Publication: Nutrients and bioactive compounds in popular and indigenous durian (Durio zibethinus murr.)
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Issued Date
2016-02-15
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ISSN
18737072
03088146
03088146
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2-s2.0-84942987716
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Mahidol University
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SCOPUS
Bibliographic Citation
Food Chemistry. Vol.193, (2016), 181-186
Suggested Citation
Somsri Charoenkiatkul, Parunya Thiyajai, Kunchit Judprasong Nutrients and bioactive compounds in popular and indigenous durian (Durio zibethinus murr.). Food Chemistry. Vol.193, (2016), 181-186. doi:10.1016/j.foodchem.2015.02.107 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/41336
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Nutrients and bioactive compounds in popular and indigenous durian (Durio zibethinus murr.)
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Abstract
© 2015 Elsevier Ltd. All rights reserved. This study identified nutrients, fatty acids, bioactive compounds and antioxidant activities of two popular varieties (Mon-thong, Cha-ni) and two indigenous varieties (Kra-dum and Kob-ta-kam) of durian. Each of variety was collected from 3 gardens in Nonthaburi province, Thailand. At optimal ripeness, the edible part was separated, homogenised or freeze dried, as fresh or dry samples for further analysis using standard methods. All durian varieties contained a considerable amount of dietary fibre (7.5-9.1 g/100 g dry matter, DM) and high amounts of carbohydrate and sugar (62.9-70.7 g and 47.9-56.4 g/100 g DM respectively). Cha-ni, Kra-dum and Kob-ta-kam varieties had monounsaturated (MUFA) (6.1-7.8 g/100 g DM) > saturated (SFA) (4.2-5.7 g/100 g DM) > polyunsaturated fatty acid (PUFA) (0.8-1.5 g/100 g DM), whereas the Mon-thong variety had SFA > MUFA > PUFA (5.1, 4.0, 1.1 g/100 g DM, respectively). The Kob-ta-kam variety showed greater potential for health benefits in terms of carotenoids and β-carotene (2248 μg and 1202 μg/100 g DM respectively). Phenolic compounds and antioxidant capacity were not significantly different among each variety, though the Cha-ni variety had the lowest. This study provides data on nutrients, bioactive compounds and antioxidant activities of indigenous and popular durian varieties that could be used for consumer education as well as for incorporation into the food composition databases.