Extraction of flavonoids from durian ( <i>Durio zibethinus</i> ) fruit rinds and evaluation of their antioxidant, antidiabetic and anticancer properties
Hoai Khang Tran, Ngoc Phuong Nghi Nguyen, Thuy Thuy Trang Nguyen, Kim Nguyen, Bao Duy, Thi Van An Nguyen, Anh Kiet Tran, Thi Kim Chi Nguyen, Quang Tien Ho, Dieu‐Hien Truong, Colin J. Barrow, Hoang Chinh Nguyen
Abstract
Summary Durian ( Durio zibethinus ) fruit rinds are a promising source of bioactive phytochemicals, but they are currently wasted. This study optimised extraction conditions for flavonoids from durian fruit rinds and evaluated the biological activities of the flavonoid‐rich extracts. The highest flavonoid content of 82.17 mg QE g −1 extract was achieved when performing the extraction at 60 °C using 75% ethanol and maceration time of 24 h. The crude ethanolic extract was then fractionated using liquid–liquid extraction to obtain three fractions (CHF, EAF and AQF). Among them, CHF demonstrated the highest amount of flavonoids (271.11 mg QE g −1 extract) and quercetin (1006.19 μg g −1 extract). This fraction also exhibited the highest ferric reducing power (IC 50 of 307.88 μg vitamin C g −1 ), DPPH radical scavenging activity (IC 50 of 38.72 μg mL −1 ), α‐amylase and α‐glucosidase inhibitory activity (IC 50 of 685.76 μg mL −1 and 441.10 μg mL −1 , respectively) and cytotoxicity against HepG‐2 and MCF‐7 cells with IC 50 values of 490.30 μg mL −1 and 343.38 μg mL −1 respectively. The current work suggested that durian fruit rinds are a potential source of flavonoids and the CHF could be further used for pharmaceutical applications.