January 03, 2025 | Food Chemistry |
In collaboration with researchers from Singapore, Mexico, Poland, India, Italy, and Israel, a team from Kasetsart University in Thailand conducted a study on the postharvest nutritional and functional properties of durian (Durio zibethinus Murr.), a seasonal fruit with a limited harvesting period. To extend its shelf life and nutritional quality, various postharvest processing methods such as peeling, freeze-drying, cooking, and frying are commonly employed.
The study analyzed fresh Monthong durian (MTD) and its processed forms—MTD Sticks, MTD Cake, and MTD Chips—for their polyphenol, phenolic acid, tannin, and flavonoid content, as well as their antioxidant activity. Antioxidant properties were measured using Cupric Reducing Antioxidant Capacity and DPPH radical scavenging assays. The functional groups in the extracts were characterized using Fourier transform infrared spectroscopy, and protein stability was assessed through electrophoresis.
Among the tested forms, fresh MTD had the highest phenolic content, followed by MTD Sticks, Cake, and Chips. The study also found that polyphenols from durian products exhibited variable binding affinities to human serum proteins, particularly under diabetic glycation conditions. The findings suggest that durian products, especially those processed without added sugar, could act as functional foods, offering potential benefits in managing glycation-related disorders, such as diabetes.
