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Antioxidant properties of rambutan peel extract and sub-fractions and their potential as vegetable oil preservative

A number of tropical fruit peel has been known to possess high antioxidant activity,however, antioxidant data on the Malaysian tropical fruit peel is still lacking. In this study, red rambutan (Nephelium lappaceum) peel were reported to possess high antioxidant activities in comparison with peels ob...

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Main Author: Sia, Winne Chiaw Mei
Format: Thesis
Language:English
Published: 2015
Online Access:http://psasir.upm.edu.my/id/eprint/64822/1/FPSK%28m%29%202015%2053IR.pdf
http://psasir.upm.edu.my/id/eprint/64822/
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spelling my.upm.eprints.648222018-07-25T01:21:52Z http://psasir.upm.edu.my/id/eprint/64822/ Antioxidant properties of rambutan peel extract and sub-fractions and their potential as vegetable oil preservative Sia, Winne Chiaw Mei A number of tropical fruit peel has been known to possess high antioxidant activity,however, antioxidant data on the Malaysian tropical fruit peel is still lacking. In this study, red rambutan (Nephelium lappaceum) peel were reported to possess high antioxidant activities in comparison with peels obtained from tropical fruits, namely mangosteen (Garcinia mangostana), “langsat” (Lansium domesticum), Sapodilla (Manilkara zapota), passion fruit (Passiflora edulis), soursop (Annona muricata), and mango (Mangifera indica). The extraction method of rambutan peel was determined by using single factor experiments. Results showed that rambutan peel had the lowest EC50 (9.30±0.35 mg/g) and the highest TPC (359.60±20.85 GAE mg/g). Thus, rambutan peel was selected for further investigation on different extraction time (1 to 5 hours) and extraction temperature (25-60ºC). The extraction conditions of the red rambutan were determined to be 80% ethanol for 2 hours at 50ºC. The crude extract of the rambutan’s peel showed EC50 of 6.39±0.32 mg/g (DPPH), 333.70±13.35 mg/g (ABTS), 676.96±12.93 trolox equivalents mg/g (FRAP), 269.70±15.90 GAE mg/g (TPC) and 88.67±0.14% antioxidant activity (as measured by BCB). The crude extract of rambutan peel was then fractionated into three sub-fractions by using silica-packed column chromatography. Results reported the presence of phenolic compounds such as geraniin,ellagic acid and gallic acid. In the last part of this study, the crude extracts and the subfraction (SF II) reported with the highest antioxidant activity were supplemented into sunflower oil to study their effects in delaying lipid oxidation under accelerated conditions. Rambutan extract is a potential source of antioxidant. The oxidative activities of the crude extracts and sub-fraction (SF II) at all concentrations were significantly (p <0.05) higher than the control. Results reported that with two years storage period at ambient temperature, the sub-fraction, (SF II) at 300ppm, was observed to work more effectively than the synthetic antioxidant, t-tocopherol. SF II possessed a protective effect comparable with Butylated Hydroxyanisole (BHA). Therefore, rambutan extract could be used as a potential alternative source of antioxidant in the oil industry or other fat-based products to delay lipid oxidation. 2015-10 Thesis NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/64822/1/FPSK%28m%29%202015%2053IR.pdf Sia, Winne Chiaw Mei (2015) Antioxidant properties of rambutan peel extract and sub-fractions and their potential as vegetable oil preservative. Masters thesis, Universiti Putra Malaysia.
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description A number of tropical fruit peel has been known to possess high antioxidant activity,however, antioxidant data on the Malaysian tropical fruit peel is still lacking. In this study, red rambutan (Nephelium lappaceum) peel were reported to possess high antioxidant activities in comparison with peels obtained from tropical fruits, namely mangosteen (Garcinia mangostana), “langsat” (Lansium domesticum), Sapodilla (Manilkara zapota), passion fruit (Passiflora edulis), soursop (Annona muricata), and mango (Mangifera indica). The extraction method of rambutan peel was determined by using single factor experiments. Results showed that rambutan peel had the lowest EC50 (9.30±0.35 mg/g) and the highest TPC (359.60±20.85 GAE mg/g). Thus, rambutan peel was selected for further investigation on different extraction time (1 to 5 hours) and extraction temperature (25-60ºC). The extraction conditions of the red rambutan were determined to be 80% ethanol for 2 hours at 50ºC. The crude extract of the rambutan’s peel showed EC50 of 6.39±0.32 mg/g (DPPH), 333.70±13.35 mg/g (ABTS), 676.96±12.93 trolox equivalents mg/g (FRAP), 269.70±15.90 GAE mg/g (TPC) and 88.67±0.14% antioxidant activity (as measured by BCB). The crude extract of rambutan peel was then fractionated into three sub-fractions by using silica-packed column chromatography. Results reported the presence of phenolic compounds such as geraniin,ellagic acid and gallic acid. In the last part of this study, the crude extracts and the subfraction (SF II) reported with the highest antioxidant activity were supplemented into sunflower oil to study their effects in delaying lipid oxidation under accelerated conditions. Rambutan extract is a potential source of antioxidant. The oxidative activities of the crude extracts and sub-fraction (SF II) at all concentrations were significantly (p <0.05) higher than the control. Results reported that with two years storage period at ambient temperature, the sub-fraction, (SF II) at 300ppm, was observed to work more effectively than the synthetic antioxidant, t-tocopherol. SF II possessed a protective effect comparable with Butylated Hydroxyanisole (BHA). Therefore, rambutan extract could be used as a potential alternative source of antioxidant in the oil industry or other fat-based products to delay lipid oxidation.
format Thesis
author Sia, Winne Chiaw Mei
spellingShingle Sia, Winne Chiaw Mei
Antioxidant properties of rambutan peel extract and sub-fractions and their potential as vegetable oil preservative
author_facet Sia, Winne Chiaw Mei
author_sort Sia, Winne Chiaw Mei
title Antioxidant properties of rambutan peel extract and sub-fractions and their potential as vegetable oil preservative
title_short Antioxidant properties of rambutan peel extract and sub-fractions and their potential as vegetable oil preservative
title_full Antioxidant properties of rambutan peel extract and sub-fractions and their potential as vegetable oil preservative
title_fullStr Antioxidant properties of rambutan peel extract and sub-fractions and their potential as vegetable oil preservative
title_full_unstemmed Antioxidant properties of rambutan peel extract and sub-fractions and their potential as vegetable oil preservative
title_sort antioxidant properties of rambutan peel extract and sub-fractions and their potential as vegetable oil preservative
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/64822/1/FPSK%28m%29%202015%2053IR.pdf
http://psasir.upm.edu.my/id/eprint/64822/
_version_ 1643838135901093888
score 13.211869

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