PRODUCTION AND POTENCY OF LOCAL RAMBUTAN AT EAST JAVA AS A CANDIDATE PHYTOPHARMACA
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Rambutan is a tropical fruit that grow well in Indonesia and the peel is considered as waste. Many researchers’ showed that rambutan peel contains polyphenol that could be expected to avoid obesity. The objective of this study was to explore the increasing production of local rambutan and to identify the promising phytochemical compounds on its peel as phytopharmaca candidate against obesity. Survey was conducted on the production of rambutan, potential plantation area, and marketing. Sample of rambutan peel collected from the sub-district Kanigoro, Blitar. Phytochemical compounds were analyzed using TLC, HPLC and FT-IR. Bioassay analysis used obesity rat models. The survey result showed a mean of rambutan production increased 2,6% in 2007-2012. Average production of rambutan 70-120 kg/tree. Vegetative multiplication usually done to maintenance of rambutan quality. The main compound of Rambutan peel extract (RPE) is flavonoids, tannins, ellagic acid and the major functional group of CH 3 , aliphatic CH 3 , and C=O. These compounds have a potential activity against obesity. RPE 30 mg/kgBW dose was significantly inhibit the weight gain of obese rats and reducing the adipocyte size (p<0.05). Key words: potency, production, local rambutan, blitar, obesityKeywords:
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Background: Rambutan is tropical fruit consumed either in fresh or processed fruit.The direct consumption or processing of rambutan fruit resulted in high amount of waste from peel and seed, therefore, it is necessary to take benefit from rambutan peel to be used as food supplement via antioxidant properties.Objective: This study is intended to evaluate the antiradical activities of methanolic extract and its fraction of rambutan peel from two cultivars (Aceh and Binjai) and to correlate the antiradical activities with phenolics and flavonoid contents.Methodology: The rambutan peel from two cultivar (Aceh and Binjai) is dried, macerated with methanol, evaporated and added with water.The methanolic extract is fractionated with petroleum ether, chloroform and ethyl acetate to get the corresponding fraction.Methanolic extract and its fraction are then subjected to antiradical activity measurement using synthetic DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical, phenolics determination and flavonoid determination.Results: The methanolic extract and its fraction,either cultivar Aceh or Binjai,revealed the high antiradical activities with similar.Ethyl acetate fraction exhibited the strongest antiradical activities among samples evaluated with IC 50 values of 2.66 µg mLG 1 (cultivar Aceh) and 2.62 µg mLG 1 (cultivar Binjai).Ethyl acetate fraction also exhibited the strongest phenolics and flavonoid contents accounting of 37.72±4.52g Gallic Acid Equivalent (GAE)/100 (Aceh) and 32.40±2.37g GAE/100 g (Binjai).The correlation between antiradical activities with phenolics and flavonoids contents showed with correlation, each with R 2 value of 0.0271 (phenolics) and 0.1122 (flavonoids).Conclusion: The methanolic extract and its fraction of rambutan peel cultivar Aceh and Binjai revealed strong DPPH antiradical activities therefore, rambutan peel can be exploited as natural antioxidant sources and is potential to be used as functional food.
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Rambutan is an exotic fruit native to Southeast Asia. It is composed of peel, pulp, and seed; the pulp is the only edible part of the fruit. The cultivars of rambutan have been expanded in many parts of the world, and its consumption is principally fresh but also is processed in the industry in the production of juices, jams, or jellies, resulting in the peel and the seed as byproducts with potential applications in the industry due to their physicochemical properties, especially the seed. The peel has been reported as an interesting 96source of bioactive compounds and a source of lignocellulosic material that can be used for applications such as bionanocomposites. Rambutan seed is the part of the fruit where most physicochemical properties are reported and is considered for its high amount of fat and starch. The physicochemical properties of rambutan seed fat and starch can be compared with other commercial raw materials used widely in the industry, like cocoa butter or corn starch. So, rambutan seed seems to be a potential new source to be used as a raw material in the pharmaceutical, cosmetic, and food industries.
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Background and Aims: Rambutan fruits are native to the humid tropical regions of the Peninsular Malaysia in Southeast Asia. Its antimicrobial properties are well known. There are two varieties of rambutan fruits available in Malaysian market i.e. red and yellow rambutan. Methodology: In the present study, a qualitative phytochemical analysis along with antibacterial properties of methanolic extract of both the varieties of rambutan peels were carried out by disc diffusion method against Streptococcus pyogenes, Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Results: The methanolic extract of yellow rambutan peels showed more potency than red rambutan peels against Streptococcus pyogenes and Staphylococcus aureus ranged from 7-10mm and 5-12mm, respectively in different concentrations. At the same time both the extracts do not showed zone of inhibition against Escherichia coli and Pseudomonas aeruginosa. Conclusion: These results showed that methanolic extract of yellow rambutan peels are good candidate for further investigation against gram positive bacteria. Short Research Article Annual Research & Review in Biology, 4(24): 3869-3874, 2014 3870
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Valorization is defined as the procedure to recover the natural resources contained in by-products, without endangering human health or damaging the environment. Commercial processing of tropical fruit leads to large amounts of waste products (peels, seeds, kernels and rinds) that can be revalorized. Therefore, the total phenolic and flavonoid content, as well as the antioxidant activity of tropical fruit by-products (mango peel and kernel, rambutan peel, pineapple peel and crown leaf, pitahaya peel, banana peel and cocoa pod husk) have been investigated. Although all the extracts have proven to be interesting sources of bioactive compounds, the rambutan peel showed the highest level of phenolic compounds (10.9 g GAE 100 g-1 d.w. (dry weight)) and antioxidant activity (9.8 g Trolox 100 g-1 dw). Afterwards, the extraction process was modelled and optimized using the response surface methodology (RSM). The conditions that maximized the responses in a Soxhlet extraction were: 50% ethanol:water (v:v), 140°C, and 35 min. The rambutan extracts obtained under these conditions reported up to 17.3 g 100 g-1 dw of gallic acid, 3.2 g catechin 100 g-1 dw, and 12.3 g Trolox 100 g-1 dw, with ellagic acid as the principal benzoic acid with 1.6 g 100 g-1 dw. Moreover, this extract significantly increases the induction period of virgin olive oil in an accelerated stability experiment, showing its potential as a food antioxidant.
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Rambutan, Nephelium lappaceum L, peel due to consumption of fresh rambutan fruit is taken into account as waste, therefore the exploration of rambutan peel as a natural antioxidant is highly needed.The aim of this study is to investigate the antioxidant activity of rambutan peel from two cultivars (Aceh and Binjai) using ABTS radical assay of and ferric reducing activity power (FRAP) and to correlate with total phenolics and flavonoids.The powdered rambutan peel is extracted using maceration technique using methanol as extracting solvent.The methanolic extract is added with warm water and fractionated using petroleum ether, chloroform, and ethyl acetate to get corresponding fractions.Rambutan cultivar Binjai revealed the higher ABTS antiradical activity than that of cultivar Aceh.Furthermore, among methanolic extract and its fraction, ethyl acetate fraction exhibited the highest antiradical activity using ABTS radical with IC50 values of 3.10 µg/mL and 0.77 µg/mL for Aceh and Binjai, respectively.The ethyl acetate fraction also revealed the highest FRAP values of 1424.897 ± 28.56 µg/mg fraction sample (Aceh) and 968.57± 7.48 µg/mg fraction sample (Binjai).These activities were correlated with phenolics and flavonoid contents.Rambutan peel exhibited strong antioxidant activities, contained high amounts of phenolics and flavonoid and is potential to be developed as a functional food.
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Extracts of ripe, unripe and leaves of guava (psidium guajava); ripe, unripe and leaves of starfruit (Averrhoa
carambola); ripe and unripe banana (Musa sapientum variety Montel); ripe and unripe papaya (Carica
papaya); passionfruit (passiflora edulis F. Flavicarpa) peel; two varieties of Lansium domesticum peel
(langsat and duku); rambutan (Nephelium lappaceum) peel and rambai (Baccaurea motleyana) peel were
evaluated for antimicrobial activity against gram positive bacteria, gram negative bacteria, yeast and fungi
(Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Lactobacillus bulgaricus; E. coli, Proteus
vulgaricus, Pseudomonas aeruginosa, Salmonelli typhi; Saccharomyces cerevisiae, Candida lypolytica;
Rhizopus spp., Aspergillus niger, and Chlamydomucor spp). The antimicrobial activities were tested using
both the filter paper disc diffusion and tube dilution assays. Extracts from ripe starfruit, guava leaves and
rambai peel showed strong activity against all the bacteria tested, in most cases with activity stronger than 50ug
streptomycin. Passionfruit peel, ripe and unripe guava showed activity against all the bacteria tested except E.
coli. Rambutan peel too showed activity against all the bacteria tested except towards Pseudomonas aeruginosa.
Most of the fruit wastes showed some activity towards bacteria but poor activity against yeast or fungi. Extracts
from bananas, papayas, passionfruit peel, Lansium domesticum peels and rambutan peels showed activity
against Candida lypolytica while extractsfrom guava showed strong activity against Saccharomyces cerevisiae.
Other than guava, ripe starfruit, rambai peel and rambutan peel showed potential for use against bacteria.
Psidium
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Carica
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Extracts of ripe, unripe and leaves of guava (Psidium guajava); ripe, unripe and leaves of starfruit (Averrhoa carambola); ripe and unripe papaya (Carica papaya); passionfruit (Passiflora edulis F. Flavicarpa) peel; two varieties of Lansium domesticum peel (langsat and duku); rambutan (Nephelium lappaceum) peel and rambai (Baccaurea motleyana) peel were evaluated for antimicrobial activity against gram positive bacteria, gram negative bacteria, yeast and fungi (Staphylococcus aureus, Bacillus subtilis, bacillus cereus, Lactobacillus bulgaricus; E. coli, Proteus Rhizopus spp., Aspergillus niger and Chlamydomucor spp.). The antimicrobial activities were tested using both the filter paper disc diffusion and tube dilution assays. Extracts from ripe starfruit, guava leaves and rambai peel showed strong activity against all the bacteria tested, in most cases with activity stronger than 50ug streptomycin. Passionfruit peel, ripe and unripe guava showed activity against all the bacteria except E.coli. Rambutan peel too showed activity against all the bacteria tested against all the bacteria tested except towards Pseudomonas aeruginosa. Most of the fruit wastes showed some activity towards bacteria but poor activity against yeast or fungi. Extracts from bananas, papayas, passionfruit peel, Lansium domesticum peels and rambutan peels showed strong activity against Saccharomyces cerevisiae. Other than guava, ripe starfruit, rambai peel and rambutan peel showed potential for used against bacteria.
Psidium
Carica
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Averrhoa carambola
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The main object ive of this essay was to describe the minerals, nutrients and active compounds of rambutan (Nephelium lappaceum L.) fru its. Flesh fruit of rambutan is a source of minerals and ascorbic acid that are needed by human body. Its seed oil provides mineral and fatty acid. Its peel contains ellagic acid, corilagin and geraniin that have biological activit ies, such as antioxidant, anticancer, anti-inflammation, anti-hyperalgesic antiviral, anti-semicarbazide-sensitive amine o xidase (SSAO), and anti-hypertensive. Rambutan is not only consumed as fresh fruits, but also it can be used as sources of food and medicine products.
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