Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit
Rambutan seed is usually discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to investigate the fat properties and antinutrient content of the seed during fermentation of rambutan fruit. Results showed that the crud...
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| Format: | Article |
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Elsevier BV
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/79884/ |
| _version_ | 1848858780122480640 |
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| author | Chai, Kong Fei Mohd Adzahan, Noranizan Karim, Roselina Rukayadi, Yaya M. Ghazali, Hasanah |
| author_facet | Chai, Kong Fei Mohd Adzahan, Noranizan Karim, Roselina Rukayadi, Yaya M. Ghazali, Hasanah |
| author_sort | Chai, Kong Fei |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Rambutan seed is usually discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to investigate the fat properties and antinutrient content of the seed during fermentation of rambutan fruit. Results showed that the crude fat content of the seed reduced by 22% while its free fatty acid content increased by 4.3 folds after 10 days of fermentation. Arachidic acid was selectively reduced and was replaced by linoleic acid from the seventh day of fermentation onwards. Only 14.5% of triacylglycerol remained in the seed fat at the end of fermentation. The complete melting temperature, crystallization onset temperature and solid fat index at 37 °C of the fermented seed fat were higher than that of non-fermented seed fat. The saponin and tannin contents of the seed were reduced by 67% and 47%, respectively, after fermentation. |
| first_indexed | 2025-11-15T12:18:53Z |
| format | Article |
| id | upm-79884 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T12:18:53Z |
| publishDate | 2019 |
| publisher | Elsevier BV |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-798842023-03-23T01:47:50Z http://psasir.upm.edu.my/id/eprint/79884/ Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit Chai, Kong Fei Mohd Adzahan, Noranizan Karim, Roselina Rukayadi, Yaya M. Ghazali, Hasanah Rambutan seed is usually discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to investigate the fat properties and antinutrient content of the seed during fermentation of rambutan fruit. Results showed that the crude fat content of the seed reduced by 22% while its free fatty acid content increased by 4.3 folds after 10 days of fermentation. Arachidic acid was selectively reduced and was replaced by linoleic acid from the seventh day of fermentation onwards. Only 14.5% of triacylglycerol remained in the seed fat at the end of fermentation. The complete melting temperature, crystallization onset temperature and solid fat index at 37 °C of the fermented seed fat were higher than that of non-fermented seed fat. The saponin and tannin contents of the seed were reduced by 67% and 47%, respectively, after fermentation. Elsevier BV 2019 Article PeerReviewed Chai, Kong Fei and Mohd Adzahan, Noranizan and Karim, Roselina and Rukayadi, Yaya and M. Ghazali, Hasanah (2019) Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit. Food Chemistry, 274. pp. 808-815. ISSN 0308-8146; ESSN: 1873-7072 https://www.sciencedirect.com/science/article/pii/S0308814618316364?via%3Dihub 10.1016/j.foodchem.2018.09.065 |
| spellingShingle | Chai, Kong Fei Mohd Adzahan, Noranizan Karim, Roselina Rukayadi, Yaya M. Ghazali, Hasanah Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit |
| title | Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit |
| title_full | Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit |
| title_fullStr | Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit |
| title_full_unstemmed | Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit |
| title_short | Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit |
| title_sort | fat properties and antinutrient content of rambutan (nephelium lappaceum l.) seed during solid-state fermentation of rambutan fruit |
| url | http://psasir.upm.edu.my/id/eprint/79884/ http://psasir.upm.edu.my/id/eprint/79884/ http://psasir.upm.edu.my/id/eprint/79884/ |