Extraction and emulsifying capacity of crude saponin extract from Rambutan (Nephelium lappaceum L.) seed kernel

Name: Khoa Huu Duong

LCSH: Kasetsart University -- Theses. M.S. (Food Science) 2017

Classification :.LCCS: TP441.R36

LCSH: Kasetsart University. Department of Food Science and Technology -- Theses

LCSH: Rambutan -- Composition

LCSH: Saponins

LCSH: Plant extracts

LCSH: Excipients

Abstract: The aim of this study was to investigate the effect of ethanol concentration (40-100% v/v), extraction time (0.5, 1, 2, 3 and 5 h) and method on the yield, composition and emulsifying capacity of crude saponin extract from rambutan (Nephelium lappaceum L.) seed kernel. The results showed that using 70% (v/v) of ethanol provided the highest yield (10.3 g extract/100 g dry kernel), total saponin (622.5 mg Quillaja saponin equivalent/g crude extract), total tannin (66.3 mg tannic acid equivalent/g crude extract) and total phenolic content (60.5 mg gallic acid equivalent/g crude extract). In addition, this extract had satisfied emulsifying capacity with emulsifying activity index (EAI) of 23.8 m2 /g and emulsion stability index (ESI) of 37.6 min. Ultrasound-assisted extraction (UAE) required less extraction time and provided higher extraction efficiency in comparison with the conventional shaking method (SHE). The highest values of extraction yield, total saponin, tannin and phenolic contents, EAI and ESI were obtained using 70% (v/v) ethanol for 2 h with UAE method at 60C. The stability of oil-in-water emulsion stabilized using different concentrations (0.05, 0.1, 0.25 and 0.4 wt%) of saponin equivalent in crude rambutan extract were also investigated. Crude extract exhibited the ability to lower interfacial tension at oil-water interface. Mean droplet size and polydispersity index (PDI) of O/W emulsions decreased when increased the concentration of crude saponin extract. The emulsions prepared with high concentration of crude extract (0.4 wt%) were stable to creaming throughout the storage period of 28 days at 25C. From these results, it could be considered that crude rambutan saponin extract has a potential to be used as natural emulsifier for stabilization of food and beverage emulsion products.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Utai Klinkesorn

Role: Thesis Advisor

Name: Kriskamol Na Jom

Role: Thesis Co-Advisor

Created: 2017

Modified: 2023-06-16

Issued: 2023-06-16

วิทยานิพนธ์/Thesis

application/pdf

URL: https://kasetsart.idm.oclc.org/login?url=https://www.lib.ku.ac.th/KUthesis/2560/khoa-huu-all.pdf

CallNumber: TP441.R36.D86

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Food Science

Grantor: Kasetsart University

©copyrights Kasetsart University

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