The durian is a fruit from Southeast Asia. It occurs in varieties such as ‘Mon-thong’, ‘Cha-ni’, ‘Kra-dum’ and ‘Kob-ta-kam’. It is famous for its strongly repulsive aroma due to the content of organic sulphur compounds. The durian is a source of carbohydrates, especially sucrose. It also contains acids from the omega-6 family, mainly γ-linolenic acid and linoleic acid. It also contains vitamin C, B vitamins and folic acid. This fruit is rich in antioxidants, which translates into its health-promoting properties. It has a low glycaemic index. The durian fruit can be consumed in a fermented form (tempoyak). Its pits are edible after thermal treatment. The growing consumption of exotic fruits and dishes made from these fruits may increase the role of durians in the European diet.
Pełen tekst dostępny w języku polskim w formacie Adobe Acrobat: https://www.npt.up-poznan.net/pub/art_12_12.pdf
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| MLA | Szczepaniak, Oskar Marek, and Joanna Kobus-Cisowska. "Durian (Durio zibethinus M.) – wartość odżywcza i związki aromatyczne." Nauka Przyr. Technol. 12.2 (2018): #12. https://doi.org/10.17306/J.NPT.2018.2.12 |
| APA | Oskar Marek Szczepaniak1, Joanna Kobus-Cisowska2 (2018). Durian (Durio zibethinus M.) – wartość odżywcza i związki aromatyczne. Nauka Przyr. Technol. 12 (2), #12 https://doi.org/10.17306/J.NPT.2018.2.12 |
| ISO 690 | SZCZEPANIAK, Oskar Marek, KOBUS-CISOWSKA, Joanna. Durian (Durio zibethinus M.) – wartość odżywcza i związki aromatyczne. Nauka Przyr. Technol., 2018, 12.2: #12. https://doi.org/10.17306/J.NPT.2018.2.12 |
Oskar Marek Szczepaniak
Pracownia Chemii Kwantowej
Uniwersytet im. Adama Mickiewicza w Poznaniu
ul. Umultowska 89 B
61-614 Poznań
Poland
e-mail: oskszc@st.amu.edu.pl