Antioxidant properties of durian fruit as influenced by ripening

被引：61

作者：

Arancibia-Avila, Patricia ^{[1
]}

Toledo, Fernando ^{[1
]}

Park, Yong-Seo ^{[2
]}

Jung, Soon-Teck ^{[3
]}

Kang, Seong-Gook ^{[3
]}

Heo, Buk Gu ^{[4
]}

Lee, Sang-Hyun ^{[5
]}

Sajewicz, Mietek ^{[6
]}

Kowalska, Teresa ^{[6
]}

Gorinstein, Shela ^{[7
]}

机构：

[1] Univ Bio Bio, Dept Basic Sci, Chillan, Chile

[2] Mokpo Natl Univ, Dept Hort Sci, Muan, Jeonnam, South Korea

[3] Mokpo Natl Univ, Dept Food Engn, Muan, Jeonnam, South Korea

[4] Naju Fdn Nat Dyeing Culture Inst, Naju, South Korea

[5] RDA, Pear Expt Stn, Naju, Jeonnam, South Korea

[6] Silesian Univ, Inst Chem, PL-40006 Katowice, Poland

[7] Hebrew Univ Jerusalem, Dept Med Chem & Nat Prod, Sch Pharm, Hadassah Med Sch, Jerusalem, Israel

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2008年 / 41卷 / 10期

关键词：

Ripe; overripe and mature durian; Bioactive compounds; Antioxidant capacity;

D O I：

10.1016/j.lwt.2007.12.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antioxidant properties of durian (Durio zibethinus Murr., cv. Mon Thong) at different stages of ripening were investigated using fluorometry, UV spectroscopy, and HPL/DAD analyses. Total polyphenols, flavonoids, anthocyanins and flavanols in ripe durian were significantly higher (p < 0.05) than in mature and overripe fruits. Free polyphenols and flavonoids were at lower levels than hydrolyzed ones. Caffeic acid and quercetin were the dominant antioxidant substances in ripe durian. In these fruits, methanol extracts contained a relatively high capacity of 74.9 +/- 7.1% inhibition using beta-carotene-linoleic acid assay. Ferric-reducing/antioxidant power (FRAP) and cupric-reducing antioxidant capacity (CUPRAC) assays supported this finding. The correlation coefficients between polyphenols and antioxidant capacities of durian samples with all applied assays were about 0.98. In conclusion, the bioactivity of ripe durian was high and the total polyphenols were the main contributors to the overall antioxidant capacity. (C) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：2118 / 2125

页数：8

共 31 条

[1]

[Anonymous], 1995, PRODUCTION EC FRUITS

[2] Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine:: CUPRAC method [J].