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Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins.
- Source :
-
Food research international (Ottawa, Ont.) [Food Res Int] 2023 Mar; Vol. 165, pp. 112574. Date of Electronic Publication: 2023 Feb 04. - Publication Year :
- 2023
-
Abstract
- Chemical constituents and bioactive properties of rambutan (Nephelium lappaceum L.) peel were characterized and heat-/ultrasound-assisted extractions (HAE/UAE) of anthocyanins were optimized by response surface methodology. Five organic acids, the α-, γ-, and δ-tocopherol isoforms, and twenty-five fatty acids (36.8 % oleic acid) were identified, as well as a phenolic profile composed of ellagitannin derivatives, geraniin isomers, ellagic acid, and delphinidin-O derivatives. The extract showed antioxidant activity via lipid peroxidation (IC <subscript>50</subscript>  = 2.79 ± 0.03 µg/mL) and oxidative hemolysis (IC <subscript>50</subscript>  = 72 ± 2 µg/mL) inhibition, and displayed antibacterial and antifungal properties (MIC ≤ 1 mg/mL). On the other hand, no cytotoxicity was observed in tumor and non-tumor cell lines up to 400 µg/mL. The recovery of anthocyanins was more effective using HAE than UAE, allowing greater yields (16.2 mg/g extract) in just 3 min and using lower ethanol proportions. Overall, rambutan peel could be upcycled into bioactive ingredients and natural colorants for industrial applications.<br />Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
- Subjects :
- Antifungal Agents
Ellagic Acid
Ethanol
Anthocyanins
Anti-Bacterial Agents
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7145
- Volume :
- 165
- Database :
- MEDLINE
- Journal :
- Food research international (Ottawa, Ont.)
- Publication Type :
- Academic Journal
- Accession number :
- 36869553
- Full Text :
- https://doi.org/10.1016/j.foodres.2023.112574