Antioxidant properties of durian fruit as influenced by ripening

Patricia Arancibia-Avila, Fernando Toledo, Yong Seo Park, Soon Teck Jung, Seong Gook Kang, Buk Gu Heo, Sang Hyun Lee, Mietek Sajewicz, Teresa Kowalska, Shela Gorinstein*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

86 Scopus citations

Abstract

The antioxidant properties of durian (Durio zibethinus Murr., cv. Mon Thong) at different stages of ripening were investigated using fluorometry, UV spectroscopy, and HPLC/DAD analyses. Total polyphenols, flavonoids, anthocyanins and flavanols in ripe durian were significantly higher (p < 0.05) than in mature and overripe fruits. Free polyphenols and flavonoids were at lower levels than hydrolyzed ones. Caffeic acid and quercetin were the dominant antioxidant substances in ripe durian. In these fruits, methanol extracts contained a relatively high capacity of 74.9 ± 7.1% inhibition using β-carotene-linoleic acid assay. Ferric-reducing/antioxidant power (FRAP) and cupric-reducing antioxidant capacity (CUPRAC) assays supported this finding. The correlation coefficients between polyphenols and antioxidant capacities of durian samples with all applied assays were about 0.98. In conclusion, the bioactivity of ripe durian was high and the total polyphenols were the main contributors to the overall antioxidant capacity.

Original languageEnglish
Pages (from-to)2118-2125
Number of pages8
JournalLWT
Volume41
Issue number10
DOIs
StatePublished - Dec 2008

Keywords

  • Antioxidant capacity
  • Bioactive compounds
  • Ripe, overripe and mature durian

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