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Fractionation and charaterization of rambutan seed fats (Nephelium Lappaceum L.) and their potential applications as cocoa butter improver

Rambutan ( Nephelium lappaceum L.) is a commercial tropical crop which is appreciated by consumers because of its pleasant aroma, refreshing flavor, and exotic appearance. Rambutan seeds are the main by-products in the canning industry and has attracted attention for their feasibility in industrial...

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Main Author: Azzatul Fatonah Salim
Format: Thesis
Language:English
English
Published: 2020
Subjects:
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/42605/1/24%20PAGES.pdf
https://eprints.ums.edu.my/id/eprint/42605/2/FULLTEXT.pdf
https://eprints.ums.edu.my/id/eprint/42605/
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spelling my.ums.eprints.426052025-01-16T08:14:56Z https://eprints.ums.edu.my/id/eprint/42605/ Fractionation and charaterization of rambutan seed fats (Nephelium Lappaceum L.) and their potential applications as cocoa butter improver Azzatul Fatonah Salim TX341-641 Nutrition. Foods and food supply Rambutan ( Nephelium lappaceum L.) is a commercial tropical crop which is appreciated by consumers because of its pleasant aroma, refreshing flavor, and exotic appearance. Rambutan seeds are the main by-products in the canning industry and has attracted attention for their feasibility in industrial applications. In this study, rambutan seed fat (RSF) was fractionated by two-stage acetone fracti.onation and their physicochemical, thermal properties (melting and crystallization) and morphology of RSF fractions were determined in order to identify their potential applications. The results showed that the second solid fraction (FrS) exhibited the highest SMP (49.03 °C) and lowest IV (27.57 g iodine/g).The major fatty acids in all solid fractions were stearic (15.1-21.6%), oleic (25.0-35.5%), and arachidic (42.7-46.9%) acids. The high-melting symmetrical monounsaturated triacylglycerols (Hm-SMT) of FrS which is the sum of SOS (3.82%) and POS (1.19%) were also found to be higher than first solid fraction (F1-S). The SFC of FrS at 20 °C (78.57%) and 35 °C (22.95%) were found to be higher than Fi-5, indicating a harder solid fraction. The melting onset (26.92-31.24 °C) and offset (49.57- 52.84 °C) temperatures for both F1-S and FrS increased from the crude RSF and shifted towards higher temperatures. F2-S showed the densely packed microstructure compared to that of crude RSF and F1-S with the diameter of 20-30 μm under microscopic observation. This study revealed that by performing fractionation of RSF, a cocoa butter improvers (CBI) could be prepared by blending them with other fats that has the potential to be utilized in food industry. 2020 Thesis NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/42605/1/24%20PAGES.pdf text en https://eprints.ums.edu.my/id/eprint/42605/2/FULLTEXT.pdf Azzatul Fatonah Salim (2020) Fractionation and charaterization of rambutan seed fats (Nephelium Lappaceum L.) and their potential applications as cocoa butter improver. Masters thesis, Universiti Malaysia Sabah.
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic TX341-641 Nutrition. Foods and food supply
spellingShingle TX341-641 Nutrition. Foods and food supply
Azzatul Fatonah Salim
Fractionation and charaterization of rambutan seed fats (Nephelium Lappaceum L.) and their potential applications as cocoa butter improver
description Rambutan ( Nephelium lappaceum L.) is a commercial tropical crop which is appreciated by consumers because of its pleasant aroma, refreshing flavor, and exotic appearance. Rambutan seeds are the main by-products in the canning industry and has attracted attention for their feasibility in industrial applications. In this study, rambutan seed fat (RSF) was fractionated by two-stage acetone fracti.onation and their physicochemical, thermal properties (melting and crystallization) and morphology of RSF fractions were determined in order to identify their potential applications. The results showed that the second solid fraction (FrS) exhibited the highest SMP (49.03 °C) and lowest IV (27.57 g iodine/g).The major fatty acids in all solid fractions were stearic (15.1-21.6%), oleic (25.0-35.5%), and arachidic (42.7-46.9%) acids. The high-melting symmetrical monounsaturated triacylglycerols (Hm-SMT) of FrS which is the sum of SOS (3.82%) and POS (1.19%) were also found to be higher than first solid fraction (F1-S). The SFC of FrS at 20 °C (78.57%) and 35 °C (22.95%) were found to be higher than Fi-5, indicating a harder solid fraction. The melting onset (26.92-31.24 °C) and offset (49.57- 52.84 °C) temperatures for both F1-S and FrS increased from the crude RSF and shifted towards higher temperatures. F2-S showed the densely packed microstructure compared to that of crude RSF and F1-S with the diameter of 20-30 μm under microscopic observation. This study revealed that by performing fractionation of RSF, a cocoa butter improvers (CBI) could be prepared by blending them with other fats that has the potential to be utilized in food industry.
format Thesis
author Azzatul Fatonah Salim
author_facet Azzatul Fatonah Salim
author_sort Azzatul Fatonah Salim
title Fractionation and charaterization of rambutan seed fats (Nephelium Lappaceum L.) and their potential applications as cocoa butter improver
title_short Fractionation and charaterization of rambutan seed fats (Nephelium Lappaceum L.) and their potential applications as cocoa butter improver
title_full Fractionation and charaterization of rambutan seed fats (Nephelium Lappaceum L.) and their potential applications as cocoa butter improver
title_fullStr Fractionation and charaterization of rambutan seed fats (Nephelium Lappaceum L.) and their potential applications as cocoa butter improver
title_full_unstemmed Fractionation and charaterization of rambutan seed fats (Nephelium Lappaceum L.) and their potential applications as cocoa butter improver
title_sort fractionation and charaterization of rambutan seed fats (nephelium lappaceum l.) and their potential applications as cocoa butter improver
publishDate 2020
url https://eprints.ums.edu.my/id/eprint/42605/1/24%20PAGES.pdf
https://eprints.ums.edu.my/id/eprint/42605/2/FULLTEXT.pdf
https://eprints.ums.edu.my/id/eprint/42605/
_version_ 1823092314361298944
score 13.239859

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