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Thai National AGRIS Centre was established in March 13, 1980 by General National FAO Committee, Ministry of Agriculture and Cooperatives cooperated with Food and Agriculture Organization of the United Nations. Collects information related to agricultural sciences and technologies produced/printed in Thailand including those of agricultural information about Thailand produced/printed in abroad Technical management of agricultural information system: indexing, cataloging, creating Thai Agricultural Database Care and preservation of valuable agric [...]

Journal Article

Journal article

Isolation of polysaccharides from fruit-hulls of durian (Durio zibethinus L.)  [1998]

Sunanta Pongsamart; Thitirat Panmaung (Chulalongkorn Univ., Bangkok (Thailand). Faculty of Pharmaceutical Sciences. Dept. of Food Chemistry);

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Carbohydrates from fruit-hulls of durian (Durio zibethinus L.) crude fraction (DFI) and more purified fraction (DFII), the useful pharmaceutical excipient in tablet and liquid preparations, were investigated. Isolation and characterization of its polysaccharides were first undertaken. DFI was precipitated from aqueous extract of fruit-hulls using 60 percent ethanol, and DFII was re-precipitated from solution of crude extracts previously obtained from acid-ethanol precipitation of fruit-hull aqueous extracts using ethanol. Powder of DFI was light-brown and of DFII creamy-white in color. The powders swelled and formed a viscous layer when suspened in water. Powder of extracts gave decomposition temperature at 174-176 deg C. DFI and DFII were composed of 54.8 percent and 41.5 percent ash, 9.1 and 12.0 percent water, respectively. Crude fiber was not found in these fractions. Carbohydrate contents were 9.2 and 9.5 percent expressed as glucose in DFI and DFII respectively. Elemental analysis showed 19.33 percent carbon and 2.72 percent hydrogen in DFI, and 22.89 percent carbon and 3.24 percent hydrogen in DFII. However, nitrogen was not found in the extracts. Physical and chemical properties of polysaccharides in DFI and DFII were determined. Sugar components in its acid-hydrolysate were identified by HPLC technique. DFI showed 4 components identical to glucose, rhamnose, arabinose and fructose in a ratio of 18:2:2:2:1. DFII showed 3 components identical to glu
cose, rhamnose and arabinose in a ratio of 3:1:1. Mineral analysis indicated the presence of Ca, Mg, K and Na as major components and Fe, Al, Mn, Zn, Si and Cu as minor components. Satisfactory food formulation of jelly to produce stable jelly products was obtained using only 0.5 percent powder of DFII.

From the journal

Warasan Songkhlanakharin

ISSN : 0125-3395