Chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.)

Hasmadi Mamat and Nor Qhairul Izzreen Mohd Noor and Mansoor Abdul Hamid and Md Jahurul Haque Akanda and Zainol, M.K (2021) Chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.). Food Research, 5. 379 -385. ISSN 2550-2166 (E-ISSN)

	Text Chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.) ABSTRACT.pdf Download (62kB)
	Text Chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.) FULL TEXT.pdf Restricted to Registered users only Download (456kB) | Request a copy

Abstract

The objective of this present work is to determine the chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.). The results obtained showed that durian had 56.1% moisture, 3.5% protein, 2.8% fat, 1.4% ash, 36.26% carbohydrate, 6.6% dietary fiber and 7.0 µg of vitamin A. The mineral analysis results indicated that Durio dulcis is a good source of potassium, magnesium and phosphorus. Protein analysis found a total of sixteen major amino acids present in durian namely aspartame, serine, glutamin acid, glycine, histidine, arginine, threonine, alanine, proline, thyrosine, valine, methionine, lysine, isoleusine, leusine and phenylaline. A total of thirty-three individual fatty acids components were analysed. Among those, palmitic acid was a predominant saturated fatty acid while oleic acid was the most abundant unsaturated fatty acid. The composition of fatty acids showed that total of monounsaturated fatty acids, polyunsaturated fatty acids and saturated fatty acids were 56.7%, 6.7% and 36.6% respectively. A total of thirty-one volatile compounds were identified, among which alcohols, esters, sulphur-containing compounds and ketones were found to be the major constituents.

Item Type:	Article
Keyword:	Durian , Chemical compositions , Fatty acid composition
Subjects:	S Agriculture > SB Plant culture
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SAFRUDIN BIN DARUN -
Date Deposited:	26 Jul 2021 13:28
Last Modified:	26 Jul 2021 13:28
URI:	https://eprints.ums.edu.my/id/eprint/30080

Actions (login required)

View Item