Nutritional composition of indigenous durian varieties
https://doi.org/10.31246/mjn-2019-0083
- Author:
Parunya Thiyajai
1
;
Somsri Charoenkiatkul
1
;
Kasem Kulpradit
2
;
Sasivimon Swangpol
3
;
Piyanut Sridonpai
1
;
Kunchit Judprasong
1
Author Information
1. Institute of Nutrition, Mahidol University, Putthamonthon 4 Rd., Salaya, Phutthamonthon, Nakhon Pathom, 73170 Thailand
2. Faculty of Environment and Resource Studies, Mahidol University, Putthamonthon 4 Rd., Salaya, Phutthamonthon, Nakhon Pathom, 73170 Thailand
3. Department of Plant Science, Faculty of Science, Mahidol University, Rama VI Road, Ratchathewi District, Bangkok 10400 Thailand
- Publication Type:Journal Article
- Keywords:
Durian, food composition, nutrient, fatty acid
- From:
Malaysian Journal of Nutrition
2020;26(No.1):93-99
- CountryMalaysia
- Language:English
-
Abstract:
Introduction: Data on nutrients of indigenous durians are useful for selecting suitable varieties for future cultivation and conservation. The objective of this study is to investigate the nutrient composition (proximate composition, dietary fibre, minerals, sugars, and fatty acids) of 17 indigenous durian varieties from Thailand. Methods: The edible part of each variety was collected, freeze dried, and kept in a freezer until analysis. All parameters were analysed by International Organization for Standardization (ISO) 17025 accredited laboratories using the Association of Official Analytical Chemists (AOAC) standards or well-validated methods. Results: All varieties of durian contained protein, fat [2.2-3.4g and 2.6-6.1g/100g fresh weight (FW), respectively], and carbohydrate (20.0-39.5g/100g FW). Sugars were predominantly found (14.2-21.8g/100g FW) and sucrose was the major form of sugars (50.0-90.0%). For the most part, all varieties contained considerable amounts of potassium, sulphur, and phosphorus. Oleic acid (C18:1n9) was the major monounsaturated fatty acid and palmitic acid (16:0) was the major saturated fatty acid (27.9-51.9% and 35.6-48.3%, respectively) in all varieties. Conclusion: Varieties of Kob-wat-kuay, Kob-sao-noi, and Kob-wai provided several beneficial compounds but also had unhealthy nutrients in small amounts. This food composition database information is beneficial for selecting good varieties for the purpose of conservation, healthy consumption, and export promotion.
- Full text:4.2020my0485.pdf
