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Abstract

Plants offer considerable potential as natural sources of raw materials for the development of functional foods. Durian seeds (Durio zibethinus L.), which are often underutilized and treated as waste, present a promising resource due to their content of bioactive compounds with potential health benefits. This study aimed to determine the total phenolic and alkaloid contents in durian seed extract. Quantitative analysis was conducted using UV-Vis spectrophotometry. The results showed that the extract contained 64.1 ± 4.1 mg GAE/g of total phenolics and 445.19 ± 0.106 ppm of total alkaloids. These findings highlight the potential of durian seeds as a natural ingredient for developing functional food products. This research provides a scientific foundation for future studies, including in vitro and in vivo biological activity evaluations, to support the incorporation of durian seed extract into functional food formulations that contribute to improved health outcomes.

Keywords

Durian seed; Phenolic; Alkaloid; Functional Food; Bioactive Compounds

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How to Cite
Rusliana, E., Yustin Ari Prihandini, Aulia Ramadhani, Bandawati, & Adies Riyana. (2025). Quantification of Total Phenolics and Alkaloids in Durian Seed Extract and Their Relevance to Functional Food Development . Food Science and Technology Journal (Foodscitech), 34–46. https://doi.org/10.25139/fst.vi.10152

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