องค์ประกอบทางเคมีและแนวโน้มการใช้ประโยชน์จากผลพลอยได้และเศษเหลือทิ้งจากการแปรรูปผลไม้เขตร้อน 4 ชนิด
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Published:
Dec 29, 2019
Keywords:
durian mangosteen rambutan longkong
Main Article Content
Abstract
The most popular of economic tropical fruits in Thailand are durian, mangosteen, rambutan and longkong. Apparently, there are many by-products and wastes from the fruit processing industry are those mostly in solid form including flesh, peel and seeds. The value-added creating from by-products and wastes to maximize the utilization of raw materials and to reduce environmental problems is essential. Interestingly, the flesh, peel and seeds of fruits are sources of many important substances. At present, the chemical composition and bioactive compounds are extensively studied. The results showed that the compounds isolated from fruits had a wide variety of bioactivities such as antioxidant, anti-inflammatory and antimicrobial activities. Moreover, the extracts of by-products and wastes from fruit processing are developed for food and non-food products such as tea, bakery and acne gel. Therefore, the knowledge gained from this data collection can be used as a guideline for the utilization of by-products and wastes from fruit processing in the future.
Article Details
Section
Biological Sciences
References
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[33] Sukatta, U., Rugthaworn, P., Pitpiangchan, P. and Dilokkunanant, U., 2008, Development of Anti-acne Gel from Mangosteen Crude Extract, Available Source: https://kukr.lib.ku.ac.th, July 10, 2018. (in Thai)
[34] Khumwongsa, W., Paiboon, L. and Supakdamrongkul, P., 2015, Efficacy of hand cleansing gel mix the extracts of fruit peel in inhibiting pathogenic bacteria, HC Sci. Technol. J. 1(2): 66-81. (in Thai)
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[41] Panthanaprated, W., 2016, Rambutan Seeds Starch Products, Available Source: https://www.thailandtechshow.com/view_techno.php?id=212, July 10, 2018. (in Thai)
[42] Eiamwat, J., Wanlapa, S. and Kamprueng det, S., 2015, Change in fat content of rambutan seeds during extraction with supercritical carbon dioxide, pasting properties of rambutan seed flour and its use as a wheat flour substitute in biscuits, Agric. Sci. J. 46(3)(Suppl.): 833-836. (in Thai)
[43] Phanthanapratet, W., Trangwacharakul, S., Wanlapa, S., Eiamwat, J., Boonkosum, P. and Lauhakul, K., 2012, Application of rambutan seed flour for low calorie salad dressing product, Agri. Sci. J. 43(2)(Suppl.): 517-520. (in Thai)
[44] Issara, U., Zzaman, W. and Yang, T.A., 2014, Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product, Int. Food Res. J. 21: 25-31.
[45] Mistriyani, M., Riyanto, S. and Rohman, A., 2018, Antioxidant activities of rambutan (Nephelium lappaceum L) peel in vitro, Food Res. 2: 119-123.
[46] Oliveira, E.I.S., Santos, J.B., Goncalves, A.P.B., Mattedi, S. and Jose, N.M., 2016, Characterization of the rambutan peel fiber (Nephelium lappaceum) as a lignocellulosic material for technological applications, Chem. Eng. Trans. 50: 391-396.
[47] Chinnasarn, S. and Itthisoponkul, T., 2015, Preparation of fiber powder from rambutan peel for the use as an oil reduction substance in batter, Agric. Sci. J. 46(3)(Suppl.): 201-204. (in Thai)
[48] Mingchai, C. and Thojan, W., 2012, Product Quality and Commercial Yield of Longkong in the Inflorescences and Fruit Branch Trimming System, Na-Nok-Kok, Lablae, Uttaradid, Available Source: https://kaset.uru.ac.th/KRMU/research/pdf_manual/articles-54-1.pdf, July 10, 2018. (in Thai)
[49] Cheenpracha, S., 2013, Chemical Constituents and Pharmacological Activities of Plants in Genus Lansium, Available Source: https://www.ubu.ac.th/ web/files_up/08f2013011409210520.pdf, July 10, 2018. (in Thai)
[50] Lim T.K., 2012, Edible Medicinal and Nonmedicinal Plants, 5th Ed., Springer Science & Business Media, New York, 943 p.
[51] Saewan, N., Sutherland, J.D. and Chantrapromma, K., 2006. Antimalarial tetranortri terpenoids from the seeds of Lansium domesticum Corr., Phytochemistry 66: 2288-2293.
[52] Chaisawadi, S., Keawbunrueug, S., Nasakad, O. and Panapiyasakunchai, J., 2011, Anti microbial Activities on Seed and Peel Extracts from Longkong, Available Source: ttp://www.thaiscience.info/Article%20for%20ThaiScience/Article/63/10032272.pdf, July 10, 2018. (in Thai)
[53] Lichanporn, I., Lekmanee, K. and Beungsawang, B., 2013, Production of tea beverage from longkong peel mixed with luo hang guay, Agric. Sci. J. 44(2)(Suppl.): 313-316. (in Thai)
[2] Office of Agricultural Economics, The Amount of Fruit Production in Thailand, Available Source: https://www.oae.go.th, July 8, 2018. (in Thai)
[3] Suphamityotin, P., 2013, Fruit and Vegetable Technology, Odeon Store, Bangkok, 280 p. (in Thai)
[4] Luenam, L. and Tamprateep, J., 2009, Study of materials to abandon remain from process to arrange flesh durian for fryer, Rajamangla Univ. Technol. Tawan-ok Res. J. 2(1): 36-40. (in Thai)
[5] Pakkaew, Y, 2016, Durian: King of fruit, how to eat for health benefit, Food 46: 15-20. (in Thai)
[6] Purnomo, A., Yudiantoro, Y.A.W., Putro, J.N., Nugraha, A.T., Irawaty, W. and Ismadji, S., 2016, Subcritical water hydrolysis of durian seeds waste for bioethanol production, Int. J. Ind. Chem. 7: 29-37.
[7] Rusmiati, R., Ashari, S., Widodo, M.A. and Bansir, L., 2015, The nutritional composition of red durians from banyuwangi, Indonesia, Food Sci. Qual. Manag. 37: 46-51.
[8] Mirhosseini, H., Rashid, N.F.A., Amid, B.T., Cheong, K.W., Kazemi, M. and Zulkurnain, M., 2015, Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta, LWT Food Sci. Tech. 63: 184-190.
[9] Jun, T.Y., Arumugam, S.D., Latip, N.H.A., Abdullah, A.M. and Latif, P.A., 2010, Effect of activation temperature and heating duration on physical characteristics of activated carbon prepared from agriculture waste, Environ. Asia 3: 143-148.
[10] Arancibia-Avila, P., Toledo, F., Park, Y., Jung, S.T., Kang, S.G., Heo, B.G., Lee, S.H. Sajewicz, M., Kowalska, T. and Gorinstein, S., 2008, Antioxidant properties of durian fruit as influenced by ripening, LWT Food Sci. Tech. 41: 2118-2125.
[11] Chingsuwanrote, P., Muangnoi, C., Parengam, K. and Tuntipopipat, S., 2016, Antioxidant and anti-inflammatory activities of durian and rambutan pulp extract, Int. Food Res. J. 23: 939-947.
[12] Ong, S.T., Keng, P.S., Voon, M.S. and Lee, S.L., 2011, Application of durian peel (Durio zibethinus Murray) for removal of methylene blue from aqueous solution, Asian J. Chem. 23: 2898-2902.
[13] Lipipun, V., Nantawanit, N. and Pongsamart, S., 2002, Antimicrobial activity (in vitro) of polysaccharide gel from durian fruit-hulls, Songklanakarin J. Sci. Technol. 24: 31-38.
[14] Duazo, N.O., Bautista, J.R. and Teves, F.G., 2012, Crude methanolic extract activity from rinds and seeds of native durian (Durio zibethinus) against Escherichia coli and Staphylococcus aureus, Afr. J. Microbiol. Res. 6: 6483-6486.
[15] Thunyakitpisal, N., Phetcharakupt, V., Thunyakitpisal, P. and Pongsamart, S. 2011, A study of durian-rind polysaccharide mouthwash on the level of S. mutans in fixed orthodontic patient, J. Thai Assoc. Orthod. 1: 11-17. (in Thai)
[16] Sah, B.P., Pathak, T., Sankar, S. and Suresh, B., 2014, Phytochemical investigations on the fruits of Durio zibenthinus Linn. for antimicrobial activity, Int. J. Pharm. Sci. Res. 5: 878-891.
[17] Amid, B.T. and Mirhosseini, H., 2012, Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum, Carbohyd. Polym. 90: 452-461.
[18] Mirhosseini, H. and Amid, B.T., 2013, Effect of different drying techniques on flow ability characteristics and chemical properties of natural carbohydrate-protein gum from durian fruit seed, Chem. Cent. J. 7: 1-14.
[19] Cornelia, M., Siratantri, T. and Prawita, R., 2015, The utilization of extract durian (Durio zibethinus L.) seed gum as an emulsifier in vegan mayonnaise, Proc. Food Sci. 3: 1-18.
[20] Maran, J.P., 2015, Statistical optimization of aqueous extraction of pectin from waste durian rinds, Int. J. Biol. Macromol. 73: 92-98.
[21] Boonsiri, A., Jirapothithum, J., Kanokpanon, S., Ratchtanapan, P. and Samosornsuk, W., 2015, Edible coating solutions consisting of the mixture of carboxymethyl cellulose from durian husk for coating durian aril, Posthavest Newsletter 14(2): 1-4. (in Thai)
[22] Khemkaew, S. and Kaewpirom, S., 2016, Effects of glycerol and PEG-10 dimethicone on properties of biofilm from durian rind, J. Indus. Technol. 12(2): 11-21. (in Thai)
[23] Bunyasawat, J. and Bhoosem, C., 2017, Effect of substitution durian rind powder with wheat flour on tarts quality, RMUTP Res. J. 11(2): 48-58. (in Thai)
[24] Charoenphun, N., and Kwanhian, W., 2018, Effect of flour from durian waste on quality of gluten free pasta, Thai Sci. Technol. J. 26(5): 803-814. (in Thai)
[25] Chutsawang, N., 2013, Charcoal briquette from durian husk in Tombol Kwuanhuk community enterprise, Khlung, Chanthaburi, M.Eng. Thesis, Rambhai Barni Rajabhat University, Chanthaburi, 122 p. (in Thai)
[26] Tipsotnaiyana, N. and Netpradit, S., 2007, Development of paper from two types of durian bark for inkjet printing, Agric. Sci. J. 38(6)(Suppl.): 15-18. (in Thai)
[27] Department of Agriculture, 2004, Academic Documents Mangosteen, Bangkok, 106 p. (in Thai)
[28] Bureau of Farmers Development: Department of Agricultural Extension, 2011, Miracle of Thai Mangosteen, Bangkok, 124 p. (in Thai)
[29] Tjahjani, S., Widowati, W., Khiong, K., Suhendra, A. and Tjokropranoto, R., 2014, Antioxidant properties of Garcinia mangostana L. (Mangosteen) rind, Proc. Chem. 13: 198-203.
[30] Widowati, W., Darsono, L., Suherman, J., Fauziah, N., Maesaroh, M. and Erawijantari, P.P., 2016, Anti-inflammatory effect of mangosteen (Garcinia mangostana L.) peel extract and its compounds in LPS-induced RAW264.7 cells, Nat. Prod. Sci. 22: 147-153.
[31] Udomsubphong, K. and Kukatpitakwong, R., 2013, Effect of Mangosteen Extraction on Propionibacterium Acnes, Available Source: https://pharm.kku.ac.th/isan-jour nal/journal/volumn9-no1/003-Aesthetic/ Page245-249.pdf, July 10, 2018. (in Thai)
[32] Prasothong, N., Plainsirichai, M., Bussaman, P., Luckantinvong, V., Wongsawas, M., 2011, Effect of Mangosteen (Garcinia mangostana L.) Peel Extract on Anthracnose Disease (Colletotrichum gloeosporioides Penz.) of Mango Fruit cv. Nam Dok Mai, Available Source: https://www.mcc.cmu.ac.th, July 10, 2018. (in Thai)
[33] Sukatta, U., Rugthaworn, P., Pitpiangchan, P. and Dilokkunanant, U., 2008, Development of Anti-acne Gel from Mangosteen Crude Extract, Available Source: https://kukr.lib.ku.ac.th, July 10, 2018. (in Thai)
[34] Khumwongsa, W., Paiboon, L. and Supakdamrongkul, P., 2015, Efficacy of hand cleansing gel mix the extracts of fruit peel in inhibiting pathogenic bacteria, HC Sci. Technol. J. 1(2): 66-81. (in Thai)
[35] Suksamrarn, S., 2003, Mangosteen, Available Source: https://cms2.swu.ac.th, July 10, 2018. (in Thai)
[36] Sartprasit, K. and Limroongreungrat, K., 2009, Utilization of mangosteen rind as a source of dietary fiber in cake-type doughnut, Agric. Sci. J. 40(3)(Suppl.): 97-100. (in Thai)
[37] Apirattananusorn, S., 2011, Development of low calorie mangosteen jam supplemented with rind of mangosteen, KKU Res J. 16(7): 825-834. (in Thai)
[38] Sawekwiharee, S., 2012, Potential Energy of the Fuel Briquettes from Mangosteen Shell, Research Report, Rajamangala University of Technology Phra Nakhon, Bangkok, 79 p. (in Thai)
[39] Jakkaew, M., 2017, Rambutan, Available Source: https://reportnews.doae.go.th, July 10, 2018. (in Thai)
[40] Molee, C. and Jinda, N., 2014, Rambutan Tannin Extraction for Biopolymer Dye, Available Source: https://www.annualconference.ku.ac.th/cd53/09_008_P27.pdf, July 10, 2018. (in Thai)
[41] Panthanaprated, W., 2016, Rambutan Seeds Starch Products, Available Source: https://www.thailandtechshow.com/view_techno.php?id=212, July 10, 2018. (in Thai)
[42] Eiamwat, J., Wanlapa, S. and Kamprueng det, S., 2015, Change in fat content of rambutan seeds during extraction with supercritical carbon dioxide, pasting properties of rambutan seed flour and its use as a wheat flour substitute in biscuits, Agric. Sci. J. 46(3)(Suppl.): 833-836. (in Thai)
[43] Phanthanapratet, W., Trangwacharakul, S., Wanlapa, S., Eiamwat, J., Boonkosum, P. and Lauhakul, K., 2012, Application of rambutan seed flour for low calorie salad dressing product, Agri. Sci. J. 43(2)(Suppl.): 517-520. (in Thai)
[44] Issara, U., Zzaman, W. and Yang, T.A., 2014, Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product, Int. Food Res. J. 21: 25-31.
[45] Mistriyani, M., Riyanto, S. and Rohman, A., 2018, Antioxidant activities of rambutan (Nephelium lappaceum L) peel in vitro, Food Res. 2: 119-123.
[46] Oliveira, E.I.S., Santos, J.B., Goncalves, A.P.B., Mattedi, S. and Jose, N.M., 2016, Characterization of the rambutan peel fiber (Nephelium lappaceum) as a lignocellulosic material for technological applications, Chem. Eng. Trans. 50: 391-396.
[47] Chinnasarn, S. and Itthisoponkul, T., 2015, Preparation of fiber powder from rambutan peel for the use as an oil reduction substance in batter, Agric. Sci. J. 46(3)(Suppl.): 201-204. (in Thai)
[48] Mingchai, C. and Thojan, W., 2012, Product Quality and Commercial Yield of Longkong in the Inflorescences and Fruit Branch Trimming System, Na-Nok-Kok, Lablae, Uttaradid, Available Source: https://kaset.uru.ac.th/KRMU/research/pdf_manual/articles-54-1.pdf, July 10, 2018. (in Thai)
[49] Cheenpracha, S., 2013, Chemical Constituents and Pharmacological Activities of Plants in Genus Lansium, Available Source: https://www.ubu.ac.th/ web/files_up/08f2013011409210520.pdf, July 10, 2018. (in Thai)
[50] Lim T.K., 2012, Edible Medicinal and Nonmedicinal Plants, 5th Ed., Springer Science & Business Media, New York, 943 p.
[51] Saewan, N., Sutherland, J.D. and Chantrapromma, K., 2006. Antimalarial tetranortri terpenoids from the seeds of Lansium domesticum Corr., Phytochemistry 66: 2288-2293.
[52] Chaisawadi, S., Keawbunrueug, S., Nasakad, O. and Panapiyasakunchai, J., 2011, Anti microbial Activities on Seed and Peel Extracts from Longkong, Available Source: ttp://www.thaiscience.info/Article%20for%20ThaiScience/Article/63/10032272.pdf, July 10, 2018. (in Thai)
[53] Lichanporn, I., Lekmanee, K. and Beungsawang, B., 2013, Production of tea beverage from longkong peel mixed with luo hang guay, Agric. Sci. J. 44(2)(Suppl.): 313-316. (in Thai)