Changes in microstructures of rambutan seed and the quality of its fat during drying

The application of pre-treatment on oilseeds prior to extraction process may exert undesirable impact towards the quality of oils as well as microstructures of seed. The objectives of this study were to evaluate the efects of three drying methods on the microstructures of rambutan seeds and its efects on physicochemical properties of rambutan seed fat (RSF). The fats that being pre-treated with three diferent drying methods showed shrinkage or alteration of porous structure in terms of size, shape, and diameter. The diferences between the RSF pre-treated with oven-, freeze-, and cabinet drying RSF were in fatty acids (oleic and arachidic acids), and free fatty acid (1.56–1.80 mg KOH/g fat). From the results obtained, the useful information regarding to the efects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries

Characterization and nutritional content of Terminalia catappa kernel and its oil from Sabah, Malaysia

This study was aimed to evaluate the nutritional quality of Terminalia catappa kernel oil (TCKO) and its characterization as well as total phenolic content cultivated in two different locations in Sabah, Malaysia. TCK contained 6.87 to 6.92% moisture, 4.54 to 4.77% ash, 21.98 to 22.44% protein, 5.13 to 5.36% total fibre, 6.88 to 7.01% carbohydrate, and 49.45 to 54.47% oil. The iodine value (IV), free fatty acid (FFA), peroxide value (PV), refractive index (RI), and total phenolic content (TPC) were found to be comparable to that of edible oils. The FFA, IV, PV, color, and TPC values showed significant differences. These results also revealed that the oil from Kota Kinabalu TCK contain more unsaturated fatty acids and display lower oxidative stability as compared to oil extracted from Keningau TCK. From the nutritional point of view, TCK oil had interesting fatty acid composition, displaying the lowest atherogenicity and thrombogenicity indices, highest polyunsaturated/saturated fatty acids and hypocholesterolemic/hypocholesterolemic ratios, respectively. This is suggested that TCK oil have potential to become a new source of healthy edible oil

Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique

The search for hard fats is increasing by the day due to their demand for industrial purposes. Rambutan seed fat (RSF) was fractionated prior to investigate the melting and crystallisation behaviours, triacylglycerols (TAGs), and morphology using different chromatographic and thermal techniques. The increasing trends were observed for high‐melting symmetrical monounsaturated TAGs such as 1,3‐distearoyl‐2‐oleoyl‐glycerol and 1‐palmitoyl‐3‐stearoyl‐2‐oleoyl‐glycerol in both solid fractions upon fractionation. The solid fractions (F1‐S) and (F2‐S) exhibited small peaks towards low melting area and big peaks towards high melting area with the offset temperatures of 35.29–48.75 °C and 43.58–52.70 °C with significantly higher enthalpies (93.49 and 105.13 J g−1) upon fractionation. F2‐S showed the densely packed microstructure compared to that of crude RSF and F1‐S. Based on the thermal behaviours as well as morphology of RSF fractions, cocoa butter improver could be prepared that has the potential to be utilised in chocolate manufacturing in tropical countries

A review on functional and nutritional properties of noni fruit seed (Morinda citrifolia L.) and its oil

Noni (Morinda citrifolia L.) is native to the Polynesian and recognized in the tropical and subtropical countries as a sustainable crop with feasible commercial applications. It has been reported that the interest in developing noni plant as a novel source of bioactive compounds are increasing by the day. This review describes the safety, nutritional values, and the properties of noni seed oil (NSO) with potential industrial uses. In particular, the bioactive compounds, anti-nutrients, antioxidant activity, and IC50 values of noni seed and the chemical composition of NSO are also described. NSO has high contents of polyunsaturated fatty acids, total phytosterols and tocopherols that could be better choices for patients with high cholesterol and cardiovascular diseases. Extracts of noni seed have been shown to possess bioactive compounds that exhibit antioxidant, anti-mutagenic, anti-tumor, anti-inflammatory, anti-allergic, anti-viral, anti-fungal, anti-microbial, and anti-carcinogenic properties. Bioactive compound-rich noni fruit seed could be a potential source of functional foods. Moreover, noni seeds could be a valuable new source of vegetable oil because of its nutritional properties and non-toxic nature along with the increasing supply of seeds as by-products from noni juice industry. Comprehensive studies are needed on NSO to explore more potential product development. Moreover, further study is needed on the development of nutraceutical food products from noni seed by-products

Fatty acids, triacylglycerols, thermal properties, morphology and antioxidant activity of Canarium odontophyllum seed oil

Canarium odontophyllum Miq. (Dabai) is an underutilized fruit and its oil has the potential to broaden the availability of healthy edible oil. The objective of this study was to determine the physiochemical and thermal properties, fatty acid and triacylglycerol profiles, morphological behavior, and antioxidant capabilities of dabai seed oil (DSO) by using chromatographic and thermal techniques. The results showed that DSO has a low unsaturation values, high peroxide and refractive index values with a melting point at body temperature. DSO showed 56.47% saturated fatty acids, 40% unsaturated fatty acids and 29.88% of 1,3-dipalmitoyl-2-oleoyl-glycerol content. Some crystals showed larger than 30 µm in size and others smaller, including spherical, dot-covered spherulites between 0.5 and 5 µm in size. In addition, the amount of ferric reducing power and phenolic contents of DSO were 3.62±0.10 mMol of Fe2+/g and 21.73±0.98 mg GAE per 100 g of samples. The DSO mimics the composition of palm stearin and palm oil mid fraction and showed comparable physicochemical and thermal properties to that of commercial cocoa butter. The results showed that the DSO has a traceable amount of antioxidant activity and good potential to be developed as a healthy edible oil resource

A review on functional and nutritional properties of noni fruit seed (Morinda citrifolia L.) and its oil

Noni (Morinda citrifolia L.) is native to the Polynesian and recognized in the tropical and subtropical countries as a sustainable crop with feasible commercial applications. It has been reported that the interest in developing noni plant as a novel source of bioactive compounds are increasing by the day. This review describes the safety, nutritional values, and the properties of noni seed oil (NSO) with potential industrial uses. In particular, the bioactive compounds, anti-nutrients, antioxidant activity, and IC50 values of noni seed and the chemical composition of NSO are also described. NSO has high contents of polyunsaturated fatty acids, total phytosterols and tocopherols that could be better choices for patients with high cholesterol and cardiovascular diseases. Extracts of noni seed have been shown to possess bioactive compounds that exhibit antioxidant, anti-mutagenic, anti-tumor, anti-inflammatory, anti-allergic, anti-viral, anti-fungal, anti-microbial, and anti-carcinogenic properties. Bioactive compound-rich noni fruit seed could be a potential source of functional foods. Moreover, noni seeds could be a valuable new source of vegetable oil because of its nutritional properties and non-toxic nature along with the increasing supply of seeds as by-products from noni juice industry. Comprehensive studies are needed on NSO to explore more potential product development. Moreover, further study is needed on the development of nutraceutical food products from noni seed by-products

Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique

The search for hard fats is increasing by the day due to their demand for industrial purposes. Rambutan seed fat (RSF) was fractionated prior to investigate the melting and crystallisation behaviours, triacylglycerols (TAGs), and morphology using different chromatographic and thermal techniques. The increasing trends were observed for high-melting symmetrical monounsaturated TAGs such as 1,3-distearoyl-2-oleoyl-glycerol and 1-palmitoyl-3-stearoyl-2-oleoyl-glycerol in both solid fractions upon fractionation. The solid fractions (F1-S) and (F2-S) exhibited small peaks towards low melting area and big peaks towards high melting area with the offset temperatures of 35.29–48.75 °C and 43.58–52.70 °C with significantly higher enthalpies (93.49 and 105.13 J g−1) upon fractionation. F2-S showed the densely packed microstructure compared to that of crude RSF and F1-S. Based on the thermal behaviours as well as morphology of RSF fractions, cocoa butter improver could be prepared that has the potential to be utilised in chocolate manufacturing in tropical countries