TY - JOUR
T1 - Comparison of bioactive compounds, antioxidant and antiproliferative activities of Mon Thong durian during ripening
AU - Haruenkit, Ratiporn
AU - Poovarodom, Sumitra
AU - Vearasilp, Suchada
AU - Namiesnik, Jacek
AU - Sliwka-Kaszynska, Magda
AU - Park, Yong Seo
AU - Heo, Buk Gu
AU - Cho, Ja Yong
AU - Jang, Hong Gi
AU - Gorinstein, Shela
PY - 2010/2/1
Y1 - 2010/2/1
N2 - The aim of this investigation was to compare the bioactive and nutrient compounds, fatty acids, and antioxidant and antiproliferative activities of Mon Thong durian at different stages of ripening. It was found that the total polyphenols, flavonoids, flavanols, ascorbic acid, tannins and the antioxidant activity determined by four assays (CUPRAC, DPPH, ABTS and FRAP) differed in immature, mature, ripe and overripe samples. The content of polyphenols and antioxidant activity were the highest in overripe durian, flavonoids were the highest in ripe durian, and flavanols and antiproliferative activity were the highest in mature durian (p < 0.05). FTIR spectra of polyphenols, HPLC profiles of fatty acids, the antioxidant and antiproliferative activities can be used as indicators to characterise different stages of durian ripening.
AB - The aim of this investigation was to compare the bioactive and nutrient compounds, fatty acids, and antioxidant and antiproliferative activities of Mon Thong durian at different stages of ripening. It was found that the total polyphenols, flavonoids, flavanols, ascorbic acid, tannins and the antioxidant activity determined by four assays (CUPRAC, DPPH, ABTS and FRAP) differed in immature, mature, ripe and overripe samples. The content of polyphenols and antioxidant activity were the highest in overripe durian, flavonoids were the highest in ripe durian, and flavanols and antiproliferative activity were the highest in mature durian (p < 0.05). FTIR spectra of polyphenols, HPLC profiles of fatty acids, the antioxidant and antiproliferative activities can be used as indicators to characterise different stages of durian ripening.
KW - Antioxidant
KW - Antiproliferative activities
KW - Bioactive compounds
KW - Fatty acids
KW - Mon Thong durian
KW - Ripening
UR - http://www.scopus.com/inward/record.url?scp=69549097636&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2009.05.029
DO - 10.1016/j.foodchem.2009.05.029
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AN - SCOPUS:69549097636
SN - 0308-8146
VL - 118
SP - 540
EP - 547
JO - Food Chemistry
JF - Food Chemistry
IS - 3
ER -