The ellagic acid, corilagin and ger

The ellagic acid, corilagin and geraniin are accumulated in the rambutan fruit during development, especially geraniin (1011 mg/fruit Rongrien cultivar) at harvest and the radical scavenging property in rambutan fruit is contributed to its phenolic content. It is still now equivocal that such factors affect the high phenolic content of the fruit of this plant species. However,
the rambutan peel especially at the harvest stage could be recommended to be a rich source of natural phenolics which could prove to be beneficial as a food or health supplement. Besides ellagitannins, other bioactive constituents in the rambutan peel should be elucidated and evaluated for further potential applications