beng, Ti Tey Chan, Eng-Seng Azlan, Azrina Ismail, Amin Sun, Jian Cheng, Yuon Lau Palanisamy, Uma D. Ramanan, Ramakrishnan Nagasundara Prasad, Krishnamurthy Nagendra |
| author_sort | Lee, Hong Tee |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Dacryodes rostrata (kembayau) is an important food and oil resource for local communities in Borneo, but it is not commonly known to wider community. The objective of this work is to valorize kembayau fruit by evaluating the characteristics of the oil from the fruit. In this study, the physicochemical characteristics and the lipophilic essential nutrient; the fatty acid composition, vitamin E and beta-carotene content of oils obtained from the peel, pulp and seeds of kembayau fruits were studied. The pulp of the kembayau fruit contained highest proportion of oil, followed by peel and seed. Kembayau fruit contained vitamin E and had trace amount of beta-carotene. Besides, kembayau fruit oils were not toxic to BRL3A cells, provided hepatoprotection and reversed lipid peroxidation in paracetamol-induced toxicity. Our results suggest that kembayau can be a potential source for cooking oil as the physicochemical characteristics are comparable with commercial source such as oil palm. |
| first_indexed | 2025-11-15T11:16:19Z |
| format | Article |
| id | upm-63673 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:16:19Z |
| publishDate | 2017 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-636732018-11-30T03:16:40Z http://psasir.upm.edu.my/id/eprint/63673/ Valorization of Dacryodes rostrata fruit through the characterization of its oil Lee, Hong Tee Yang, Bao Beng, Ti Tey Chan, Eng-Seng Azlan, Azrina Ismail, Amin Sun, Jian Cheng, Yuon Lau Palanisamy, Uma D. Ramanan, Ramakrishnan Nagasundara Prasad, Krishnamurthy Nagendra Dacryodes rostrata (kembayau) is an important food and oil resource for local communities in Borneo, but it is not commonly known to wider community. The objective of this work is to valorize kembayau fruit by evaluating the characteristics of the oil from the fruit. In this study, the physicochemical characteristics and the lipophilic essential nutrient; the fatty acid composition, vitamin E and beta-carotene content of oils obtained from the peel, pulp and seeds of kembayau fruits were studied. The pulp of the kembayau fruit contained highest proportion of oil, followed by peel and seed. Kembayau fruit contained vitamin E and had trace amount of beta-carotene. Besides, kembayau fruit oils were not toxic to BRL3A cells, provided hepatoprotection and reversed lipid peroxidation in paracetamol-induced toxicity. Our results suggest that kembayau can be a potential source for cooking oil as the physicochemical characteristics are comparable with commercial source such as oil palm. Elsevier 2017-11-15 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/63673/1/Valorization%20of%20Dacryodes%20rostrata%20fruit%20through%20the%20characterization%20of%20its%20oil.pdf Lee, Hong Tee and Yang, Bao and Beng, Ti Tey and Chan, Eng-Seng and Azlan, Azrina and Ismail, Amin and Sun, Jian and Cheng, Yuon Lau and Palanisamy, Uma D. and Ramanan, Ramakrishnan Nagasundara and Prasad, Krishnamurthy Nagendra (2017) Valorization of Dacryodes rostrata fruit through the characterization of its oil. Food Chemistry, 235. 257 - 264. ISSN 0308-8146 10.1016/j.foodchem.2017.05.021 |
| spellingShingle | Lee, Hong Tee Yang, Bao Beng, Ti Tey Chan, Eng-Seng Azlan, Azrina Ismail, Amin Sun, Jian Cheng, Yuon Lau Palanisamy, Uma D. Ramanan, Ramakrishnan Nagasundara Prasad, Krishnamurthy Nagendra Valorization of Dacryodes rostrata fruit through the characterization of its oil |
| title | Valorization of Dacryodes rostrata fruit through the characterization of its oil |
| title_full | Valorization of Dacryodes rostrata fruit through the characterization of its oil |
| title_fullStr | Valorization of Dacryodes rostrata fruit through the characterization of its oil |
| title_full_unstemmed | Valorization of Dacryodes rostrata fruit through the characterization of its oil |
| title_short | Valorization of Dacryodes rostrata fruit through the characterization of its oil |
| title_sort | valorization of dacryodes rostrata fruit through the characterization of its oil |
| url | http://psasir.upm.edu.my/id/eprint/63673/ http://psasir.upm.edu.my/id/eprint/63673/ http://psasir.upm.edu.my/id/eprint/63673/1/Valorization%20of%20Dacryodes%20rostrata%20fruit%20through%20the%20characterization%20of%20its%20oil.pdf |