Abstract
By having large sources of fruits and vegetables, Sarawak, Malaysia has a remarkable diversity of flora. One of the underutilised local indigenous fruits in Sarawak that come from the Burseraceae family is Dabai (Canarium odontophyllum). Dabai is highly nutritious and rich in protein, fat, energy and carbohydrate. Hence, the oil extraction of nutritive dabai has become one of the interests in this review. The chemical characteristics of the extracted oils from both the dabai flesh and the kernel were discussed. A total of approximately 75 recognised species have been found mainly in Asia, the Pacific and tropical Africa. Later led to further investigation of the possible cholesterol-lowering agent due to its high antioxidant ability. The fruit is slightly triangular in the cross-section, ovoid to ellipsoid. It is also rich in phenolic compounds and vitamin E, such as γtocopherol. The review uncovered the potentials of the dabai as nutritious fruit with promising medicinal properties.
Highlights
Dabai (Canarium odontophyllum) which comes from the Burseraceae family is one of the underutilised local indigenous fruits in Sarawak, Malaysia (Figure 1)
Pest and disease-free fruit, it has the advantage to be produced under the Integrated Fruit Production (IFP) system to prevent potential problems from occurring in commercial cultivation (Lau, 2011)
The results showed that cholesterol-lowering effects were observed on hypercholesterolemic rabbits fed with a diet containing defatted flesh of dabai
Summary
Dabai (Canarium odontophyllum) which comes from the Burseraceae family is one of the underutilised local indigenous fruits in Sarawak, Malaysia (Figure 1). Young dabai trees that started to bear fruit usually yield low at 10-20 kilogram/tree. The fruit of ‘Laja’ is bigger with an individual fruit weight of 18.9 g (Lau and Voon, 2007) These dabai clones are reported as rich in fat and carbohydrate. Dabai have a shelf life of three days when kept in room temperature (27oC), later than that it will start to wrinkle (Figure 5) due to dehydration (Ding and Tee, 2011). These changes to appearance reduce the palatability before it continues to deteriorate. The topics were arranged to elaborate the botanical characteristics, nutritional content and functional properties, health implication, and illustrate few possible upstream and downstream developments of dabai derivatives to valueadded products
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