Rambutan(Nephelium lappaceum L.):Nutritional and functional properties


C. Hernández-Hernández1, C.N. Aguilara, R. Rodríguez-Herrera1, A.C. Flores-Gallegos1, J. Morlett-Chávez2, M. Govea-Salas3, J.A. Ascacio-Valdés1,∗

1 Group of Bioprocesses and Bioproducts, Department of Food Research, School of Chemistry, Autonomous University of Coahuila, Mexico
2 Laboratory of Molecular Biology, School of Chemistry, Autonomous University of Coahuila, Mexico
3 Laboratory of Nanobiosciences, School of Chemistry, Autonomous University of Coahuila, Mexico


Background: The rambutan (Nephelium lappaceum L) is an exotic fruit native to the Southeast Asia and currently cultivated in different tropical areas, among them in southern México. It is characterized by its nutritionals and functionals properties and has been relevant for its commercialization and acceptance in different countries and Mexico represents one of the main producers and exporter of rambutan in the world. Scope and approach: In this review, we summarize information about of the bioactive compounds present in the rambutan fruit, together with the nutritionals properties that it presents as a functional food, with a focus on its by-products (pulp, seed and peel). The rambutan fruit contains important bioactive compounds, mainly the peel has a high content of antioxidants which are of interest in the food, cosmetic and pharmaceutical industries. Key findings and conclusions: Extracts of rambutan fruit, mainly from the peel, have been shown to possess phytochemical compounds that exhibit antioxidant, antimicrobial, antidiabetic, antiviral, anti-inflammatory, anti-hypoglycemic and anti-proliferative effects in various in vitro and in vivo tests. However, it is necessary to further analyze the nutritional and functional potential of this fruit, the therapeutic mechanisms involved and to develop its industrial process as a functional or nutraceutical food product.

24 ART 2019