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The document discusses the valorization of by-products from rambutan fruit processing, focusing on the nutritional value and potential applications of the seed and peel. The peel is rich in phenolic compounds and antioxidants, making it suitable for use as a natural antioxidant. The seed contains a high fat content vegetable oil suitable for use in foods and cosmetics, and also contains protein and amino acids. Both the seed and peel have various potential food and non-food applications that could help redu

Author

AlexanderCarrillo

Language

EN