Bioactive Compounds, Nutritional Value, and Potential Health Benefits of Indigenous Durian (Durio Zibethinus Murr.): A Review

Abstract

Durian (Durio zibethinus Murr.) is an energy-dense seasonal tropical fruit grown in Southeast Asia. It is one of the most expensive fruits in the region. It has a creamy texture and a sweet-bitter taste. The unique durian flavour is attributable to the presence of fat, sugar, and volatile compounds such as esters and sulphur-containing compounds such as thioacetals, thioesters, and thiolanes, as well as alcohols. This review shows that durian is also rich in flavonoids (i.e., flavanols, anthocyanins), ascorbic acid, and carotenoids. However, limited studies exist regarding the variation in bioactive and volatile components of different durian varieties from Malaysia, Thailand, and Indonesia. Experimental animal models have shown that durian beneficially reduces blood glucose and cholesterol levels. Durian extract possesses anti-proliferative and probiotics effects in in vitro models. These effects warrant further investigation in human interventional studies for the development of functional food.

Ethionin: Vorläufer für Geruchsstoff der Stinkfrucht

“…Das Interesse an den Inhaltsstoffen der Stinkfrucht (Abbildung 1) gründet sich unter anderem auf Berichte, dass der essbare Samenmantel (Arillus) neben Kohlenhydraten, Protein und Fett auch eine Vielfalt an Antioxidantien (Polyphenole, Carotinoide und Ascorbinsäure) und anderen bioaktiven Substanzen enthält [2]. Der Zwiebel‐ähnliche Geruch der reifen Frucht beruht auf Estern und Schwefel‐organischen Verbindungen.…”

Metagenomic-based Approach for the Analysis of Yeast Diversity Associated with Amylase Production in Lai (Durio kutejensis)

“…Kostermans 1 and David 2 have recorded 27 species of durian, with the total of 19 species are found in Kalimantan, Indonesia and 11species in Malacca Peninsula, 7 species in Sumatra and 1 species in Myanmar. Among all, only 7 species are edible for human, which are Durio zibethinus (durian), Durio kutejensis (lai), Durio oxleyanus (kerantongan), Durio dulcis (lahong), Durio graveolens (labelak), Durio grandiflorus (durian monkey), and Durio testinarium (turtle durian) 3,4 . Durio zibethinus is the most widely cultivated by Indonesians because of its delicious taste and smooth texture.…”

Assessing dynamic changes in flavor-related compounds during durian fruit ripening using metabolome and transcriptome analyses

“…Owing to the increasing demand for durian, the price and production of the fruit tend to increase every year. Durian is well known for its outstanding avor, described as an overpowering sweet taste, with a sweet, fruity odor resulting from high contents of starch, sugar, and saturated fatty acids in the ripe pulp 1 .More interestingly, ripe durian pulp comprises various bioactive compounds, including carotenoids, avonoids, and polyphenols, associated with its high antioxidant properties 2 , suggesting that consumption of durian may provide potential health bene ts. All the characteristics of the edible durian are contributed by the ripening process.…”