Sains Malaysiana 42(9)(2013): 1283–1288

 

Komposisi Proksimat dan Komponen Asid Lemak Durian Kuning (Durio graveolens) Sabah

(Proximate and Fatty Acid Composition of Sabah Yellow Durian (Durio graveolens))

 

Mohd Hanif Nasaruddin, Noor Qhairul Izzreen Mohd Noor & Hasmadi Mamat*

Program Teknologi Makanan & Bioproses, Sekolah Sains Makanan & Pemakanan

Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia

 

Diserahkan: 2 April 2012 /Diterima: 10 Mac 2013

 

ABSTRAK

Kajian ini dijalankan untuk menentukan komposisi proksimat dan juga kandungan asid lemak durian kuning (Durio graveolens Becc.) Sabah. Kandungan lembapan, abu, protein kasar, lemak kasar, serat kasar, karbohidrat dan asid lemak telah ditentukan. Keputusan analisis proksimat menunjukkan durian kuning Sabah mempunyai kandungan lembapan sebanyak 66.5%, protein 3.1%, lemak 5.5%, abu 1.1%, serat kasar 3.7% dan 20.2% karbohidrat. Sebanyak 13 komponen asid lemak telah dikenal pasti dengan peratusan asid lemak tepu adalah lebih rendah (30.3%) berbanding asid lemak tidak tepu (69.7%). Peratusan asid lemak tepu yang paling tinggi adalah asid miristik (14.5%) manakala asid laurik adalah terendah (1.3%). Untuk asid lemak tidak tepu pula, asid oleik paling tinggi (22.2%) manakala asid lemak miristoleik paling rendah (1.9%).

 

Kata kunci: Durian kuning Sabah; komposisi asid lemak; proksimat analisis

 

ABSTRACT

This study was conducted to determine the proximate and fatty acid composition of Sabah yellow durian (Durio graveolens Becc.) The moisture content, ash, crude protein, crude fat, crude fibre, carbohydrates and fatty acid compositions were measured. In this study, the results obtained showed that durian kuning had 66.5% moisture, 3.1% protein, 5.5% fat, 1.1% ash, 3.7% crude fibre and 20.2% carbohydrate. A total of 13 fatty acids components were detected where the percentage of saturated fatty acids was lower (30.3%) than the percentage of unsaturated fatty acids (69.7%). The highest percentage of saturated fatty acids was myristic acid (14.52%), while the lowest was lauric acid (1.3%). For unsaturated fatty acids, the highest percentage was oleic acid (22.2%) and the lowest was myristoleic acid (1.9%).

 

Keywords: Fatty acid composition; proximate analysis; Yellow durian

RUJUKAN

AOAC, 1999. Official Methods of Analysis. Association of Official Analytical Chemists, Washington, D.C.

Basil, S.K. & Yukio, K. 2008. Fatty acids in fruits and fruits products. In Fatty Acids in Foods and Their Health Implication, edited by Chow, C.K. Boca Raton, Florida: CRC Press.

Beckman, T.G., Okie, W.R. & Meyers, S.C. 1992. Rootstocks affect bloom date and fruit maturation of ‘Redhaven’ peach. J. Am. Soc. Hortic. Sci. 117(3): 377-379.

Boyhan, G.E., Norton, J.D. & Pitts, J.A. 1995. Establishment, growth, and foliar nutrient content of plum trees on various rootstocks. HortScience 30(2): 219-221.

Chansiripornchai, N., Chansiripornchai, P. & Pongsamart, S. 2008. A preliminary study of polysaccharide gel extracted from the fruit hulls of durian (Durio zibethinus) on immune responses and cholesterol reduction in chicken. Acta Horticulturae 786: 57-60.

De la Cruz-García, C., López-Hernández, J. & Simal-Lozano, J. 2000. Gas chromatographic determination of the fatty-acid content of heat-treated green beans. Journal of Chromatography A891: 367-370.

Faust, M. 1989. Physiology of Temperate Zone Fruit Trees. New York: John Wiley & Sons.

FAO. 2002. Magnesium. Human Vitamin and Mineral Requirements. Bangkok, Thailand: Report of a joint FAO/ WHO expert consultation.

Gunstone, F.D. 1996. Fatty Acid and Lipid Chemistry. London: Blackie Academic and Professional.

Hoe, V.B. & Siong, K.H. 1999. The nutritional value of indigenous fruit and vegetables in Sarawak. Asia Pacific Journal Clin. Nutr.  8(1)24-31.

Hunter, J.E. 2008. Safety and health effect of trans fatty acid. In Fatty Acids in Foods and their Health Implication, edited by Chow, C.K. Boca Raton, Florida: CRC Press.

Jaswir, I., Che Man, Y., Selamat, J., Ahmad, F. & Sugisawa, H. 2005. Effect of processing conditions and storage on retention of volatile compounds of durian leather. Journal of Food, Agriculture and Environment 1: 65-71.

Lim, T.K. & Kamaruzzaman, S. 1990. Penyakit Tanaman Durian. Dewan Bahasa dan Pustaka, Kementerian Pendidikan Malaysia.

Layne, R.E.C. 1994. Prunus rootstocks affect long-term orchard performance of ‘Redhaaven’ peach on brookston clay loam. HortScience 29(3): 167-171.

Martínez, B. & Rico, J.M. 2002. Seasonal variation of P content and major N pools in Palmaria palmata (Rhodophyta). J. Phycol. 38: 1082-1089.

Murano, P.S. 2003. Understanding Food Science and Technology. United State: Thomson Learning Inc.

Nielson, S.S. 2003. Food Analysis. New York. Klumer Academic, Plenum Publisher.

Nitisewojo, P. 1995. Prinsip Analisis Makanan. Bangi: Penerbit Universiti Kebangsaan Malaysia.

Noryati, I. & Cheah, P.B. 2004. Lepas Tuai: Satu Pengendalian Fisiologi dan Pengendalian Buah-buahan dan Sayur-sayuran. Pulau Pinang: Penerbit Universiti Sains Malaysia.

Oliveira, L., Freire, C.S.R., Silvestre, A.J.D. & Cordeiro, N. 2008. Lipophilic extracts from banana fruit residues: A source of valuable phytosterols. Journal of Agricultural and Food Chemistry 56: 9520-9524 .

Phutdhawong, W., Kaewkong, S. & Buddhasukh, D. 2005. GC-MS analysis of fatty acids in Thai durian aril. Chiang Mai Journal of Science 32: 169-172.

Pomeranz, Y. & Meloan, C.E. 1994. Food Analysis: Theory & Practice. New York: Chapman & Hall.

Ratiporn, H., Sumitra, P., Suchada, V., Jacek, N., Magda, S.K., Yong-Seo, P., Buk-Gu, H., Ja-Yong, C., Hong, G.J. & Shela, G. 2010. Comparison of bioactive compounds, antioxidant and antiproliferative activities of Mon Thong durian during ripening. Journal of Food Chemmistry 118: 540-547.

Rato, A.E., Agulheiro, A.C., Barroso, J.M. & Riquelme, F. 2008. Soil and rootstock influence on fruit quality of plums (Prunus domestica L.) Scientia Horticulturae 118: 218-222.

Reinhold, M., Dietrich, D. & Rainer, G. 1980. Volatile constituents and fatty acid composition of lipids in Durio zibethinus. Phytochemistry 19(1): 79-81.

Ruperez, P. 2002, Mineral content of edible marine seaweeds. Food Chemistry 79: 23-26.

Sharaf, A., Ahmed, A. & El-Saadany, S. 1989. Biochemical changes in some fruits at different ripening stages. Journal of Food Chemistry 31: 19-28.

Weenen, H., Koolhaas, W.E. & Apriyantoo, A. 1996. Sulphur containing volatiles of durian fruits (Durio zibethinus Murr.). Journal of Agricultural and Food Chemistry 44: 3291-3293.

Wong, K.C. & Tie, D.Y. 1995. Volatile constituents of durian (Durio zibethinus Murr.). Journal of Flavour and Fragrance 10: 79-83.

Yeang, C.H. 2009. Integration of metabolic reactions and gene regulation. Methods Mol. Biol. 9(553): 265-285.

 

 

*Pengarang untuk surat-menyurat; email: idamsah@ums.edu.my

 

 

sebelumnya