TY - JOUR
T1 - Antioxidant properties of durian fruit as influenced by ripening
AU - Arancibia-Avila, Patricia
AU - Toledo, Fernando
AU - Park, Yong Seo
AU - Jung, Soon Teck
AU - Kang, Seong Gook
AU - Heo, Buk Gu
AU - Lee, Sang Hyun
AU - Sajewicz, Mietek
AU - Kowalska, Teresa
AU - Gorinstein, Shela
PY - 2008/12
Y1 - 2008/12
N2 - 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.
AB - 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.
KW - Antioxidant capacity
KW - Bioactive compounds
KW - Ripe, overripe and mature durian
UR - http://www.scopus.com/inward/record.url?scp=50449095901&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2007.12.001
DO - 10.1016/j.lwt.2007.12.001
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AN - SCOPUS:50449095901
SN - 0023-6438
VL - 41
SP - 2118
EP - 2125
JO - LWT
JF - LWT
IS - 10
ER -