Comprehensive Chemical Characterisation of Durio zibethinus

Chua, L. S. and Lee, Y. C. (2020) Comprehensive Chemical Characterisation of Durio zibethinus. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 49 (4). pp. 406-414. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

This study investigated the chemical properties of Durio zibethinus (Durian) in Malaysia. The cultivars included in the present study were D101, D197, and Kampung. A wide range of chemical properties such as proximate nutritional content, minerals, total phenolic content was analysed using established analytical methods. The antioxidant capacity in term of free radical scavenging activity was determined using colorimetric assay, whereas metabolite profiles of samples were analysed by hyphenated high throughput tool like GC-MS. The results showed that D197 durian had the highest content of ash, protein, fat, and carbohydrate, but the lowest moisture level. Potassium was found to be the highest mineral (8.68–11.36 mg g–1), followed by sodium (3.2–7.6 mg g–1), magnesium (0.86–1.88 mg g–1), and calcium (2.74–3.80 mg g–1) in the tested cultivars. The major sulphur containing compounds (% relative peak area) such as hydrogen sulphide (5.0–8.3%), methanethiol (0.5–1.0%), ethanethiol (20.7–35.0%), 1-propanethiol (2.7– 9.5%), and diethyl disulphide (0.6–1.9%), and esters, especially ethyl 2-methylbutanoate (10.0–15.0%), methyl 2-methylbutanoate (1.0%), and propyl 2-methylbutanoate (1.5%) were detected when fresh samples were heated in headspace GC-MS. However, those compounds evaporated during ultrasound assisted extraction and oven drying even at 40 °C.

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