Solís-Fuentes Julio A, Camey-Ortíz Guadalupe, Hernández-Medel María del Rosario, Pérez-Mendoza Francisco, Durán-de-Bazúa Carmen
Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Dos Vistas s/n carretera Xalapa-Las Trancas, 91000 Xalapa, Ver., Mexico.
Bioresour Technol. 2010 Jan;101(2):799-803. doi: 10.1016/j.biortech.2009.08.031. Epub 2009 Sep 11.
In this paper, the chemical composition, the main physicochemical properties, phase behavior and thermal stability of rambutan (Nephelium lappaceum L.) seed fat were studied. These results showed that the almond-like decorticated seed represents 6.1% of the wet weight fruit and is: 1.22% ash, 7.80% protein, 11.6% crude fiber, 46% carbohydrates, and 33.4% fat (d.b.). The main fatty acids in the drupe fat were 40.3% oleic, 34.5% arachidic, 6.1% palmitic, 7.1% stearic, 6.3% gondoic, and 2.9% behenic; the refraction, saponification and iodine values were 1.468, 186, and 47.0, respectively. The phase behavior analysis showed relatively simple crystallization and melting profiles: crystallization showed three well-differentiated groups of triglycerides around maximum peaks at +30.8, +15.6 and -18.1 degrees C; the fat-melting curve had a range between -14.5 and +51.8 degrees C with a fusion enthalpy of 124.3 J/g. The thermal stability analyzed in an inert atmosphere of N(2) and in a normal oxidizing atmosphere, showed that in the latter, fat decomposition begins at 237.3 degrees C and concludes at 529 degrees C, with three stages of decomposition. According to these results, rambutan seed fat has physicochemical and thermal characteristics that may become interesting for specific applications in several segments of the food industry.
本文对红毛丹（Nephelium lappaceum L.）种子油的化学成分、主要理化性质、相行为和热稳定性进行了研究。结果表明，类似杏仁的去壳种子占湿重果实的6.1%，其组成为：灰分1.22%、蛋白质7.80%、粗纤维11.6%、碳水化合物46%、脂肪33.4%（干基）。核果油中的主要脂肪酸为：油酸40.3%、花生酸34.5%、棕榈酸6.1%、硬脂酸7.1%、贡多酸6.3%、山嵛酸2.9%；折光率、皂化值和碘值分别为1.468、186和47.0。相行为分析显示出相对简单的结晶和熔化曲线：结晶在+30.8、+15.6和 -18.1℃的最大峰周围显示出三组明显不同的甘油三酯；脂肪熔化曲线的范围在 -14.5至+51.8℃之间，熔化焓为124.3 J/g。在N₂惰性气氛和正常氧化气氛中分析的热稳定性表明，在后者中，脂肪分解始于237.3℃，结束于529℃，有三个分解阶段。根据这些结果，红毛丹种子油具有的理化和热特性可能在食品工业的几个领域的特定应用中具有吸引力。
