Properties of Different Varieties of Durian

Supeeraya Arsa,Angkana Wipatanawin,Elena Katrich,Niphattha Chatsuwan,Praphan Pinsirodom,Rachit Suwapanich,Ruchira Taprap,Orachorn Makkerdchoo,Martyna Lubinska-Szczygeł,Pensiri Kaewthong,Sumitra Poovarodom,Shela Gorinstein,Ratiporn Haruenkit

doi:10.3390/app11125653

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.

Highlights

Fruits are one of the important parts of human consumption
Were obtained in the ripe stage, according to the definition of ripe durian flesh (DR): harvested and left to soften for several days (Table 1). In these fruits, which were accepted as ripe ones, the amount of total soluble solids (TSS, %) showed the following values: 25.21 ± 0.43; 25.17 ± 0.41; 25.48 ± 0.39; pH was in the order of 6.81 ± 0.01, 6.68 ± 0.04, 6.79 ± 0.02; acidity (% of malic acid): 0.17 ± 0.01, 0.17 ± 0.01 and 0.15 ± 0.01
The physicochemical properties in this study could be used for the maturity levels determination as a fingerprint of local cultivars, because normally and practically the levels of maturity are always done by experts, who are able to characterize the differences of appearance, smell, texture, and maturity levels of durian by their experiences

Summary

Introduction

Fruits are one of the important parts of human consumption. All fruits have a rich composition as natural antioxidants. Durian fruit possessed an acute effect on the blood pressure of hypertensive rats, but heart rate was unaffected [8]. Metabolic variations in the pulps of two durian cultivars (Thai Chanee and Monthong) identified cultivar-dependent metabolite markers [15], related to durian fruit quality traits, such as nutritional value (pyridoxamine), odor (cysteine, leucine), and ripening process (aminocyclopropane carboxylic acid). Durian in vitro studies by antioxidant assays [3], in vivo on the animal model [9,10] and cells experiments [12,14] contained relatively high amounts of potential antioxidants, improved the lipid and serum antioxidant status in diets high in cholesterol and possessed antiproliferative activities and proapoptotic potential in relation to the total content of bioactive compounds. Our findings for the first time indicated that one of the positive benefits of fruit consumption in patients with coronary artery disease (CAD)

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