Review of Related Literature
REVIEW OF RELATED LITERATURE This investigatory project aims to make use of rambutan peeling extracts that is high in phenolic compounds such as tannin and saponin that exhibits antioxidant activity and antibacterial activity against pathogenic bacteria. Although the seeds contain such compounds the peeling exhibit greater amount of the said compounds. Rambutan is a very popular fruit cultivated in the Philippines and it is eaten in large amounts. The rambutans rind is quickly discarded and thrown out after it is cut open and peeled off. The researchers will be maximizing the use of rambutan peelings through this project before they are disposed of. Not only will the researchers maximize the use of the peelings, they would be finding ways to help the environment since they would be making use of the peelings. Their target is to find a suitable product that would be used as a daily component in cleaning or disinfecting objects and such, the purpose of making it such is so that it would be able to prevent the spreading of bacteria which is commonly transmitted through contact with an infected object. The main ingredient of this experiment is Nephelium lappaceum L. or more commonly known as Rambutan. This tropical fruit from the Sapindaceae family is native to most of the countries in Southeast Asia. The fruit varies in appearance but it is most commonly known for its round or oblong shape, red color (indicating ripeness) and soft spines or pliable thorns. The Rambutan is abundant in tropical and humid regions with well-distributed rainfall.
Studies show that the rambutan fruit contains antioxidant and antibacterial properties. Peel extracts from the fruit have higher antioxidant activity than in those of the seeds. Antioxidants are molecules that protect cells from the damage of free radicals by counteracting its effect. Free radicals are highly reactive groups of atoms with an unusual number of electrons. A reaction with cellular components is dangerous
Studies show that the rambutan fruit contains antioxidant and antibacterial properties. Peel extracts from the fruit have higher antioxidant activity than in those of the seeds. Antioxidants are molecules that protect cells from the damage of free radicals by counteracting its effect. Free radicals are highly reactive groups of atoms with an unusual number of electrons. A reaction with cellular components is dangerous