Variability in the fermentation index,polyphenols and amino acids of seeds of rambutan (Nephelium lappaceum L.) during fermentation |
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| Affiliation: | 1. Laboratory of Food Bioactive Compounds and Dairy Technology, Chemical Engineering Department, Federal University of Rio Grande do Norte, Campus Lagoa Nova, 59075-180 Natal, RN, Brazil;2. Laboratory of Food Bioactive Compounds, Food and Experimental Nutrition Department, FCF, University of São Paulo, 05508-900 São Paulo, SP, Brazil;1. Key Laboratory of Industrial Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China;2. Tianjin Key Laboratory of Industry Microbiology, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China;3. School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, China |
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| Abstract: | The variability in the fermentation index, polyphenols, and amino acids of rambutan seeds was investigated during fermentation. Results revealed that fermentation index (FI) value ≥1 was achieved on the 4th day of fermentation. While fermentation significantly reduced the levels of total polyphenols (59%), tannin (60%), and saponins (33%), it seems to have a moderate effect on geraniin, corilagin, and a much stronger effect on ellagic, and gallic acids. During fermentation, variability in gallic acid, geraniin, corilagin, and ellagic acid did not show a consistent trend. In contrast, amino acids significantly decreased up to the second day of fermentation. Importantly, amino acids (phenylalanine, tyrosine and leucine) with characteristic bitter taste showed reductions of 20%, 30%, and 40%, respectively after 10 days of fermentation. Sucrose, which was the only sugar present in significant concentrations in unfermented seed, was significantly reduced by fermentation. |
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| Keywords: | Fermentation index Polyphenols Amino acids Food analysis Food composition Food processing Nutrient retention |
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