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Rambutan (Nephelium lappaceum) fats

Mirghani, Mohamed Elwathig Saeed (2019) Rambutan (Nephelium lappaceum) fats. In: Fruit oils: chemistry and functionality. Springer Cham, Springer Nature Switzerland AG 2019, pp. 273-280. ISBN 978-3-030-12472-4

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Abstract

Rambutan (Nephelium lappaceum) fruit is rich in carbohydrates, lipids, phosphorus, vitamin C, niacin, iron, calcium, copper, protein and fiber. Rambutan seed kernel fat (RSKF) can be a promising alternative edible fat that has the potential to be used in the food industry, especially to replace hydrogenated fat. The main fatty acids in RSKF are arachidic acid (38.3%) and oleic acid (37.1%). These two fatty acids covered 75.7% of the total fatty acids. RSKF exhibited several nutritional, biological and health promoting effects. This chapter reports on the chemical composition and health promoting impacts of RSKF.

Item Type: Book Chapter
Additional Information: 4971/72096 - Library has no copy
Uncontrolled Keywords: Arachidic acid, Sapindaceae, Kernel fat, Hydrogenated fat.
Subjects: Q Science > Q Science (General)
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Engineering > Department of Biotechnology Engineering
Kulliyyah of Engineering
Depositing User: Assoc Prof Elwathig Mirghani
Date Deposited: 16 May 2019 09:02
Last Modified: 16 May 2019 09:02
URI: http://irep.iium.edu.my/id/eprint/72096

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