Antioxidant and Antimicrobial Activities of Durian Waste

Ho, Tim Yee (2023) Antioxidant and Antimicrobial Activities of Durian Waste. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Durian (Durio zibethinus), distributed throughout the tropics and subtropics, is useful for various purposes like foods, beverages, and therapeutics. This study aims to determine the antioxidant activity and antibacterial activity of three parts of durian waste (seed, rind and durian husk water). Analyses were done on the seed and rind using freeze-dried and oven-dried. Analyses were done on the durian husk water using pasteurization and without pasteurization. The antioxidant analysis was carried out using DPPH radical scavenging activity, total phenolic compound (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP) assays, and 2,2′-Azino-bis (3-Ethylbenzothiazoline-6-Sulfonic Acid) (ABTS) assay. The antibacterial test was carried out by the disc diffusion method. Results showed that durian rind had the highest antioxidant activity when compared to durian seed in terms of TFC, FRAP and ABTS. The results also showed that durian seed had the highest when compared to durian rind in terms of DPPH and TPC. Durian seed had 85.185±1.276% radical scavenging activity and 5.056±0.136 mg GAE/g for TPC. Durian rind had 12.979±0.062 mg QE/g for TFC, 7.597±0.021 mg FE/g of DW for FRAP, and 84.412±0.220% ABTS radical scavenging activity. For the antibacterial test, durian rind showed the largest inhibition zone (8.483±0.736 mm) for Bacillus cereus, the largest inhibition zone (12.167±0.764 mm) for Escherichia coli, the largest inhibition zone (9.433±0.666 mm) for Proteus mirabilis, and the largest inhibition zone (12.167±0.764 mm) for Staphylococcus aureus. Freeze drying was found to be a good drying method for DPPH, TPC, TFC, FRAP, ABTS and antimicrobial analysis when compared with oven drying. Both durian seed and durian rind with relatively high antioxidant activity had potential use as a functional ingredient in food products and possibly as a therapeutic agent. Pasteurisation significantly affected DPPH, TPC, TFC, FRAP, ABTS, and antimicrobial analysis on durian husk water. Keywords: Durian waste; antioxidant activity; antibacterial activity; seed; rind; durian husk water.