Nutrients and bioactive compounds in popular and indigenous durian (Durio zibethinus murr.)

Abstract

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 (7.5–9.1g/100g dry matter, DM) and high amounts of carbohydrate and sugar (62.9–70.7g and 47.9–56.4g/100g DM respectively). Cha-ni, Kra-dum and Kob-ta-kam varieties had monounsaturated (MUFA) (6.1–7.8g/100g DM)>saturated (SFA) (4.2–5.7g/100g DM)>polyunsaturated fatty acid (PUFA) (0.8–1.5g/100g DM), whereas the Mon-thong variety had SFA>MUFA>PUFA (5.1, 4.0, 1.1g/100g DM, respectively). The Kob-ta-kam variety showed greater potential for health benefits in terms of carotenoids and β-carotene (2248μg and 1202μg/100g 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.