Properties of different varieties of durian

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dc.contributor.authorArsa, Supeeraya
dc.contributor.authorWipatanawin, Angkana
dc.contributor.authorSuwapanich, Rachit
dc.contributor.authorMakkerdchoo, Orachorn
dc.contributor.authorChatsuwan, Niphattha
dc.contributor.authorKaewthong, Pensiri
dc.contributor.authorPinsirodom, Praphan
dc.contributor.authorTaprap, Ruchira
dc.contributor.authorHaruenkit, Ratiporn
dc.contributor.authorPoovarodom, Sumitra
dc.contributor.authorLubinska-Szczygeł, Martyna
dc.contributor.authorKatrich, Elena
dc.contributor.authorGorinstein, Shela
dc.date.accessioned2026-08-06T10:32:57Z
dc.date.available2026-08-06T10:32:57Z
dc.date.issued2021-06-02
dc.description.abstractDurian (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.
dc.identifier.citationApplied Sciences Switzerland, 11(12), 2021
dc.identifier.doi10.3390/app11125653
dc.identifier.issn20763417
dc.identifier.other2-s2.0-85108881516
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/12124
dc.sourceApplied Sciences Switzerland
dc.subjectAlbumin
dc.subjectBinding properties
dc.subjectDurian
dc.subjectFibrinogen
dc.subjectGlobulin
dc.subjectHealth biomarkers
dc.subjectPolyphenols
dc.subjectSerum
dc.titleProperties of different varieties of durian
dc.typeArticle

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