In:
International Journal of Food Science & Technology, Wiley, Vol. 59, No. 3 ( 2024-03), p. 1409-1420
Abstract:
Durian ( Durio zibethinus ) fruit rinds are a promising source of bioactive phytochemicals, but they are currently wasted. This study optimised extraction conditions for flavonoids from durian fruit rinds and evaluated the biological activities of the flavonoid‐rich extracts. The highest flavonoid content of 82.17 mg QE g −1 extract was achieved when performing the extraction at 60 °C using 75% ethanol and maceration time of 24 h. The crude ethanolic extract was then fractionated using liquid–liquid extraction to obtain three fractions (CHF, EAF and AQF). Among them, CHF demonstrated the highest amount of flavonoids (271.11 mg QE g −1 extract) and quercetin (1006.19 μg g −1 extract). This fraction also exhibited the highest ferric reducing power (IC 50 of 307.88 μg vitamin C g −1 ), DPPH radical scavenging activity (IC 50 of 38.72 μg mL −1 ), α‐amylase and α‐glucosidase inhibitory activity (IC 50 of 685.76 μg mL −1 and 441.10 μg mL −1 , respectively) and cytotoxicity against HepG‐2 and MCF‐7 cells with IC 50 values of 490.30 μg mL −1 and 343.38 μg mL −1 respectively. The current work suggested that durian fruit rinds are a potential source of flavonoids and the CHF could be further used for pharmaceutical applications.
Type of Medium:
Online Resource
ISSN:
0950-5423
,
1365-2621
Language:
English
Publisher:
Wiley
Publication Date:
2024
detail.hit.zdb_id:
2016518-3
detail.hit.zdb_id:
2401430-8
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