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Quality changes of durian pulp (Durio ziberhinus Murr.) in cold storage

  • Quang Binh Hoang , Hoang Phuc Le , Huu Quy Ha , Ba Hoang Truong , Thanh Viet Nguyen , Diep Ngoc Thi Duong , Phu Thuong Nhan Nguyen and Chi Khang Van EMAIL logo
Published/Copyright: October 28, 2024
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Open Chemistry
From the journal Open Chemistry Volume 22 Issue 1

Abstract

In this study, the effects of four types of polystyrene (PS) plastic box with polyethylene terephthalate (PET) lid (PSPET), PS tray with polyethylene (PE) bag (PSPE), PS tray with a vacuumed PE bag (PSVPE), and PET box with a sealed lid (PET) on the quality of durian fruit during storage at 10°C were investigated. The analysis results showed that in all four types of packaging, the total aerobic bacteria count in the durian pulp ranged from 101 to 105 CFU/mL after storage. However, total yeast and mold count was not detected. During the same survey period, PET packaging for the product had the lowest weight loss of 0.58–3.07%. Next, the impact of temperature, at 0 and 10°C, on the quality stability of durian fruit during storage was also studied and evaluated. Durian pulp preserved in PET at two different cold temperatures did not show any significant difference in microbial content and phytochemical composition. Total aerobic bacteria count in the samples was recorded at about 104 CFU/g after storage; total yeast and mold count was not detected, and the weight loss reached 1.82 and 1.72% at temperatures of 0 and 10°C, respectively.

Keywords: Ri6; packaging; phytochemical composition

1 Introduction

Durian (Durio zibethinus Murr.) is commonly found in the tropics, particularly in Southeast Asian countries, including Malaysia, Thailand, Indonesia, and the Philippines. Its scientific name is Durio zibethinus Murr. and its English name is durian. The nine edible Durio species are D. lowianus, D. graveolens Becc., D. kutejensis Becc., D. oxleyanus Griff., D. testudinarum Becc., D. grandiflorus (Mast.) Kosterm. ET Soeg., D. dulcis Becc., Durio sp., and D. Zibethinus. In contrast, only the Durio zibethinus species is commonly cultivated and harvested. Approximately the size of a coconut, durian fruit is round or oval in shape and green or yellowish-green in color. Each compartment of the durian’s peel typically contains bright yellow fruit flesh (depending on the variety) and huge orangish-brown seeds. The durian peel also bears a number of sharp, stiff spines. The flavor comes from volatile sulfur compounds, and the flesh is soft, fatty, and aromatic. There are substantial changes in the composition of durians from different regions. A total of 26 volatile chemicals were discovered in durians from Singapore and Malaysia, including 12 aliphatic esters, 2 aldehydes, 4 alcohols, and 1 aromatic compound [1]. Ethyl 2-methylbutanoate was found to be the primary component of the distinctive scent among them. Numerous phenolic compounds with antioxidant, antiallergic, anticancer, anti-inflammatory, and antibacterial properties are present in durian and are used in a variety of pharmaceutical formulations. In Vietnam, several varieties of durian are widely circulated in the market, including Ri6, Monthong, Chuong Bo, Kho Qua, and Cai Mon. Particularly, Ri6 is widely cultivated and the most prevalent compared to other durian varieties. Due to its large planting area and its presence across all provinces of Vietnam, Ri6 became a readily available and accessible raw material, thereby contributing to the economic efficiency of the growers and related industries.

Minimally processed food is the application of straightforward methods to increase shelf life without the use of heat or chemicals to the point where it compromises the freshness of ingredients. Peeling, cutting, washing, de-seeding, cutting, shaping, and packaging are typically required to minimize processing. Minimal processing method preserves the nutritional and sensory qualities of the fruit while protecting its structure and safety for all customers. Minimization of physical damage during processing can result in higher respiration rates and higher ethylene production in fruits with peak growth [2]. According to Rivera-López et al. temperature affects the material’s respiration rate [3]. As a result, it is crucial to study the effect of temperature in order to determine how it influences the minimally processed durian. As mentioned above, the respiration rate of the raw materials affects the shelf life of minimally processed vegetables [3,4,5,6]. Meanwhile, different types of packaging have different moisture and heat transfer abilities. Boonthanakorn et al. demonstrated the effectiveness of polyethylene terephthalate (PET)/polyethylene (PE) packaging in preserving durian [7]. In the same year, Mphahlele et al. showed that lychee fruits were well-preserved using PET at low temperatures [8]. Consequently, PET became widely available in the market. Additionally, polystyrene (PS) and PE were also commonly used packaging materials for preserving agricultural products due to their cost-effectiveness. These three types of packaging share a common characteristic of excellent water resistance. As a result, they were widely applied in the food packaging industry and became ideal subjects for research to meet the diverse needs of the market. Therefore, the influence of the type of packaging on the phytochemical changes of preserved fruits and vegetables is urgently needed to be investigated.

2 Materials and methods

2.1 Materials

The primary raw material employed in this investigation was Durio ziberhinus Murr., variety Ri6. The durian barn, located at 410 To Ngoc Van, Linh Dong ward, Thu Duc City, Ho Chi Minh City, sells durian from the Tien Giang province. The durian fruit features a yellow pulp, a dry surface, an average of 4–5 segments per fruit, a light yellow peel, and a distinctive aroma. The chemicals used were gallic acid, Folin–Ciocalteu 99.5% (Sigma, USA), methanol 99.5%, Na2CO3 99.5%, NaOH 96%, phenolphthalein 1%, ethanol 99.5%, Na2SO4 99.5%, potassium sodium tartrate, and DNS (Xilong, China).

2.2 Minimally processed durian

The sample preparation procedure was referenced from the study of Boonthanakorn et al. and Tan et al. [9,10]. Through the process of experimentation and adjustment, the procedure for preserving durian fruit was developed and is presented in Figure 1. First, the durian fruit, after being transported to the laboratory, was washed on the surface and dried, and the durian segments were separated using a knife. Durian pulp was quickly packed with various types of packaging, including PSPET, PSPE, PSVPE, and PET. Sample preparation was carried out at room temperature (23–25°C). Each experimental unit was 1 pack, equivalent to a mass of 150–200 g. Durian fruit, after packaging, was stored in a refrigerator at different temperatures (10 and 0°C, RH 75%). During the storage period of 16 days, every 4 days, the change in total aerobic bacteria count, total yeast and mold count, weight loss, water content, total acid content (TA), pH, total soluble solid (TSS), color difference (∆E) and b*, total polyphenol content (TPC), and sensory characteristics of durian pulp were analyzed and evaluated.

Figure 1 Graphical diagram for preservation of the durian pulp.
Figure 1

Graphical diagram for preservation of the durian pulp.

2.3 Phytochemical analyses

2.3.1 Weight loss

The experimental samples, which included the durian pulp and packaging, were weighed before storage using a balance (PA 214, OHAUS, USA) (W 1). The experimental samples, which included durian pulp and packing, were evaluated following the storage period (W 2). The following formula was used to calculate the weight loss of samples of preserved duratian:

Weight loss ( % ) = W 1 − W 2 W 1 × 100 ,

where W 1 and W 2 represent the sample weight before and after storage.

2.3.2 TA content

The titratable acidity of durian was measured according to TCVN 5483-2007 standard. A total of 5 g of the pureed durian sample was made up to 50 mL with distilled water and filtered through filter paper 101. Next, 20 mL of the durian extract solution was added to a 100 mL conical flask; then, 2–3 drops of 1% phenolphthalein were added to the sample and mixed well. The sample for analysis was titrated with 0.1 N NaOH until the solution turned pink, which persisted for 30 s. The volume of 0.1 N NaOH used was recorded, and the amount of acid in the durian sample is expressed as a percentage of malic acid according to the following formula:

TA ( % ) = V × K × V 2 × 100 V 1 × m ,

where TA (%) is the total acid present in the sample (converted to malic acid). V is the volume of 0.1 N NaOH (mL), V 1 is the sample extract volume (mL), V 2 is the volume of the volumetric flask (mL), K is the malic acid coefficient (0.0067), and m is the sample weight (g).

2.3.3 pH value

The pH value was determined using a pH meter (HI2211, Hanna, Romania). The pureed sample was combined 1:1 (g/g) with water. Prior to measurement, the sample was kept at room temperature. The electrode was cleaned with distilled water and then dried with fresh paper. Electrodes were then put into the analytical sample until the results on the electronic display stabilized. The meter was calibrated using 4.0 and 7.0 standard pH buffers before use.

2.3.4 TSS

A 1:9 (g/g) ratio of the pureed material to water was used in the mixture. To get a clear solution, the mixture was filtered through filter paper 101. Prior to measurements, the sample was kept at room temperature. The TSS of durian samples was determined using a handheld refractometer (PR-101 Alpha, Atago Japan). The prism surface was cleaned with distilled water and dried with fresh paper. After adding 2–3 drops of distilled water to the refractor glass to obtain the concentration to zero, 2–3 drops of diluted durian extract were added until the readings were displayed on the screen. TSS of the durian sample was calculated from the reading on the refractometer multiplied by the dilution of the sample.

2.3.5 Water content

The moisture content of the preserved durian samples was determined using an infrared moisture drying balance (MB90, OH, USA). A total of 0.5 ± 0.01 g of durian samples were weighed and dried at 105°C. The water content was displayed on the screen of a moisture-drying balance.

2.3.6 Total polyphenol content

The method was referenced according to Lim and Murtijaya [11]. A 0.3 mL of the extract and 1.5 mL of 10% Folin–Ciocalteu were mixed and shaken in a test tube. The mixture was allowed to stand for 5 min in the dark. Then, 1.2 mL of 7.5% Na2CO3 was added to the mixture and shaken well. The optical density of the sample was obtained at 765 nm after 30 min of reaction at room temperature (23–25°C) in the dark using a UV–Vis spectrophotometer (Evolution 60S, Thermo, USA). The total polyphenol content of the sample was obtained as milligrams of gallic acid equivalent per 100 g of dry matter.

TPC = ( y − b ) × V × df × 100 a × m ( 100 % − moisture % ) × 1 , 000 ,

where TPC is the total polyphenol content (mg GAE/100 g DM), y is the optical density value of the analyzed sample, a, b are coefficients in the gallic acid standard curve equation, V is the sample extract volume, df is the dilution factor, m is the weight of the sample, and 100/1,000 is the conversion factor (from µg/g to mg/100 g).

2.3.7 Total aerobic bacteria count and total yeast and mold count

The total number of aerobic bacteria was determined according to the standard TCVN 6406-2016. A total of 10 g of durian samples were weighed into a sterile 250 mL Schott bottle containing 90 mL of sterile 0.85% saline and shaken well for 1 min. The suspension obtained had a 10−1 dilution. Furthermore, the next decimal dilution was prepared by aspirating 1 mL of this solution with a sterile micropipette into a test tube containing 9 mL of sterile 0.85% saline. The sample was vortexed to obtain a 10−2 dilution. The 10−3 dilution was performed similarly. First, three successive dilutions were selected so that the bacterial density present on the agar was 25–250 CFU/mL. Then, 1 mL of the sample with 10−1, 10−2, and 10−3 dilutions was transferred to sterile Petri dishes, respectively. Each dilution was inoculated into two Petri dishes. Next, the sterile PCA medium (plate count agar) at 45–50°C was placed in a Petri dish at the rate of 15–20 mL/plate. Immediately after that, the Petri dish was rotated clockwise 5–6 times and vice versa to help diffuse the sample solution into the medium. After the medium solidified, the plate was inverted and incubated at room temperature (29–31°C). After 48 h, the number of colonies appearing on the agar plate was recorded:

N = Σ C V × ( n 1 + 0.1 × n 2 ) × d ,

where N is the density of total aerobic bacteria in 1 g of sample, C is the total number of colonies on the plates counted, n 1 is the number of plates counted at the first concentration, n 2 is the number of plates counted at the 2nd concentration, d is the dilution factor of the 1st concentration, and V is the volume of microbiological sample inoculated into the plate.

The procedure for preparing the samples for analysis and inoculation and the calculation formula was similar to the method for determining the total aerobic bacteria count. However, the preparation medium for determining total yeast and mold count was replaced with Dichloran Rose Bengal Chloramphenicol Agar (DRBC Agar).

3 Results and discussion

3.1 Effect of packaging type on the quality of durian pulp during cold storage

3.1.1 Total aerobic bacteria count, total yeast, and mold count

During the preservation process at a temperature of 10°C, the study observed an increase in the total amount of aerobic microorganisms. Aerobic microorganisms are a type of bacteria that thrive in oxygen environments. During the preservation of durian, aerobic microorganisms are often the main cause of rapid spoilage of the product, leading to cracking, softening, discoloration, and foul odors [12]. In the first 4 days of preservation, the total amount of aerobic bacteria was in the range of 2.0–9.5 × 101 CFU/g, but after 16 days of preservation, it increased by an additional 103 CFU/g. It is noteworthy that in the PSVPE, the total amount of aerobic microorganisms increased by 104 CFU/g after preservation. Gaseous compounds, including methane and hydrogen sulfide, are produced by bacteria and play a crucial role in their growth and development. As the storage time of durian increases, these gases are produced in greater quantities, promoting the growth of aerobic microorganisms [13]. Nutrients in durian include various types of sugars, amino acids, fats, and minerals such as potassium, magnesium, calcium, and iron, and antioxidants such as beta-carotene, vitamin C, vitamin E, and polyphenols that create a conducive environment for the growth of microorganisms, promoting their rapid development [14]. Overall, the experiment did not observe any growth in the total amount of yeast and mold, with a total amount of <10 CFU/g after 16 days of preservation (Table 1).

Table 1

Changes in aerobic microbial count and total yeast and mold content of durian segments stored at 10°C at different storage times

Evaluation criteria Packaging type Storage time (days)
0 4 8 12 16
Total aerobic bacteria count (CFU/g) PSPET 2.0–3.0 × 101 3.0–6.5 × 101 1.3–2.8 × 103 6.0–6.2 × 103 2.7–3.1 × 104
PSPE 2.0–3.0 × 101 4.5–7.0 × 101 2.2–2.8 × 103 0.7–1.1 × 104 2.6–3.2 × 104
PSVPE 2.0–3.0 × 101 6.0–9.5 × 101 2.2–4.8 × 103 0.8–1.6 × 104 2.4–2.8 × 105
PET 2.0–3.0 × 101 5.5–6.5 × 101 1.6–2.1 × 103 3.9–5.6 × 103 2.1–2.3 × 104
Total yeast and mold count (CFU/g) PSPET <10 <10 <10 <10 <10
PSPE <10 <10 <10 <10 <10
PSVPE <10 <10 <10 <10 5.0–7.5 × 101
PET <10 <10 <10 <10 <10

3.1.2 Weight loss and water content

The sample weight tended to decrease in all four types of packaging during the cold preservation process at 10°C (Figure 2a). The samples’ weight decreased by 0.58, 1.45, 2.22, and 3.07% for PSVPE, PSPE, PSPET, and PET, respectively. The statistical analysis results showed that the type of packaging had a significant effect on weight loss at a 95% confidence level (p < 0.05). The LSD ranking test showed that the PSVPE packaging differed significantly from the PET, PSPE, and PSPET (p < 0.05). This phenomenon could be explained by water loss. After 16 days of preservation, the water content in the sample decreased from 65.22 g/100 g to 64.16 g/100 g (PSPET), 65.18 g/100 g (PSPE), 67.03 g/100 g (PSVPE), and 65.65 g/100 g (PET). Packaging materials such as PET and PE are waterproof. As such, they help prevent the evaporation of water from the product to the outside environment, helping to maintain the moisture inside the product. In addition, the PET box also has the best heat transfer ability, which helps protect the product from outside temperature changes.

Figure 2 Variation of (a) weight loss, (b) water content, (c) TSS, (d) TA content, (e) pH, (f) color difference (∆E), (g) b*, and (h) polyphenol content of durian pulp stored in different packages.
Figure 2

Variation of (a) weight loss, (b) water content, (c) TSS, (d) TA content, (e) pH, (f) color difference (∆E), (g) b*, and (h) polyphenol content of durian pulp stored in different packages.

3.1.3 TSS, TA, and pH

Figure 2c illustrates the type of packaging that affects the TSS of cold-preserved durian samples, which is statistically significant at a 95% confidence level (p < 0.05). After 16 days, the TSS of the sample stored in PET was 26 °Brix, while that of the sample stored in PSVPE was 19.33 °Brix. PET packaging has greatly reduced the exposure of the durian pulp to the outside air, thereby reducing the decomposition of organic matter in the durian pulp. Besides, PET packaging minimized decomposition and kept the TSS content of durians stable during storage, making the TSS content of durians at least 16 days of storage compared with other types of packaging. Unlike the slightly decreasing trend of TSS, the pH value decreased sharply after the preservation process (Figure 2d). In addition, the ANOVA results showed that the type of packaging had a statistically significant effect on the pH value of durian pulp samples at a 95% confidence level (p < 0.05). The LSD test showed that PSVPE had a significant difference compared to other types of packaging at a 95% confidence level. Specifically, on day 16, the pH values of durian pulp samples in PET, PSPET, PSVPE, and PSPE were 7.14, 4.76, 4.33, and 4.64, respectively. As predicted, Figure 2e shows that the TA of the durian pulp samples increased significantly during the preservation process. According to the statistical analysis results, the type of packaging had a statistically significant effect on the TA content at a 95% confidence level (p < 0.05) after 16 days of preservation. The highest and lowest TA values of durian pulp samples were achieved when preserved in PSVPE (1.45 g/100 g) and PET (0.56 g/100 g), respectively. The sharp increase in TA content of durian samples after 16 days of storage could be influenced by various factors, including the nature of the packaging, the degree of light exposure, the growth of bacteria and mold, and the natural aging process of durian fruit.

3.1.4 Color difference (∆E) and b*

Figure 2f and g illustrates the influence of storage time and packaging type on color change (∆E) and b* during storage. Across all packaging types, the study observed two distinct changes, where ∆E values increased from 1 to 5.43, and b* values decreased from 45.24 to 40.13 during the investigated storage time. This suggests the decrease in the yellow color of the durian over time in storage. The yellow color of the durian fruit is mainly due to the presence of carotenoids, a pigment with antioxidant properties. When the durian pulp was stored in an environment with more oxygen, the carotenoids were oxidized, and resulted in color loss. In addition, enzymatic degradation may have caused discoloration due to colored reactants produced during this process. After storage, the difference in ∆E values between the two packaging types, namely PSVPE and PSPE, was 5.95 and 3.12, respectively, while for b* values, it was 42.47 and 40.77, respectively. ANOVA results indicated that the packaging type did not significantly influence ∆E and b* values during storage at a 95% confidence level (p > 0.05).

3.1.5 TPC

At the end of the preservation period, the total polyphenol content of the durian sample preserved in PSVPE reached the highest level at 95.39 mg/100 g dry material. This amount differed from those of the durian samples preserved in other types of packaging (77.04–77.09 mg/100 g dry material). In general, the polyphenol content represented by the graphs in Figure 2h tended to decrease over the preservation period from 95.39 (mg/100 g dry material) to 77.04 (mg/100 g dry material), corresponding to the preservation time from 0 to 16 days. Polyphenols are organic compounds with antioxidant properties and are widely found in fruits and vegetables. During storage, the durian pulp may have been exposed to oxygen, which caused oxidation and the breakdown of polyphenols into other substances. Besides, enzymatic degradation may also have caused the loss of polyphenols during storage.

3.1.6 Sensory characteristics

According to preliminary results of sensory, durian samples preserved in PET have a darker color than other preserved samples. However, the flavor of the fruit in this type of packaging still retained its characteristic taste. Meanwhile, the experimental samples in other types of packaging showed changes in flavor with some having a slightly sour taste and a strong odor. These results correspond to the changes in the pH value and TA presented above. Thus, it can be concluded that each type of packaging had different effects on the phytochemical and microbiological parameters of the durian pulp during preservation at a temperature of 10–12°C. The PET helped maintain values such as total aerobic bacteria, total yeast and mold count, TA, pH, and weight loss. Meanwhile, the PSVPE provided good results in terms of color stability and total polyphenol content. This phenomenon can be explained by the fact that under vacuum packaging (PSVPE), durian pulp was preserved under aerobic conditions to reduce the exposure of oxygen in the air to polyphenol compounds, limiting oxidation. However, under the influence of vacuum pressure, the durian pulp’s structure was disrupted, and the flesh leaked (Table 2), creating conditions for the growth of microorganisms. The growth of microorganisms increased the TA content and decreased the pH value in the durian sample. For minimally processed products, fresh agricultural products continue to “live” and breathe and exchange moisture with the outside environment. This is one of the main reasons leading to the weight loss of the raw materials during post-harvest preservation. The moisture and gas transmission capabilities of different materials and packaging methods can lead to different levels of moisture loss in the durian during preservation. Through microbiological and phytochemical analysis, PET was selected as the optimal packaging material for further surveys. PET/PE films were also selected for the Monthong durian preservation study [9]. Research on lychee fruit that had minimal processing also demonstrated that PET packing with 1.1 mm perforations could effectively preserve lychee fruit with denta E, TSS, TA, and pH values of 6.68, 17.88 °Brix, 0.19%, and 4.34, respectively [15]. However, multilayer nylon–poly packaging was chosen for the study on prolonging the shelf life of Butiá fruit when TSS, TA, pH, and L* values for 11.13%, 1.25%, 3.30, and 69.09, respectively [16]. A study on the preservation of red cabbage demonstrated that polyvinylidene chloride (PVDC) packaging was capable of maintaining good phytochemical characteristics, such as phenolic content (296.35 mg kg−1) and microbiological content (4.60 log CFU g−1) [17].

Table 2

Appearance of durian fruits after preservation in different types of packaging

Types of packaging Before preservation After preservation*
(A) PSPET
(B) PSPE
(C) PSVPE
[D] PET

*Images were recorded on the 16th day of storage.

3.2 Effect of storage temperature on the quality of durian pulp during cold storage

3.2.1 Total aerobic bacteria count, total yeasts, and mold count

Table 3 shows the changes in total aerobic microorganisms, total yeast, and mold count of durian pulp stored at 0 and 10°C at different storage times. The total aerobic microorganisms count in cold-stored durian samples was found to have an increase of 101 CFU/g after 8 days of storage. This count continued to increase and reached 104 CFU/g after 16 days of storage at 10°C. Cold temperatures reduced the growth rate and activity of aerobic microorganisms, especially bacteria, including Pseudomonas spp., Aeromonas spp., and Bacillus spp. When stored at a low temperature, they were unable to grow and develop quickly. When the storage time was increased, the product was exposed to the external environment and the microorganisms present in the product had consumed nutrients, decomposed organic matter and created decomposition products, substances, and gases such as methane, hydrogen sulfide, and ammonia.

Table 3

Change in total aerobic bacteria count, total yeast, and mold count of durian pulp stored at 0 and 10°C at different storage times

Evaluation criteria Temperature (°C) Storage time (day)
0 4 8 12 16
Total aerobic bacteria count (CFU/g) 0 1.0–2.5 × 101 4.0–5.0 × 101 1.4–2.3 × 102 2.7–3.1 × 102 2.6–4.0 × 103
10 1.0–2.5 × 101 5.5–8.0 × 101 2.1–3.2 × 102 4.9–5.8 × 102 0.6–1.0 × 104
Total yeast and mold count (CFU/g) 0 <10 <10 <10 <10 <10
10 <10 <10 <10 <10 <10

3.2.2 Weight loss and water content

Sample mass tended to decrease at both storage temperatures (Figure 3a). The storage time lasted up to 16 days, and the weight losses of durian samples stored at 0 and 10°C were 1.82 and 1.72%, respectively. At this time, the water contents of the samples tested at 0 and 10°C were 67.82 g/100 g and 66.71 g/100 g, respectively (Figure 3b). Statistical processing results showed that storage temperature had no significant effect on both analytical parameters with a 95% confidence level (p > 0.05). When the product is stored for a long time, water in the product may have been evaporated or absorbed by the wrapping materials, which reduces the moisture content of the product and may have caused the product to become drier [18].

Figure 3 Variation in (a) weight loss, (b) water content, (c) TSS, (d) TA content, (e) pH, (f) color difference (∆E), (g) b*, and (h) total polyphenol content of the durian pulp stored at 0 and 10°C.
Figure 3

Variation in (a) weight loss, (b) water content, (c) TSS, (d) TA content, (e) pH, (f) color difference (∆E), (g) b*, and (h) total polyphenol content of the durian pulp stored at 0 and 10°C.

3.2.3 TSS, TA content, and pH

During storage, the TSS of durian samples at both temperatures tended to decrease, but there was no statistical significance at the 95% confidence level (p > 0.05). After the storage period, the TSSs of the two durian samples were 24.33 g/100 g and 23.67 g/100 g, corresponding to the storage temperatures of 0 and 10°C (Figure 3c). ANOVA results showed that storage temperature significantly affects the TA content at a 95% confidence level of durian samples (p < 0.05) after 16 days. The TA content was 0.09 g/100 g for the 0°C sample and 0.14 g/100 g for the 10°C sample (Figure 3d). In addition, storage temperature significantly affects the pH value of durian samples at the 95% confidence level (p < 0.05). These values are, as shown in Figure 3e, 7.1 for samples stored at 0°C and 6.87 for samples stored at 10°C. During the storage of the product, the molecules in the durian pulp may have come into contact with oxygen in the air, leading to an oxidation process that causes the fat molecules in the product to decompose into substances. Among them are organic acids such as acetic acid, butyric acid, propionic acid, and valeric acid. At the same time, oxidation also produced new substances called oxidizing compounds, including aldehydes, ketones, alcohols, and hydroperoxides. This increased TA during storage at 10°C. However, at a temperature of 0°C, the TA value did not change significantly.

3.2.4 Color difference (∆E) and b*

Storage temperature did not significantly affect the color change ∆E (Figure 3f) and b* (Figure 3g) of durian samples (p > 0.05) at the 95% confidence level. After 16 days of storage, the ∆E values of durian samples were 4.75 and 4.2, and the value stored at 0°C was higher than that at 10°C. In particular, durian samples stored at lower temperatures had higher b* values. The difference in the b* index between the two surveyed temperatures ranged from 39.7 to 40.13. Since the rate of chemical reactions was slower at lower temperatures, the separation and recombination of the product’s various constituents was minimized. As a result, chemical processes in the product were slower under these conditions. Since then, aging and oxidation progressed more gradually, which helped to reduce the loss of yellow color at 0°C of the durian fruit during storage.

3.2.5 Total polyphenol content

Figure 3h shows that storage temperature has no significant effect on the total polyphenol content at a 95% confidence level (p > 0.05). At 10°C, this parameter decreased continuously with a storage time from 128.27 mg/100 g DM before storage to 82.19 mg/100 g DM after storage. The values were 85.88 mg/100 g DM at 0°C storage temperature and 82.19 mg/100 g DM at 10°C storage temperature. At a storage temperature of 0°C, the quality of durian samples was better maintained in most of the analytical parameters. However, not many parameters, such as water content, pH, TA content, and TSS content, had a statistically significant difference compared to the sample at a storage temperature of 10°C of the preserved durian samples. Under the same conditions, the lower storage temperature (0°C) increases the relative humidity content in the air, and the drainage capacity of durian samples is more limited. At the same time, the low temperature helps to limit the respiration and metabolic reactions of the raw materials. Besides, the temperature of 0°C helps minimize the growth of microorganisms present in durian samples.

3.2.6 Pearson correlation

There was a strong negative correlation between the weight loss–water content (r = 0.81, p < 0.05), weight loss–TSS (r = 0.87, p < 0.05), TSS–∆E (p = 0.92, p < 0.05), and TPC–∆E (r = 0.96, p < 0.05). In addition, the current study also showed a close positive correlation between the weight loss (r = 0.80, p < 0.05), TSS–TPC (r = 0.97, p < 0.05), and TA–total aerobic count (r = 0.96, p < 0.05). The reasons for these phenomena are explained previously (Table 4).

Table 4

Pearson correlation coefficients among the measured properties of durian pulp during cold storage

Weight loss Water content TSS TA pH ∆E b* TPC Aerobic bacteria count Yeast and mold count
Weight loss 1.00
Water content −0.81* 1.00
TSS −0.87* 0.06 1.00
TA 0.53 −0.1 −0.7* 1.00
pH −0.25 0 0.39 −0.64 1.00
Delta E 0.8* 0.13 −0.92* 0.48 −0.16 1.00
b* 0.04 −0.96* 0.18 −0.12 0.13 −0.35 1.00
TPC −0.9* 0.07 0.97* −0.61 0.24 −0.96* 0.17 1.00
Aerobic bacteria count 0.56 −0.05 −0.66* 0.96 −0.55 0.51 −0.17 −0.61 1.00
Yeast and mold count 0 0 0 0 0 0 0 0 0 1.00

*p < 0.05.

3.2.7 Sensory characteristics

According to the results of preliminary sensory characteristics, there were no obvious differences in color and taste between the two durian samples stored at two different temperatures. Table 5 shows the visual image of the durian fruit after 16 days of storage in PET. Based on the results of the phytochemical and microbiological analysis, as well as the applicability of the research results (energy saving, machine utilization capacity, and product cost reduction), the preservation temperature of 10°C was optimal. The obtained results were different from the study that evaluated the phytochemical properties of the minimally processed durian (Durio zibethinus cv. D24) at 4°C, which gave the values of L*, TSS, pH, and the number of aerobic microorganisms of 74.68, 36.8%, 7.94, 0.07 g malic acid/100 g, and 1.65 × 104 CFU/g, respectively [19], and 5°C was selected for the study on minimally processed durian after 2 months for TSS values of three different varieties, including Duyaya, Nanam, Puyat of 26.67, 25.33, and 24.00 °Brix, respectively [20]. The weight loss of durian (Durio kutejensis (Hassk.) Becc.) was up to 48.21% when stored at 15°C for 12 days [21]. When durian was stored for 9 days at 8°C, the parameters, including weight loss, TSS, and L* were 2.4%, 28.8 °Brix, and 7.9, respectively [22].

Table 5

The appearance of durian pulp in PET after storage at different temperatures (0 and 10°C)

Temperature ( ° C ) Before preservation After preservation
0
10

4 Conclusion

The phytochemical and microbiological parameters of the durian samples during cold storage were affected by the investigated factors, including cold temperature and various methods of packing. Physical and chemical characteristics (total dissolved solids, TA, total polyphenol, weight, and color), as well as aerobic microbial content, varied over the course of storage. The results indicated that PET packaging was the most effective material for preserving durian. Compared to the other three packaging types, PET packaging better maintained the color, flavor, pH value, and TA of durian during storage. Furthermore, after 16 days of storage, durian packaged in PET did not show any yeast or mold growth and had the lowest total count of aerobic microorganisms. Additionally, durian stored in PET packaging at 10°C yielded more optimal results compared to storage at 0°C. Both storage temperatures did not show significant differences in weight, TSS, color, flavor, and polyphenol content of durian. Therefore, storing durian at 10°C not only conserves energy and reduces operational costs but also enhances the economic efficiency of the product.

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Acknowledgements

The authors would like to express their gratitude to the Department of Science and Technology of Tien Giang province, Vietnam, for their helpful assistance with this study.

  1. Funding information: Authors state no funding involved.

  2. Author contributions: Quang Binh Hoang, Hoang Phuc Le, Huu Quy Ha, Ba Hoang Truong, Thanh Viet Nguyen, Diep Ngoc Thi Duong, Chi Khang Van contributed to the experimental design. Quang Binh Hoang, Chi Khang Van carried out the data analysis, manuscript preparation, and data interpretation. All authors read and approved the final manuscript.

  3. Conflict of interest: The authors report no financial or any other conflicts of interest in this work.

  4. Ethical approval: This study does not involve experiments on animals or human subjects.

  5. Data availability statement: All data generated and analyzed are included with this research article.

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Received: 2024-06-08
Revised: 2024-07-23
Accepted: 2024-09-01
Published Online: 2024-10-28

© 2024 the author(s), published by De Gruyter

This work is licensed under the Creative Commons Attribution 4.0 International License.

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https://doi.org/10.1515/chem-2024-0091
Keywords for this article
Ri6; packaging; phytochemical composition
Creative Commons
BY 4.0

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  19. Anti-parasitic activity and computational studies on a novel labdane diterpene from the roots of Vachellia nilotica
  20. Microbial dynamics and dehydrogenase activity in tomato (Lycopersicon esculentum Mill.) rhizospheres: Impacts on growth and soil health across different soil types
  21. Correlation between in vitro anti-urease activity and in silico molecular modeling approach of novel imidazopyridine–oxadiazole hybrids derivatives
  22. Spatial mapping of indoor air quality in a light metro system using the geographic information system method
  23. Iron indices and hemogram in renal anemia and the improvement with Tribulus terrestris green-formulated silver nanoparticles applied on rat model
  24. Integrated track of nano-informatics coupling with the enrichment concept in developing a novel nanoparticle targeting ERK protein in Naegleria fowleri
  25. Cytotoxic and phytochemical screening of Solanum lycopersicum–Daucus carota hydro-ethanolic extract and in silico evaluation of its lycopene content as anticancer agent
  26. Protective activities of silver nanoparticles containing Panax japonicus on apoptotic, inflammatory, and oxidative alterations in isoproterenol-induced cardiotoxicity
  27. pH-based colorimetric detection of monofunctional aldehydes in liquid and gas phases
  28. Investigating the effect of resveratrol on apoptosis and regulation of gene expression of Caco-2 cells: Unravelling potential implications for colorectal cancer treatment
  29. Metformin inhibits knee osteoarthritis induced by type 2 diabetes mellitus in rats: S100A8/9 and S100A12 as players and therapeutic targets
  30. Effect of silver nanoparticles formulated by Silybum marianum on menopausal urinary incontinence in ovariectomized rats
  31. Synthesis of new analogs of N-substituted(benzoylamino)-1,2,3,6-tetrahydropyridines
  32. Response of yield and quality of Japonica rice to different gradients of moisture deficit at grain-filling stage in cold regions
  33. Preparation of an inclusion complex of nickel-based β-cyclodextrin: Characterization and accelerating the osteoarthritis articular cartilage repair
  34. Empagliflozin-loaded nanomicelles responsive to reactive oxygen species for renal ischemia/reperfusion injury protection
  35. Preparation and pharmacodynamic evaluation of sodium aescinate solid lipid nanoparticles
  36. Assessment of potentially toxic elements and health risks of agricultural soil in Southwest Riyadh, Saudi Arabia
  37. Theoretical investigation of hydrogen-rich fuel production through ammonia decomposition
  38. Biosynthesis and screening of cobalt nanoparticles using citrus species for antimicrobial activity
  39. Investigating the interplay of genetic variations, MCP-1 polymorphism, and docking with phytochemical inhibitors for combatting dengue virus pathogenicity through in silico analysis
  40. Ultrasound induced biosynthesis of silver nanoparticles embedded into chitosan polymers: Investigation of its anti-cutaneous squamous cell carcinoma effects
  41. Copper oxide nanoparticles-mediated Heliotropium bacciferum leaf extract: Antifungal activity and molecular docking assays against strawberry pathogens
  42. Sprouted wheat flour for improving physical, chemical, rheological, microbial load, and quality properties of fino bread
  43. Comparative toxicity assessment of fisetin-aided artificial intelligence-assisted drug design targeting epibulbar dermoid through phytochemicals
  44. Acute toxicity and anti-inflammatory activity of bis-thiourea derivatives
  45. Anti-diabetic activity-guided isolation of α-amylase and α-glucosidase inhibitory terpenes from Capsella bursa-pastoris Linn.
  46. GC–MS analysis of Lactobacillus plantarum YW11 metabolites and its computational analysis on familial pulmonary fibrosis hub genes
  47. Green formulation of copper nanoparticles by Pistacia khinjuk leaf aqueous extract: Introducing a novel chemotherapeutic drug for the treatment of prostate cancer
  48. Improved photocatalytic properties of WO3 nanoparticles for Malachite green dye degradation under visible light irradiation: An effect of La doping
  49. One-pot synthesis of a network of Mn2O3–MnO2–poly(m-methylaniline) composite nanorods on a polypyrrole film presents a promising and efficient optoelectronic and solar cell device
  50. Groundwater quality and health risk assessment of nitrate and fluoride in Al Qaseem area, Saudi Arabia
  51. A comparative study of the antifungal efficacy and phytochemical composition of date palm leaflet extracts
  52. Processing of alcohol pomelo beverage (Citrus grandis (L.) Osbeck) using saccharomyces yeast: Optimization, physicochemical quality, and sensory characteristics
  53. Specialized compounds of four Cameroonian spices: Isolation, characterization, and in silico evaluation as prospective SARS-CoV-2 inhibitors
  54. Identification of a novel drug target in Porphyromonas gingivalis by a computational genome analysis approach
  55. Physico-chemical properties and durability of a fly-ash-based geopolymer
  56. FMS-like tyrosine kinase 3 inhibitory potentials of some phytochemicals from anti-leukemic plants using computational chemical methodologies
  57. Wild Thymus zygis L. ssp. gracilis and Eucalyptus camaldulensis Dehnh.: Chemical composition, antioxidant and antibacterial activities of essential oils
  58. 3D-QSAR, molecular docking, ADMET, simulation dynamic, and retrosynthesis studies on new styrylquinolines derivatives against breast cancer
  59. Deciphering the influenza neuraminidase inhibitory potential of naturally occurring biflavonoids: An in silico approach
  60. Determination of heavy elements in agricultural regions, Saudi Arabia
  61. Synthesis and characterization of antioxidant-enriched Moringa oil-based edible oleogel
  62. Ameliorative effects of thistle and thyme honeys on cyclophosphamide-induced toxicity in mice
  63. Study of phytochemical compound and antipyretic activity of Chenopodium ambrosioides L. fractions
  64. Investigating the adsorption mechanism of zinc chloride-modified porous carbon for sulfadiazine removal from water
  65. Performance repair of building materials using alumina and silica composite nanomaterials with electrodynamic properties
  66. Effects of nanoparticles on the activity and resistance genes of anaerobic digestion enzymes in livestock and poultry manure containing the antibiotic tetracycline
  67. Effect of copper nanoparticles green-synthesized using Ocimum basilicum against Pseudomonas aeruginosa in mice lung infection model
  68. Cardioprotective effects of nanoparticles green formulated by Spinacia oleracea extract on isoproterenol-induced myocardial infarction in mice by the determination of PPAR-γ/NF-κB pathway
  69. Anti-OTC antibody-conjugated fluorescent magnetic/silica and fluorescent hybrid silica nanoparticles for oxytetracycline detection
  70. Curcumin conjugated zinc nanoparticles for the treatment of myocardial infarction
  71. Identification and in silico screening of natural phloroglucinols as potential PI3Kα inhibitors: A computational approach for drug discovery
  72. Exploring the phytochemical profile and antioxidant evaluation: Molecular docking and ADMET analysis of main compounds from three Solanum species in Saudi Arabia
  73. Unveiling the molecular composition and biological properties of essential oil derived from the leaves of wild Mentha aquatica L.: A comprehensive in vitro and in silico exploration
  74. Analysis of bioactive compounds present in Boerhavia elegans seeds by GC-MS
  75. Homology modeling and molecular docking study of corticotrophin-releasing hormone: An approach to treat stress-related diseases
  76. LncRNA MIR17HG alleviates heart failure via targeting MIR17HG/miR-153-3p/SIRT1 axis in in vitro model
  77. Development and validation of a stability indicating UPLC-DAD method coupled with MS-TQD for ramipril and thymoquinone in bioactive SNEDDS with in silico toxicity analysis of ramipril degradation products
  78. Biosynthesis of Ag/Cu nanocomposite mediated by Curcuma longa: Evaluation of its antibacterial properties against oral pathogens
  79. Development of AMBER-compliant transferable force field parameters for polytetrafluoroethylene
  80. Treatment of gestational diabetes by Acroptilon repens leaf aqueous extract green-formulated iron nanoparticles in rats
  81. Development and characterization of new ecological adsorbents based on cardoon wastes: Application to brilliant green adsorption
  82. A fast, sensitive, greener, and stability-indicating HPLC method for the standardization and quantitative determination of chlorhexidine acetate in commercial products
  83. Assessment of Se, As, Cd, Cr, Hg, and Pb content status in Ankang tea plantations of China
  84. Effect of transition metal chloride (ZnCl2) on low-temperature pyrolysis of high ash bituminous coal
  85. Evaluating polyphenol and ascorbic acid contents, tannin removal ability, and physical properties during hydrolysis and convective hot-air drying of cashew apple powder
  86. Development and characterization of functional low-fat frozen dairy dessert enhanced with dried lemongrass powder
  87. Scrutinizing the effect of additive and synergistic antibiotics against carbapenem-resistant Pseudomonas aeruginosa
  88. Preparation, characterization, and determination of the therapeutic effects of copper nanoparticles green-formulated by Pistacia atlantica in diabetes-induced cardiac dysfunction in rat
  89. Antioxidant and antidiabetic potentials of methoxy-substituted Schiff bases using in vitro, in vivo, and molecular simulation approaches
  90. Anti-melanoma cancer activity and chemical profile of the essential oil of Seseli yunnanense Franch
  91. Molecular docking analysis of subtilisin-like alkaline serine protease (SLASP) and laccase with natural biopolymers
  92. Overcoming methicillin resistance by methicillin-resistant Staphylococcus aureus: Computational evaluation of napthyridine and oxadiazoles compounds for potential dual inhibition of PBP-2a and FemA proteins
  93. Exploring novel antitubercular agents: Innovative design of 2,3-diaryl-quinoxalines targeting DprE1 for effective tuberculosis treatment
  94. Drimia maritima flowers as a source of biologically potent components: Optimization of bioactive compound extractions, isolation, UPLC–ESI–MS/MS, and pharmacological properties
  95. Estimating molecular properties, drug-likeness, cardiotoxic risk, liability profile, and molecular docking study to characterize binding process of key phyto-compounds against serotonin 5-HT2A receptor
  96. Fabrication of β-cyclodextrin-based microgels for enhancing solubility of Terbinafine: An in-vitro and in-vivo toxicological evaluation
  97. Phyto-mediated synthesis of ZnO nanoparticles and their sunlight-driven photocatalytic degradation of cationic and anionic dyes
  98. Monosodium glutamate induces hypothalamic–pituitary–adrenal axis hyperactivation, glucocorticoid receptors down-regulation, and systemic inflammatory response in young male rats: Impact on miR-155 and miR-218
  99. Quality control analyses of selected honey samples from Serbia based on their mineral and flavonoid profiles, and the invertase activity
  100. Eco-friendly synthesis of silver nanoparticles using Phyllanthus niruri leaf extract: Assessment of antimicrobial activity, effectiveness on tropical neglected mosquito vector control, and biocompatibility using a fibroblast cell line model
  101. Green synthesis of silver nanoparticles containing Cichorium intybus to treat the sepsis-induced DNA damage in the liver of Wistar albino rats
  102. Quality changes of durian pulp (Durio ziberhinus Murr.) in cold storage
  103. Study on recrystallization process of nitroguanidine by directly adding cold water to control temperature
  104. Determination of heavy metals and health risk assessment in drinking water in Bukayriyah City, Saudi Arabia
  105. Larvicidal properties of essential oils of three Artemisia species against the chemically insecticide-resistant Nile fever vector Culex pipiens (L.) (Diptera: Culicidae): In vitro and in silico studies
  106. Design, synthesis, characterization, and theoretical calculations, along with in silico and in vitro antimicrobial proprieties of new isoxazole-amide conjugates
  107. The impact of drying and extraction methods on total lipid, fatty acid profile, and cytotoxicity of Tenebrio molitor larvae
  108. A zinc oxide–tin oxide–nerolidol hybrid nanomaterial: Efficacy against esophageal squamous cell carcinoma
  109. Research on technological process for production of muskmelon juice (Cucumis melo L.)
  110. Physicochemical components, antioxidant activity, and predictive models for quality of soursop tea (Annona muricata L.) during heat pump drying
  111. Characterization and application of Fe1−xCoxFe2O4 nanoparticles in Direct Red 79 adsorption
  112. Torilis arvensis ethanolic extract: Phytochemical analysis, antifungal efficacy, and cytotoxicity properties
  113. Magnetite–poly-1H pyrrole dendritic nanocomposite seeded on poly-1H pyrrole: A promising photocathode for green hydrogen generation from sanitation water without using external sacrificing agent
  114. HPLC and GC–MS analyses of phytochemical compounds in Haloxylon salicornicum extract: Antibacterial and antifungal activity assessment of phytopathogens
  115. Efficient and stable to coking catalysts of ethanol steam reforming comprised of Ni + Ru loaded on MgAl2O4 + LnFe0.7Ni0.3O3 (Ln = La, Pr) nanocomposites prepared via cost-effective procedure with Pluronic P123 copolymer
  116. Nitrogen and boron co-doped carbon dots probe for selectively detecting Hg2+ in water samples and the detection mechanism
  117. Heavy metals in road dust from typical old industrial areas of Wuhan: Seasonal distribution and bioaccessibility-based health risk assessment
  118. Phytochemical profiling and bioactivity evaluation of CBD- and THC-enriched Cannabis sativa extracts: In vitro and in silico investigation of antioxidant and anti-inflammatory effects
  119. Investigating dye adsorption: The role of surface-modified montmorillonite nanoclay in kinetics, isotherms, and thermodynamics
  120. Antimicrobial activity, induction of ROS generation in HepG2 liver cancer cells, and chemical composition of Pterospermum heterophyllum
  121. Study on the performance of nanoparticle-modified PVDF membrane in delaying membrane aging
  122. Impact of cholesterol in encapsulated vitamin E acetate within cocoliposomes
  123. Review Articles
  124. Structural aspects of Pt(η3-X1N1X2)(PL) (X1,2 = O, C, or Se) and Pt(η3-N1N2X1)(PL) (X1 = C, S, or Se) derivatives
  125. Biosurfactants in biocorrosion and corrosion mitigation of metals: An overview
  126. Stimulus-responsive MOF–hydrogel composites: Classification, preparation, characterization, and their advancement in medical treatments
  127. Electrochemical dissolution of titanium under alternating current polarization to obtain its dioxide
  128. Special Issue on Recent Trends in Green Chemistry
  129. Phytochemical screening and antioxidant activity of Vitex agnus-castus L.
  130. Phytochemical study, antioxidant activity, and dermoprotective activity of Chenopodium ambrosioides (L.)
  131. Exploitation of mangliculous marine fungi, Amarenographium solium, for the green synthesis of silver nanoparticles and their activity against multiple drug-resistant bacteria
  132. Study of the phytotoxicity of margines on Pistia stratiotes L.
  133. Special Issue on Advanced Nanomaterials for Energy, Environmental and Biological Applications - Part III
  134. Impact of biogenic zinc oxide nanoparticles on growth, development, and antioxidant system of high protein content crop (Lablab purpureus L.) sweet
  135. Green synthesis, characterization, and application of iron and molybdenum nanoparticles and their composites for enhancing the growth of Solanum lycopersicum
  136. Green synthesis of silver nanoparticles from Olea europaea L. extracted polysaccharides, characterization, and its assessment as an antimicrobial agent against multiple pathogenic microbes
  137. Photocatalytic treatment of organic dyes using metal oxides and nanocomposites: A quantitative study
  138. Antifungal, antioxidant, and photocatalytic activities of greenly synthesized iron oxide nanoparticles
  139. Special Issue on Phytochemical and Pharmacological Scrutinization of Medicinal Plants
  140. Hepatoprotective effects of safranal on acetaminophen-induced hepatotoxicity in rats
  141. Chemical composition and biological properties of Thymus capitatus plants from Algerian high plains: A comparative and analytical study
  142. Chemical composition and bioactivities of the methanol root extracts of Saussurea costus
  143. In vivo protective effects of vitamin C against cyto-genotoxicity induced by Dysphania ambrosioides aqueous extract
  144. Insights about the deleterious impact of a carbamate pesticide on some metabolic immune and antioxidant functions and a focus on the protective ability of a Saharan shrub and its anti-edematous property
  145. A comprehensive review uncovering the anticancerous potential of genkwanin (plant-derived compound) in several human carcinomas
  146. A study to investigate the anticancer potential of carvacrol via targeting Notch signaling in breast cancer
  147. Assessment of anti-diabetic properties of Ziziphus oenopolia (L.) wild edible fruit extract: In vitro and in silico investigations through molecular docking analysis
  148. Optimization of polyphenol extraction, phenolic profile by LC-ESI-MS/MS, antioxidant, anti-enzymatic, and cytotoxic activities of Physalis acutifolia
  149. Phytochemical screening, antioxidant properties, and photo-protective activities of Salvia balansae de Noé ex Coss
  150. Antihyperglycemic, antiglycation, anti-hypercholesteremic, and toxicity evaluation with gas chromatography mass spectrometry profiling for Aloe armatissima leaves
  151. Phyto-fabrication and characterization of gold nanoparticles by using Timur (Zanthoxylum armatum DC) and their effect on wound healing
  152. Does Erodium trifolium (Cav.) Guitt exhibit medicinal properties? Response elements from phytochemical profiling, enzyme-inhibiting, and antioxidant and antimicrobial activities
  153. Integrative in silico evaluation of the antiviral potential of terpenoids and its metal complexes derived from Homalomena aromatica based on main protease of SARS-CoV-2
  154. 6-Methoxyflavone improves anxiety, depression, and memory by increasing monoamines in mice brain: HPLC analysis and in silico studies
  155. Simultaneous extraction and quantification of hydrophilic and lipophilic antioxidants in Solanum lycopersicum L. varieties marketed in Saudi Arabia
  156. Biological evaluation of CH3OH and C2H5OH of Berberis vulgaris for in vivo antileishmanial potential against Leishmania tropica in murine models
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