Nutritional and antioxidant profile variations in fresh durian (Durio zibethinus Murr.) across two ripening stages in Ben Tre province, Vietnam

Nguyen, Thanh Viet; Phuc, Le Hoang; Nguyen, Ngoc Quy; Nguyen, Minh Tien; Khang, Van Chi

doi:10.22077/jhpr.2025.9390.1519

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	Nutritional and antioxidant profile variations in fresh durian (Durio zibethinus Murr.) across two ripening stages in Ben Tre province, Vietnam
Journal of Horticulture and Postharvest Research
دوره 9، Issue 2 - شماره پیاپی 34، شهریور 2026، صفحه 319-336 اصل مقاله (1.2 M)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.22077/jhpr.2025.9390.1519
نویسندگان
Thanh Viet Nguyen^* ¹^{، 2}؛ Le Hoang Phuc³؛ Ngoc Quy Nguyen⁴؛ Minh Tien Nguyen⁴؛ Van Chi Khang¹^{، 2}
¹Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, 700000 Vietnam
²High Technology Development Center, Nguyen Tat Thanh University, High-Tech Park Ho Chi Minh City, 700000, Vietnam
³Faculty of Chemical Engineering and Food Technology, Nong Lam University. Ho Chi Minh City 70000, Vietnam
⁴Faculty of Pharmacy, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
چکیده
Purpose: This study evaluated how ripening stages and anatomical parts affect the nutritional composition, physicochemical attributes, and antioxidant potential of Ri6 Durian (Durio zibethinus Murr.). The goal was to determine the optimal harvest stage and explore full fruit utilization to reduce postharvest losses. Research method: Peel, flesh, and seed samples were collected at 15 weeks (mature fruit, MF) and 17 weeks (ripe fruit, RF) after flowering. Ethanol extracts were analyzed for proximate composition, pH, titratable acidity, total soluble solids, total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity using DPPH and ABTS assays. Findings: Ripening increased moisture (36.7-80.8%) and sugars (16.7-55.5 mg/g DW), while reducing acidity. The peel consistently exhibited the highest bioactive levels, with TPC reaching 2.91 mg GAE/g and TFC 0.21 mg QE/g at MF. Antioxidant activity was stronger in the peel, with DPPH values up to 0.67 mg AAE/g DW, exceeding ABTS activity (0.50 mg AAE/g DW). Research limitations: The study was limited to one Durian cultivar (Ri6) and two ripening stages, which may restrict generalizability to other cultivars or maturity levels. Originality/Value: This research highlights the underutilized value of Durian peel and seed for functional food or nutraceutical development, and provides practical guidance for ripening-based harvest decisions to support sustainable postharvest strategies. The findings contribute innovative insights into full-fruit utilization and promote value addition for tropical fruits, offering practical applications for both industry and farmers.
کلیدواژه‌ها
Antioxidant؛ Durian؛ Nutritional؛ Physicochemical؛ Vietnam

مراجع
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Nutritional and antioxidant profile variations in fresh durian (Durio zibethinus Murr.) across two ripening stages in Ben Tre province, Vietnam