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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/50500
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dc.contributor.authorRatiporn Haruenkiten_US
dc.contributor.authorSumitra Poovarodomen_US
dc.contributor.authorSuchada Vearasilpen_US
dc.contributor.authorJacek Namiesniken_US
dc.contributor.authorMagda Sliwka-Kaszynskaen_US
dc.contributor.authorYong Seo Parken_US
dc.contributor.authorBuk Gu Heoen_US
dc.contributor.authorJa Yong Choen_US
dc.contributor.authorHong Gi Jangen_US
dc.contributor.authorShela Gorinsteinen_US
dc.date.accessioned2018-09-04T04:41:38Z-
dc.date.available2018-09-04T04:41:38Z-
dc.date.issued2010-02-01en_US
dc.identifier.issn03088146en_US
dc.identifier.other2-s2.0-69549097636en_US
dc.identifier.other10.1016/j.foodchem.2009.05.029en_US
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=69549097636&origin=inwarden_US
dc.identifier.urihttp://cmuir.cmu.ac.th/jspui/handle/6653943832/50500-
dc.description.abstractThe aim of this investigation was to compare the bioactive and nutrient compounds, fatty acids, and antioxidant and antiproliferative activities of Mon Thong durian at different stages of ripening. It was found that the total polyphenols, flavonoids, flavanols, ascorbic acid, tannins and the antioxidant activity determined by four assays (CUPRAC, DPPH, ABTS and FRAP) differed in immature, mature, ripe and overripe samples. The content of polyphenols and antioxidant activity were the highest in overripe durian, flavonoids were the highest in ripe durian, and flavanols and antiproliferative activity were the highest in mature durian (p < 0.05). FTIR spectra of polyphenols, HPLC profiles of fatty acids, the antioxidant and antiproliferative activities can be used as indicators to characterise different stages of durian ripening. © 2009 Elsevier Ltd. All rights reserved.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.subjectChemistryen_US
dc.subjectMedicineen_US
dc.titleComparison of bioactive compounds, antioxidant and antiproliferative activities of Mon Thong durian during ripeningen_US
dc.typeJournalen_US
article.title.sourcetitleFood Chemistryen_US
article.volume118en_US
article.stream.affiliationsKing Mongkut's Institute of Technology Ladkrabangen_US
article.stream.affiliationsChiang Mai Universityen_US
article.stream.affiliationsPolitechnika Gdanskaen_US
article.stream.affiliationsMokpo National Universityen_US
article.stream.affiliationsNaju Foundation of Natural Dyeing Cultureen_US
article.stream.affiliationsJeonnam Provincial Collegeen_US
article.stream.affiliationsHebrew University of Jerusalemen_US
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