Antioxidant Potential of Microencapsulated Durian Extracts as Food Additives

Seed extracts from durian fruit showed the highest Total Phenolic Content at 18 mg GAE/g DW and antioxidant capacity across DPPH, FRAP, and ABTS assays. This dataset, created by Victor Velazquez-Martinez and last updated in 2026, contains results from a study measuring the bioaccessibility and thermostability of microencapsulated extracts from durian pulp, seed, and peel. The data likely supports research into valorizing agricultural waste for food and pharmaceutical applications.

Use Cases

• Compare antioxidant activity across fruit components based on DPPH, FRAP, and ABTS assay results
• Analyze the correlation between Total Phenolic Content and antioxidant capacity based on the reported r-values
• Evaluate the thermostability of microencapsulated extracts based on Differential Scanning Calorimeter analysis
• Model the bioaccessibility of phenolic compounds based on in vitro digestion test results

Strengths

• Specific quantitative results are provided, such as TPC values of 18, 1.7, and 6.5 mg GAE/g DW for seed, pulp, and peel extracts
• Multiple standardized assays (DPPH, FRAP, ABTS) were used to measure antioxidant activity
• The microencapsulation process is described with specific encapsulating agents and optimal conditions (53.1% gum arabic, 46.9% polydextrose)

Limitations

• Row count is unknown, which may limit suitability assessment
• Column-level documentation is absent; field semantics must be inferred after download
• The dataset is small at 154.5 KB, indicating a limited scope of experimental results

Provenance

Source

figshare

Collection Method

Experimental study involving extraction, microencapsulation via spray drying, and in vitro analysis.

Freshness

Last updated 2026-05-29 04:48:26; freshness should be verified