Properties of Different Varieties of Durian

Abstract

Durian (Durio zibethinus Murr.), like many other exotic, tropical, and conventional fruits, is important in the prevention of different diseases. In this study, the characterization of the main bioactive compounds of the most popular cultivars of durian and their properties are described. The changes in the quality indices of the antioxidant status were determined by CUPRAC, ABTS, FRAP, DPPH, and ORAC assays. The profiling of phytochemicals was carried out by Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC). For the first time, in vitro studies were performed by the interaction of extracted durian polyphenols with human serum proteins (HSP) such as human serum albumin (HSAlb), fibrinogen (HSFib) and globulin (HSGlo) as novel biomarkers of coronary artery disease (CAD). The fluorescence measurements of the resulting intensity and calculated binding properties of the interaction of polyphenols with proteins showed that the most reactive was Monthong durian cultivar. This study suggests that durian cultivars have relatively strong antioxidant, binding, and health potentials and could be a significant source of natural antioxidants used in daily fresh consumption and for functional foods.

In Vitro and In Silico Interaction Studies with Red Wine Polyphenols against Different Proteins from Human Serum

“…The reaction mixture was left for 1 h in the dark, and then the absorption was measured at 450 nm. Some bioactive compounds, such as rutin, resveratrol, quercetin, caffeic acid, catechin, and epicatechin, were determined with an HPLC system [84][85][86]. A volume of 50 mL of each of the wine samples was extracted three times with 25 mL of diethyl ether and then three times with 25 mL of diethyl acetate, and the organic fractions were combined.…”

Effects of the precooling process on the preservation of fresh‐cut durian

“…This is caused by the sum of all the soluble sugars in the produce. Arsa et al (2021) studied the changes in TSS values for three durian cultivars, namely Monthong, Chanee and Kanyao, with changing ripeness levels. Over time, the durians had increased maturity levels, resulting in higher TSS values.…”

“…and the fruit becomes sweeter over time (Arsa et al, 2021;Mohapatra et al, 2016). In conclusion, the %TSS increased continuously at all temperatures.…”

“…Tan et al (2020) rise in pH. Examinations of the physical and chemical components of agricultural products as they ripen (Arsa et al, 2021;Boonthanakorn et al, 2020;Ghai et al, 2016;Mohapatra et al, 2016) According to previous research, forced-air chilling is a more effective method for rapid postharvest cooling than the room-cooling method, which involves forcing cold air through boxed produce. The amount of precooled surface area is shifted from the container to the products inside, meaning forced-air cooling is suitable for the majority of rapidly perishable products, like durians (Brosnan & Sun, 2000;Kusumaningrum et al, 2015).…”

“…When ice crystals form in durians, ion leakage within the cell elements causes a rise in pH. Examinations of the physical and chemical components of agricultural products as they ripen (Arsa et al, 2021; Boonthanakorn et al, 2020; Ghai et al, 2016; Mohapatra et al, 2016) revealed that weight and pulp stiffness decreased with time. TSS as well as the L *, a *, and b * values increased as ripeness and cell wall decomposition levels varied.…”