Comparison of bioactive compounds, antioxidant and antiproliferative activities of Mon Thong durian during ripening

被引：75

作者：

Haruenkit, Ratiporn ^{[2
]}

Poovarodom, Sumitra ^{[3
]}

Vearasilp, Suchada ^{[4
]}

Namiesnik, Jacek ^{[5
]}

Sliwka-Kaszynska, Magda ^{[6
]}

Park, Yong-Seo ^{[7
]}

Heo, Buk-Gu ^{[8
]}

Cho, Ja-Yong ^{[9
]}

Jang, Hong Gi ^{[8
]}

Gorinstein, Shela ^{[1
]}

机构：

[1] Hebrew Univ Jerusalem, Sch Pharm, David R Bloom Ctr Pharm, Dept Med Chem & Nat Prod, IL-91120 Jerusalem, Israel

[2] King Mondkuts Inst Technol, Fac Agr Ind, Bangkok 10520, Thailand

[3] King Mondkuts Inst Technol, Dept Soil Sci, Bangkok 10520, Thailand

[4] Chiang Mai Univ, Post Harvest Technol Res Inst, Chiang Mai 50200, Thailand

[5] Gdansk Univ Technol, Fac Chem, Dept Analyt Chem, PL-80952 Gdansk, Poland

[6] Gdansk Univ Technol, Fac Chem, Dept Organ Chem, PL-80952 Gdansk, Poland

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

[8] Naju Fdn Nat Dyeing Culture, Naju 520931, South Korea

[9] Jeonnam Prov Coll, Dept Med Diet & Food Technol, Damyang 517802, South Korea

来源：

FOOD CHEMISTRY | 2010年 / 118卷 / 03期

关键词：

Mon Thong durian; Ripening; Bioactive compounds; Fatty acids; Antioxidant; Antiproliferative activities; PERFORMANCE LIQUID-CHROMATOGRAPHY; ZIBETHINUS-MURR; CULTIVARS; ASCORBIC-ACID; FATTY-ACIDS; FRUIT; POLYPHENOLS; SEPARATION; CAPACITY;

D O I：

10.1016/j.foodchem.2009.05.029

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this investigation was to compare the bioactive and nutrient compounds, fatty acids, and antioxidant and antiproliferative activities of Mon Thong durian at different stages of ripening. It was found that the total polyphenols, flavonoids, flavanols, ascorbic acid, tannins and the antioxidant activity determined by four assays (CUPRAC, DPPH, ABTS and FRAP) differed in immature, mature, ripe and overripe samples. The content of polyphenols and antioxidant activity were the highest in overripe durian, flavonoids were the highest in ripe durian, and flavanols and antiproliferative activity were the highest in mature durian (p < 0.05). FTIR spectra of polyphenols, HPLC profiles of fatty acids, the antioxidant and antiproliferative activities can be used as indicators to characterise different stages of durian ripening. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：540 / 547

页数：8

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