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.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2018.09.065 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Role of a Whole Plant Foods Diet in Breast Cancer Prevention and Survival.
J Am Nutr Assoc
January 2025
School of Medicine, University of Granada, Granada, Spain.
Breast cancer (BC) is one of the leading causes of death and morbidity among women worldwide. Epidemiologic evidence shows that the risk of BC and other chronic diseases decreases as the proportion of whole plant foods increases, while the proportion of animal foods (fish, meat, poultry, eggs, seafood, and dairy products) and non-whole plant foods (e.g.
View Article and Find Full Text PDFAnti-Obesogenic and Antioxidant Potential of Lychee Seed Flour in Zebrafish Fed a High-Fat Diet.
J Am Nutr Assoc
January 2025
Lavras School of Agricultural Sciences, Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil.
Objective: Obesity has become one of the major public health issues and is associated with various comorbidities, including type 2 diabetes mellitus, dyslipidemia, and hypertension. Lychee seeds are considered promising ingredients for developing functional foods owing to their nutraceutical properties and phytochemical composition. This study aimed to induce obesity in zebrafish () through a hyperlipidic diet supplemented with different concentrations of lychee seed flour and to evaluate its effects on adipose tissue, biochemical parameters, oxidative stress, and caudal fin regeneration.
View Article and Find Full Text PDFThe effect of nitrogen fertilization and the use of biostimulators on the chemical composition of grains of two varieties of corn (Zea mays L.).
PLoS One
January 2025
Faculty of Agricultural Sciences, University of Siedlce, Siedlce, Poland.
The aim of the research was to determine the impact of the use of biostimulators and different nitrogen doses on the yield quality of two varieties of corn grown for grain. The field experiment was carried out in 2015-2017 on an individual farm located in north-eastern Poland (52°30'N and 22°26'E). The following factors were examined in the experiment: group I-two corn varieties: PR38N86 (280 FAO); P8400 (240 FAO) group II-four doses of nitrogen fertilization: control treatment-without nitrogen application (0 kg·ha-1 N) nitrogen doses-80 kg·ha-1 N, 120 kg·ha-1 N, 160 kg·ha-1 N, group III-four types of biostimulators used: (1) control treatment-without the use of a biostimulator, (2) biostimulator containing sodium ortho-nitrophenol, sodium para-nitrophenol, 5-nitroguaiacol sodium, (3) biostimulator containing potassium para-nitrophenolate, potassium ortho-nitrophenolate, potassium 5-nitrovacollate, (4) biostimulator containing molybdenum, zinc.
View Article and Find Full Text PDFIdentification and Analysis of , , , and Gene Families in .
Plants (Basel)
December 2024
Engelhardt Institute of Molecular Biology, Russian Academy of Sciences, 119991 Moscow, Russia.
(β-ketoacyl-acyl carrier protein (ACP) synthases II), (fatty acid thioesterases), (stearoyl-ACP desaturase), and (fatty acid desaturases) are the vital gene families involved in fatty acid (FA) synthesis in L. However, information on the number and location of these genes and which ones are key to the formation of FAs in fruit seeds and pulp was not complete. Our study aimed to solve this issue using the available genomic sequences and transcriptome data that we obtained.
View Article and Find Full Text PDFEvaluation of the Nutritional Impact of Baobab Leaves ( L.) as a Dietary Intervention to Combat Nutrient Deficiencies and Poverty-Related Health Problems.
Nutrients
December 2024
Faculty of Agriculture, Food Sciences and Environmental Management, Institute of Food Science, University of Debrecen, Böszörményi str. 138, 4032 Debrecen, Hungary.
Background/objectives: Baobab ( L.) is an underutilized species and edible parts (fruits, leaves and seeds) contribute to food security and human health in tropical areas. Although the fruits have attracted greater research interest and have recently been approved for consumption in EU countries, the leaves are traditionally consumed but they have yet to be studied from an interventional perspective.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!