Department of Crop Science, Faculty of Agricultural and Forestry Sciences, Universiti Putra Malaysia Bintulu Campus, Bintulu, Sarawak, Malaysia.
Faculty of Health and Life Sciences, INTI International University, Nilai, Negeri Sembilan, Malaysia.
PeerJ. 2024 Aug 9;12:e17688. doi: 10.7717/peerj.17688. eCollection 2024.
Sarawak, Borneo, harbours 16 unique species, half of which are edible, with only widely cultivated. Despite their nutritional and economic significance to the rural communities in Sarawak, the lesser-known indigenous durians remain underrepresented in the scientific literature while facing the risk of extinction in the wild. Thus, the aim of this study was to conduct comprehensive chemical analyses of these wild edible durians, offering insights into their nutritional and sensory taste attributes. The edible part was separated at optimal ripeness, and the samples were subjected to further analysis. Wild edible durian genotypes exhibit varied characteristics, even within the same species. The majority of wild durians are characterized by a sugar composition consisting predominantly of sucrose, constituting 67.38-96.96%, except for the red-fleshed renowned for its low total sugar content (0.49 ± 0.17 g per 100 g). Despite its bland taste, this species possessed significantly greater fat (14.50 ± 0.16%) and fibre (12.30 ± 0.14%) content. exhibited a significantly greater carbohydrate content (29.37-30.60%), and its intense smell was attributed to its low protein content (2.03-2.04%). Indigenous durians offer substantial percentages of daily mineral intake, with 100 g servings providing approximately 15.71-26.80% of potassium, 71.72-86.52% of phosphorus, 9.33-27.31% of magnesium, and sufficient trace minerals. The vibrant flesh colours of yellow-, orange- and red-fleshed and show high levels of ascorbic acid (31.41-61.56 mg 100 g), carotenoids (976.36-2627.18 µg 100 g) and antioxidant properties, while and , despite their dull flesh, contained high phenolic (67.95-74.77 mg GAE 100 g) and flavonoid (8.71-13.81 QE mg 100 g) levels. These endeavours provide a deeper understanding of the nutritional richness of wild edible durians, thereby supporting commercialization and conservation efforts.
砂拉越，婆罗洲，拥有 16 种独特的物种，其中一半可食用，只有少数被广泛种植。尽管这些野生可食用榴莲对砂拉越农村社区具有重要的营养价值和经济意义，但由于在科学文献中代表性不足，加之在野外面临灭绝的风险，这些不太为人知的本土榴莲仍然鲜为人知。因此，本研究旨在对这些野生食用榴莲进行全面的化学分析，深入了解其营养和感官味觉属性。在最佳成熟度时分离可食用部分，然后对样品进行进一步分析。野生食用榴莲基因型表现出不同的特征，即使在同一物种内也是如此。大多数野生榴莲的糖组成主要由蔗糖组成，占 67.38-96.96%，除了以总糖含量低而闻名的红肉品种（每 100 克 0.49 ± 0.17 克）。尽管味道平淡，但该品种的脂肪（14.50 ± 0.16%）和纤维（12.30 ± 0.14%）含量显著更高。表现出更高的碳水化合物含量（29.37-30.60%），其强烈的气味归因于其低蛋白质含量（2.03-2.04%）。本土榴莲提供了大量的日常矿物质摄入量，每份 100 克提供约 15.71-26.80%的钾、71.72-86.52%的磷、9.33-27.31%的镁和足够的痕量矿物质。黄色、橙色和红色果肉的榴莲和 的鲜艳果肉颜色表明其含有高浓度的抗坏血酸（31.41-61.56 毫克/100 克）、类胡萝卜素（976.36-2627.18 微克/100 克）和抗氧化特性，而尽管其果肉暗淡，但 和 却含有高浓度的酚（67.95-74.77 毫克 GAE/100 克）和类黄酮（8.71-13.81 QE 毫克/100 克）。这些努力加深了我们对野生食用榴莲营养价值的理解，从而支持了商业化和保护工作。
