Nutritional composition of indigenous durian varieties

Swangpol Sasivimon, . and Charoenkiatkul Somsri, . and Sridonpai Piyanut, . and Thiyajai Parunya, . and Kulpradit Kasem, . and Judprasong Kunchit, . Nutritional composition of indigenous durian varieties. pp. 93-99. ISSN 1394-035X

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 available from: Official URL: https://nutriweb.org.my/mjn/publication/26-1/Vol26...

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.

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Item Type:	Article
AGROVOC Term:	Durian
AGROVOC Term:	Durio zibethinus
AGROVOC Term:	Tropical fruits
AGROVOC Term:	Indigenous varieties
AGROVOC Term:	Food nutrient content
AGROVOC Term:	Nutritional value
AGROVOC Term:	Food composition
AGROVOC Term:	Nutrients
AGROVOC Term:	Proximate composition
AGROVOC Term:	Dietary fibres
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9068

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