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Quantification of Total Phenolics and Alkaloids in Durian Seed Extract and Their Relevance to Functional Food Development

Year: 2025

Type: article

Abstract: Plants offer considerable potential as natural sources of raw materials for the development of functional foods. Durian seeds (Durio zibethinus L.), which are often underutilized and treated as waste, present a promising resource due to their content of bioactive compounds with potential health benefits. This study aimed to determine the total phenolic and alkaloid contents in durian seed extract. Quantitative analysis was conducted using UV-Vis spectrophotometry. The results showed that the extract contained 64.1 ± 4.1 mg GAE/g of total phenolics and 445.19 ± 0.106 ppm of total alkaloids. These findings highlight the potential of durian seeds as a natural ingredient for developing functional food products. This research provides a scientific foundation for future studies, including in vitro and in vivo biological activity evaluations, to support the incorporation of durian seed extract into functional food formulations that contribute to improved health outcomes.

Source: Food Science and Technology Journal (Foodscitech)

Authors: Rusliana, Eka, Yustin Ari Prihandini, Aulia Ramadhani, Bandawati, Adies Riyana

Institution: Universitas Borneo Lestari

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W7220308944

FWCI:

Cites: 36

Cited by:

Related to: 10